New YORK AGRICULTURAL EXPERIMENT STATION. 299 
amounting to $60 to $75 for the season in having the casein-test 
made. 
(3) The fat-and-casein method does not recognize any difference 
in the value of cheese made from milk high and low in percentage 
of fat. It places the market value of casein on an absolute level 
with milk-fat, while Dr. Babcock gives milk-fat in cheese a value 
6.6 times that of casein (p. 293). 
(4) The use of the fat-and-casein method offers a temptation te 
remove fat from milk or to add skim-milk, in case of milk to be 
used for cheese-making. To illustrate, casein in skim-milk has 2 
market value for the dairyman not to exceed 2 or 3 cents a pound, 
while milk-fat is worth about 30 cents a pound. In good cheese, 
casein and fat together bring about 18 cents a pound. If casein is 
paid for on a par with fat, then by adding skim-milk to normal milk, 
one can increase the price of his skim-milk casein about nine times. 
The same would be true if fat were removed from milk and sold as 
butter or cream. In whatever manner one increases the ratio of 
casein to fat in milk, he increases the dividend value of casein in 
cheese-making, when fat and casein are treated as of equal value in 
making dividends. 
(5) The fat-and-casein method requires more time in calculating 
dividends. 
(6) Some have expressed the fear that, under this system, the 
increased value of casein would lead dairymen to breed cows for 
milk high in casein, and that this would result in a poorer quality of 
cheese and general consequent danger to the cheese industry. In 
fact, the use of cows giving milk with a high casein content has been 
specifically emphasized by some as a desirable end to work for and 
it is urged that such an aim would be realized by the recognition of 
casein in cheese-making as of equal value with fat. Assuming that 
the percentage of casein in milk could be notably increased in an 
economical manner, what would be the result? By referring te 
pages 281-284, it can readily be seen that the process would be noth- 
ing more or less than a system of adding skim-milk to normal milk, 
thereby increasing the amount of casein in milk relative to fat. 
This fact is probably not fully appreciated by those who are advo- 
cating the process. We have probably reached the limits of safety, 
in more than one sense, in many strains of Holsteins and Ayrshires, 
as regards the high relation of casein to fat. We do not need to 
spend time and energy to breed cows for milk in the direction of 
skim-milk for cheese-making. Some progressive dairymen are, 
