MILK FOR CHEESE MAKING

Dominion, Volume 21, Issue 223, 21 June 1928, Page 6

MILK FOR CHEESE MAKING

MR. P. O. VEALE’S REPORT FURTHER TRIBUTES TO THE LOW-TESTING BREEDS INDUSTRY LOSING “HUGE SUMS” What was described on Tuesday as the “highly important report to dairymen,” Issued by Mr. P. O. Veale, research chemist in charge of the Taranaki Dairy Federation laboratory, is continued this morning. In the second section of his report Mr. Vealo says that the Dominion is losing huge sums annually by exporting in overfat cheese enormous quantities of butter-fat for which there is no financial return. (By Telegraph.—Press Association.) Ilawera, June 19. The second sectiou of Mr. P. 0. Veale's report, published to-day, covers a further wide field. Among the subjects treated are the grading and shrinkage of the cheese of the three breeds (Jersey, Friesian and Ayrshire) during the voyage to England and realisations on the markets. Reports of the London Committee of Merchants and comment on the requirements of the trade lead to the conclusion stated in the report that the standard of fat required in New Zealand is too high and that a return to more reasonable butter-fat tests in cheese-making milk is imperative. "Revolutionary’’ Recommendations. After considering records of the cheese in all phases througli the process of manufacture to the time of sale, the report makes some recommendations of a revolutionary nature. These touch upon the need for a greater measure of dependence upon low-test cows. Further, it is shown that New Zealand is losing Inigo sums by exporting in over-fat cheese enormous ’quantities of butter-fat for which there is no financial return. “Practically 50 per cent, of tbc cheese which was passed as “first grade” in NewZealand was considered “second grade” in London,” states the report. However, not many of tlie shipments which graded 914 or 92 points or better in New Zealand were seriously attacked in regard to their quality In London, hence it would seem as though our standard is not yet high enough, and that a minimum of 02 points would more correctly indicate a truly "first grade” cheese. It must be admitted that a true and correct grading of cheese when only 14 days old is an extremely difficult matter, and in many respects is akin to the problem of grading milk for cheese-making by purely physical tests. A fault constantly found with all three varieties of cheese was looseness and openness of body and texture, this being more constantly commented upon in the ca ic of the ■ two low-testing breeds than in the case of the Jersey. Ou the other hand, even in the months of September and October, Jersey cheese was the subject of comment: “Body and texture greasy and allowing butter sacs.” This remark, accompanied by “second grade” points, was consistently applied to every batch made during the whole of April. The facts seem to prove that not one variety of cheese lias produced a body and texture considered uniformly ideal. Again, a comparison of the April performances of the two extreme breeds—Friesian and Jersey shows that whereas Friesian has maintained first grade in London for the whole month, and moreover contains two shipments which have actually improved on the voyage Home, Jersey lias not only ail deteriorated, but is all “second grade in London, with strong comment against the existence of greasiness and butter sacs. The facts of the investigation therefore prove that

it we desire because of price considerations to continue making cheese after March we shall have to introduce a greater proportion of low-testing cows into our cheese-making herds if the project is to bo on its soundest footing economically.

Dealing with ’ shrinkage, the report shows a variation from a minimum ot 1.55 to a maximum of 4.75 per cent., Jersey maintaining the lowest average by reason of the fact that it initially contained the smallest percentage of moisture, but over the whole season the difference amounts to. only 0.37 per cent, less than the Friesian.

Advantage With the Low-Testers.

It is at once obvious, continues Mr. Veale, that this slight saving in shrinkage can hardly make the slightest impression upon the initial advantage of over 13 per cent, extra yield of Friesian cheese per pound of butter-fat. Likewise, despite the disadvantages from which the Ayrshire cheese suffered, and notwithstanding the fact that errors of body and texture were against the successful holding of moisture, its initial advantage over Jersey of over nine per cerft. extra yield per pound of butter-fat will hardly be affected to any serious extent by the comparative trifle of 0.41 per cent, more shrinkage. . The actual prices placed upon each batch or crate of cheese as a considered valuation by the committee of London niereliants are shown in tabulated form. During the first period (cheese .made from September 1 to October 29) the lowest testing' cheese (Friesian) sold in London at the highest average price. This result is extremely remarkable’ and important, says Mr. Veale, as the period includes the highest yielding portion of the season. It was the period of tlio highest moisture content and contained about 4 per cent, less fat in water-free substanfe. This seems to indicate that • requirements for. fat in cheese arc not quite as high as we have been led to suppose, and that a cheese can bo quite satisfactory in regard to its fat content if made from normal whole milk of a fat test as low as 3.4 per cent.

Furthermore, it proves that-no adequate premium in price can be commanded by cheese substantially higher in fat content, and hence that the rise of high-testing milk . for cheese-making is economically unsound for the reason that no return may be obtained for a very considerable proportion ot excess butter-fat ? After discussing at length the requirements ot the trade for fat in cheese, Mr. Veale states that since many New Zealand cheese factories show a seasonal average test of 4 per cent, of butter-fat and considerably exceed that figure during the autumn months, it is demonstrated that flic New Zealand dairy industry is annually losing huge sums ot money by exporting in overfat cheese enormous quantities of butter-fat for wliich no financial return is insured. To obviate these losses and secure for the dairv farmer proper remuneration for every pound of butter-fat which lie produce's a return to more reasonable butterfat tests in our cheese-making milk is imperative, since it will probably, damaim the reputation of our product if we attempt to lower the present richness by the process of part-skimming. Remedy Suggested. Tlie only course left open is tlie more widespread adoption of lower testing breeds such as Friesian and Ayrshire in ehee sc -mak 1 n g ’ it reas.