aay ¥ a 
axa 
ear 
tt 
New York Aaricunturat Exprrmment Srarion. 993 
milk would reduce the cheese-making power of the remaining 
milk not less than two pounds, and might considerably more. To 
realize twenty-five cents for each pound of milk-fat, the butter 
and cheese would have to sell for 87.4 cents ; or the butter would 
have to sell for 22.7 cents per pound and the cheese for 8.6 cents 
per pound, and it is safe to presume that the cheese would not 
sell for any such price if the whole-milk cheese sells for 9.1 cents 
per pound, but that the butter and cheese together would sell for 
considerably less than the whole-milk cheese. The additional 
fat in the whole-milk cheese adds to the quality of the cheese more 
than enough to compensate for the diminished comparative yield. 
In making the above estimates, the error, if any, has been made — 
in favor of the skim-cheese. | 
It is, therefore, probably true that, under usual conditions, ordi- 
nary cheese-factory milk will yield a larger money return if made 
into cheese than if made into butter and skim-cheese. To demon- 
strate the point beyond all doubt, we need more extensive data. 
4. The ultimate effect of the manufacture of skim-cheese upon the 
general consumption of cheese. Here we venture somewhat into > 
the realm of the speculative. But, granting that more money can 
be gotten out of milk when made into butter and skim-milk 
cheese than when made into whole-milk cheese, does the manu- 
facture of skim-milk cheese increase the aggregate consumption 
of cheese? ‘There may be exceptional cases where persons prefer 
skim-milk cheese, but it is probably true that most people would | : 
prefer whole-milk cheese if they were taught to know the differ- — 
ence once. The entire annihilation of the manufacture of skim- 
cheese and the simultaneous improvement of the manufacture of 
whole-milk cheese would have a tendency to increase the aggre- | 
gate consumption of cheese and make better prices. If skim-milk 
cheese must be made, it should go into the market branded as 
such in order that those who prefer skim-cheese may not run any 
risk of getting what they do not want; and likewise those who do 
not want skim-milk cheese. The invariable effect of putting poor, 
cheap products upon the market is to discourage ultimately the 
production of the better grades of the same kind of products. 
Improvement of quality in any product is followed by increased 
demand at relatively better prices. 
