212 Testing Milk and Its Products. 



ter fat. Now, instead of multiplying this butter fat by 20c., as 

 was done for the whole milk patron, it must first be multiplied 

 by 1.03. 106.7X1.03=109.9 Ibs. butter fat which is now multi- 

 plied by 20c. per pound, giving $21.98. This is the amount due 

 the cream patron when both milk and cream are received at the 

 same factory and the cream from both patrons is churned to- 

 gether. 1 



241. The amount of cheese made from a certain quan- 

 tity of milk depends, as before shown, in a large meas- 

 ure on the richness of the milk in butter fat (223). 

 Rich milk will give more cheese per hundred weight 

 than poor milk, and within the ordinary limits of nor- 

 mal factory milk the increased yields will be nearly, but 

 not entirely, proportional to the fat contents of the dif- 

 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 

 subject was discussed frequently during the nineties in 

 experiment station publications and in the dairy press 

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

 of cheese stands in a direct relation to its fat content. 2 

 Prof. Robertson, ex-Commissioner of Agriculture of Can- 

 ada, 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 per pound for every two-tenths of a per cent, of 

 fat in the milk, 3 a figure which is fully corroborated by 



1 17th report Wis. exp. station, p. 90; 20th report, pp. 130-131. 

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

 8 Hoard's Dairyman, March 29, 1895. 



