110 



MARKET DAIRYING 



In calculating the above values, skim-milk and butter- 

 milk have been rated at 30 cents per 100 pounds. The 

 weight allowed per quart is as follows : Milk, 2.15 pounds ; 

 20% cream, 2.1 pounds; and 30% cream, 2.0 pounds. 

 The cost of handling and retailing these products, as well 

 as the cost of making the butter, has not been considered. 



From the table it will be seen that when 3.5% milk sells 

 at 5 cents per quart, 20% cream must sell at 25 cents per 

 quart, 30% cream at 36 cents per quart, and butter at 50 

 cents per pound, to yield equivalent returns. Similarly, 

 when 5% milk sells at 5 cents per quart, 20% cream must 

 sell at 18 cents per quart, 30% cream at 25 cents per 

 quart, and butter at 35 cents per pound. 



The table emphasizes the importance of selling milk on 

 the basis of its fat content. 



