256 SCIENCE AND PRACTICE OF CHEESE-MAKING 



one time a strong disposition to over-emphasize 

 the extreme simphcity of the Babcock test and to 

 lose sight of the fact that even so simple a method 

 requires careful attention to every detail and that 

 certain precautions must be strictly observed. It 

 was also true that some manufacturers became care- 

 less and put on the market glassware that was inac- 

 curate. This difficulty has been effectively overcome 

 in most of the prominent dairy states by an official 

 testing of all graduated glassware used in the Babcock 

 test, before it is placed on sale. 



(3) Many cheese-makers object to the added work 

 involved, even when paid for it. An unwilling 

 cheese-maker can easily influence patrons against the 

 method. 



(4) Another cause for the discarding of the fat 

 basis in many cases was the confusion introduced 

 by proposing some modification of the method in the 

 interest of the producer of poorer milk, a point which 

 we will consider more fully later. 



In the history of the cheese-making industry, we 

 can distinguish in the order of their appearance, five 

 methods which have been proposed for the purpose 

 of paying for milk at cheese-factories: 



(i) Weight of milk. 



(2) Amount of fat in milk. 



(3) Relative values of fat and other cheese-solids 

 based on yield and composition of cheese. 



(4) Modification of fat basis to include part of the 

 milk-casein. 



(5) Amount of fat and casein in milk. 



We will now consider each of these methods as to 

 their comparative merits and defects. 



