MILK FOR CHEESEMAKING

Hawera Star, Volume LIV, 28 June 1934, Page 9

MILK FOR CHEESEMAKING

THE BASIS ! OF 'PAYMEnV EVOLUTION OF THE REFORM BY DAIRY SCIENTIST. ... An .-address of. ’particular int-eorest to producers of -milk for cheese-rnaking was delivered to the., annual N.D. A. conference at New Plvmouth to-dav, by Mr P. O. Veale, 8.A., M-Sc.-, dfiry research chemist in charge of the Ha-: wera laboratory.. Mr Veale dealt with the present position in the evolution of a reform in the method of payment for milk at cheese-faotories. This is a subject to which he has made numerous contributions, and on which he has performed most of the pioneering work in New Zealand.

The speaker reviewed the old., gallon' •System of nayment, and showed how the Babcock butterfat method had served a useful purpose , when first .introduced. In those days ail tests were low and there was an acknowledger' heed to raise them. In addition, the cheese made from some of the higher testing milk, say about 3.6 per cent of butterfat, was definitely better than that made from the really low test milk (under 3 per cent). Hence even if the Babcock method did overpay the higher test, the cheese was probably worth more on a quality'basis in those days. The Babcock method had its aoknow-j lodged errors even then, hut it gave satisfaction because nothing better was available, and because the errors of pavjnent were not very great in the range of tests then prevailing. RESULT OF RESEARCHES. Mr Veale next showed what the but-ter-fat method, of payment has led to at the present time. He outlined the results of some of his researches -showing for example, that a pound of trutter-fat from low testing milk had produced, over, a whole season, 13 ’per cent, more cheese than one from high testing milk. The trouble now was that the butterfat method of payment had led to the development of extremely High tests in cheese milk, such as coulcl never have been contemplated in the days of its foundation. The sjieaker also showed, how adherence to high testing cows resulted ip 10 per cent, less cheese'per pqu/nd of butter-fat, in’New Zealand today as compared with'production in thd pre-war period. He doubted whether, even with anv superiority of butter-fat production per acre from high testing cows, they (joukl rise superior to the 10 per cent, handicap they suffered in cheese per pomid of butter-fat. He was sure therefore that adherence to high testing cows had resulted in a loss on cheese, however. proud the Dominion might be of increased butter-fat production POSSIBLE INFLUENCES.

The . speaker next dealt with any possible influences o£> high butter-fat content on cheese quality', and reviewed many observations which emphasise that .rood cheese, pleasing to. our market, imposes more and more hardships to make it upon factory staffs. The day ..was, past when super Thigh testing cheese could claim any specially good qualities,, and it must battle hard today to be considered even as good as lower testing produce. Mr Veale, however, emphasised that the case for payment reform did not rest upon any considerations, of production. per acre, or of cheese quality, which might lead to arguments, but merely upon the necessity for 'being just or honest concerning which there could be no argument. Research showed that many milk producers. were not being paid fairly fqr what they contributed to the pool, and it was only right that justice should be done to all, even if it did involve some extra trouble and expense. 'Mr Veale next reviewed reforms such as the “fat .plus two” and similar methods based on the fat test alone, all of which failed to give satisfaction because tliev did not actually measure the casein in milk, and because they put a premium simply on a low fat test, which could always be obtained with water. The “Tariki Experiment” of some twenty years ago also faded because, it relied upon an inaccurate casein test, and in any case did not trujv measure cheese yields. ( The Tolcaora test, conducted by the speaker, gave a. more recent line. on cheese yields, and provided a basis for calculating a of butterfat payments proportional to these. RAHOTU TRIAD.

The Rahotu trial, also carried out; by the Hawe.ra (Laboratory, showed j that the inethod could be performed j m actual practice without hitches, and I also provided some valuable lessons, j It did not, of course, throw any light, upon whether the inethod of ealculatmg payments was right or wrong, dcspite the fact that in some eases the i differences, on payment per pound' of butter-fat were so great that some' persons ffelt Jure tlbeiy must be | wrong. No one'knew., his. own. actual production cf cheese per pound, and therefore no one could say whether, /his nnymeiit were, correct., dr hot.' Corrections' of methods could only be judged by experts ini milk, analysis and cheese yield, and Mr Veale relied upon re]x>rts received from the Dairy Research, Institute at Alassey College, confirming his methods as sound.

’Phe Rahotu trial, however, said the speaker, did provide some valuable demonstrations. It .proved; Air Veale contended, that the pound of butter-fat as the, unit* in, cheese factories had how .served Its purpose and

its retention only promoted friction between men who earned different prices but thought they ought to be paid alike in a co-operative concern.lt also proved that the casein teat was indispensable; that the fat test is?no necessary guide to the casein test; that many mein with high fat tests could achieve high, casein tests and so get good cheese yields, while others with high fat bouldi be highly deficient in casein; and ’finally that the casein test was very respons-ire to good or had feeding and appealed to be a .valuable index of good farming. THE ’FINAL STEP. Air Veale therefore held that tile Rahotu trial had led the industry ;to the final step in the evolution of the ideal method of paying for milk for Slieesemaking. This was by means Of the “cheese test”, which was now, fqr the first time ..availably .frpm the ftjt and casein percentages Jjy-means ofi.a table or chart he had prepared. By the aid of the cheese test each supplier’s, ,-act-ual, production -of. cheese for’ the period could be calculated exactly as, is <!one to-day with butter-fat, and al l paid for a t the "same rate pound cf cheese. By this, means perfect, justice would be done, in that all suppliers . would, receive . payment for exactly what they produced. Air Veale finally outlined a number cf additional advantages of the cheese method of payment,; not the least of which was the facility it offered .for the first time in history of the, cheese factory being enabled, to check up -a.- ; betwen the cheese value of the milk received .and. the final outturn of manufactured cheese.