MOISTURE IN CHEESE.

New Zealand Herald, Volume LXII, Issue 18963, 10 March 1925, Page 14

MOISTURE IN CHEESE.

.Sonio interesting remarks on (ho. rjijrstiori of the moisture content of butter and cheese wore made by Mr. (".. C. Robortnon, Chief t!ovcrnment grader at New F'lv riKMit.li, during the course of the recent grading conference at. the Motiiro.i. grading stores, which was attended hv over 70 dairy factory managers and directors. It was, he remarked, very pleasing to see that managers were becoming much more consistent, with regard to the amount, of water incorporated in their butter. Whereas, riot so long ago, five per con', had more than the maximum water content of 16 per cent,, the number bad nowbeen reduced to one per cent. Managers, too. were becoming skilful in bringing the water content to a • narrow a margin under 16 per cent, as possible, so that the producers were obtaining the maximum yield per pound of butter fat. J'eferring to cheese, he said that some people held the, mistaken irlea that cheese deteriorated according as the percentage of water increased. This was not, so, for cheese with 36 per cent, <* water was often of better quality than cheese with less (hat amount, of water. Managers must be most, careful, however, that the, quality was maintained high for to attempt to obtain a greater yield by means of a larger water content would be disastrous if the quality was thereby allowed to deteriorate.