EXPERIMENT STATION BULLETINS. 



255 



The milk crom the college herd was used in the experiments. The cows were so 

 grouped as to allow delivery at the cheese room of milk testing 3%, 3.5%, 4%, 

 4.5% and 5% fat. Eighty-five pounds of each sample of milk were used with 

 results indicated in the following table: 



Pounds of milk. 



Fat, 

 per cent. 



Pounds of 

 cheese. 



Pounds of 



cheese 



from 100 



pounds of 



milk. 



Value at 11 



cents 

 per pound. 



Pounds of 



cheese 

 from one 

 pound of 

 fat in origi- 

 nal milk. 



85. 

 85. 

 85. 

 85. 

 85. 



3 



3.5 



4 



4.5 



5 



SO. 905 

 1.048 

 1.139 

 1 . 255 , 

 1.40 



2.74 

 2.72 

 2 59 

 2.54 

 2.55 



It is manifestly unfair for. the factoi-y to pay as much for a hundred pounds 

 of milk from which but 91 cents worth of cheese is made as for another hundred 

 pounds from which the cheese is worth $1.40, yet that is exactly what is done 

 when the milk is pooled and the same price per hundred is paid regardless of 

 quality. 



While it was true that a pound of fat in the original milk did not make exactly 

 the same amount of cheese in each case, yet payment on the basis of the fat con- 

 tent would not result in such broad injustice as is inevitable where the milk is 

 pooled. If the milk had been paid for at the rate of twenty cents a pound for the 

 fat content, the milk required for a pound of cheese would have cost $.0728 in the 



r 



case of the three per cent milk and $.0785 in the five per cent milk. If all the 

 milk had been bought at the uniform price of a dollar a hundred then in case of 

 the three per cent milk, the amount necessary to make a pound of cheese would 

 have cost 12.13 cents and in the five per cent milk but 7.85' cents, a much wider 

 variation than by payment according to the test. 



II. PAEAFFINIXG CHEDDAR CHEESE. 



The subject of cheese paraffining is receiving much attention by dealers, espe- 

 cially those interested in the storage of summer-made goods for winter consump- 

 tion. During the past season the Saginaw Produce and Cold Storage Co. of 

 Saginaw, Michigan, has stored a considerable quantity of cheese so treated. After 



