DAIRV PRODUCTS. 85 



The form in which it should be marketed is governed by 

 the distance from market, the relative current prices of 

 the different products, the breed of cows, the inclination 

 of the owner, etc. 



237. What is the value of 100 pounds 4.2 per cent 

 milk when sold at 4 cents per pound, i. e.. 8 cents per 

 quart ? 



238. What is the value of cream, testing 30 per cent 

 fat. in 100 pounds of 4.2 per cent milk, when sold at 20 

 cents per pint (1 pound) ? 



239. What is the value of the cheese made from 100 

 pounds of 4.2 per cent milk (nine pounds of this grade 

 of milk makes 1 pound of cheese) when sold at 12 cents 

 per pound ? 



240. WHiat is the value of the butter made from lOO 

 pounds of 4.2 per cent milk when sold at 25 cents per 

 pound ? 



Important truth. This comparison does not necessa- 

 rily mean that milk production is more profitable than 

 butter, cheese, or cream production. It costs more to de- 

 liver milk to the consumer than the other products. Then, 

 too, a good deal of fertility is permanently lost from the 

 soil by the sale of milk. When butter is made all skim 

 milk and buttermilk is left on the farm and are available 

 for the feeding of pigs, calves, and poultry — items of 

 great importance in the wise management of a dairy farm. 



241. When milk, testing 4 per cent fat, costs $1.6C 

 per hundred pounds, what is the value of 20 per cent 

 cream on basis of fat content? 



Process : 



In 100 pounds of 4 per cent milk costing $1.60, tliere are 4 

 pounds of fat Since 4 pounds of fat cost $1.60, fat costs 40 



