CHEESE MANUFACTURE

Northern Advocate, 12 June 1931, Page 4

CHEESE MANUFACTURE

BETTER QUALITY STRESSED. CARE OF MILK ON FARM. (Special to “Northern Advocate.”) AUCKLAND, This Day. In the annual report of the New Zealand Dairy Factory 'Managers' Association, which will be presented at the annual meeting on Tuesday, refers to the quality of manufacture and quality of cheese as follows: ‘‘ It must be fully recognised that the quality of cheese has slipped during the past, few years. It is granted that the world's depression has contributed substantially to lower price levels, but it is during such stress that quality more than ever stands to the producer. Had the majority of managers been given a free hand in the past 10 years, New Zealand cheese would hold a higher position on the Home market today. “Improvement must be effected in the care f of milk on the farm, and better facilities will have to be provided in the factories, especially in the care and propagation of tho starter. Any legislation having a direct or indirect bearing upon time limits in the manufacture of cheese will need to be removed if it is desired to re-establish New Zealand's reputation as a cheese-producing country. Every encouragement must be given to students to pursue their studies in the manufacture of cheese and butter, and with this object in view provision has been made for. educational promotion on sound practical and scientific lines."

Among the remits to be considered is one from the Manawatu branch objecting to the present system of cream grading, as it has not brought about the expected improvement in the quality of butter, due to the inherent defect in individual supplies of cream not being evident when graded. The branch urges that the conditions under which milk and cream are produced on the farm for cheese and but-ter-making should be taken as the basis of grading full quality.

Another remit refers to the overlapping by dairy factories in the collection of cream and urges that stepe should be taken to minimise it.