Untitled

Evening Post, Volume CIX, Issue 149, 27 June 1930, Page 14

Tpoley Street importers told me that were lie manager of that company. he would pasteurise. One of our officers in London, speaking from an experience of years, told me that it -was a mistake for some districts in New Zealand, including Taranaki, to send to the United Kingdom cheese made from unpasteurised milk. My own examinations confirmed his statement." • MILK GRADING. A strong case was made by the Director for obligatory milk grading for cheese manufacture, referring to the recognition of its necessity "by his. predecessor as far back as 1914. The practice was already : carried out by some companies. He j hoped the proposal would be further con- j sidered. "My personal opinion/ he said, j "is that it should be established as soon as if can be brought into existence, with its continued existence assured. xi\e quality of our butter has 'withstood the acid test of low prices. It is all made from graded cream at factories mostly served by farm dairy instructors. Doubtless a similar set of conditions in cheese districts would be in the interests of cheese quality." : In summing up, Mr. Singleton said it was advisable that there should be a general and sustained effort throughout the cheese manufacturing districts of the Dominion toward making better quality of both whole milk and standardised cheese; and there should be differential payments to cheese manufacturing dairy -companies, based on grade points for preference, as in Denmark., Differentials in payment should be passed on to suppliers through grading the milk delivered to cheese factories. Farm dairy instruction should be general throughout the dairying districts of the Dominion as the complement of cream and milk grading. Cheese curing rooms should be heated during spring months. Dairy scientists should make their best endeavours to find the cause of openness in cheese.