57 



milk and (2) the quality of such cheese. The exact amount of cheese 

 produced can be ascertained only by a careful, direct determination of 

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

 cheese; but this is not practicable. The quality of cheese is quite 

 dependent ujion the per cent of fat in milk, assumin*; the milk to be 

 clean in eyery way. 



3. Fat as a ha^is for fixing value of cheese milk. — Fat in milk can be 

 used as a fair basis in determining the yalue of milk for cheese making 

 for two reasons: (1) The amount of cheese made fi'om different milks 

 is nearly in proportion to the amount of fat present in milk (see 

 Lecture 2, paragraph 6). (2) Cheese made from milk rich in fat is 

 higher in quality than cheese made from milk })0()rer in fat. 



4. Paying for milk on basis of weight of milk. — When milk is paid for 

 by weight alone, each patron receiyes money in proportion to the 

 amount of milk taken; but each patron receiyes for 100 pounds of 

 milk the same amount of money eyery other patron receives, without 

 reference to the amount of cheese each patron's milk will produce. 



5. Paying for milk on basis of amount of fat in milk. — To illustrate 

 this method, we assume that two patrons furnish milk, one of which 

 (A) contains 3 per cent of fat and the other (B) 4 per cent. The 

 amount of cheese made from 100 pounds of milk A is 8.55 and that 

 from milk B 10.65, or a total of 19.2 pounds, which sells at 10 cents a 

 pound, or 192 cents. On the weight-of-milk basis each receiyes one- 

 half, or 96 cents. On the basis of the fat in the milk one (A) receiyes 

 three-seyenths, 82.3 cents, and the other (B) four-sevenths of the 

 money, 109.7 cents. 



6. Comparison of two methods. — The following table shows the result 

 of paying for milk according to weight and according to fat content : 



Paying for milk by weight arid by fat content. 



Notice the following facts: (1) By weight-of-milk method A receives 

 same amount of money for 8.55 pounds of cheese that B does for 10.65 

 pounds. (2) A receives over 11 cents a pound for cheese, while B 

 receives only 9 cents. (3) A receives 32 cents a pound for milk fat, 

 while B receiyes only 24 cents. (4) A receives on 100 pounds of milk 

 13.7 cents, which really belongs to B. (5) One method makes no dif- 

 ference, while there really exists a difference of 27.4 cents in favor of B. 



