PAYING FOR MILK FOR CHEESE-MAKING 277 



of the fat and of the casein calculated according to 

 the formula, (Fat — 3)Xo.4+2.i. Such a method 

 is not recommended where the fat basis is being 

 used, but only as a compromise where it comes to 

 a choice between some such basis and the weight- 

 of-milk method; in other words, where the preju- 

 dice against the fat basis is too strong to be over- 

 come. The amount of casein obtained thus is 

 added to the fat and the dividends calculated in the 

 manner given on p. 284. The use of a method 

 basing dividends on the fat-test and the amount of 

 calculated casein would possess the following ad- 

 vantages : 



(i) It would be preferable to the fat-and-casein 

 method, which requires two separate tests to be made, 

 since no test would be needed for casein, but only 

 for fat. It would, therefore, involve no additional 

 expense of time, labor or money, as is the case with 

 the casein-test. 



(2) It would be more fair than the "fat-plus- 

 two" method, because milk containing higher per- 

 centages of fat would receive payment for the in- 

 creased amount of casein that goes with that 

 increased percentage of fat, instead of receiving 

 credit for only 2 per cent of casein, rich and poor 

 milks alike. This method gives results that are in 

 most cases much closer to the yield of cheese than 

 the *'fat-plus-two" method. 



(3) The watering or skimming of milk could not 

 afifect the results, because the casein is made to depend 

 on the fat content. In this respect the method is 

 much superior to the fat-and-casein or the fat-plus- 

 two method. 



