New YorK AGRICULTURAL EXPERIMENT STATION. 20t 
PAYING FOR MILK ON BASIS OF FAT, 
When milk is paid for on the basis of its fat content, each patron 
receives the same amount of money for each pound of fat in the 
milk delivered. For example, the patron whose milk contains 3 per 
ct. of fat receives payment for 3 pounds of fat for each 100 pounds 
of milk delivered by him; while the patron whose milk contains 4 
per ct. of fat receives payment for 4 pounds of fat for each 100 
pounds of milk furnished by him. The second patron receives one- 
third more per 100 pounds of milk than the first one, while, under 
the weight-of-milk method, each would receive an equal sum. This 
can be illustrated as follows: 
For the sake of simplicity, we will compare the milks furnished 
by two patrons, one milk containing 3, and the other.4 per ct. of 
fat. We will assume that the cheese sells for 10 cents a pound. 
We will make the comparison on the basis of 100 pounds of milk, 
allowing that the cheese yield from 100 pounds of milk containing 
3 per ct. fat is 8.30 pounds, and from milk containing 4 per ct. of 
fat, 10.60 pounds, a total of 18.90 pounds, bringing 189 cents. By 
the weight-of-milk method, this sum is divided equally between the 
two patrons, because each furnishes the same amount of milk. 
Hence, each receives 94.5 cents for the cheese made from his milk. 
On this basis the one furnishing milk containing 3 per ct. of fat re- 
ceives 11.4 cents a pound for each pound of cheese made from milk 
furnished by him; while the other receives 8.9 cents for each pound 
of cheese made from his milk. 
Dividends based on the percentages of fat in milk are made as 
follows: One patron furnishes 3 pounds of fat and the other, 4. 
There are, all told, 7 pounds of fat, the cheese corresponding to 
which sells for 189 cents. Therefore, each pound of fat is credited 
with 27 cents; one patron receives 81 (273) cents and the other, 
108 (274) cents. In this case the one furnishing the poorer milk 
receives 9.76 cents a pound for the cheese made from his milk, and 
the other, 10.19 cents. The existing difference, 0.4 cent a pound, is 
generally held to represent an actual difference in the quality and 
value of the cheese. These results can be very well shown in the 
following tabulated form: 
