MILK FOR CHEESEMAKING

Dominion, Volume 21, Issue 221, 19 June 1928, Page 10

MILK FOR CHEESEMAKING

AN IMPORTANT REPORT LOW-TESTING BREEDS SUPERIOR GOVERNMENT REGULATION CRITICISED What is’ described as a highly important report to dairymen has just been issued by Mr. P. O. Veale, research chemist in charge of tlie Taranaki Dairy Federation laboratory. Tlie report indicates the superiority of milk from "low-testing” cows over milk from “high-testing” cows in tlie manufacture of cheese. BY TELEGRAPH.—PRESS ASSOCIATION Hawera, June 18. Revelations of profound importance to the dairy industry are made in a report issued to-day by Mr. P. O. Veale, researcli chemist in charge of the Taranaki Dairy Federation laboratory, covering investigations concerning the values of high and low testing milk for cheese-making. The first section of the report occupies twelve columns of the Hawera “Star" to-day.

The aim of the experiment has been to determine, as a result of a season's cheesemaking with milk of Jersey (high testing) and Ayrshire and Friesian (low testing) breeds what class of milk and type of cheese are best suited under New Zealand conditions for export.

As published so far the findings indicate that there is a greater value for cheese production of low test than the more popularly favoured high test animal.

As they embrace an extensive field of inquiry, with answers to a 1 large number of hotly-debated questions, the findings are difficult to summarise, but a statement of paramount importance is Mr. Veale's arresting remark that many, dairy farmers are losing large sums of money by their present adhercice to high testing cows for cheesemaking purposes. He has found that cheese produced from the milk of Friesians returned 2d. a pound butter-fat more than the product of a high testing herd. Expressed in percentage form, the actual average’ yields secured over the whole season show a strong preponderance In favour of low testing milk. The Friesian production was over 13 per cent, more cheese, and the Ayrshire over 9 per cent, more cheese per pound of butter-fat than that given by the Jersey, states Mr. Veale.

On the other hand, the old contention that Jersey cheese would sell at a premium on the Home market due to its higher butter-fat content has been borne out, it having averaged 2d. a cwt. over the whole season In advance of the price realised for the low-testing product. Though this premium on the total sales actually made little impression upon the increased production per pound of butterfat of the low-testing milk for purposes of investigation, the milks of three herds, consisting of 55 Jerseys, 50 Ayrshire, aud 70 Friesians, were made into cheese under ordinary factorv conditions in three experimental vats situated in an ordinary cheese factory belonging to the Hawera Co-opera-tive Dairy Company at Tokaora. How Records Were Kepi.

Full analysis by standard official methods was made daily in the laboratory of all constituents of the milk, whey and cheese. Each batch of cheese was weighed separately, graded in New Zealand, regraded, weighed and valued in London, and full reports ou quality and suitability were supplied by experts appointed iu London. A full history was thus recorded from the time the milk entered the factory to the actual point of sale of the cheese. A million pounds of milk was handled, manufacturing 49 tons of cheese, while the work at the laboratory entailed, besides intricate records and graphs, 10,000 pieces of analysis. Commencing on September 1. 1926, the practical investigation concluded on April 30, 1927, the final reports from London being received early this year.

Averages and Cheese Yield. The Friesian herd commenced the season with an average test of 3.45; this fell to a minimum of 3.25, rising at the end of the season to a maximum of 4.18. The respective figures for the Ayrshire were 3.75, 3.55, and 4.47, and for the Jersey 4.53, 4.33, and 5.78. Tables from the analysis of milk yields show that the low-testing breeds secured a bigger yield of cheese per lb. of butterfat, the Friesian breed as the lowest tester, being outstanding. Actually the lowest yield of Friesians (2.652) for any ten-day period was higher than the highest of the Jersev (2.021) for any similar period during the season. These differences were caused by variations in the proportion ot casein to fat. How the Cheese Graded.

Out of a total of 714 crates of cheese .36, or 5.01 per cent., were graded second at Patea. For the major part of the season the Jersey maintained practically 92 points or more, whereas the low-test varieties fluctuated mostly between 90} and 90 points. Ayrshire showed the greatest variation in quality, and was little inferior in average grade to the Friesian, though this is partly ascribed to the difference in milking-shed appliances. There were many occasions when these types scored uniformly 28 or 28} points out of 30 for body aud texture, but during the majority of the spring and summer the Jersey tended to show an advantage of a half-point in body and texture. As against, this the low test maintained its average first as the season drew to a close, though the high test fell away distinctly, finishing up second grade. At this stage of the season the fat test of Jersey milk was so high that the body of the cheese was always open and, greasy. Some High Tests.

Concluding the report on this phase .if tlie investigations, Mr. Veale states that during the months of March and April the fat test of Jersey milk was frequently in the vicinity of 6 per cent., and actually reached 6.62 per cent, on April 27, with an average for a period of ten days, varying from 5.2 to 5.8. During' the sametwo months the Friesian and Ayrshire tests rarely went above 4.5, while the. highest period test reached by the Friesian breed was only 4.19 during the last ten days of April. These figures Indicate that 4 to 4.5 per cent, of butter fat represents the limit beyond which it is unsafe to go if one would make a con sistently good cheese of uniform body. Referring to the New Zealand rcgula-

tions iequiring that export cheese shall contain not less than 50 per cent, of fat in dry matter, the report remarks that since cheese from nornfaf Friesian aud Ayrshire milk frequently falls below that standard during the spring months, the effect of the regulations is to place undue restrictions upon those breeds. It is significant. continues Mr. Veale. that these breeds form a large proportion of the cheese herds of our Canadian competitors, and that the standard set in Canada for export cheese is 45 per cent. Since Canadian cheese has at least during the last few years consistently commanded a pre miuin over New Zealand cheese, we may well ask ourselves whether otir regulations are wisely framed, and if so what return are we getting for the burden nf the extra 5 per cent, of butter-fat with which we voluntarily load ourselves.