42 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



per cent of solids in proportion to the butter fat as a general 

 rule and that the milk below 4 per cent from the standpoint of 

 solids is worth more to the condensery? When you get it 5 

 per cent it is practically all fat. 



Mr. Mason : Then butter at 40 cents would be worth more 

 to the creamery than to the condensery? 



Mr. Jorgenson : It certainly would be worth more at the 

 creamery than at the condensery. Four per cent milk at 4c: 

 would be worth $1.60 and you have the skim milk at home 

 which is worth something. When butter is high they pay more 

 for it at the creamery. I feel that it is a just scale; the butter- 

 fat is worth more below 4 per cent than it is above. You can 

 make more condensed milk from low testing than high testing 

 milk, in proportion to the test. 



Member: Then you are getting more milk solids in a 4 

 per cent than in a 3 per cent milk but are paying more for a 4 

 per cent than for a 3 per cent, so you can get the most out of 

 a 3 per cent. 



Mr. Newman : A man who takes 4 per cent and skims 

 down to 3 per cent is getting more money than he is with his 

 3 per cent milk. 



Member: What is the test in this state for evaporated 

 milk? 



Mr. Jorgenson : 26^ per cent. I cannot help but feel the 

 condensery is right. I have been told that they cannot manu- 

 facture as good a quality out of a high testing milk as they can 

 out of the low testing, the difference they would have to pay for 

 the butter fat and it would not be worth that much to them. 



President: Which is the more profitable, the high or the 

 low testing ? 



Mr. Jorgenson : I would think the low testing was the 



