246 SCIENCE AND PRACTICE OF CHEESE-MAKING 



who have been generally regarded as authorities in 

 relation to the commercial as well as to the scientific 

 aspects of cheese-making. For this purpose, we 

 have chosen to give the views (i) of Dr. Robert- 

 son, so long Canada's most efficient leader in the 

 progress of all branches of dairying and especially 

 of cheese-making, and (2) of Dr. Babcock, who 

 has been properly regarded as America's leading 

 student of dairying in its scientific relations and 

 who has given special attention to the question 

 under discussion. 



In the Report of the New York Dairymen's 

 Association for 1891, we find the following state- 

 ments in an address given by Dr. Robertson: "In 

 every case there was a gradual reduction in the 

 quantity of cheese when there was a less quantity 

 of butter-fat in milk. . . . However, this is 

 true also, that the increased yield of cheese is not 

 in direct proportion to the increased percentage 

 of butter-fat; that is, milk containing 3 per cent 

 of butter-fat will yield a certain quantity of cheese, 

 but if you take milk having one-third more fat (4 

 per cent) it will not yield one-third more cheese. 

 At the same time, such milk is worth one-third more 

 for cheese-making, and thereby hangs a tale. You 

 see, if it does not yield so much cheese, it makes a 

 quality of cheese so much better that the market value 

 of the cheese from TOO pounds of milk is a third 

 greater than the market value of the cheese in the 

 other case" (pp. 198-199). "Every two-tenths of a 

 pound of butter-fat will improve the quality of the 

 cheese one-eighth cent per pound, as near as I can 



