CHAPTER XXI 



Methods of Paying for Milk for 

 Cheese-Making 



The subject relating to methods of paying for 

 milk at cheese-factories has been one of more or 

 less constant discussion for about twenty years. 

 Shortly before the year 1890, some question was 

 raised as to the fairness of paying for milk at 

 cheese-factories by weight. Two factors worked 

 against the realization of any practical results 

 coming from such discussion: (i) Lack of knowl- 

 edge regarding the relation of milk-constituents to 

 yield and quality of cheese, and (2) the need of 

 a practicable method for determining any of the 

 cheese-making constituents of milk. In 1890 Dr. 

 Babcock furnished his method of determining fat 

 in milk, and then the discussion soon centered 

 about the use of fat in milk as a basis for paying 

 for milk used in cheese-making. The application 

 of the test in the case of butter-making was at 

 once understood and utilized ; but, in connection 

 with cheese-making, it was known that two con- 

 stituents are concerned, fat and casein, and the 

 question was therefore more complicated than in 

 the case of butter-making, where only fat was con- 

 cerned. During the years 1891 to 1895, a large 

 amount of investigation was carried on, which re- 

 sulted in giving us such a comprehensive and sys- 



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