PAYING FOR MILK FOR CHEESE-MAKING 267 



to farmers to produce milk of richer composition. 

 In the illustration given above, one fails to see the 

 justice of a method which gives to the producer of 

 poorer milk 10.36 cents a pound for his cheese and 

 to the producer of richer milk, only 9.72 cents a 

 pound for cheese that is better if the milk is made 

 into cheese by itself. 



(3) This method ofifers a premium on watering 

 milk, because the percentage of fat in milk (high 

 or low) is credited with only 2 per cent of casein; 

 and, hence, the lower the percentage of fat, the 

 larger will be the relative amount of casein and 

 the greater the price received for each pound of fat. 

 For example, a patron furnishing milk with 4 per 

 cent of fat could add, say, 33 pounds of water to 

 100 pounds of milk, thus reducing the percentage 

 of fat to 3. He would then have the benefit of 

 the added factor for 133 pounds of milk instead of 

 100 pounds. He would thereby increase his dividend 

 from 103 to 108 cents. 



(4) This method also offers a premium on 

 skimming as well as watering milk. This can best 

 be made clear by illustration. A patron who 

 furnishes milk containing 4 per cent of fat skims 

 it so as to make it contain 3 per cent and then 

 adds enough water to make the weight of milk 

 100 pounds again. The cheese made from 100 

 pounds of such milk would be about 8.9 pounds. 

 The milk of the other patron, who furnishes 100 

 pounds of normal milk containing 3 pounds of fat, 

 makes 8.3 pounds of cheese, a total of 17.2 pounds 

 for the 200 pounds of mixed milk. This, we assume, 

 sells for 172 cents and is evenly divided between 



