CHEESE COMPOSITION AND QUALITY 247 



find out. Thus, you have a difference of about five- 

 eighths of a cent per pound between cheese made 

 from 3 per cent and 4 per cent milk" (p. 201). 



Dr. Babcock approaches the question from quite 

 another point of view (Report of New York Dairy- 

 men's Association for 1892, pp. 150, 153, etc.). 

 After showing that fat is the constituent controlUng 

 the value of milk, cream and butter, he says : "It is 

 evident that the market price of milk, of cream and of 

 butter depends chiefly upon the price of butter-fat, 

 and that other constituents have so little influence that 

 they can practically be neglected. 



''There is one other important dairy product to be 

 considered, and that is cheese. Does the same prin- 

 ciple hold with this? I believe it does, for on no 

 other basis can I reconcile market prices all over the 

 world." 



He then goes on to show by actual market quo- 

 tations that cheese varies in price according to 

 its richness in fat, all the way from 11 cents per 

 pound for whole-milk, fancy cheese down to i to 

 'zYz cents a pound for full-skim cheese. Antici- 

 pating some objections raised to the method of 

 reasoning as applied to the fat basis as a method 

 of paying for milk at cheese-factories, he con- 

 tinues: ''I cannot leave this subject without refer- 

 ring to some of the objections made to its use In 

 cheese-factories. It is urged that because casein 

 and fat are intimately mixed together in cheese, 

 they bring the same price per pound when sold, 

 and so should be given the same price in calculat- 

 ing the value of milk that is to be used for this pur- 

 pose. If this is true, the water which comprises a 



