168 



Milk and Its Prodxcfs. 



formly a rii^li milk yiolds less olieose in proportion 

 to the fat contained in it than a poor milk. His 

 experiments covered a whole season's work in a 

 single factory, the average results of which are shown 

 in the following table: 



Yield of cheese from rich and poor milk. 



The practical bearing of the relation of the fat 

 to the casein arises in the question as to whether, 

 where milk is bought for cheese making, it should 

 be paid for by weight or according to its percent- 

 age of fat. It does not require proof, that to pay 

 an equal price per pound or hundred weight for 

 milk of all qualities is a gross injustice to those 



