MILK FOR CHEESE-MAKING.

Hawera Star, Volume XLVIII, 5 December 1928, Page 4

MILK FOR CHEESE-MAKING.

In our news columns to-day mention is made, of an important conference representative of the New Zealand cheese industry, called at the instigation of the Federation of Taranaki Co-opera-tive Dairy Factories, toi consider manufacturing methods in relation to the increasingly high ibutter-fat content of the milk supplied to cheese factories. It seems clear that the time is opportune foi' a careful review by a competent conference or committee of the position in regard to the fat content of Now Zealand .cheese, which is increasing year, by year and which is considerably greater than that of New Zealand’s chief competitor o.n the Home market. The) Taranaki Federation is to be comimemded for its action in calling this conference following upon the report of its scientist on the Tokaora ehe es c -making investigation, and the ready response from all bodies and associations invited to participate demonstrates the soundness of the Federation’s action in the matter, Stress of competition on the world’s markets makes it imperative for the leaders of the dairy industry to consider the economic aspect of its manufacturing operations, and no doubt this consideration hats urged the Taranaki Federation to move in the direction of this representative conference. Expressions of the views of London merchants on the importance of maintaining and improving quality have been so. strongly made that the conference mo doubt will halve this aspect before it in its consideration and decisions: