CHAPTER XXIII. 
RELATIVE MARKET VALUE OF MILK AND ITS PRODUCTS. 
Many milk producers are so situated as to make it pos- 
sible for them to sell either milk, cream, butter, cheese 
or ice cream. To those so situated the question naturally 
arises, what method of disposal will yield the largest re- 
turns? This, of course, will depend to a great extent 
upon the relative market prices of these products. 
' To show how dairymen may determine for themselves 
in what form they can realize most for their milk, a 
simple method of calculation is here presented, in which, 
for purposes of illustration, the following prices have 
been adopted: Milk, seven cents per quart; 30% cream, 
one dollar per gallon; butter, twenty-five cents per pound; 
cheese, thirteen cents per pound; and ice cream, made 
from 15% cream, one dollar per gallon. Using these as 
average prices for a given locality, determine the relative 
returns from one hundred pounds of milk containing 4% 
(4 Ibs.) butterfat, (1) when retailed as milk, (2) when 
sold as cream, (3) when sold as butter, (4) when sold 
as cheese, and (5) when sold as ice cream. 
1, Value of Milk. Since milk weighs 2.15 pounds per 
quart, 100 pounds of 4% milk are equal to 46.5 quarts, 
which, at 7 cents per quart, are worth $3.25. 
2. Value of Cream. One hundred pounds of 4% milk 
will make 13.33 pounds of 30% cream, as determined by 
the following rule: 
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