CALCULATION FOR DIFFERENT METHODS OF MILK UTILIZATION. 303 



Nett Proceeds. Expenses. 



butter and skim-milk brick-shaped 



cheeses, 9*73 2 



(12) Deep setting system, the manufacture of 



butter and skim-milk round cheeses, 10*04 2 



(13) Deep setting system, manufacture of 



butter, and feeding of calves with 



skim-milk, 8'46 1-7 



(14) Churning of milk, and manufacture of 



sour-milk cheeses, ... ... ... 9*69 2 



(15) Churning of milk, and the manufacture 



of sour curd, 9*03 1 



(16) Churning of milk, and feeding of pigs 



with butter-milk, 7 '79 1 



Of the nett proceeds realized, the following shows the amounts obtained 

 by the various products: 



In the case of the manu- 

 facture of whole-milk 

 cheeses, ... ... by cheese, 80 to 94 %, on an average 87 %. 



by bye-products, 20 6 13 



In the case of the pre- 

 paration of butter and 



half-fatty cheeses, ... by butter, 22 24 23 



by cheese, 67 69 68 



by bye-products, 8 10 9,, 



In the case of the pre- 

 paration of butter and 



skim-milk cheeses, ... by butter, 58 79 69 



by cheese, 13 34 24 



by bye-products, 5 9 7 



In the case of the pre- 

 paration of butter, 

 along with the feeding 



of calves and pigs, ... by butter, 68 83 76 



by bye-products, 17 32 24 



According as one makes either half -fat or skim-milk cheeses, or 

 carries on the fattening of animals in addition to the manufacture of 

 butter, the proceeds obtained from butter in the above-mentioned 

 examples, which furnish data for the calculation, will amount to 23, 

 69, or 76 per cent. As the price obtained for milk depends upon 

 the prices of its products, and as the prices of butter and cheese, as 

 well as bacon and veal, vary in the course of time within wide limits, 



