638 



ANNUAL REPORT OF THE 



Off. Doc. 



are false. We know that milk varies greatly in its composition and 

 that the cheese-making value of milk varies with its composition. 



In paying for milk for cheese-making, absolute fairness can be 

 realized in every individual case only by a careful, direct determina- 

 tion of both fat and casein, the two solid constituents of milk that 

 make cheese, but this is not practicable. However, fat in milk 

 alone can be used as a fair basis in determining the value of milk for 

 cheese-making, for the reasons (1) that the amount of cheese made 

 from dilrerent milks is nearly, not exactly, in proportion to the 

 amount of fat present in milk, aod (2) that cheese made from milk 

 rich in fat has a higher quality and market value than cheese made 

 from milk poorer in fat. 



When milk is paid for by weight alone, each patron receives 

 the same amount of money for 100 pounds of milk, without any 

 regard whatever for the composition of the milk or the amount of 

 cheese it will make. The amount of cheese made from 100 pounds 

 of each kind of milk specified in the table below is Ihe sum of 8.55 

 pounds aod 10.40 pounds, or a total of 18.95 pounds, which, at 10 

 cents a pound, brings ISO. 5 cents. This is divided equally betv/een 

 the two patrons, because each furnishes the same amount of milk. 

 Hence, each receives 94.75 cents for the cheese made from his milk. 



When payment is made by the weight-of-milk method, A receives 

 the same amount of money for 8.55 pounds of cheese that B receives 

 for 10.40 pounds; A receives over 11 cents for each pound of the 

 cheese made from his milk, while B receives only 9.1 cents a pouod 

 for the cheese made from his milk. A receives 31.6 cents for each 

 pound of his milk-fat, while B receives only 23.7 cents for each pound 

 of his. A receives for 100 pounds of milk 12.65 cents, which belongs 

 entirelv to B, because this extra monev comes solely from the ad- 

 ditional amount of more valuable cheese produced by the milk of B. 

 One method makes no difference in the value of the milk furnished, 

 while there actually exists a difference of 25.8 cents for 100 pounds 

 of milk in favor of B. Estimated for a season, the difference be- 



