304 SCIENCE AND PRACTICE OF DAIRYING. 



it is obvious that the value of a kilo, of milk in the various methods 

 of utilization is not to be found in the individual figures themselves, 

 but rather in the proportion they bear to one another. 



To illustrate the foregoing statements, we may take an example or 

 two : 



(1) Sale of Milk for Direct Consumption. If a litre of milk can be sold 

 for 20 pfennig, and the cost connected with the sale amounts to 4 pfennig, 

 then the kilo, of milk will realize 15-52, and the litre 16 pfennig. 



The calculation of the weight of the milk from its measure is here 

 based, as it is in all the following cases, on the assumption that the specific 

 gravity of the milk, at 15 C., is 1-0315. 



(2) Manufacture of Fatty Soft Cheeses. There are so-called Remoudou 

 cheeses, which are sold in a ripe condition at 1*2 marks per kilo. If the 

 cheese loses in the store, before it is sold, 30 per cent of its weight, the 

 value of the fresh cheese can only be placed at -84 marks per kilo. 



100 kilos, of milk yield 



Cheese, ... 16 kilos @ -84 marks = 13-44 marks. 



Whey, 81 -01 = -81 



Loss, ... 3 



100 kilos. 14-25 marks. 



= Expenses, 1-50 



12-75 marks 



1 kilo, of milk thus produces 12-75 pfennig, and a litre 13*14 pfennig. 



(3) Preparation of Fatty Hard Cheeses. Fatty hard cheeses, prepared in 

 the Swiss method, possess, in a ripe condition, a market value of 1 -4 marks 

 per kilo. If the cheese lose in the store before its sale 15 per cent of its 

 weight, the value of the fresh cheese can only be put at 1-19 marks. 



100 kilos, of milk produce 



Cheese, ... 9-00 kilos. @ 1*19 marks = 10-71 marks. 



Whey butter, -75 1-60 = 1-20 



Butter-milk, 1*20 -02 = -02 



Ziger cheese, 2-50 ,, *16 = -40 



Whey, ... 84-55 '0075 = -63 

 Loss, ... 2-00 



12-96 marks. 



100-00 kilos. Expenses, 1-25 



11-71 marks. 

 1 kilo, of milk produces 11'71 pfennig, and the litre 12-07 pfennig. 



