104 



Report op the Chemist of the 



From the last table preceding it will be noticed that of the dif- 

 ferent methods every one except the milk-fat method gives to the 

 poorer milk more than belongs to it, while the milk-fat method 

 alone gives to the richer milk more than strictly belongs to it. But 

 while the extra amount given to the richer milk by the milk-fat 

 method is only nine-tenths of one cent for 100 pounds of milk, 

 the extra amount given to the poorer milk is in no case less than 

 3.4 cents for 100 pounds of milk and varies from this to 12.65 

 cents. It will thus be seen that the milk-fat method comes 

 nearer to doing absolute justice than any other method in use. 



By way of review, it is desirable to emphasize statements of 

 certain important facts. 



(1) Milk varies greatly in its composition. In paying for milk 

 for cheese-making, absolute fairness can be realized in every in- 

 dividual case only by a careful direct determination of both fat 

 and casein. But this is not practicable. 



(2) Cheese made from milk rich in fat is greater in yield, and 

 its constituents, pound for pound of cheese, possess a higher value 

 than cheese made from milk poorer in fat. 



(3) When a pound of fat in poor milk is equivalent to more 

 cheese than is a pound of fat in richer milk, the difiference can be 

 wholly removed by adding skim-milk to, or removing fat from, 

 the richer milk. The difference in composition between cheese 

 made from poor and rich milk is a skim-milk difference and a 

 skim-milk cheese difference. 



(4) Of all practicable methods suggested, the use of milk-fat 

 as a basis in paying for milk for cheese-making gives the nearest 

 approach to absolute fairness. 



(5) All proposed modifications of the milk-fat method are in 

 the interest of the producer of poor milk as against the interest 

 of the producer of richer milk. 



