325. Fat-plus-two method for payment of milk.—Some workers have thought that by adding two to the fat test, the division of money would be more nearly the true cheese-producing value of the milk. The amount due each patron is figured as in the fat basis, except that two is added to the fat test and this is used as the basis of division. If the same suppositions were used as before, each patron would receive the amount shown in Table XXVIII.
326. Comparison of methods.—The best way to judge the different methods of paying for milk is to compare them with the true value based on the actual cheese yield as shown in Table XXIX.
TABLE XXVIII
| Showing Payments for Milk by Fat-Plus-Two Methods | ||||||
| Patron | Pounds of Milk Delivered | Per Cent of Fat in Milk | Fat Plus Two | Pounds of Fat Delivered | Value of Pound of Fat | Amount Due Each Patron |
A | 100 | 3.0 | 5.0 | 5.0 | $.353 | $1.78 |
| B | 100 | 3.5 | 5.5 | 5.5 | .353 | 1.94 |
| C | 100 | 4.0 | 6.0 | 6.0 | .353 | 2.12 |
| D | 100 | 4.5 | 6.5 | 6.5 | .353 | 2.29 |
| E | 100 | 5.0 | 7.0 | 7.0 | .353 | 2.47 |
TABLE XXIX
| Showing the Comparison of the Different Methodsof Paying for Milk at Cheese Factories | ||||
| Patron | Percentage of Fat in Milk | Initial | ||
| Pooling System | Fat Basis | Fat-Plus-Two Method | ||
A | 3.0 | + $0.46 | - $0.08 | + $0.10 |
| B | 3.5 | + 0.23 | - 0.04 | + 0.05 |
| C | 4.0 | 0.00 | 0.00 | 0.00 |
| D | 4.5 | - 0.23 | + 0.04 | - 0.05 |
| E | 5.0 | - 0.46 | + 0.08 | - 0.10 |
A careful study of the above table shows that the pooling system is in favor of the dairy-man with the poor milk, and that the fat basis favors the dairy-man with the rich milk. This is due, of course, to the fact that the casein does not increase in the milk quite in proportion to the fat. With the pooling system or fat basis of payment, no account is taken of the casein; but the fat-plus-two system is an attempt to recognize the casein, but considers the percentage of casein in all milk to be the same. This method is in favor of the dairy-man with milk low in fat, but not to the extent of the pooling system. The latter system considers the cheese-producing power of all milk to be the same. It favors the dairy-man with low-testing milk. The fat basis for payment recognizes only the fat and is an advantage to the dairy-man with the high-testing milk but not to the extent that the pooling system is in favor of the low-testing milk. The fat-plus-two method recognizes 2 per cent of casein in the milk. This favors the dairy-men with low-testing milk. Other methods[136] of paying for milk have been devised. Because the actual yield of cheese from the milk of different herds cannot be easily determined at the cheese factory, this method of payment cannot be employed. In localities in which all the dairy-men have the same breed of cattle and there is not a wide variation in the fat percentage, the fat basis is usually found to be the most satisfactory way to pay for the milk.
327. Laws governing the production and sale of milk.—Many states have laws regulating the sanitary conditions under which the milk may be produced. These laws relate principally to the condition of the stables, the health of the cow, the food given the cow, and the care of the milk. The following law[137] of Wisconsin is a good example:
"Adulterated milk, what constitutes. Section 4607a. In all prosecutions under the preceding section, or any other section of these statutes, or laws amendatory thereof or supplementary thereto, relating to the sale of adulterated milk or adulterated cream, the term adulterated milk shall mean: milk containing less than three per centum of milk fat, or milk containing less than eight and one-half per centum of milk solids not fat, or milk drawn from cows within eight days before or four days after parturition, or milk from which any part of the cream has been removed, or milk which has been diluted with water or any other fluid, or milk to which has been added or into which has been introduced any coloring matter or chemical or preservative or deleterious or filthy substance or any foreign substance whatsoever, or milk drawn from cows kept in a filthy or unhealthy condition, or milk drawn from any sick or diseased cow or cow having ulcers or other running sores, or milk drawn from cows fed unwholesome food, or milk in any stage of putrefaction, or milk contaminated by being kept in stables containing cattle or other animals. The term adulterated cream shall mean cream containing less than eighteen per centum of milk fat, or cream taken from milk drawn from cows within eight days before or four days after parturition, or cream from milk to which has been added or introduced any coloring matter or chemical or preservative or deleterious or filthy substance or any foreign substance whatsoever, or cream from milk drawn from cows kept in a filthy or unhealthy condition, or cream from milk drawn from any sick or diseased cow or cow having ulcers or other running sores, or cream from milk drawn from cows fed unwholesome food, or cream contaminated by being kept in stables containing cattle or other animals, or cream to which has been added or into which has been introduced any coloring matter or chemical or preservative or deleterious or filthy substance or any foreign substance whatsoever, or cream in any stage of putrefaction, provided, that nothing in this act shall be construed to prohibit the sale of pasteurized milk or cream to which viscogen or sucrate of lime has been added solely for the purpose of restoring the viscosity, if the same be distinctly labeled in such manner as to advise the purchaser of its true character; and providing that nothing in this act shall be construed as prohibiting the sale of milk commonly known as 'skimmed milk,' when the same is sold as and for 'skimmed milk.' Milk drawn from cows within eight days before or four days after parturition, or milk to which has been added or into which has been introduced any coloring matter or chemical or preservative or deleterious or filthy substance, or milk drawn from cows kept in a filthy or unclean condition, or milk drawn from any sick or diseased cow or cow having ulcers or other running sores, or milk drawn from cows fed unwholesome food, or milk contaminated by being kept in stables containing cattle or other animals and cream from any such milk, or cream in any stage of putrefaction are hereby declared to be unclean and unsanitary milk or unclean and unsanitary cream, as the case may be."