PAYING FOR MILK FOR CHEESE-MAKING 



259 



two patrons, because each furnishes the same 

 amount of milk. Hence, each receives 94.5 cents 

 for the cheese made from his milk. On this basis 

 the one furnishing milk containing 3 per cent of 

 fat receives 11.4 cents a pound for each pound of 

 cheese made from milk furnished by him; while the 

 other receives 8.9 cents for each pound of cheese made 

 from his milk. 



Dividends based on the percentage of fat in milk 

 are made as follows: One patron furnishes 3 

 pounds of fat and the other 4. There are, all 

 told, 7 pounds of fat, the cheese corresponding to 

 which sells for 189 cents. Therefore, each pound 

 of fat is credited with 27 cents; one patron re- 

 ceives 81 (27X3) cents and the other, 108 (27X4) 

 cents. In this case the one furnishing the poorer 

 milk receives 9.76 cents a pound for the cheese 

 made from his milk, and the other, 10.19 cents. The 

 existing difference, 0.4 cent a pound, is generally 

 held to represent an actual difference in the quality 

 and value of the cheese (p. 246). These results 

 can be very well shown in the following tabulated 

 form: 



