346 



EXPERIMENT STATION RECORD. 



gradation from one to the other having been gradual, so that when the results are 

 arranged according to the fat in the milk they are virtually arranged according to 

 season, as is done in the second table above with the students' rei)orts. . . . 



"With this explanation there is nothing inconsistent in the work done by Dr. Van 

 Slyke and the results arrived at from the students' reports. In fact the two tend to 

 confirm each other.'' 



The relation of these facts to the payment for milk at cheese factories 

 is discussed and a table is given showing the yield, composition, and 

 value of cheese from milk containing different percentages of fat, and the 

 amount to be paid for such milk according to the "pooling" i)lan and 

 the relative-value plan. In the relative-value plan payment is made 

 on the basis of 26.8 cts. per pound I or the fat in the milk, this being 

 the value obtained by dividing the total value of the cheese by the 

 amount of fat in the milk. The cheese is valued according to its rich- 

 ness in fat, rating fall-cream cheese at 10 cts. per pound, and for each 

 4 per cent less of fat in the lower grades deducting 1 ct. x)er pound of 

 cheese. 



"The close agreement between the value of the cheese calculated from the market 

 reports in the manner described and that given by the relative-value plan is strong 

 evidence that the latter is approximately correct. . . . 



"The justice of the method is no longer questioned in creameries, in which it has 

 been almost universally adopted, and it is believed by the writer that the plan will 

 be equally acceptable in cheese factories so soon as its relations to all sides of the 

 question are better understood." 



Loss of cheese in curing (pp. 144-146). — This gives a summary of the 

 observations made at the dairy school on the loss in weight of 1,235 

 cheeses during curing under favorable conditions. The cheeses were 

 all made by the Cheddar process, and were mostly pressed in flat hoops 

 and had an average weight of about 30 lbs. when green. A summary 

 by groups according to the time of curing is given as follows: 



Average loss of cheese in curing. 



"The table shows that the loss in a given time is very much greater in the early 

 stages than it is later, it being fully half as much during the iirst week as for the 

 whole month and more than one-quarter as much as for 5 months." 



Cleaning milk with a centrifugal separator for cheese production (pp. 

 146-149). 



"In the manufacture of cheese all solid matters contained in the milk are entan- 

 gled in the curd and finally carried into the cheese, and it is reasonable that removal 

 of slime from milk used for this purpose would be especially beneficial." 



