CHEESE COMPOSITION AND QUALITY 249 



furniture. The general public esteems butter-fat more 

 highly than casein and are willing to pay a much 

 higher price for it. It is folly to stand in your own 

 light and argue that this is inconsistent." 



These arguments of Dr. Babcock are based on 

 general economic truths which hold good to-day as 

 fully as when they were stated by him. They are 

 facts which should be kept in mind when considering 

 the relation of composition of cheese to commercial 

 quality or market value. In the I2th annual report 

 of the Wisconsin experiment station (p. 115), Dr. 

 Babcock also says : 



"It is a well-established fact that rich milk gives 

 a better quality of cheese, which commands a higher 

 price, than that from poor milk." 



We add also the following quotation from an 

 address given before the Wisconsin cheese-makers' 

 convention at Milwaukee, in 1907, by Prof. E. H. 

 Farrington, dairy husbandman at the Wisconsin ex- 

 periment station : "It will be seen that the richer the 

 milk, the better the price per pound of cheese 

 made from it. I am occasionally asked if 100 

 pounds of milk testing 6 per cent of fat will make 

 twice as much cheese as 100 pounds of milk test- 

 ing 3 per cent of fat. The answer to this question 

 is briefly that the cheese made from the richer 

 milk is of much better quality and worth a higher 

 price per pound than that made from the thinner 

 milk, and this will help balance any difference in 

 yield. The influence of the richness of milk on 

 the quality of cheese is something that should 

 not be lost sight of in considering the question of 



