LOW OR HIGH TEST?

Hawke's Bay Tribune, Volume XXIV, Issue 77, 13 March 1934, Page 9

LOW OR HIGH TEST?

Dairy Suppliers’ Problem VIEWS OF FRIESIAN BREEDERS I’he recent remarks of Mr C. P. McMeekan. of Massey College, which appeared in these columns, regarding the practice of butter and cheese factories paying for milk and cream on the basis of butter-fat contained, bring up an old point of difference between dairy cattle breeders. Remarking that while it is customary for cheese factories to pay for the milk received in the manner indicated above, Mr McMeekan points out that this is not absolutely correct, because high test milk yields less cheese per lb. than the lower test-* mg milk, with the consequent result that the supplier of lower-testing milk is penalised to the extent of the benefits accruing to the suppliers of rich milk. The New Zealand Friesian Association is a cattle-breeding organisation which takes a particular interest io this matter, because the Friesian breed generally, although highly productive as far as lbs. of butterfat produced are concerned, produce a milk that is eminently suited to cheese-making, because the milk is lower-testing and enables a greater quantity of cheese to be manufactured: per lb. of butterfat, produced This society contends, and when the remarks of Mr McMeekan are taken into consideration, rightly so, that the high-testing milks should be used lor butter production and the lower-testing milk for cheese production. By doing tins, the Friesian breeders claim that the quality and consequently tho demand for New Zealand cheese would improve. In a statement which this body issued last year it was said ‘‘The question ot the use of suitable milk for cheese-making bus been evaded by the responsible authorities in New Zealand for many years but the position must now be faced. The Minister of Agriculture should require that the articles of association of till cheese factory companies should empower the directors to pay for milk for cheese-making on an equitable method, based on the actual value of milk for cheese-making. With an equitable system of payment there would in a' few years, be practically nothing but the lower-testing white milks supplied to the cheese tactories. The dairy-farmers of the Dominion must realise the urgent need for drastic measures to be taken to improve the quality of New Ze.aland cheese. I’he most imperative need is the use of the right kind of milk for cheesemaking. Mr McMeekan’s remarks consequently open up once again this question of equitable payments. Judging from the statements made, not only is the producer who supplies low testing milk being penalised while the suppliers of rich milk are benefitting as far as cheese is concerned, but he is also being penalised because the cheese is not of such quality where this high testing milk is used. The statement made by Mr T. H. Reading, of Watford, England, which appeared in our news columns yesterday- emphasises the need for using the right kind of milk for cheese production. Only then will the “soapiness,” which Mr. Reading refers to be eliminated. The following table which appears in a Massey College bulletin shows clearly which breeds produce the high-test-ing “butter” type and the low-testing "cheese” types of milk;—

15 reed Average yearly test Highest Average yearly test Jersey . ... 5.65 . .. 7.65 Ayrshire . ... 4.11 . .. 5.2.5 Shorthorn . ... 3.97 . .. 5.60 Friesian . ... 3.54 . .. 4.89 Lowest average Range of Breed test. variation Jersey ... ... 3.85 ... 68 per cent. Ayrshire 3.29 ... 48 Shorthorn 3.16 ... 61 Friesian 2 79 ... 61 >> ♦>