204 Testing Milk and Its Products. 



facturing the butter. The method to be followed is 

 generally determined by agreement between the manu- 

 facturer and the milk producers, in case of proprietary 

 creameries, or among the shareholders, in co-operative 

 creameries. The following methods of paying for the 

 cost of manufacture are at the present time in use in 

 American creameries. 



228. I. Proprietary creameries. First. When the 

 creamery is owned by some one person or company, the 

 owner or owners agree to make the butter for about 3 

 cents a pound ; the difference between the total receipts 

 of the factory and the amount due the owner is then 

 divided between the different patrons, according to the 

 amount of butter fat contained in the milk which they 

 delivered. 



The price charged for making butter varies from 2% 

 to 4 cents per pound; the larger the amount of milk 

 received at a factory, the lower will naturally be the cost 

 of manufacturing the butter. 1 



Second. The proprietor of the creamery sometimes 

 agrees to pay a certain price for 100 Ibs. of milk deliv- 

 ered, according to its fat content, the price of milk con- 

 taining 4 per cent, of butter fat being the standard. 

 This price may be changed during the different seasons 

 of the year by mutual agreement. 



Third. A creamery, owner may offer to pay 1 to 2 

 cents, usually 1% cents, below the average market price 

 of butter, for each pound of butter fat received in the 

 milk. 



1 Bull. 56, p. 26, Wisconsin exp. station ; see Report 18, Iowa State 

 Dairy Commissioner, p. 83. 



