FARM AND DAIRY.

Bay of Plenty Times, Volume LX, Issue 10698, 17 October 1931, Page 1

FARM AND DAIRY.

HUTTERFAT PRICES. Acording to a recent number of "Butter-fat,” a dairying journal in British Columbia, co-operative dairy companies in Western Canadian and American states were paying out from 24c to 25c a pound for butterfat, but in districts where there were no cooperative factories the suppliers to the proprietary concerns were only getting 13s (6Jd) for their butter-fat In some cases the price was a little better; in some cases a little lower, but on the average—l3c. INTERESTING EXPERIMENT. The suitability of high-testing milk for cheese making, doubt upon which has lately been cast by a number of people, is strongly supported by recent experiments conducted by J. C. Marquardt at the Geneva experimental station, New York. According to the Dairyfarmcr (U.S.A.) the tests show that milk containing 5 per cent, of butter-fat makes the highest quality cheese. Marquadt used milk from Jersey cows in these cheese tests and the resulting product was equal to the best shown at the New York State fair. Another exhibit at the National Dairy Exposition, Indianapolis, was among the prize winners. Not only was the cheese of high quality, but the yield was also high. The 5 per cent, milk yielded 131 b of cheese from 1001 b of milk compared to 10. Bib from the same amount of 4 per cent, milk and 8.31 b from 3 par cent. milk. The same experiments show that there was no more butterfat lost in the whey from high testing ,mllk than from low testing milk. These results Indicated, according to Marquardt, that the butter-fat test is approximately accurate as a basis of payment for milk intended for cheese making.