MILK FOR CHEESEMAKING
EXPERIMENTS; AT RAHOTT. VARIATIONS IN TESTS AND VALUES. The experimental returns of the l!.nhotu- Dairy Company for September, basing the value of milk for cheesemaking on a 53 per cent, of fat in the dry matter, calculated on a minimum ratio of 73 per cent, of casein to butterfat show that the lowest value penlb. of fat was 8.50 d and the highest 10.75 d.
In the first period of the month the average ratio of casein to butterfat was .67, with an average value) of lOd. per lb. butterfat on that ratio. The values ranged from S.sd to 10.75 d and the butterfat tests from 3.1 to 4.6. The casein test varied between 2.40 and 2.95 and the' ratio of casein to butterfat ranged from .55 to .73. In the second period the average of values was lOd, the' average ratio of casein to butterfat being .68. The butterfat test varied between 3.2 and 4.5 and the casein test from 2.40 to 2.95. The ratio of casein to butterfat was from .58 to .73. The average of values for the third period of the month was again lOd, the average ratio of casein to butterfat having risen to .69. In this period the butterfat test was from 3.2 to 4.7. The casein test was from 2.45 to 3.00 and the ratio of casein to butterfat between .62 and .73.
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https://paperspast.natlib.govt.nz/newspapers/HAWST19321013.2.26
Bibliographic details
Hawera Star, Volume LII, 13 October 1932, Page 4
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233MILK FOR CHEESEMAKING Hawera Star, Volume LII, 13 October 1932, Page 4
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