BUTTER AND CHEESE QUALITY

Dominion, Volume 5, Issue 1473, 22 June 1912, Page 23

BUTTER AND CHEESE QUALITY

THE VALUE OF PASTEURISATION.

Tho quality of the butter of flip past season has, says tho Dairy Commissioner (Mr. 1). (,'uddio), writing in the Agricultural Department's Journal, Ijocit of a gratifying character, a solid advance having taken placo in the* manufacturing process. British market opinion has borne out the good impression ol' tho graders at this end. Tho chief reason for Hie improved quality lias been tho adoption of pasteurisation by the majority of factories. Butter maiio under this process is of better flavour, is more uniform in quality, and lias a longer-keep-ing character than butter manufactured from unpastjurissd cream. So positive aro tho good results obtained by pasteurisation that it is being generally recognised that its adoption is practically indispensable if a high-quality butter is desired.

Assisted largely by tho cool weather, the bulk of the cheese manufactured during tho past season has been sound in flavour, and Iks presented tho desirnblo characters of a well-made articlc. Tho good effect of cool weather convoys an important lesson to milk-producers in regard to the necessity of cooling milk if a -sound and choice article is to bo manufactured. AVhilc much of our cheese this season has been of a satisfactory standard, it is to bo regretted that a good many brands liaxo exhibited a poor'flavour, while in somo cases an openness of body has been exhibited. Failuro of tho milkto bo delivered in a clean and sound condition is tho main reason for theso defects, though in tho latter case the cheese-maker has tho remedy largely in his own hands. On the whole, the great danger to the cheese industry of the Dominion is inferior milk.