CHEESE VERSUS BUTTER

Northern Advocate, 25 November 1925, Page 11

CHEESE VERSUS BUTTER

AN ENGLISH VIEW.

In their annual review of the imported dairy produce trade, Messrs W. Wedclel and Co., express surprise that New Zealand exports of cheese last year showed a decline, whilst butter showed an increase. The review comments thus: The explanation probably lies in the fact that a larger number of farmers every year are adopting the practice of separating cream at home in order to avoid the waste of time and labour entailed in carting full milk to the factories for cheesemaking. Many farmers prefer to accept a smaller amount per lb. for their butter-fat rather than cart the milk for cheesemaking purposes. It is possible, therefore, that the dairy farmers in New Zealand will go in more and more for home separation, thus increasing the manufacture of butter at the expense of the cheese output. The general inclination is certainly in that direction, but, on the other hand, the fact that cheese factories last season made a much better payment than butter factories will no doubt have a restraining effect upon that tendency. So far, apparently, no public advice has boon given with regard to the manufacture of cheese in preference to butter, but in view of the fact that the production of butter throughout the world is increasing more rapidlv than the production of cheese, it would appear to be more advantageous for New Zealand to concentrate on cheese-making in preference to butter-making in those districts which, by reason of their close settlement and good roads, are suitable for cheese-making.