WORK ON NEW CHEESE

Press, Volume LXXXIX, Issue 26975, 26 February 1953, Page 8

WORK ON NEW CHEESE

SWISS AND COTTAGE TYPES

DAIRY INSTITUTE’S EXPERIMENTS "The Press” Special Service PALMERSTON NORTH, Feb. 25. Preliminary experimental work on the manufacture of cottage cheese has reached an advanced stage at the New Zealand Dairy Research institute factory at Fitzherbert where the now popular blue vein cheese was developed. Experiments are also due to begin shortly on the manufacture of Swiss cheese. Cottage cheese, which is made from skim milk and cream, has become popular in the United States where its manufacture is now a major industry. Institute authorities consider it will have a strong appeal in New Zealand. Investigations are also being made qf the Palmerston North milk treatment station into the possibilities of making yoghourt, homogenised cream, and coffee and chocolate., milks from the Dominion’s surplus milk and skim milk. The work is being done at the request of the Marketing Department and full collaboration is being given by the Dairy Research Institute and Massey Agricultural College. If any of the experiments prove sue-' cessful and a satisfactory method of marketing can be found, the products will be made available to the public. Manufacture of cottage cheese may become a subsidiary of all State-owned treatment stations. For the manufacture of Swiss cheese at the Dairy Research Institute the special type of • organism which gives its peculiar flavour and eye-hole formation has been imported. A Swiss cheese-maker (Mr N. Oertiker) has been employed to work on the manufacture of this type of cheese. Experiments may extend over a long period before the institute decides that the product is suitable for commercial marketing.