PAYING FOR MILK FOR CHEESE-MAKING 271 



make both fat and casein tests. If a cheese-maker 

 were paid on tJhe basis of what is received for 

 making fat-tests, it would amount to $50 or $60 a 

 season for most cheese-factories. To this must be 

 added cost of materials and breakage of glassware, 

 which might be conservatively placed at $10 to $15. 

 There would thus be a total outlay on the part of the 

 patrons amounting to $60 to $75 for the season in 

 having the casein-test made. 



(3) The fat-and-casein method does not recog- 

 nize any difference in the value of cheese made 

 from milk high and low in percentage of fat. It 

 places the market value of casein on an absolute 

 level with milk-fat, while Dr. Babcock gives milk- 

 fat in cheese a value 6.6 times that of casein (p. 

 262). 



(4) The use of the fat-and-casein method offers 

 a temptation to remove fat from milk or to add 

 skim-milk, in case of milk to be used for cheese- 

 making. To illustrate, casein in skim-milk has a 

 market value for the dairyman not to exceed 2 or 

 3 cents a pound, while milk-fat is worth about 30 

 cents a pound. In good cheese, casein and fat 

 together bring about 18 cents a pound. If casein 

 is paid for on a par with fat, then by adding skim- 

 milk to normal milk, one can increase the price of 

 his skim-nrilk casein about nine times. The same 

 would be true if fat were removed from milk and 

 sold as butter or cream. In whatever manner one 

 increases the ratio of casein to fat in milk, he in- 

 creases the dividend value of casein in cheese-making, 

 when fat amir casein are treated as of equal value in 

 making dividends. 



