262 SCIENCE AND PRACTICE OF CHEESE-MAKING 



of fat and the other cheese-producing solids; with 

 such a system each patron will receive his just pro- 

 portion whether he brings skim-milk, watered milk 

 or cream." His proposed method gives to milk- 

 fat a value of 6.6, as compared with a value of i.o 

 for the cheese-solids not fat. The following table 



