MAKING GOOD CHEESE.

Hawera & Normanby Star, Volume XLII, Issue XLII, 7 October 1922, Page 3

MAKING GOOD CHEESE.

j Advice on how to ensure the manufacture of the best quality of cheese 'was given by Mr. W. R. Harkness, Government instructor, at the annual meeting of the Tatua Co-operative Dairy Company, Ltd., at Tatuanui. At the outset Mr. Harkness congratulated the company on its balance-sheet. He had seen a good many balance-sheets this season, but so tar Tatua had beaten all the companies in the Auckland province in its pay-out that had sent cheese Home on consignment. He knew of no company that had paid as much as Is 3d per pound on consignment. Continuing, Mr. Harkness said there never was a time in the history ©f the dairying industry when quality oounted for so much as it did now. There had been as much as 8s and 10s difference in the price paid per cwt. for first and second grade cheese this season in the Old Country, and it did not do to run any risks with, regard to the qualify of the cheese manufactured at this end. It was the Tatuanui suppliers' duty to see that they maintained the high quality of milk they had been supplying to the factory during the last season. Mr. j Harkness added that the manager and his staff at the Tatua factory had ali ways been very keen to see the result of their work when the grade notes came through. The making of cheese that would grade 93 and 93£ points was a big accomplishment in the Auckland province. It was no credit to a company tor scratch along with 88 grade. He maintained that only tne highest quality cheese would come out on top. The farmer could not always regulate feed flavours. Oats young grass, and clovers often gave off flavours which were hard to control. Those flavours were not so bad, and could be dealt with in the manulacture of cheese. But what he objected to, however, was contamination flavours flavours which arose from dirty sheds and unclean milking machines The; fanners at Tatuanui had been lon°enough at the game to know the value of hot water Mi connection with the cleaning of dairy utensils and machines. Air. Harkness recommended the installation of a hot-tvater copper aJ every milking shed. Machines should be run through with cold water after use and then copious supplies of boiling water should be used Lukewarm water should be barred. Trouble often occurred through cans becoming I , rusty and causing metallic flavours and fermentation an the milk