n 



The principle of this system is that all milk is valuable for cheese- 

 making in proportion to the fat which it contains. The system is mani- 

 festly more just and equitable than the first named, and is to be com- 

 mended in preference to "pooling" by weight of milk. The chief 

 weakness of the plan is that the yie!d of cheese is not in direct pro- 

 portion to the fat contained in the milk; therefore, it gives an undue 

 advantage to the patrons sending milk containing a high percentage 

 of fat. 



3. Paying according to the fat and casein in the milk, the casein 

 being represented by the factor 2, added to the percentage of fat. 



The principle of this system is that milk, is valuable for cheese- 

 making in proportion to the fat and casein contained iii it, and it fur- 

 ther assumes that the percentage of fat -f - represents the available fat 

 and curdy compounds in milk for cheese-making. 



The application of the third system is very simple. To illustrate : 

 The tests for fat of patrons' milk are 3.0, 3.5, 3.8 and 4.0. The per- 

 centage of fat and casein are 3 + 2=5.0 ; 3.5 + 2=5.5 ; 3.8 + 2=5.8 ; and 

 4 + 2=6,0. The pounds of fat and casein are calculated by multiplying 

 the pounds of milk delivered by the percentage of fat and casein. Thus, 

 if the first patron had 1,500 lbs. milk, he would be credited with 

 1500X5-=-100=75 pounds of fat and casein. If the second delivered 

 2000 pounds milk he would be credited with 2000X5.5-^-100, or 110 

 pounds of fat and casein, and so on with all the others. The value of one 

 pound of fat and casein is .ascertained by dividing the net proceeds of the 

 sale of cheese by the total pounds of fat and casein delivered. 



The following table gives a summary of the results obtained during 

 five years experiments, in which 250 experiments were made with nearly 

 200,000 pounds of milk, which contained percentages of fat varying from 

 2.7 to 5.5. 



Av. p.c. 

 fat in 

 milk. 



2.87 

 3.22 



,83 

 ,23 

 ,74 

 ,21 



Lbs. 

 cheese 



made 



per 100 



lbs. 



milk. 



I Lbs. 

 Lbs. I cheese 

 cheese made 

 made per lb. 

 per 1 lb.' fat and 

 fat in casein or 

 milk. I p.c. fat 



Lbs. loss of fat and 



casein in whcv. „ * 



1 • Percent. 



I I j lost in 



Per 100 :»r"sin 



^-^ I'flf ibf a red, ^"^X 

 lbs. milk. : ^h^g^^ I vseeks. 



„ I 



8.75 

 9.03 

 10.02 

 10.67 

 11.44 

 12.13 



Average score. 



Flavor 

 max. 35. 



2.71 



2.75 



3.34 



3.21 



3.64* 



3.40* 



3.09 

 3.15 

 3.21 

 3.02 



3.18* 

 2.80* 



4.26 

 4.43 

 4.10 

 4.05 

 3.07 

 3.53 



30.4 

 30.2 

 30.8 

 31.0 

 31.0 

 31.5 



Total 

 max. 

 100. 



89.9 

 89.4 

 90.3 

 90.4 

 89.8 

 91.6 



♦ Fat only. Casein not determined. 



