258 SCIENCE AND PRACTICE OF CHEESE-MAKING 



However much difference of opinion there may 

 exist in regard to the efficiency of different methods 

 of paying- for milk for cheese-making, all who are 

 in position to give a reliable judgment in the matter 

 agree on this one point, viz., among the various 

 methods proposed, this one is farthest from doing 

 justice to all producers of milk. 



PAYING FOR MILK ON BASIS OF FAT 



When milk is paid for on the basis of its fat content, 

 each patron receives the same amount of money for 

 each pound of fat in the milk delivered. For example, 

 the patron whose milk contains 3 per cent of fat 

 receives payment for 3 pounds of fat for each 100 

 pounds of milk delivered by him; while the patron 

 whose milk contains 4 per cent of fat receives pay- 

 ment for 4 pounds of fat for each 100 pounds of milk 

 furnished by him. The second patron receives one- 

 third more per 100 pounds of milk than the first one, 

 while, under the weight-of-milk method, each would 

 receive an equal sum. This can be illustrated as 

 follows : 



For the sake of simplicity, we will compare the 

 milks furnished by two patrons, one milk con- 

 taining 3, and the other 4, per cent of fat. We 

 will assume that the cheese sells for 10 cents a 

 pound. We will make the comparison on the basis 

 of ico pounds of milk, allowing that the cheese 

 yield from 100 pounds of milk containing 3 per 

 cent of fat is 8.30 pounds, and from milk contain- 

 ing 4 per cent of fat, 10.60 pounds, a total of 18.90 

 pounds, bringing 189 cents. By the weight-of-milk 

 method, this sum is divided equally between the 



