New York AGRICULTURAL EXPERIMENT STATION. 275° 
Same as in making dividends on the fat basis. This system is an 
attempt to approximate the yield of cheese as a basis for making 
dividends. It allows payment for two pounds of casein, in addition 
to fat, in the case of all milks. The following objections are | 
made to this method: (a) It considers yield of cheese alone and 
not quality. (b) It does not recognize any casein in milk above 
2 per ct., though milks richer in fat are known to contain, in gen- 
eral, more casein than milks containing less fat. (c) This method 
is in the interest of the producer of poor milk at the expense of 
the producer of richer milk. (d) It offers a premium on water- 
ing and skimming milk. (e) It is in opposition to the teachings of 
Robertson, Babcock and many other recognized authorities, so far 
as it works in favor of poor milk at the expense of richer milk. 
9g. Paying for milk on basis of fat and casein. Under this system 
the percentages of fat and casein in each patron’s milk are added 
and the figures thus obtained are used in distributing dividends. 
This method has the advantages of being an accurate measure of 
cheese yield and of removing temptation to water milk. It has 
the following disadvantages: (a) When carried out in the most 
complete manner, it involves making a casein test in addition to 
a fat test, requiring extra time, labor and cost. (b) It does not rec- 
ognize any difference in the quality or value of cheese made from 
milks containing different percentages of fat. (c) It offers a temp- 
tation to skim milk. (d) It places the value of casein on a par with 
that of milk-fat, contrary to the teachings of Babcock, and encour- 
ages the production of milk with higher percentages of casein 
relative to fat. (e) From results obtained in applying this method 
to data obtained in case of a representative New York cheese-fac- 
tory, thé changes made in the distribution of dividends would be in- 
sufficient to justify the extra expense involved in making a casein 
test, in comparison with the milk-fat basis. 
10. Modification of fat and casein basis. If casein were assigned 
one-fourth the value of milk-fat, in harmony with Babcock’s rela- 
tive value-plan for cheese yield and solids, and if this value, added to 
that of milk-fat, were used in making dividends, we should get re- 
sults essentially like those given by the milk-fat basis. Under such 
circumstances, the cost of making a casein test would be practi- 
cally thrown away. 
II. Payment on basis of milk-fat and calculated casein. The 
percentage of casein in milk can be approximately calculated when 
the percentage of milk-fat is known. Casein thus estimated could 
~ 
