RAHOTU EXPERIMENT

Hawera Star, Volume LII, 25 January 1933, Page 5

RAHOTU EXPERIMENT

MILK FOR, CHEESEMAKING ] LAST MONTH’S RETURNS The Rah-otu Dairy Company’s experiment- to' determine the value of the milk for cheese-making on the basis of 53 per cent, of fat in the dry mat-, ter, calculated on a maximum ratio of 73 per cent, of casein to butter-fat shows that in tiie first period of last month the lowest butter-fat test was 3.0, the highest being 4.7. The highest casein test was 3.15 and the lowest 2.95. the highest and lowest ratios of casein to butter-fat being .57 and .73 respectively. The highest value per pound of butter-fat -on the ratio was 9.01 d and the lowest 8.07 d. The highest butter-fat test , in the second period of the month was .'4.9 and the lowest 3.6. .In,the casein te\fc 3.'CO was the highest and 2.50 the lowest. The top ratio of casein to butterfat was .73 and the lowest .57. The ton value was 9.lSd and the lowest 7.'35d. A butter-fat test of. 5.00 was the ’ugliest in the third period and .a 3.7 test the lowest. .The highest casein test) was 3.05 and the lowest 2.40. The ,; o -of casein varied from .69 An .5-5 and t-he values from 9.18 d to 8.16 d.