PAYING FOR MILK FOR CHEESE-MAKING 26l 



method now in use so completely eliminates the 

 temptation to adulterate milk. 



(4) This method promotes improvement in the 

 character of milk production. This is not merely a 

 theoretical statement but has been proved to be true 

 in practice. It offers an inducement to each dairyman 

 to improve the composition of his milk. 



(5) Improvement in the character of dairy animals 

 and in the consequent yield and composition of milk 

 means economy of production and increase of profit. 

 Cheese-solids in rich milk can be produced at less cost 

 than in poor milk. 



(6) This method awakens interest in the subject 

 of milk production, stimulates a desire for further 

 knowledge and tends to place the production of milk 

 on a higher plane of intelligence. 



PAYING FOR MILK ON THE BASIS OF 



YIELD AND RELATIVE VALUE OF 



CHEESE-SOLIDS 



In the twelfth annual report of the Wisconsin 

 experiment station (pp. 114-119), Dr. Babcock has 

 worked out a system of payment by which the 

 yield of cheese and composition are both taken 

 into consideration. The principles embodied in 

 this method have not received the general attention 

 deserved. "It is not sufficient for a system to give 

 the true yield from each patron's milk, for this 

 makes skim-milk cheese equally valuable with that 

 from the richest milk. The perfect system of 

 making dividends in cheese-factories must include, 

 not only the amount, but also the relative values 



