276 SCIENCE AND PRACTICE OF CHEESE-MAKING 



per cent of the factory's receipts from cheese. 

 Under such circumstances, it is not at all likely 

 that the 2y patrons would vote to employ the fat- 

 and-casein method in distributing dividends, nor is 

 it likely that most of the 2^^ men benefited would 

 ask it, when the high relative cost of making a 

 redistribution was understood. While the results 

 represent only one cheese-factory, the conditions 

 are typical of those prevailing in New York state, 

 and results that are strikingly different from these 

 would probably be exceptional. If the dividends 

 were made on the basis of allowing less for casein 

 than fat, as recommended by Dr. Babcock (p. 264), 

 the difference in favor of the patrons furnishing 

 extra casein would be less than one-quarter what 

 they are when we allow the same price for casein 

 as for fat. On such a basis, the difference would 

 be only about half the cost of making the casein- 

 tests. 



PAYMENT ON BASIS OF FAT AND CAL- 

 CULATED CASEIN 



In view of the fact that so many cheese-fac- 

 tories are still paying for milk on the basis of 

 weight alone, as a result of the confusion that has 

 been created in regard to the fairness of the fat 

 basis, a method might be suggested which would 

 find use in factories that are now using no test 

 system, which would be far superior to the weight- 

 of-milk method and at the same time possess certain 

 advantages over other modifications of the fat 

 basis. Such a method would be to pay on the basis 



