292 REPORT OF THE CHEMIST OF THE 
TABLE X.— COMPARISON OF DIVIDENDS MApE ON WEIGHT-OF-MILK AND 
oN MitkK-Fat Basis. 
_ SE SSE SST NR SSE ST 


WEIGHT-OF-MILK METHOD. MILK-FAT BASIS. 
Cheese Money Money Money Money 
uk oe poceree eee age Feared? 
in 10 rom es or eac or eac st. or eac or eac 
pounds 100 Dividend. pound pound Dividend. pound pound 
of milk. | pounds of of milk- of cheese. | of milk- 
of milk. | cheese. tats fa 
Lbs. Lbs. Cents. Cents. Cents. Cents. Cents. Cents. 
3 8.30 94.5 11.4 31.0 81 9.76 27 
4 10.60 94.5 8.9 2340 108 10.19 27 
Of the various objections deserving any attention, which have not 
already been noticed, the following are the chief ones urged against 
this method: 
(1) The percentage of fat in milk is not generally an accurate 
measure of the amount of cheese made from 100 pounds of milk. 
A pound of fat in milk containing 3 per ct. of fat represents more 
cheese than does a pound of fat in milk containing 4 per ct. of fat; 
in the former case, the cheese yield is 2.77 pounds for one pound of 
fat in milk, while in the latter it is 2.65 pounds. On this account, 
the milk containing least fat does not receive pay for all the cheese 
it makes. 
(2) The cost of making the test is often raised as an objection. 
In actual practice, the difficulty has been satisfactorily overcome. 
The usual custom is to pay the cheese-maker at the rate of 20 to 
25 cents a month for each patron. 
The principal reasons given for favoring the fat basis are the 
following: 
(1) This method recognizes the fundamental truth that normal 
milks varying in percentage of fat possess different values for 
cheese-making. 
(2) The amount of fat in milk offers a practicable and just basis 
for determining the cheese-producing value of milk, when we con- 
sider both quality and quantity (p. 286). 
(3) All temptation to adulterate milk by watering or skimming 
is absolutely removed, since a man receives pay for the number of 
pounds of fat that he furnishes and not merely for the number of 
pounds of liquid he carries to the factory. No other method now in 
use so completely eliminates the temptation to adulterate milk. 
