2*^EW YoHK Agrioultukal Experiment Station. 67 



The amoiiiil. of easeiu for one pound of milk fat decreases 

 about one-tenth of a pound, from 0.70 to 0.60 pound, when the 

 fat in milk increases one pound. 



(3) As a rule, when milk-fat increases, the amount of cheese 

 made for each pound of milk-fat decreases. In milk containing 

 I) per cent of fat, 2.85 pounds of cheese are made for each pound 

 of milk-fat; while in milk containing 4 per cent of fat, 2.60 

 pounds of cheese are made for each pound of fat. 



(4) Why is the cheese-yield greater for a pound of fat in poor 

 milk than in richer milk? What makes the cheese-yield for a 

 pound of fat 2.85 pounds, or 0,25 pound more in 3 per cent fat 

 milk than in 4 per cent fat milk (yielding 2.60 i^ounds of cheese 

 for each pound of milk-fat)? The increased yield of 0.25 pound 

 comes from casein and water. 



(5) Cheese made from milk poor in fat is not like, m composi- 

 tion, cheese made from milk rich in fat. The former contains 

 more casein and water in 100 pounds. This increased cheese- 

 yield relative to fat, in case of poor milk, due to casein and 

 water has a market value of only 2 cents a pound. 



(6) Milk rich in fat can be made to yield cheese of the same 

 composition as milk poorer in fat in one of two ways: (1) By 

 adding skim-milk to the richer milk, or (2) removing fat from it. 

 Then the cheese-yield for a pound of fat becomes the same. 



(7) The difference in the cheese-yield of milk-fat in the case of 

 poor milk over richer milk is a skim-milk difference and the 

 extra yield of cheese for fat from poor milk is the poorest kind 

 of skim-milk cheese. 



(8) Payment for milk according to amount of cheese-yield gives 

 unfair advantage to poor milk, since cheese made from rich milk 

 is worth more, pound for pound, than cheese made from poorer 

 milk. 



(9) Milk should in no case be paid for at cheese-factories by 

 weight of milk alone, since different milks differ greatly in their 

 cheese-making powers. 



(10) A critical comparison of all methods of paying for milk, 

 suggested or in use, loads to the conclusion that milk-fat affords 

 the fairest practicable basis to use in paying for milk for cheese- 

 making. 



