-----------------+---------------------------------------------------- |Insoluble Acids. | +---------------------------------------------- | |Soluble Acids. | | +----------------------------------------- | | |Milligrammes K(OH) to saponify 1 gr. | | | +----------------------------------- | | | |Water. | | | | +----------------------------- | | | | |Fat. | | | | | +----------------------- Variety. | | | | | |Lactic Acid. | | | | | | +----------------- | | | | | | |Insoluble Ash. | | | | | | | +----------- | | | | | | | |Soluble | | | | | | | | Ash.+----- | | | | | | | | |Salt. -----------------+-----+----+-----+-----+-----+-----+-----+-----+----- Double Gloucester|87·00|6·28|229·3|37·20|22·80|1·80 |2·56 |2·00 |1·64 Stilton |86·20|7·02|231·7|28·60|30·70|1·08 |1·80 |2·22 |0·75 English cream |90·01|3·26|220·0|63·64|15·14|0·90 |0·72 |0·20 |0·12 Dutch |87·20|6·09|228·7|42·72|16·30|1·35 |2·26 |9·10 |4·02 Gruyère |87·32|5·98|228·0|33·20|27·26|1·35 |3·12 |1·58 |1·05 Rochefort |87·00|6·27|229·3|21·56|35·96|0·72 |1·70 |8·54 |3·42 Camembert |87·15|6·09|229·0|48·78|21·35|0·36 |0·16 |8·64 |3·46 Bondon |7·834|5·95|228·0|55·20|20·80|0·90 |0·52 |6·46 |3·16 American Cheddar |89·08|3·30|220·2|29·70|30·70|0·90 |2·16 |1·54 |1·20 Cheddar |87·66|5·00|227·5|33·40|26·60|1·53 |2·30 |2·00 |1·52 -----------------+-----+----+-----+-----+-----+-----+-----+-----+----- According to this chemist, one gramme of genuine cheese should require not less than 220 milligrammes K(OH) for saponification, as executed in Koettstorfer’s process (see p. 71). The following results were obtained by Griffiths[48] from the analysis of American cheese, and by Gerber[49] from the analysis of artificial American cheese:-- --------------+---------+------------+-------------- | American|Lard Cheese.|Oleomargarine | Cheese.| | Cheese. --------------+---------+------------+-------------- |per cent.| per cent. | per cent. | | | Water | 26·55 | 38·26 | 37·99 Fat | 35·58 | 21·07 | 23·70 Caseine, etc. | 33·85 | 35·55 | 34·65 Ash | 3·90 | 5·12 | 3·66 --------------+---------+------------+--------------