CHAPTER XX 

 MARKETING 



MARKETING is related to cheese in two ways: First, 

 the purchase of the raw material, the milk; and 

 secondly the sale of the finished product, the cheese. 



321. Buying milk. The method of paying for the 

 milk differs in the various cheese sections and factories. 

 At some factories a stated price is paid for the milk or 

 the fat. This is usually in terms of 100 pounds of milk 

 or for each pound of fat. This is the practice with 

 concerns possessing large capital. Other factories make 

 the milk into cheese and after each sale, the expenses 

 necessary for operating the factory are deducted and the 

 remainder of the money divided among the patrons. 

 This money is divided either on the basis of the 

 number of pounds of milk or of fat delivered. The ques- 

 tion arises as to which is the better method to buy 

 milk for cheese-making, or the fairest way to divide the 

 money received from a sale of cheese. 



322. Cheese yield basis of buying milk. Let us sup- 

 pose that at a cheese factory there were five patrons: 



(A) delivered 100 pounds of milk testing 3 per cent fat ; 



(B) 100 pounds of milk testing 3.5 per cent fat; (C) 100 

 pounds of milk testing 4.0 per cent fat ; (D) 100 pounds 

 of milk testing 4.5 per cent fat ; and (E) 100 pounds of 

 milk testing 5.0 per cent fat. Table XXVI shows the 



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