BUTTER-FAT CONTENT OF CHEESE.

Northern Advocate, 28 August 1919, Page 3

BUTTER-FAT CONTENT OF CHEESE.

A good deal has been heard of this topic lately at the different dairy factory meetings, and there is certainly a good deal to be said for Mr Gonnettfs /suggestion. RbugMy put, cheese is composed of one-third fat, one-third curd, and one-third water. During the early part o,f -the season, when th,§ tests are normal, full cream cheese contains from 32 to 33 1-3 per cent, of fat, and is regarded as a first-class article, commanding the 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 ar e under #.c 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 but-ter-fat content of cheese rises 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 i if all the fat above 33 1-3 per cent. | were 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 cheese on the English market. As to the other point raised ( that if milk wer c 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 as at ' present, or as butter is tested for j moisture content, but there would be ; not the smallest necessity to test every crata. If after careful consideration it was decided that it would not be to the detriment of the general quality of cheese to retain for butter making all fat above 33 1-3 per cent, say, there seems to be no good reason why the Dairy Division need insist on it being branded "made from partly-skimmed milk." In view of the general improvement in dairy cattle and th c - higher tests that are now so generally being aimed at, something on the lines suggested by Mr Connett Will have to be considered.