CHAPTER IV. 



METHODS OF PAYING PATRONS OF 

 CREAMERIES AND CHEESERIES. 



IN a co-operative dairy, the most correct way of 

 dividing proceeds from sales of butter or cheese, would 

 be to make each patron's milk or cream separately, 

 and after deducting the cost of manufacturing and 

 marketing give each patron the remainder. In this 

 way those furnishing milk or cream of good flavor 

 would receive the benefit of the improved quality of 

 the finished product. This plan, however, is not 

 practicable in actual factory work, as the milk or 

 cream must be all mixed together, and the quality of 

 the finished product represents the average of the 

 whole delivery. Another factor also enters into the 

 question, and it is the one usually considered, though 

 the first is just as important, probably more so. This 

 second factor is the difference in the butter and the 

 cheese capacity of milk and cream obtained from the 

 various farms. In the early days of co-operative 

 dairying all the milk and cream was considered to be 

 of equal value, according to its volume or weight. 

 For instance, it was assumed that one hundred pounds 

 of milk would make so-much butter or cheese, regard- 

 less of its richness. This was also assumed to be the 



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