MILK FOR CHEESE-MAKING

Hawera Star, Volume XLVIII, 11 December 1928, Page 4

MILK FOR CHEESE-MAKING

HIGH BUTTERFAT CONTENT POSSIBLE ECONOMY THEORY. OUTCOME OF FRIDAY’S CONFERENCE. The conference convened by _ the Federation of Taranaki Co-operative Daily Factories to discuss the question of the increasingly high butter-fat content of milk used for cheesemaking was held in Wellington on Friday, and was attended by about 50 delegates from organisations and- associations representative of the New Zealand cheese industry. The problem in cheese manufacture caused by the high butter-fat content of milk supplied to cheese factories was very fully discussed by the delegates, who had the assistance of the Director of the Dairy Division cf the Department of Agriculture and the Director of the Dairy Research Institute of the Alassey College in arriving at their findings. The conference affirmed the principle of the maintenance and improvement of quality in cheese manufacture and the export to the Home market of cheese of uniformly high grade. It was decided that the possibilities of the more economic use for cheesemaking of milk very rich in butter-fat be investigated by the shipment to the Home market of specially branded cheese, which would he made under careful control and would be of a guaranteed standard in regard to but-ter-fat content which would hear comparison with the cheese of any other exporting country. The Director of the Dairy Division offered the co-operation of his department- in the tests to he carried out, and delegates to the conference weTe of the opinion that the -solution of the problem of the high fat content of cheese milk would be found in the methods discussed, and which are to be put into practice in the trial shipments, referred to.

The conference appointed a special committee of experts* to bring down a report in regard to a more equitable system for payment for milk supplied for cheesemaking than that at present in use.