DAIRY PRODUCE

Hawera Star, Volume XLVI, 19 October 1926, Page 5

DAIRY PRODUCE

NEW ZEALAND EXPORTS..:

REMEDYING -PEEBLES

(No. "'"VY Following the discussion of un- .... clean flavour in unpasteurised;',' cheese, openness in texture, and ” unsightly rims, an examination is made in this article of mouldy growth, cracked rinds, with - the penetration of. moulds and other defects in New Zealand's ittanufactured article which have occasioned" - " complaint on the Home market, j Faults in butter and the best .- remedies for such are also eon- ; sidered. - -

The methods which naturally suggest themselves for combating mouldy growth on cheese are: Research in the use of chemicals for prevention, and the adoption of universal paraffining. A deposit of blue or green mould, on the surface of cheese creates an unattractive appearance, and is bound to prejudice its value in the eyes ofmany prospective buyers. A clean , cheese, free from such growth, would' attract by its appearance of palatacbility. ’ Information is at present being sought l from prominent merchants in London as to the extent to which the presence of mould upon New Zealand cheese prejudices its value in the eyes of prospective buyers."- ? : •. Ytt Universal cool curing, and .paraffining are possible remedies for cracked rinds and penetration of moulds. It has been found by a number of factory'managers that cracked rinds can be practically, eliminated by the insertion of, a coarse lining between the hoops and the. bandage and pressing the curd well into the mesh of the bandage: This practice, however, produces a (rough, exterior to the cheese. Moreover,the bandage adheres so firmly, that . difficulty is found by English retailers in stripping off the bandage without mutilating the surface of tne cheese.: Thus it appears that, this practice is not the best solution of the difficulty, as it has formed the subject of numerous'/■' cornplants. A longer period of pressing, accompanied by cool curing of - the cheese, should tend to prevent the defect of cracked finds. Likewise ji coating of paraffin would have a. similar effect in helping to prevent undue drying of the surface of the .cheese. Concluding the question of. cheese, a general investigation is required into the desirability of' introducing neater and more attractive methdds operating export cheese. The recent, - use of Swedish pine should fall under,.'this head. Canadian cheese, which has during the past season been commanding better prices than New Zealand, is neatly packed in small attractive boxes, somewhat similar to a band-box in appearance. Food for thought may be derived- from consideration of whether any of the premium "in prioe may not be directly attributable to the more attractive method of packing."- 7 The chief defect in butter is a soda flavour, due to the use of too much neutraliser. The possible remedies' are the introduction of new regulations- for grading, the differential pffyment for cream, and the daily collection.of sweet cream requiring no neutraliser! “Flatness” or lack of flavour in-the best -New Zealand butter is:..' also a source of . frequent complaint, and should be niet at the manufacturing end by research into the use of butter starter cultures to a- limited extent and the results obtained by different churnings with different grades .of cream. • - : '-.y'J!' “Tallowy” flavour- and : l‘fishiness” mav be avoided by strict technical eon-, trol of all phases of production, collection and manufacture to' ' prevent metallic contamination. ' Mould on the surface may be instanced as a. fourth seri-ons. defect in New Zealand butter. The possible remedies include universal arid regular examinations of all parclinient- used in wrapping pounds or lining boxes, and paraffining of the insides of the boxes. For the above information and zritieK technical data that has preceded ■it The Star is indebted to thebest qualified dairy opinion in New Zealand.