2/0 SCIENCE AND PRACTICE OF CHEESE-MAKING 



lor its fat; the richer milk, 26.5 cents. Below are 

 given in tabulated form the results of this and other 

 methods already considered, and also the modification 

 of the fat-and-casein basis, in accordance with the 

 relative- value suggestions of Dr. Babcock ; that is, we 

 allow full value for fat and one-fourth value for 

 casein (p. 264). 



The fat-and-casein method has the following ad- 

 vantages : 



1 i ) It is an accurate measure of the yield of cheese 

 in the case of all kinds of milk when the losses of milk 

 constituents are not excessive. 



(2) The temptation to adulterate by watering is 

 entirely removed. 



The following disadvantages suggest themselves: 



(1) Assuming that a test for casein gives results 

 as accurate as the Babcock test for fat in the hands 

 of ordinary cheese-makers, it is objected that the test 

 involves extra labor on the part of the cheese-maker, 

 for which he cannot well afford the time. The same 

 objection is often made against the Babcock test, and 

 it would, of course, be much more forceful in regard 

 to a casein-test. 



(2) An extra test involves additional cost, 

 even in case a cheese-maker could find time to 



