New York Agricultural Experiment Station. 



97 



Table Showing Results of Kkmoving P^at from Different Milks in 

 Order to Make Cheese of Uniform Composition. 



An examination of the figures in column 10 leads to the same 

 result reached in the previous conclusions, viz.: that the actual 

 value of one pound of milk-fat in milk containing 3 per cent of 

 fat does not exceed the value of one pound of milk-fat in milk 

 containing 4 per cent of fat by more than one-half of one cent. 



6. Milk-Fat as a Basis of Paying for Milk for Cheese-making. 

 Dairymen vpho produce milk for cheese-making hold one of three 

 opinions in regard to the use of milk-fat as a basis to use in pay- 

 ing for milk. Some strongly object to its use 'on the ground that 

 all normal milks have an equal value for cheese production; but 

 this objection is founded on the densest ignorance of the compo- 

 sition of milk and its relation to cheese production. Others fully 

 accept the use of the milk-fat basis as representing what is fair 

 and desirable. Others accept the use of the milk-fat basis in a 

 modified form, claiming that fat in poorer milk corresponds 

 relatively to more cheese than does fat in richer milk and that 

 the actual cheese production should, as nearly as possible, serve 

 as the basis of payment, on the ground that the constituents in 

 100 pounds of cheese made from poor milk have just as great a 

 7 



