BUTTER-FAT CONTENT OF CHEESE.
A good deal has been hoard of this topic lately at the different dairy factory meetings, and there is certainly a good deal to be said for Mr Connett's suggestion. Roughly put, cheese is composed of one-third fat, one-third curd, and one-third water. During the early part of the season, when the tests are normal, full cream cheese contains from 32 to 33.\ per cent of fat, and is regarded as a first-class article, commanding tho highest market price. Later on in the season, when the tests rise, the butter-fat content of cheese rises to 38 and 39 per cent. Some people arc under the impression that although the test rises the cheese in the process of manufacture will not absorb more fat than is contained in milk with, say, a 3.6 test; that the balance goes off in the whey, and is saved through the separator. The opinion of experienced factory managers does not bear this out. On the contrary, they say that the butter-fat content of cheese rise? as mentioned above, namely, from a third to 38 and 39 per cent. That being so, and whilst as a result it may give a slightly higher food value to the cheese, it commands no high price on the market, and consequently represents considerable loss to the dairy farmer. They contend that if all the fat above 33?, per cent Mere retained and made into butter it would represent many thousands of pounds to the ' dairying industry, and would not in the very slightest degree prejudice the quality of New Zealand cheese on the English market. As to The other point raised, that if milk were partly skimmed for cheese making it would be necessary to test every crate of cheese, this is obviously not so. The make of every vat would require to be tested just as at present, or as butter is tested for moisture content, but there would be not the smallest necessity to test every crate. If after careful consideration it was decided that it would not be to the detriment of the. general quality of cheese to re-
j tnin for butter making all fat above 33 \ per cent, say, there seems to be 1 ro good reason why the Dairy Divi-
sion need insist on it being branded ''made lrom parb.y-sicinimeu milk." in view of the general improvement in dairy cattle .and the higher tests that sire- now .so generally being aimed at, something on the lines suggested by Air Connett will have to be considered.
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https://paperspast.natlib.govt.nz/newspapers/HNS19190822.2.4.4
Bibliographic details
Hawera & Normanby Star, Volume LXXIV, Issue LXXIV, 22 August 1919, Page 3
Word Count
426BUTTER-FAT CONTENT OF CHEESE. Hawera & Normanby Star, Volume LXXIV, Issue LXXIV, 22 August 1919, Page 3
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