THE CHEMISTRY OF CHEESE MAKIXG 103 



shown that the value of the cheese is almost directly 

 proportional to its fat content. While the richer 

 milks make a smaller quantity of cheese, they make 

 cheese of higher commercial value, and hence there 

 is no injustice in paying for milks for cheese-making 

 purposes on the basis of the fat content. Poor milks 

 make a slightly larger amount but a poorer quality 

 of cheese than the richer milks. In making out 

 dividends, the total number of pounds of fat deliv- 

 ered by each patron is calculated from the weight 

 of the milk and its percentage of fat. The cost of 

 manufacture is deducted from the sales and the price 

 per pound of the milk fat sold in the form of cheese 

 determined, and then the amount due each patron is 

 calculated from the pounds of fat due him and its 

 value per pound. 



96. Comparative Butter and Cheese Returns from 

 Milk. — In case it is desired to compare thr apjiroxi- 

 mate gross income from the same amount of milk 

 made eitlier into butter or cheese, the methods for 

 calculating the butter yields given in section 71 are 

 used for determining the pounds of butter produced 

 from a given quantity of milk testing a certain per- 

 centage of fat. From the data given in section 91, 

 the estimated number of pounds of cheese produced 

 from the same quantity of milk can also be calcu- 

 lated, (^imparisons can then be made as to the 

 gross sales from either the butter or cheese by tak- 

 ing the a\erage market price of each. If such cal- 

 culations are made, it will be found that occasionally 



