274 SCIENCE AND PRACTICE OF CHEESE-MAKING 



cost in case of milk rich in fat than in case of milk 

 poor in fat. 



(7) Another highly important question has 

 been raised in connection with the use of a casein- 

 test in paying for milk at cheese-factories Is it 

 worth the time and trouble expended on it? It 

 is not worth the time, if, with Dr. Robertson, Dr. 

 Babcock and others, we believe that casein is not 

 equal in value to fat for cheese production in rela- 

 tion to composition and quality of cheese. If, on 

 the other hand, we believe that yield of cheese 

 alone should be considered and that fat and casein 

 are of equal value, pound for pound, in cheese pro- 

 duction, even then we can ask the question Are 

 the differences caused by variation in casein worth 

 the trouble and expense involved in making a 

 casein-test in addition to fat? To what extent 

 will dividends be readjusted among patrons and 

 in what manner? While this question can not 

 be answered finally until results have been secured 

 in numerous factories, we have sufficient data on 

 hand to give a definite answer in the case of one 

 representative New York factory for one season. 

 We have fat and casein determinations during one 

 factory season for each of 50 different herds of 

 cows whose milk was taken to one cheese-factory. 

 The analyses of milk were made every other week 

 for each herd separately from May to October in- 

 clusive. In 23 cases, the fat-and-casein method 

 gave a larger dividend than did the fat alone by 

 an average of 1.6 cents for each 100 pounds of milk, 

 the greatest difference in the case of any one patron 

 being 5.9 cents, and the least o.i cent. In one 



