100 



Report op the Che.mist of the 



(2) Comparison of Standard Method and the Yield-of -Cheese 

 Method. — The proposition that yield-of-cheese furnishes the only 

 just basis upon which to pay for milk is very plausible; but it is 

 seen not to be fair when we consider the difference existing in 

 the composition of the clieese produced from milks containing 

 different amounts of fat. We have only to consider that all 

 the difference that may exist in favor of poorer milk is entirely 

 eliminated by adding skim-milk to, or removing fat from, the 

 richer milk, so far as relates to the composition of the cheese 

 produced or the relation of milk-fat to cheese yield. The differ- 

 ence in the relation of milk-fat to cheese yield in favor of poor 

 milk as compared with richer milk is simply a sJcim-milk differ- 

 ence and therefore a skim-milk-cheese difference. This difference, as 

 it affects paying for milk, is indicated in the following table: 



When payment is made by the yield-of-cheese method, A re- 

 ceives for 100 pounds of milk 3.4 cents more, and B, 3.4 cents 

 less, than each should when the payment is made in the most 

 equitable manner. While there is a much closer approximation 

 to fairness, we see that there is still a marked advantage in favor 

 of the poorer milk; since A's milk-fat brings him 28.5 cents a 

 pound and B's milk-fat brings him only 26 cents a pound, whereas 

 there should, at most, be an average difference of not more than 

 one-half cent. Estimated for a season, B receives for each cow 

 about two dollars less than he should receive, and A receives 

 that much more, when each is paid according to the amount of 

 cheese made from milk, without reference to the composition of 

 the cheese made. 



