42 THIRTY-FOURTH ANNUAL REPORT OF THE 



Dairyman. — How rich milk is it necessary to have to make good 

 cheese? 



Professor Decker. — Average milk will contain 3.7 fat and will make a 

 fair average cheese; as you increase the amount of fat in it, it will make 

 a richer cheese. 



Dairyman. — Will that bring a good price? 



Professor Decker. — Yes, that is the average cheese on the market. 

 In the fall months you will get more fat than earlier in the season, as the 

 period of lactation increases the fatty secretion. 



Mr. Bronson. — With 5^4 per cent, of milk you would not incorporate 

 all the fat into your cheese without loss? 



Professor Decker. — No, you would not recover all the fat in any case, 

 but with b l / 2 per cent, of fat you will recover more of the fat. Here 

 are the results at the New York Experiment Station: Milk containing 

 3 to Z l / 2 per cent, fat left in the whey .32. It lost 9.55 per cent, of the 

 total fat in the milk. 



Milk containing 3.5, left 33 per cent, in the whey, there was only 8.33 

 per cent, of the total fat values. 



Rich milk is worked out more economically than poor milk. Some- 

 times we hear a cheese maker say you cannot recover any more, that it 

 goes into the whey anyway, but in the other experiments we get the 

 same kind of results and these figures here on the yield of cheese and 

 the quality of it was figured out from a report that was sent in by the 

 dairy collecting stations. 



Dairyman. — Please show the value of 100 pounds of six per cent. 

 Professor Decker. — You will not make twice as much cheese from 

 one hundred pounds of six per cent, milk as you'do from one hundred 

 pounds of three per cent, milk, but you will get more cheese and it will 

 be worth more on the market. 



Dairyman. — How would it figure? 



Professor Decker. — In proportion to the amount of fat you had. 

 If you remember, I showed you the value of one hundred pounds of 

 skim milk, that is the value of the casein, covers the cost of the 

 bandage, box and so on, the real value is from the butter fat. With 

 a man that had two hundred pounds of three per cent, milk and 

 another that had one hundred pounds of six per cent, milk, the man that 

 has the hundred pounds of six per cent, ought to get as much money as 

 the man who had two hundred pounds of three per cent, for the reason 

 that he has contributed not only to make more cheese, but to raise the 

 value of the cheese. 



President. — The hour of adjournment has arrived and we shall be 

 obliged to close this very interesting discussion. 



The Chair will appoint Messrs. Adams, Hitchcock and Vail Commit- 

 tee on Resolutions. 



