2045 8 REPORT OF THE CHEMIST OF THE 
One patron furnishes milk showing by test 3 per ct. of fat and a 
Jactometer (Quevenne) reading of 28; another, milk with 4 per ct. 
of fat and a lactometer reading of 34. Turning to the table re- 
ferred to, it is found that milks corresponding to these percentages 
of fat and lactometer readings have relative values for cheese-mak- 
ing represented by the numbers 4.10 and 5.43. To find the dividend 
of each, we divide the amount of money (189 cents) received, by 
the sum (9.53) of these two numbers, which gives 19.83. This 
number multiplied by 4.10 and 5.43 gives the respective dividends of 
the two patrons. 
TABLE XI.— DIvIDEND oN BASIS OF CHEESE YIELD AND SOLIDS. 
—_—_—_—X—_—X—K—X—a—X—“_ll”ll""""]"]"””]VuV[ ._l>—kkqEans~:”>El==E&E€TaES— ees=_e—__eeeee ee 
, Money received | Money received 
Fat in Cheese made 
100 pounds from 100. Dividend ete Lesh 
of milk pounds of milk sheoes mailicctat 
Lbs Lbs Cents Cents Cents 
3 8.30 81.3 9.80 27.10 
4 10.60 TOS sits 10.16 26.92 
By comparing these results with those given by the simple fat 
basis and other methods, we see that the values are much closer 
to the results of the fat basis than those given by any other method. 
Application of principle to fat and casein.— This same principle 
eould be readily applied when we know the percentages of fat and 
of casein in milk. \We might be even more liberal and instead of 
allowing only one-sixth for casein, allow as much as one-fourth. 
In this case, the dividends would be based on the fat plus one- 
fourth of the casein in each case. We will consider this more in 
detail later. 
‘ 
MODIFICATION OF FAT BASIS KNOWN AS THE “ FAT-PLUS-TWO ” 
METHOD. 
By this method the percentage of fat in milk is increased by 2 
_and the results used the same as in making dividends on the fat 
basis. The method originated in Canada. The first suggestion 
was made about 1893, when at one of the cheese-factories the plan 
was adopted of adding 1 to the fat in making dividends, because it 
was noticed that this method more closely approximated the cheese 
yield than the use of fat alone. This method was made a subject 
of study at the Ontario Agricultural College and was modified by 
adding 2 to the fat in making dividends. 
