102 



Report of the Chemist of the 



The fairness of this modified milk-fat method is based upon 

 two erroneous assumptions. First, it assumes that cheese made 

 from poor milk has the same composition and its constituents 

 the same market value as cheese made from richer milk. Second, 

 it assumes that by adding two we make proper allowance for the 

 casein in all milks, or, in other words, that A's milk contains 

 as much casein as B's. It ignores the general rule that casein 

 increases when the fat increases, even though the increase may 

 not be proportional to the increase of fat. It allows payment for 

 all the casein in poor milk, but only for a part of the casein in 

 richer milk. The advantage is in favor of poor milk, and is as 

 before a skim-milk advantage. 



If any fixed factor is to be added, the figure which will give 

 results in closest agreement with the yield and composition of 

 cheese is 0.3. To illustrate, in case of A and B, adding 0.3 to 3 

 and 4, we have 3.3 and 4.3. Dividing 189.5 cents between these 

 in proportion we have 



A's receipts, 82.28 cents (Standard method = 82.1 cents). 

 B's receipts, 107.22 cents (Standard method = 107.4 cents). 



(4) Comparison of Standard Method and Milk-fat Method. — In 

 the milk-fat method the receipts from cheese are divided in pro- 

 portion to the amount of fat furnished. A and B furnish respec- 

 tively 3 and 4 pounds of milk-fat. The receipts from cheese are 

 189.5 cents, of which A receives three-sevenths, 81.2 cents, and 

 B four-sevenths, 108.3 cents. 



When payment for milk is made according to the amount of 

 milk-fat furnished, A receives nine-tenths of one cent less, and 



