ORGANIZATION OF CHEESE Factory ASSOCIATION. 135 
is believed to be the most equitable and convenient plan for pay- 
ing for milk at a cheese factory, since the fat content of the 
milk determines the quality of the cheese, as well as the amount 
of cheese made per ewt. of milk. The objection to this system 
is that a milk rich in butter fat does not yield quite as much 
more cheese than a milk low in butter fat as is indicated by the 
differences in the tests, but the quality of the cheese from rich 
milk is enough better to make up for the small difference in the 
yield per pound of butter fat.* 
As a compromise between the pooling system and the plan 
of payment by the test, Professor Dean of Guelph (Ont.) Agri- 
cultural College, has suggested the method of adding two to the 
test ;+ thus, if patron A’s milk tested 3 per cent, adding 2 makes 
it 5 per cent; if patron B’s milk tested 4 per cent, adding 2 
makes it 6 per cent, thus changing the ratio of the relative value 
of the two milks for cheese-making purposes from 3:4 to 5:6. 
This method of payment which has been adopted at some Cana- 
dian factories, gives an advantage to the patron furnishing milk 
of the poorest quality and renders it advantageous to adulterate 
the milk by watering. An example will illustrate how this works 
out: Let us suppose that a patron furnishes 100 pounds of 4-per 
cent milk; if he adulterates this with 100 pounds of water, to 
take an extreme case, he will have 200 pounds of milk testing 2 
per cent; by adding 2 to the milk testing 4 per cent, he will re- 
ceive credit for 6 points in his dividends, while if the milk is 
adulterated as suggested, he will receive credit for 4 pounds per 
hundred weight, or 8 points for his 200 pounds of adulterated 
milk. By basing the dividends on the fat test he would receive 
credit for 4 pounds in both cases, as he has not increased the 
amount of butter fat in his milk by watering it. 
268. Factory Statement. 
A statement containing all necessary items should be given 
each patron so that he can figure the dividend himself. There 
should be a printed form for this. The following may be used: 
*See frontispiece, Value of fat in milk for cheese production. The yields 
of cheese from 200 pounds of milk of different fat contents were as follows: 
Separator skim milk. 11.0 lbs.; milk containing 1 per cent fat, 18.1 Ibs.; 2 per 
cent, 16.0 lbs.; 3 per cent, 18.3 Ibs.; 4 per cent, 21.6 lbs., and 5 per cent, 
24.8 Ibs. 
+See Bull. 114, Ont. Agric. College; also Dean, Canadian Dairying, p. 146. 
