New York AGRICULTURAL EXPERIMENT STATION. 99] 
tends to take up more water than cheese rich in fat, conditions of 
manufacture being the same. Hence, cheese made from skim- 
milk contains casein and water in large proportions and fat in 
relatively small proportions. This would, of course, affect the 
quality of the cheese. This point would bring us to the second 
question. — 
2. Does cheese made from milk, poor in fat, sell fora greater or 
less price in proportion to the fat in the milk than cheese made from 
milk richer in fat? In the arrangement given below, are indicated 
the prices per pound each cheese would have to sell for in order 
to realize twenty-five cents per pound for each pound of fat in 
milk. These figures are based upon the amount of cheese made 
from each milk separately. 


NUMBER OF EXPERIMENT. - 


1 2 3 4 5 6 a) 8 




Pounds of marketable chees® 
from 100 lbs. of milk.. 9.05 | 8.86 | 10.11 | 11.25 | 11.07 | 12.12 | 11.12 | 12.52 
Pounds of fat in 100 lbs. “of milk.| 2.35 | 3.01 3.88 3.96 4.70 4.73 4.80 | 6.49 
Price in cents per pound o 
cheese, on basis of milk- sat g at 
25 cents per HoOUNnG esse L 6.50 | 8.50 9.60 8.80 10.60 9.80 10.80 | 13.00 



Tt is probable that the first cheese would sell, in the open mar- 
ket, for a little more than 6.5 cents and for a little less than the 
second cheese; while the others would probably sell for ten or 
eleven cents at present prices. This, of course, presupposes that 
the cheeses are all equally well made. The eighth cheese would 
not be likely to bring thirteen cents in open market, though it. 
would doubtless bring more than this in some special market. 
While we can not say definitely what each cheese would sell for 
in the open market, it is probable that the first cheese and, per- 
haps, the second cheese would realize more than twenty-five cents 
a pound for each pound of milk-fat; that the other cheeses would 
sell for nearly a uniform price, so that cheese made from milk 
containing over four per cent of fat would not realize over twenty- 
five cents per pound for the milk-fat and might fall short of this. 
To settle this point definitely these cheeses should have been 
gent to one or more market points to be examined by experts, when 
of marketable age, but it was not feasible, as the cheeses were to 
be used for study of the ripening process. 
ha 
r Me Di 4 
