290 REPORT OF THE CHEMIST OF THE 
(4) Modification of fat basis to include part of the milk-casein. 
(5) Amount of fat and casein in milk. 
We will now consider each of these methods as to comparative 
merits and defects. 
PAYING FOR MILK ON BASIS OF WEIGHT. 
Under this system each patron receives the same amount of 
“money for each 100 pounds of milk delivered at the factory. This 
method possesses the advantage of simplicity and economy of time, 
involving no additional work. Among the disadvantages of this 
method are the following: 
(1) It assumes, as a fundamental basis of its fairness, that all 
kinds of normal milk have the same cheese-producing value; that, 
from 100 pounds of any milk, we make the same amount of cheese. 
This assumption has been abundantly proved not to be true, since 
the yield of cheese from 100 pounds of milk may vary all the way 
from 8 to 13 pounds or more. The method is, therefore, unfair to 
the producers of milk containing higher percentages of fat. 
(2) This system discourages the production of milk of higher 
percentage in fat. When weight alone is considered in making pay- 
ment, more money can be received by increasing the amount of milk 
produced, without regard to its composition; and it is thus found 
more profitable to produce milk as low in fat as legal requirements 
permit. 
(3) This system breeds criminality, because it encourages the 
addition of water, removal of cream and all similar forms of dis- 
honesty. Some dairymen have regarded the direct addition of 
water to milk as the most economical way of increasing milk pro- 
duction for cheese-making purposes, but the experience is not 
usually attended with most economical results for any length of 
time. 
However much difference of opinion there may exist in regard to 
the efficiency of different methods of paying for milk for cheese- 
making, all who are in position to give a reliable judgment in the 
matter agree on this one point, viz., among the various methods pro- 
posed, this one is farthest from doing justice to all producers 
of milk. 
