================================================================ | | ERROR IN PAYMENT PER 100 POUNDS OF MILK BY PATRON | PERCENTAGE +----------------+-----------+-------------- | OF FAT IN | POOLING SYSTEM | FAT BASIS | FAT-PLUS-TWO | MILK | | | 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: