i New York Agricultural Experiment Station. 93 



In the foiegoing table we have reduced all the cheese to the 

 same composition or proportion of fat and casein by removing 

 from the figures contained in column 3 such amounts of casein 

 and water as would make all the cheese obtained from the differ- 

 ent milks have the same composition. The sole difference in com- 

 position between cheese made from milks poor and rich in fat is the 

 increased proportion of casein and water contained in the cheese 

 made from the poorer milk. In market value this increased casein 

 and water is much inferior to cheese. In allowing an increased 

 valuta for each pound of fat in poor milk, we cannot in justice 

 giv(; more than is called for by the market value of those con- 

 fatituents which the cheese from poorer milk contains in larger 

 proportions, relative to fat. In other words, it is unjust to allow 

 8^ cents for extra casein and water which cheese from poor milk 

 contains, as compared with cheese from richer milk. The market 

 value of casein and water, as represented by separator skim-milk 

 cheese, is rarely over 2 cents a i^ound; and it is therefore not 

 just to pay for casein and water the same as we pay for whole- 

 milk cheese. 



From column 11 we see that, on the basis used, each pound 

 of fat in the poorest mi lie (3 per cent of fat) brings one-half cent 

 more than does each pound of fat in the richest milk (4 per cent 

 of fat). To make a greater difference than. this is simply to cheat 

 the producer of richer milk in behalf of the producer of poorer 

 milk. 



4. The Effect of Adding Skim-milk to Different Milks to 

 Make Cheese of Uniform Composition. 

 There is another and. perhaps, clearer way of presenting the 

 differences to which attention has been called above. We can 

 easily make the cheese-producing value of milk-fat in milk con- 

 taining 4 per cent of fat identical with that of milk-fat in milk 

 containing 3 per cent of fat. How lliis can be done, we readily 

 see, when we consider that the cheese making power of fat in 

 poor milk is greater than that in richer milk solely because it 

 contains more casein in proportion to the fat. From our season's 



