VALUE OF MILK SOLIDS POOR AND RICH IN FAT. 107 
THE FOOD VALUE OF A POUND OF MILK SOLIDS IN 
MILK POOR AND RICH IN FAT CONTENT. 
BY er POAC He 
The milk of the cow is used for butter making, cheese mak- 
ing, and for direct consumption. The butter maker and the 
cheese maker usually pay for milk according to its fat content, 
and the consumer pays by the quart. Theoretically the butter 
maker might paya slight premium for fat in rich milk, as there 
is relatively less loss in manufacture. The cheese maker might 
consider both the casein and fat content of milk, if a convenient 
test for the former constituent were at hand. ‘The present 
method, however, of paying for milk for butter and cheese 
making at a uniform price per pound of fat works little injus- 
tice to the producer. 
In the country at large, the product of about one cow in 
five is sold to be consumed as whole milk. In Connecticut, it 
is estimated that two-thirds of the milk produced is sold for 
direct consumption. ‘The bulk of the milk in any one section 
brings a uniform price per quart. It will not be denied that 
milk varies in its food value and in its composition, and that 
its sale at a uniform price per quart works an injustice to both 
producer and consumer. 
TABLE 37.—Variation in composition of cows milk. 







48) aes 
qq Sm 
ies Soe So 
ces a : 
QUANTITY OF MILK. oe e irs ve 
| a3 es oie 
A ish = 
oh ie 
Lbs. i Decal Lbs. Lbs. Lbs. 
100, - - : : It 3.07 2.92 5.01 
100, - - : ae 12 3.50 307 5.43 
100, “ 3 ‘ Z 13 3-99 3.30 5.71 
100, - - - - 14 4.68 3.57 5.75 
TOO, Burts : 2 15 £30 4.00 5.62 
100, - - - - 16 6,00 4.30 5.70 


