STANDARDISED CHEESE.
FAT CONTENT OF 3.5. The necessity for experimenting in the direction of standardising the fat content of milk for cheese making was urged by Mr Buchanan, of the New Zealand Co-operative Dairy Company, when speaking at- the annual conference of the N.D.A. at Hawera yesterday, and on that gentleman’s motion, .t was decided to request th© Dairy Division, to make lull investigation and experiments regarding cheese made from standardised miik containing 3.5 of fat.
Mr Buchanan pointed out that delegates who had recently visited the Old Country reported that in some cases fat was exuding from cheese. The speaker said that his company had proved that cheese produced from milk skimmed down from a 4.1 test to a 3.5 test made excellent cheese and a better food than cheese containing the higher percentage of fat. The motion, as indicated above, was seconded by Mr Bond and carried.
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Hawera Star, Volume XLV, 2 July 1925, Page 7
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149STANDARDISED CHEESE. Hawera Star, Volume XLV, 2 July 1925, Page 7
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