Food Adulteration and Its Detection / With photomicrographic plates and a bibliographical appendix

by Jesse P. Battershall

Butter 4 hours × 250. Oleomargarine 4 hours × 250.

Butter 12 hours × 250. Oleomargarine 12 hours × 250.

ARTIFICIAL DIGESTION OF FATS.

CHEESE.

Cheese consists essentially of the caseine and albumen of milk, together with water, fat, lactic acid, and mineral salts. It is prepared by the coagulation of milk by means of rennet, and is usually obtained from cow’s milk (either fresh, skimmed, or sour), although the milk of the goat, ewe, and other animals is occasionally used. Its colour is very often due to the addition of annato. The following table exhibits the composition of the best-known varieties of cheese, according to the analysis of various chemists:—

Variety.	Water.	Fat.	Caseine or Nitrogenous Matter.	Milk Sugar.	Free Acid, as Lactic.	Ash.	Composition of Fat.
							Soluble Acids.	Insoluble Acids.
	per cent.	per cent.	per cent.	per cent.	per cent.	per cent.	per cent.	per cent.
American (pale)	31·55	35·93	28·83	..	0·27	3·42	4·81	88·49
American (red)	28·63	38·24	29·64	..	..	3·49	4·26	89·06
Cheddar	35·60	31·57	28·16	..	0·45	4·22	4·55	88·75
Stilton	23·57	39·13	32·55	..	1·24	3·51	4·42	88·76
Gloucester	35·75	28·35	31·10	..	0·31	4·49	6·68	86·89
Dutch	41·30	22·78	28·25	..	0·57	7·10	5·84	87·58
Roquefort	32·26	34·38	27·16	..	1·32	4·88	4·91	88·70
Brie	51·87	24·83	19·00	..	..	5·00	..	..
Cheshire	37·11	30·68	26·93	..	0·86	4·42	5·55	87·76
Gruyère	33·66	30·69	30·67	..	0·27	4·71	4·41	88·97
Gorgonzola	31·85	34·34	27·88	..	1·35	4·58	4·40	89·18
Neufchatel	37·87	41·30	17·43			3·40	..	..
Camembert	51·30	..	19·00	3·50		4·70	..	..
Parmesan	27·56	15·95	44·08	6·69		5·72	..	..