298 REPORT OF THE CHEMIST OF THE 
taining 11.6 as the total number of pounds of fat and casein in the 
200 pounds of milk. The total amount of money received for the 
cheese is divided by the total amount of casein and fat, which gives 
us 16.3 cents as the value of each pound of mixed fat and casein in 
milk. The dividend of the patron furnishing the poorer milk is 
16.3X5.1, which equals 83 cents; the dividend of the other is 
16.36.5, which equals 106 cents. In this case, each receives the 
same price for the cheese, 10 cents a pound, but not the same for 
milk-fat; the poorer milk receives 27.7 cents a pound for its fat; 
the richer milk, 26.5 cents. Below are given in tabulated form the 
results of this and the other methods already considered: 
TABLE XIII.— CoMPARISON OF RESULTS OF DIFFERENT METHODS OF PAYING 
FOR MILK. 
O_O ——*—*&{]{EeD; &{{*{={>>={*<{*=*=#Ve—_—=_anmRmMDa=>=»3A~™*™*>*&X&*0>ooE>xy[>=—== 
: Sens Dividend Dividend Dividend 
pt te bie Sas Cheese by fat and by fat by “‘fat +2” 
: : casein method method 
Per ct. Per ct. Lbs. ts: CES: Gts 
3 Zeb 8.30 83: 81 36 
4 Zeb 10.60 106 108 103 
The fat-and-casein method has the following advantages: 
(1) It is an accurate measure of the yield of cheese in the case 
of all kinds of milk, when the losses of milk constituents are not ex- 
cessive. 
(2) The temptation to adulterate by watering is entirely removed. 
The following disadvantages suggest themselves: 
(1) Assuming that a test for casein gives results as accurate as 
the Babcock test for fat in the hands of ordinary cheese-makers, it 
is objected that the test involves extra labor on the part of the 
cheese-maker, for which he cannot well afford the time. The same 
objection is often made against the Babcock test, and it would, of 
course, be much more forceful in regard to a casein-test. 
(2) An extra test involves additional cost, even in case a cheese- 
maker could find time to make both fat and casein tests. If a 
cheese-maker were paid on the basis of what is received for making 
fat-tests, it would amount to $50 or $60 a season for most cheese- 
factories. To this must be added cost of materials and breakage of 
glassware, which might be conservatively placed at $10 to $15. 
There would thus be a total outlay on the part of the patrons 
