CHAPTER XVI. 



REI<ATIVE MARKET VAI,UE 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, ten 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 re- 

 ■ turns from one hundred pounds of milk containing 4% 

 (4 lbs.) butterfat, (i) 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 Gream. One hundred pounds of 4% milk 

 will make 13.33 pounds of 30% cream, as determined by 

 the following rule: 



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