162 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. 
“Pounds of green cheese 
for one pound of fat 
| Per cent of fat in 
Num- milk 
hee at in milk. 
experi- _ is i 
ments. | Richer Poorer Richer | Poorer 
' milk. milk. milk. milk. 
2. w= = 
April P36 4.21 bs 2.66 
‘ 6 3.39 2.86 
| ‘ 
May oe 4.09 be 2.68 
ee ss | 3.30 t 2 84 
June 2 | 8.94 | 968 | 
12 3.16 | 294 
July et | 3.78 : OTe 
14 3.00 3.06 
August. . phase eh ae | 3.82 2.74 ‘ 
i ‘ 13 | 2.91 3.14 
September. r é Ue! 4 4.01 a i 2.68 
. - | 3.06 3.06 
October e 13 3.99 44 2.82 
" ste ls i] 3.26 ‘ 3.05 
Average . , | 3.98 en ee | 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 
he paid for by weight or according to its perceut- 
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 
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