PAYING FOR MILK FOR CHEESE-MAKING 269 



to upset the entire system based on the fat-test. 

 Thus, the whole situation has been needlessly con- 

 fused, rather than benefited, for the average cheese- 

 factory patron. 



PAYING FOR MILK ON BASIS OF FAT AND 

 CASEIN 



By this method the percentages of fat and casein 

 in each patron's milk are added and the figures 

 thus obtained are used in apportioning dividends, 

 as in the fat basis. This can be illustrated as fol- 

 lows: 



We will make use of the figures already 

 employed in illustrating the other methods. One 

 patron furnishes milk containing 3 per cent of fat 

 and 2.1 per cent of casein; the other, milk with 

 4 per cent of fat and 2.5 per cent of casein. Each 

 furnishes 100 pounds of milk; the total amount of 

 cheese made is 18.9 pounds, realizing 189 cents. 

 We add together the amounts of fat and casein in 

 the two milks, obtaining n.6 as the total number 

 of pounds of fat and casein in the 200 pounds of 

 milk. The total amount of money received for the 

 cheese is divided by the total amount of casein and 

 fat, which gives us 16.3 cents as the value of each 

 pound of mixed fat and casein in milk. The divi- 

 dend of the patron furnishing the poorer milk is 

 16.3X5.1, which equals 83 cents; the dividend of 

 the other is 16.3X6.5, which equals 106 cents. In 

 this case, each receives the same price for the 

 cheese, 10 cents a pound, but not the same for milk- 

 fat; the poorer milk receives 27.7 cents a pound 



