188 Report of Farmers' Institutes 



one-half as fast as the fat, there is a gradual increase in the food 

 value of the skim milk as the percentage of fat increases. 



Extended experiments in cheese making, covering all kinds of 

 conditions for a long period of time, give results which, when 

 figured on a basis of 37 per cent of moisture in the cheese, show 

 an average yield for 3 per cent milk of eight and fifty-five hun- 

 dredths pounds of cheese; Sy^ per cent, nine and sixty one- 

 hundredths pounds of cheese ; 4 per cent, ten and sixty-five hun- 

 dredths pounds of cheese; 4^/^ per cent, eleven and seventy one- 

 hundredths pounds of cheese, and 5 per cent, twelve and ninety 

 one-hundredths pounds of cheese. 



Giving the cheese a value of fifteen cents a pound, we have 

 practically the same value for one hundred pounds of milk of 

 the different percentages of fat that the butter gave. This agree- 

 ment would appear to be additional proof that the butterfat is a 

 true basis of value for milk. The sale of these different grades of 

 milk for the same price is an injustice to the consumer, because 

 he does not get nearly so much food value in the low grade milk 

 as he would in the higher grade. It is an injustice to the pro- 

 ducer because it costs him more to produce the milk containing 

 the higher percentage of solids. 



If the present health rules are for the best interest of the con- 

 sumer, and I believe they are, then it would seem that there 

 should be an additional law or regulation which would require 

 the percentage of fat to be stated on the label of the can or bottle. 

 This would be a long step in advance to insure the consumer of 

 getting value received for his money. 



This plan under which the producer or middleman guarantees 

 the grade of milk that he wishes to sell so that the consumer 

 could depend upon it, would put the business in a much more 

 satisfactory shape. Also, if such a law were in force, it would 

 seem as if the chances of making an arrangement that would be 

 satisfactory from a financial standpoint for both producer and 

 consumer, would also be greatly improved. 



