DAIRY FAEMING DAIRYING. 183 



cheese, which is common in the markets in the vicinity of Hamburg and Meck- 

 lenburg. 



Methods of paying for milk at cheese factories, S. M. Babcock, E. H. Far- 

 RiNGTON, and E, B. Hart (Wisconsin Sta. Bui. 197, pp. 3-24, fiff- !)• — The work 

 reported in this bulletin was undertaken to secure information on the cheese 

 producing capacity of milk produced in various localities in the State, with 

 special reference to (1) the variation in the casein content of milk of the same 

 herd, (2) variation in the casein content of milk in different herds, (3) fluctu- 

 ations in daily casein tests, (4) the relation of casein to fat in milk from a 

 herd, and (5) the effect of fat on the quality of cheese. 



In the test from the same herd, 35 out of 94 herds showed a variation in the 

 casein content from one week to another of from 0.3 to 0.5 per cent, 7 herds 

 showed from 0.6 to 0.8 per cent variation, while the remaining 52 herds showed 

 less than 0.3 per cent variation. 



" Between the different herd milks, variations were moi'e noticeable. At 

 Sheboygan Falls during July and August the tests ranged from 1.8 to 2.8 per 

 cent ; at Gotham and Twin Bluffs during August and September the range was 

 from 2.1 to 3.1 per cent, and at Marshfield, during October, a range of from 

 2.4 to 3.6 per cent was found. The variations were about equal at the three 

 places ; the higher tests at Twin Bluffs, Gotham, and Marshfield were probably 

 partly due to the later season and consequent decrease in milk flow. One might 

 expect that the lower results were those secured in the first week of testing, 

 while the higher ones represent those obtained in the later periods, in this 

 way giving variations incident only to the advance in the lactation period. 

 This, however, is not the case, as some of the higher and lower tests appear in 

 both the first and last weeks of testing." 



The daily fluctuations were gradual, amounting to as high as 0.7 per cent, 

 and changed from one day to another, usually not exceeding 0.2 or 0.3 per cent. 



"Although in a great many cases the x'atio between fat and casein was quite 

 constant, the exceptions and variations were so numerous as to make it plain 

 that no fixed rule of general application could be used for the calculation of 

 the casein content from the fat test. ... Of 495 samples tested, 347, or 70 per 

 cent, tested from 2.3 to 2.6 per cent casein, with fat tests varying from 3.2 to 

 4.7 per cent. The other 30 per cent tested from 1.8 to 3.6 per cent of casein 

 with 2.8 to 6 per cent fat ; 84 samples tested 2.3 per cent of casein, with a fat 

 content of 3.2 to 4.3 per cent; 104 samples had 2.4 per cent casein with from 

 3.2 to 4.2 per cent fat; and 86 samples tested 2.6 per cent casein with 3.3 to 

 4.7 per cent fat. . . . With milk having the same fat test, the fluctuations in 

 the casein tests were equally noticeable, the variations running as high as 

 1 per cent." 



Cheeses were made from milks in which the fat content was the only variable 

 factor. When these were judged by buyers for the market the results showed 

 that the cheese was of slightly better quality when the milk contained a rela- 

 tively high amount of fat. Other tests showed that under farm and factory 

 conditions there is no indication that fat will be the controlling factor in the 

 quality of cheese because of the nonuniform condition of the milk received. 



The methods of paying for milk at cheese factories are discussed, and it is 

 recommended that the payment be based on both fat and casein content. "An 

 allowance of equal values for the pounds of fat and casein delivered by the 

 patron is a simple and equitable method for distributing dividends." It is 

 thought that the cost of operating the casein test is insignificant when com- 

 pared with the advantages to be obtained by its use. Though dirty milk may 

 injure the quality of the cheese, the view is expressed that there is no method 

 of scoring the purity of milks close enough for grading the quality of cheese. 



