98 Report of the Chemist op the 



market value as do the constituents in 100 pounds of cheese made 

 from richer milk. 



Let us now briefly make some comparisons between different 

 methods of paying for milk for cheese-making, in order to test the 

 question of fairness, expressed in money value. For the sake of 

 simplicity we will compare the milks of two men, when there is a 

 difference of one per cent of milk-fat, for example, 3 and 4 per 

 cent. We will assume that the cheese produced nets ten cents a 

 pound. We will make our comparison on the basis of 100 pounds 

 of milk, allowing that the cheese yield from 100 pounds of milk 

 containing 3 per cent of fat is 8.55 pounds, and from milk con- 

 taining 4 per cent of fat, 10.40 pounds. 



As a standard of comparison, we will use the values which are 

 found by taking the market value of the fat and solids-not-fat 

 separately. To explain more fully, when cheese sells at ten cents 

 a pound, this makes each pound of fat in the cheese worth about 

 25.9 cents and each pound of solids-not-fat (casein, ash, etc.) 

 worth about 3.9 cents. Applying these values to the cheese 

 made from the two milks under consideration, or determining the 

 value of the cheese according to its composition, we find that the 

 cheese made from 100 pounds of milk containing 3 per cent of 

 fat has a market value of 82.1 cents, while the cheese made from 

 100 pounds of milk containing 4 per cent of fat has a market 

 value of 107.4 cents. This may be called the exact or standard 

 method of ascertaining the value of milk for cheese-making. 

 Thi3 method recognizes the real value of all the constituents 

 of the milk which are concerned in cheese-making. This method 

 does the greatest possible justice to all kinds of milk, and, there- 

 fore, we will use the results given by this method as a basis for 

 comparison with other methods. 



The methods to be compared are the following: 



(1) Standard method based on yield and composition of cheese. 



(2) Method based on weight of milk. 



(3) Method based on weight of cheese produced. 



(4) Modified method based on milk-fat. 



(5) Method based on milk-fat. 



