PAYING FOR MILK FOR CHEESE-MAKING 279 



(i) It aims to pay for the amount of cheese 

 produced without regard to composition or quahty. 

 Of course, this same objection apphes to the fat-and- 

 casein method and the fat-plus-two method. 



(2) The method of calculation may give 

 amounts of casein differing from those actually 

 present in milk. In individual cases and for single 

 tests, this might be true, but, taking the average 

 of a whole season, the differences would not 

 usually be found great, and the season's average 

 would be the factor on which to base a comparison 

 as to accuracy. As a matter of fact, in the case 

 of the 50 herds already referred to, in no case was 

 there a difference in the season's results greater 

 than 0.25 per cent of casein between the calculated 

 amount and that obtained by the chemical method ; 

 while in the case of 40 out of 50 patrons the results 

 aiffered by less than o.i per cent, in several cases 

 being identical. The casein-test, even in skillful 

 hands, may give results that differ as much as 0.2 per 

 cent from the regular chemical method. 



METHODS OF CALCULATING DIVIDENDS 

 AT CHEESE-FACTORIES 



In concluding this chapter, we will illustrate 

 somewhat more in detail how dividends at cheese- 

 factories are calculated according to the different 

 methods that have been discussed. For this pur- 

 pose, we will make use of the following data which, 

 for convenience, are given here in a body for refer- 

 ence. In all cases, the following three items must 

 be known: (i) The amount of milk delivered by 



