The composition of cheese will, of course, differ widely in nutritive value, according to the mode of manufacture, age, etc. A specimen of good cheese was found to contain about 31.02 per cent. of flesh-forming substances, 25.30 per cent. of heat-producing substances, 4.90 per cent. of mineral matter, and 38.78 per cent. of water. The analyses of several varieties will serve as a comparison of cheese with other kinds of food. The Cheddar was a rich cheese two years old, the double Gloucester one year old, the Dunlop one year old, the skim-milk one year. --------+--------+---------+-------+----- | | Dbl. | |Skim- |Cheddar.|Glo’ster.|Dunlop.|milk. +--------+---------+-------+----- Water, | 30.04 | 35.81 | 38.46 |43.82 Caseine,| 28.98 | 37.96 | 25.87 |45.04 Fat, | 30.40 | 21.97 | 31.86 | 5.98 Ash, | 4.58 | 4.25 | 8.81 | 5.18 --------+--------+---------+-------+----- Professor Johnston gives a table of comparison of Cheddar and skim-milk cheese in a dried state, and milk, beef, and eggs, also in a dried state, as follows: ---------------+-----+-------+---------+-----+----- | |Cheddar|Skim-milk| | | |cheese,| cheese, | | |Milk.| dried.| dried. |Beef.|Eggs. +-----+-------+---------+-----+----- Caseine (curd),| 35 | 45 | 80 | 89 | 55 Fat (butter), | 24 | 48 | 11 | 7 | 40 Sugar, | 37 | - | - | - | - Mineral matter,| 4 | 7 | 9 | 4 | 5 +-----+-------+---------+-----+----- | 100 | 100 | 100 | 100 | 100 ---------------+-----+-------+---------+-----+----- A full-milk cheese differs but little from pure milk, except in the absence of sugar, which, as already seen, is held in solution, and goes off in the whey. The difference becomes greater in proportion as the cream is removed from the milk before curding, and the nutritive qualities thereby diminished.