PAYING FOR MILK FOR CHEESE-MAKING 257 



PAYING FOR MILK ON BASIS OF WEIGHT 



Under this system each patron receives the same 

 amount of money for each 100 pounds of milk de- 

 livered at the factory. This method possesses the 

 advantage of simplicity and economy of time, in- 

 volving no additional work. Among the disadvan- 

 tages of this method are the following: (i) It 

 assumes, as a fundamental basis of its fairness, 

 that all kinds of normal milk have the same cheese- 

 producing value; that, from 100 pounds of any 

 milk, we make the same amount of cheese. This 

 assumption has been abundantly proved not to be 

 true, since the yield of cheese from 100 pounds of 

 milk may (p. 207) vary all the way from 8 to 13 

 pounds or more. The method is, therefore, unfair 

 to the producers of milk containing higher per- 

 centages of fat. (2) This system discourages the 

 production of milk of higher percentage in fat. 

 When weight alone is considered in making pay- 

 ment, more money can be received by increasing 

 the amount of milk produced, without regard to 

 its composition ; and it is thus found more profit- 

 able to produce milk as low in fat as legal require- 

 ments permit. (3) This system breeds criminality, 

 because it encourages the addition of water, re- 

 moval of cream and all similar forms of dishonesty. 

 Some dairymen have regarded the direct addition 

 of water to milk as the most economical way of 

 increasing milk production for cheese-making pur- 

 poses, but the experience is not usually attended 

 with most economical results for any length of 

 time. 



