MILK FOR CHEESEMAKING.

Hawera Star, Volume XLVII, 28 July 1928, Page 4

MILK FOR CHEESEMAKING.

(To the Editor.) Sir, —Kindly allow me space to- back up the breed of cow for the- farmers' and also for the Dominion to adopt. According to Mr. Veale’s report, the Holstein breed produces the most cheese, and he advises farmers to go in for that breed of cow. Now, Mr. Editor, what breed has put New Zealand on top as a cheese-producing country ? New Zealand 1 supplies 65 per cent of the world’s cheese to-day. and I think X am right in saying the Jersey supplies the majority of the milk. Here we are at the top of the ladder with quantity^and quality, and yet we have our scientist asking us to change the breed that has won premier position on the world’s market. The idea seems ridiculous to me. Fancy taking the risk, after getting on ton. I don’t for one minute discredit the findings of Mr. Veale, but can we take the risk of lowering our quality at this stage,_ for we have no proof that Holstein milk will make the same quality cheese. _ We have the Government crying for increased production. When was there a better chance for the Government to help to increase the nroduetion, and also help the' nroducer by lowering our fat basis to the same level as the Canadians'? T believe, Mr. Editor, that if we could use our milk to a better advantage (and it would l>e possible) we could return more £ s. d. than we are at the nresont time. Here we have two breeds of -ows. One .will make butter and cheese ; the other only cheese. According to Mr. Veale there is no fat left after making cheese from the Holstein: in fa ft. it was under the standard set bv the Government. On the other hand the Jersev. taking her milk n.t 4 ner cent fit, which is an average for Tnvaimki, cheese eonld he made up to 3.6 and still he.ve a mod deal of fat for hni term akin g. Which is the most nrofitable breed to the Dominion? —I am, oio.,

QUALITY.