New York Agricultural Experiment Station. 101 



(3) Comparison of Standard Method and the Modified Milk-fat 

 Method. — A method of paying for milk at cheese factories has 

 been proposed and used to a very limited extent in Canada, 

 which is intended to take into consideration the casein of milk 

 as well as the fat. The effort is made to accomplish this by 

 adding two to the per cent of milk. For example, in the case of 

 A and B, whose milk contain 3 and 4 per cent of fat, we add two 

 to each and the figures become 5 and 6. If the total cheese sells 

 for 189.5 cents, then A will receive five-elevenths of this or 86.1 

 cents, while B will receive six-elevenths or 103.4 cents. The ad- 

 dition of this fixed number is supposed to make allowance for 

 the casein in the different milks. In the tabulated statement 

 below, we give the results of this method of dividing the money 

 received from cheese, compared with the results of dividing ac- 

 cording to the yield and composition of cheese. 



When payment for milk is made by the modified milk-fat 

 method, A receives for 100 pounds of milk 4 cents more, and B, 

 4 cents less, than each should, when the payment is made in the 

 fairest manner. A's milk-fat will yield him 28.7 cents a pound 

 and B's will bring him only 25.85 cents a pound. This is a 

 marked advantage in favor of the poorer milk, nearly six times 

 as great a difference as there should justly be. Estimated for a 

 season, B receives for each cow |2.40 less than he should receive, 

 and A receives that much more, when paid according to the modi- 

 fied milk-fat method as described above, without reference to 

 the composition of the cheese made. 



