MILK FOR CHEESE-MAKING.
THE BUTTER-FAT BASIS PAYMENT. New Zealand dairyifarmershavolong been perploxedito.know whether butter-fat content i s 5-j f basls on wWc!l to ""aluo milk intended for cheese-making. Some have held that milk nob in butter-fat is rich also' in the other "solids" which count in cheese-' making, while others, on the contrary, hare suggested that milk rich: in butter-fat may be Consequently poor in casein, etc. Dr. .Babcock, the great .rnilk-testing'authority, ■ appears to side witlrthe former. lira recent address, he said that.milk with about 4.5 per cent, of fat should'make f at least illb. of oheese per 1001b. of milk, worth"6jd. per pound. The difference between -the value 1 of this oheese and the value of cheese made from closely-skimmed milk, was in exact, proportion to the amount of biitter-fat it contained,: the , slight. constituents, of the', mflk, having, practically »o ■influence_ upon the value of..the'cheese. Milk containing, over 6 per'cent, offafhad' .been made into cheese/ and the', butterrfat ; had;.measured its valuo for cheese production. Dr.Babcock concludes that fat is:-the one constituent of milk which imports''market value to dairy products, ~•••;;.;.:
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Bibliographic details
Dominion, Volume 2, Issue 563, 19 July 1909, Page 10
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181MILK FOR CHEESE-MAKING. Dominion, Volume 2, Issue 563, 19 July 1909, Page 10
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