340 DAIRYING. 



tion regarding the average quality of the milk delivered by 

 each patron during the period of sampling. 



15. The weight of butter-fat which each patron brought 

 to factory in his milk during the time covered by the sam- 

 pling is obtained by muliiplying the total weight of milk 

 delivered during the sampling period by the test of the 

 composite sample, divided by 100. 



PAYMENT OF MILK AT CREAMERIES AND 

 CHEESE FACTORIES.* 



Numerous systematic and extensive experiments by vari- 

 ous scientists have proved that the value of milk for both 

 butter and cheese production stands in direct proportion to 

 its fat content. Patrons of separator cheese and butter 

 factories should therefore receive payment for the milk de- 

 livered by them according to the percentage of fat in the 

 milk, i.e., according to the quantity of fat delivered in their 

 milk. The same applies to gathered-cream factories as 

 well. 



The tables given on pp. 305-306 will aid in the calculation 

 of the value of milks of different richness, according to 

 prices agreed upon. In paying for the milk delivered by 

 patrons, four, or, essentially, three, different methods are 

 followed at different factories, all of which are just to all 

 parties concerned. The methods and the directions for 

 using the tables in each case are given below. The tables 

 and discussions entered upon are largely taken from Ver- 

 mont Experiment Station Bulletin No. 16. 



* Cee Farrin zton-Woll, Testing Milk and its Products, 22d Ed., pp. 

 203-216, 286-289. 



