238 Milk and Its. Products 
formly a rich milk yields less cheese 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 
Per cent of fat in |Pounds of green cheese 
Num- milk. for one pound of fat 
ber of in milk. 
experi- 
ments./ Richer Poorer Richer Poore’ 
milk. milk. milk. milk. 
April. . 2... ie 6 4.21 oan 2.66 a 
Baaeiisep Pesce> eer Acie 6 ties 3.39 2 io 2.86 
May . . Cs Pe 1) 4.09 ac 2.68 os 
tesa RRB Kal Sees os 15 oe 3.30 ae 2.84 
June... .- sees 12 3.94 ete 2.68 o 9 
ie eer Me Se ww 12 ae 3.16 a 2.94 
Suy.-- se aeee 14 3.78 oye 2.78 os 
BUS fe is ash ey Gale te ey ae 14 oe 3.00“ ars 3.06 
August........- 13° 3.82 ei 2.74 as 
nie go BR ges et cae es 13 3 2.91 ine 3.14 
September....... 12 4.01 ede 2.68 aa 
OP Sah aie yes waite fs 12 3.06 : 3.06 
October. ....... 13 3.99 8 2.82 a 
PE xi aa Nata a0 eels 13 ie - 3,26 $33 3.05 
Average. ..... ‘ 3.98 3.15 2.71 2.99 
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 
