Milk and Its Products. 293 



Normal factory milks may vary in their cheese-yielding capac- 

 ity, and the quality of the product from such milks is not deter- 

 mined by those variations that may occur in the fat and casein 

 content. It is clear that the most complete and equitable method 

 for the distribution of dividends at a cheese factory, is to allow 

 for the amounts of both fat and casein delivered by the patron. 



In its simplest form this consists in allowing equal values for 

 both the fat and the casein, the amounts of which can be de- 

 termined by methods applicable to factory conditions. Such 

 tests are the Babcock fat test and the mechanical casein test 

 devised by one of the authors. A patron delivering 100 pounds 

 of milk, containing 3.5 per cent of fat, and 2.4 per cent of casein, 

 should be paid on the basis of 5.9 pounds of cheese solids deliv- 

 ered. The price per pound of cheese solids would be determined 

 by the price received for the cheese in the market. 



