200 Testing Milk and Its Products. 



ferent kinds of milk. Since the quality of the cheese 

 produced from rich milk is better than that of cheese 

 made from thin milk and will demand a higher price, it 

 follows that no injustice is done by rating the value of 

 milk for cheese production by its fat content. This sub- 

 ject has been discussed frequently during late years in 

 experiment station publications and in the dairy press 

 (222). Among others, Babcock has shown that the price 

 of cheese stands in a direct relation to its fat content. * 

 Prof. Bobertson, the Dairy Commissioner of Canada, is 

 authority for the statement that the quality of the cheese 

 made from milk containing 3.0 to 4.0 per cent, of fat was 

 increased in value by one-eighth of a cent for every two- 

 tenths of a per cent, of fat in the milk, 2 a figure which 

 is fully corroborated by Dr. Babcock' s results. The 

 injustice of the "pooling system," by which all kinds of 

 milk receive the same price, is evident from the preced- 

 ing; if the milk of a certain patron is richer than that of 

 others, it will make a higher grade of cheese, and more 

 of it per hundredweight; hence a higher price should be 

 paid for it. 



Payment on the basis of the fat content of milk is, 

 therefore, the most equitable method of valuing milk for 

 cheese making, and in case of patrons of cheese factories 

 as with creamery patrons, dividends should be calcula- 

 ted on the basis of the results obtained by testiug the 

 milk delivered. The testing may be conveniently ar- 

 ranged by the method of composite sampling, in the way 

 already described for creameries (176). 



1 Wisconsin exp. station, llth report, p. 134. 



2 Hoard's Dairyman, March 29, 1895. 



