PAYING FOR MILK FOR CHEESE-MAKING 



283 



Calculating dividends on basis of yield and rela- 

 tive value of cheese-solids. — By this method one 

 proceeds exactly as in case of the fat-basis method, 

 except that in place of the percentages of fat, one 

 uses the number obtained from the table (p. 262) cor- 

 responding in each case to percentage of fat in milk 

 and the lactometer reading. 



Calculating dividends on basis of milk-fat plus 

 two. — The following table indicates the general method 

 of procedure : 



Name 



of 

 patron 



Pounds 

 of milk 



de- 

 livered 

 during 

 divi- 

 dend 

 period 



Per cent of 

 fat in milk 

 + 2 (casein) 



Pounds 

 of fat 



and 

 casein 



fur- 

 nished 

 corre- 

 spond- 

 ing to 

 fat + 2 



Price 



of each 



pound 



of fat 



and 

 casein 



Amount 

 of divi- 

 dend 

 due 

 each 

 patron 



Net 

 price re- 

 ceived 



for 

 cheese 



per 

 pound 



Net 

 price re- 

 ceived 

 for fat 



per 

 pound 



Cents 

 27.0 

 28.0 

 24.8 

 26.1 

 26.5 



In explanation of the foregoing table, it is seen 

 that the amount of milk furnished by each patron is 

 multiplied by the per cent of fat plus two. These 

 results are added and the sum (amounting to 

 253.7) <Jivided into the amount of money received 

 for the cheese ($45.53), giving 17.95 cents as the 

 value of each pound of mixed fat and casein (rep- 

 resented by 2 pounds of casein in 100 pounds of 

 milk). The number, obtained in each case by mul- 

 tiplying the number of pounds of milk furnished by 



