MILK FOR CHEESE.

Hawera Star, Volume XLVI, 28 January 1927, Page 4

MILK FOR CHEESE.

PAYMENT BY GRADING

DAIRY SCIENTIST’S PROPOSAI

The opinion that the grading of unik for cheese malting wmud be attended with beneficial results in the quality of the manufactured article, was advanced by Mr. P. (X Veaie, scientist of the Hawera dairy laboratory, in tiie course of a Uriel address .delivered at the annual conference of the Taranaki branch of the Dairy Factory Managers .Association at Patea on Wednesday. "Tne grading of cream lor butter making, ’’ saici Mr. Veiaile, in his openjji<r lemarks, “has resulted in a big improvement and it is reasonable to suppose that corresponding results . would be achieved through grading milk ior cheese-making. ’ Pasteurisation had been very largely, adopted, but even with the process, ja cert a,m amount of trouble was met with owing to the subsequent entry of bacteria. Pasteurisiation was certainly a great aid to purity in milk, but, as would be seen, it was not the be all of purification •and the process would be assisted if <’■railing on the lines suggested was adopted. The system would also be useful as an indication to farm dairy instructors ia® to the farms which most required their attention, while it would also allow managers to detect milk which might give trouble in manufacture. Traversing the various ways whereby contamination of the milk might be effected, Mr. Veaie urged that attention must be paid to the health of the herd, condition of teats, the state oi the machines, care in stripping, care in handling the milk, the condition oi utensils, the sanitary conditions of the farm and surroundings to guard against pollution through water, while another ■important factor was the provision of adequate means of cooling. Lack of bare in .any of the details outlined would militate against purity with consequent loss in the standard of the manufactured article.

In conjunction with, the grading of milk, Mr. Veaie advocated differentia;! payment—a method which would naturally induce a farmer to do all. he possibly could to improve the .standard of his supply to the factory. He emphasised that the factory’' manager must .receive milk as. free as possible from the undesirable bacteria, in order to give the best development of the pp roved culture. To encourage this t would repay company’s to offer r premium for the highest grade milk received.

In conclusion Mr. Veaie referred to the up-to-date' standards of manufacture adopted in the province and the readiness which those associated with the industry had shown in the institution of improved methods and expressed the hope that the scheme, outlined would receive the earnest consideration of managers and company directors of the province.