The Cuiuj. rrutive Value of Milk for Clietsv. and Jlntteymakiny. 9fc I 



In the table given above showing the reU^tion of fat in milk to 

 the yield of cheese it will be seen that abont 2^ lbs. of cheese is 

 produced for every pound of fat in the milk, so that milk containing 

 3*5 per cent., or o^ lbs. of fat in 100 lbs. of milk, produces 9h lbs. of 

 cheese, and milk containing- 4*5 per cent., or ih lbs. of fat in 100 lbs. 

 of milk would produce 12;^ lbs. of cheese, a difference of nearly 25 per 

 cent, in favor of the latter. The officers of the department are con- 

 tinnally advising suppliers to test their cows to ascertain which are 

 giving returns tliat will cover the cost of production and leave a 

 margin of profit, but while the above rule is adhered to there is not 

 much inducement for them to adopt the system, as quantity and not 

 quality will be the aim. If, however, we are to compete successfully 

 with other countries we shall have to pay much greater attention to 

 this feature of the business. For while the Victorian cows average a 

 little over 300 gallons of milk pei' annum, those of our European 

 rivals average more than double the quantity. 



Now turniug to the question of cheese verfnis butter. Take 25 

 lbs. of milk at 3'0 test, this will give one lb. of butter at lOd., say, 

 and 2 gallons of skimmed milk. Id., equal to a total of lid. for 

 2^ gallons. The same milk should give about 2^ lbs. cheese, which 

 at -"id. per lb. equal 1 id., 2 gallons of whey at ^d. is equal to ^d. 

 This gives a total value for cheese of ll^d. against lid. for butter. 

 The following deductions may be made for cheese in excess of 

 butter : — 5 per cent, interest on money on cheese curing for three 

 months, "ISd. ; difference on freight of 1 lb. of butter and 2f lbs. of 

 cheese, say ■35d. ; total deduction ^d, this brings the returns for 

 cheesemaking down to lid. Worked out on this basis, we find that 

 cheese at 5d, per lb. on the local market is equal to lOd. per lb. for 

 bntter, that is taking cost of making and marketing of the butter 

 and cheese as being equal. 



L give here a table showing a comparison oF the value of cheese 

 and butter on the London market : — 



