Butter and Cheese Quality

Manawatu Times, Volume 64, Issue 144, 21 June 1939, Page 13

Butter and Cheese Quality

Says the annual report of the National Dairy Association conference: — "There is during recent years such a large percentage of graded butter classed as ‘finest’ that any increase in that percentage is praiseworthy. The present season, up to the time of writing this report, evidences an increase in the percentage of butter graded as ‘finest’ and a slight reduction in that graded as under ‘first’ grade. "Cheese quality has evidenced a greater improvement in that the percentage of ‘finest’ shows a very considerable increase, and the reduction in the percentage of ‘first’ grade is substantial. Day and night temperatures have been lower this season than during the preceding season. This has meant cooler and sounder milk and cream. Cheese curing room temperatures have been lower, and cheese lias arrived at grading stores in the warmest weather at about ten degrees lower in temperature than during the preceding summer. These factors have been favourable to higher grading points." Butter. 1938-39 1937-38 Finest 86.87 86.16 First 12.70 13.32 Under first .... .42 .51 Averago grade .. 93.491 93.466 Cheese. 1938-39 1937-38 Finest 19.38 9.61 First 78.59 85.32 Under first 2.02 5.06 Averago grade .. 92.214 91.904