MILK FOR CHEESE

Dominion, Volume 29, Issue 225, 19 June 1936, Page 13

MILK FOR CHEESE

Grading - Anomalies Discussed Dominion Special Service. Hastings, June 18. Anomalies in the present method of grading milk for cheese-making were referred to ah the National Dairy Association conference to-day. A remit was submitted by the Taniaki Dairy Company urging an alteration in the existing system of milk grading on the ground that it had been detrimental to the cheese industry. Moving the remit, Mr. A. H. Hansen said the system of grading milk differed greatly from the method of grading cream. It was recognised that grading had been the means of improving the quality of milk used fcr cheesemaking, but at the same time it had been the means of imposing hardship on certain individuals because of circumstances over which they had uo control. Cooling was beneficial to milk, but there were many suppliers who could not obtain the necessary facilities. In some places, for instance, the water required for cooling was not available. The general manager of the New Zealand Co-operative Dairy Company. Mr. C. J. Parlane, moved as an amendment that the question of grading milk for cheese be referred to the Dairy Division with a view to removing some of the anomalies that exist. The mover agreed to withdraw the remit, and the amendment was carried on the voices.