2yS SCIENCE AND PRACTICE OF CHEESE-MAKING 



(4) No more labor need be involved than in 

 the case of the fat basis, either in the matter of 

 testing or in the matter of calculating dividends. 

 The matter can be simplified by the consultation of 

 a table, which can be made out once for all. The 

 following formula can be used in preparing such 

 a table: 



(Fat — 3)Xi4+5-io=Amount of fat and casein in 

 100 pounds of milk. 



Such a table, already prepared, is here given : 



(5) The introduction of the fat-test is called for 

 by this method, and thus a great step in advance 

 would be made in compari.son with the weight-of- 

 milk method. This might ultimately lead to the adop- 

 tion of the simple fat basis. 



The following objections to such a method may be 

 suggested : 



