146 CANADIAN DAIRYING. 



Factorymen and honest patrons who complain that some of the 

 milk is skimmed and watered by dishonest patrons deserve 

 little sympathy, because a remedy is within the reach of all at 

 a very small cost. The rmlk of all patrons should be tested 

 regularly, and be paid for according to its value for cheese - 

 making. 



" 2. Paying according to the weight of fat delivered in the 

 milk, the same as at creameries. The principle of this system 

 is that all milk is valuable for cheesemaking in proportion to 

 the fat which it contains. The system is manifestly more just 

 and equitable than the first-named, and is to be commended in 

 preference to 'pooling 5 by weight of milk. The chief weakness 

 of the plan is that the yield of cheese is not in direct proportion 

 to the fat contained in the milk ; therefore, it gives an undue 

 advantage to the patrons sending milk containing a high per- 

 centage of fat. 



" 3. Paying according to the fat and casein in the milk, the 

 casein being represented by the factor 2, added to the percent- 

 age of fat. The principle of this system is that milk is valuable 

 for cheesemaking in proportion to the fat and casein contained 

 in it, and it further assumes that the percentage of fat plus 2 

 represents the available fat and curdy compounds in milk for 

 cheesemaking. 



"The application of the third system is very simple. To 

 illustrate : The tests for fat of patrons' milk are 3.0, 3.5, 3.8, 

 and 4.0. The percentage of fat and casein are 3 + 2 = 5.0 ; 

 3.5 + 2 = 5.5 ; 3.8 + 2 = 5.8; and 4.0 . + 2 = 6.0. The 

 pounds of fat and casein are calculated by multiplying the 

 pounds of milk delivered by the percentage of fat and casein. 

 Thus, if the first patron had 1,500 Ibs. of milk, he would be 

 credited with 1,500 x 5 -r- 100 = 75 pounds of fat and casein. 

 If the second delivered 2,000 pounds of milk he would be 

 credited with 2,000 x 5.5 -f- 100, or iiolbs. fat and casein, and 

 so on with the others. The value of one pound of fat and 

 casein is ascertained by dividing the net proceeds of the sale 

 of cheese by the total pounds of fat and casein delivered. 



