PAYING FOR MILK FOR CHEESE-MAKING 263 



is worked out, based on yield of cheese and relative 

 value of cheese-solids for milks containing different 

 percentages of fat from 2 to 6. Values are given which 

 can be used directly in the same manner as the per- 

 centages of fat are used in case of the fat basis. 

 These values appear to be qmte accurate, especially 

 for milks containing 3.5 to 4.0 per cent of fat. 

 The only additional labor required is to apply the 

 lactometer to a sample of each milk and take the 

 reading. ''This modification would give to each 

 patron the same amount of money which he would 

 obtain if his milk were manufactured by itself. In 

 this respect it differs widely from those modifica- 

 tions of the relative-value plan which aim to make 

 dividends in proportion to the pounds of cheese 

 which each milk will produce, leaving out entirely 

 the quality of the cheese." Tlie following illustration 

 shows the application of this method: 



One patron furnishes milk showing by test 3 

 per cent of fat and a lactometer (Quevenne) read- 

 ing of 28; another, milk with 4 per cent of fat and 

 a lactometer reading of 34. Turning to the preced- 

 ing table, it is found that milks corresponding to 

 these percentages of fat and lactometer readings 

 have relative values for cheese-making represented 

 by the numbers 4.10 and 5.43. To find the dividend 

 of each, we divide the amount of money (189 cents) 

 received, by the sum (9.53) of these two num- 

 bers, which gives 19.83. This number multiplied by 

 4.10 and 5.43 gives the respective dividends of the 

 two patrons. 



