12 



Amounts of money (cheese 8c per pound) credited by three systems 

 and also value of cheese. 



"Our five years' experiments prove that this third sysiem comes near- 

 est to the actual value of the cheese produced, though it still places a 

 slight premium on the milk-fat. It encourages the production of good 

 milk, and at the same time does not discourage the majority of patrons 

 who have average milk, and who are apt to envy those whose cows give 

 a small amount of rich milk, and who draw a large share of the proceeds 

 of cheese-sales, when the money is divided on the basis of the fat only." 

 — O. A. C. Report, 1898, p. 52. 



Skim Milk and Whey. The value of skim milk for 

 young calves and pigs is much increased by feeding it sweet. The sep- 

 arator creamery should heat all skim milk to 185 degrees, before it 

 leaves the creamery. Sweet skim milk is probably worth 15 to 20 cents 

 I>er 100 pounds. It has also about the same value for grown pigs when 

 sour, if fed along with meal. 



Butter milk has about the same value as sour skim milk, if it does 

 not contain too much water. When selling butter milk in bulk at the 

 creamery, a convenient way is to value.it at so much per ton of butter. 

 From three to five dollars per ton of butter is a fair price. 



Experiments made at the Ontario Agricultural College showed thai 

 100 pounds of whey were equal to 14 pounds of meal in the production 

 of bacon. Both skim milk and whey had a marked influence in the pro- 

 duction of fii'm bacon. When seling whey in bulk at the factory, it is 

 usually valued at from three to six dollars per ton of cheese. 



The by-products of cheese-making and buttermaking are valuable 

 factors in adding to the wealth of dairymen through bacon hogs, and the 

 rearing of young cattle for beef and the dairy. 



