REPORT OF CHEMICAL DEPARTMENT. 
PaEtALS OF PAYING FOR MILK AT CHEESE 
FACTORIES.* 
L. L.VAN SLYKE, 
SUMMARY. 
I. Introduction. The subject has been under discussion for about 
twenty years. The discovery of the Babcock test made practicable 
the introduction of the milk-fat basis. This method has been dis- 
placed in many cases, the chief and fundamental cause being the 
hostile attitude of the producers of milk poor in fat. 
2. The relation of fat in milk to cheese yield. Mulk rich in fat 
usually contains less casein in proportion to fat than does milk 
poorer in fat. On this account, a pound of fat in rich milk usually 
corresponds to less cheese than does a pound of fat in poorer milk. 
3. The relation of milk constituents to composition of cheese. 
The composition of cheese-solids (cheese minus water) depends 
practically upon the relation of fat and casein in milk. In cheese 
made from milk rich in fat, the proportion of fat in the cheese- 
solids is higher than in the case of cheese made from milk less 
rich in fat. 
4. The relation of the composition of cheese to its quality. Other 
things being equal, cheese containing a high proportion of fat in 
relation to cheese-solids is superior in quality and market value 
to cheese containing a smaller proportion of fat in its solids. This 
is supported by the results of the Wisconsin cheese-scoring con- 
test of 1908, and by work done at the experiment stations of Wis- 
consin, Iowa, Minnesota and New York. This view has been sup- 
ported and advocated by Dr. Robertson and others, of Canada, 
by Dr. Babcock and Prof. Farrington, of the Wisconsin experi- 
* A reprint of Bulletin No. 308. 4 We torr 
[273] h. . - sche 
