CHEESE AND CLEANLINESS

Manawatu Times, Volume LIV, Issue 6900, 4 May 1929, Page 10

CHEESE AND CLEANLINESS

(To the Editor.) Sir, —Would you be kind enough to allow me a little space re the following letter: I read in your paper dated April 27, 1929 a discussion on standardised milk, by tho Fresian Breeders’ association and note that they passed tho responsibility of the disparity of from 20s to 22s per cwt between Canadian and New Zealand cheese, on to the standardisation of milk for cheesemaking.

Now, .Sir, if these gentlemen would stop to think they must surely realise that this disparity has existed i«>ng before standardisation of milk for chcesomaldng came into use and that it is doubtful even yet, whether any of the standardised cheese has reached tho British consumer, but if so. in very small quantities. Somo farmers are ready to push the blame of this disparity on to the most convenient of imaginable causes, but they must face facts and as Mr. Rowson stated through tho press a. few days ago, clean out the pasteurisers. Well, Sir. Lo is Tight. The milk supply does need cleaning up so why do not the farmers interest themselves a little more in cleanliness, thereby helping to reduce the disparity tmit'does exist. I wish it ’to be clearly understood I do not believe the majority of farmers are unclean because J know it to be. olherwise. It is the small percentage of those who are unclean, who arc spoiling our cheese. They are the chief cause of openness in our chec-sc caused through fermentation, tracing back to unclean, milk. » As all milk for cheosemakfng passes through a receiving vat, the good being mixed with the poor quality, it can bo easily seen that although 99 per cent of the milk supply i 3 of good quality, one per cent can spoil a whole day’s make. That is what is taking place in a big percentage of our cheese factories to-day. So Mr. Dairy Farmer, help that small 1 percentage to produce a better article, thereby helping yourselves to reap a greater benefit. I am, etc., OUT FOR QUALITY.