264 SCIENCE AND PRACTICE OF CHEESE-MAKING 



By comparing these results with those given by the 

 simple fat basis (p. 259), and other methods, we see 

 that the values are much closer to the results of the 

 fat basis than by any other method. 



Application of principle to fat and casein. This 

 same principle could be readily applied when we 

 know the percentages of fat and of casein in milk. 

 We might be even more liberal and, instead of al- 

 lowing only one-sixth for casein, allow as much 

 as one-fourth. In this case, the dividends would 

 be based on the fat plus one-fourth of the casein 

 in each case. This is illustrated in connection with 

 the fat and casein method of making dividends (p. 

 270). 



MODIFICATION OF FAT BASIS KNOWN AS 

 THE "FAT-PLUS-TWO" METHOD 



By this method the percentage of fat in milk is 

 increased by 2 and the results used as in making 

 dividends on the fat basis. The method originated 

 in Canada. The first suggestion was made about 

 1893, when at one of the cheese-factories the plan 

 was adopted of adding I to the fat in making divi- 

 dends, because it was noticed that this method 

 more closely approximated the cheese yield than 



