296 REPORT OF THE CHEMIST OF THE 
The objections which have been brought against this method are 
the following: 
(1) It does not recognize any casein in milk above 2 per ct.; 
it would be a fair measure of yield of cheese if all milks contained 
2 per ct. of casein, no more and no less. This is, of course, not in 
accordance with the actual facts. The additional amount of casein 
above 2 per ct., which is usually found in richer milks, is wholly 
ignored by this method. For example, under this method, milk 
containing 4 per ct. of fat would, after adding 2, be given a value of 
6, whereas it should be given a value of 6.4 or 6.5 or more on the 
basis of its usual casein content. 
(2) This method is, therefore, in the interest of milk low in fat. 
It gives undue advantage to poorer milk, and, to the same extent, 
works against the producer of richer milk. It has been generally 
held that too much encouragement cannot be given to farmers to 
produce milk of richer composition. In the illustration given above, 
one fails to see the justice of a method which gives to the producer 
of poorer milk 10.36 cents a pound for his cheese and to the pro- 
ducer of richer milk only 9.72 cents a pound for cheese that is bet- 
ter, if each milk is made into cheese by itself. 
(3) This method offers a premium on watering milk, because the 
percentage of fat in milk (high or low) is credited with only 2 per 
ct. of casein; and, hence, the lower the percentage of fat, the larger 
will be the relative amount of casein and the greater the price re- 
ceived for each pound of fat. For example, a patron furnishing 
milk with 4 per ct. of fat could add, say, 33 pounds of water to 100 
pounds of milk, thus reducing the percentage of fat to 3. He 
would then have the benefit of the added factor for 133 pounds of 
milk instead of 100 pounds. He would thereby increase his divi- 
dend from 103 to 108 cents. 
(4) This method also offers a premium on skimming as well as 
watering milk. This can best be made clear by illustration. A 
patron who furnishes milk containing 4 per ct. of fat skims it so as 
to make it contain 3 per ct. and then adds enough water to make the 
weight of milk 100 pounds again. The cheese made from 100 
pounds of such milk would be about 8.9 pounds. The milk of the 
other patron, who furnishes roo pounds of normal milk containing 
3 pounds of fat, makes 8.3 pounds of cheese, a total of 17.2 pounds 
for the 200 pounds of mixed milk. This, we assume, sells for 172 
cents and is evenly divided between the two patrons, because each 
furnishes milk containing 3 per ct. of fat. Each, therefore, re- 
