302 REPORT OF THE CHEMIST OF THE 
the conditions are typical of those prevailing in New York State, 
and results that are strikingly different from these would probably 
be exceptional. 
Modification of Fat-and-Casein Basis—— The fat-and-casein basis 
as discussed above, gives fat and casein in milk the same market 
value, pound for pound, for cheese production. Attention has been 
called (p. 293) to the proposition advocated by Dr. Babcock of giv- 
ing to milk-fat a value in cheese production 6.6 times greater than to 
the cheese-solids not fat, which consist mostly of casein or, more 
accurately, of proteins derived from casein. Suppose we assign a 
higher value to casein for cheese production, as already suggested 
(p. 293), and call it worth one-fourth that of milk-fat (instead of 
only about one-seventh). In using this method of making divi- 
dends, one simply adds to the percentage of fat in milk one-fourth 
of the percentage of casein in milk and uses the numbers thus ob- 
tained in apportioning dividends. The following table indicates 
how the figures would run in case of average factery milk: 
TABLE XIV. 
a NT SE STS 
Fat in milk plus Fat in milk plus 
Fat in milk, one-fourth the Fat in milk. one-fourth the 2 
per ct. of casein. per ct. of casi. 
e 
Per ct. Per ct. Per ct. Per ct. 
3.0 3.53 Ae 4.74 
ool 3.64 4.2 4.85 
3.2 3.40 4.3 4.96 
3.0 3.86 4.4 5.07 
3.4 3.97 4.5 5.18 
3.5 4.08 4.6 5.29 
3.6 4.19 4.7 5.40 
Se 4.30 4.8] 5.51 
.8 4.41 4.9 5.62 
3.9 4.52 5eO Dine 
4.0 4.63 5.1 5.84 
Dividends made on the basis of these figures would be so nearly 
the same as when made on the basis of fat alone, that the expense 
involved in a casein test would make the matter entirely impracti- 
eable under the usual conditions prevailing at cheese-factories. 
PAYMENT ON BASIS OF FAT AND CALCULATED CASEIN. 
In view of the fact that so many cheese-factories are still paying 
for milk on the basis of weight alone, as a result of the confusion 
that has been created in regard to the fairness of the fat basis, a 
