278 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(4) No more labor need be involved than in 

 the case of the fat basis, either in the matter of 

 testing or in the matter of calculating- dividends. 

 The matter can be simplified by the consultation of 

 a- table, which can be made out once for all. The 

 following formula can be used in preparing such 

 a table: 



(Fat 3) X 1 4+5 i o Amount of fat and casein in 

 100 pounds of milk. 



Such a table, already prepared, is here given : 



(5) The introduction of the fat-test is called for 

 by this method, and thus a great step in advance 

 would be made in comparison with the weight-of- 

 milk method. This might ultimately lead to the adop- 

 tion of the simple fat basis. 



The following objections to such a method may be 

 suggested : 



