MILK FOR CHEESEMAKING.
RESEARCH !N TARANAKf. [BY TELEGRAPH. —PBESS ASSOCIATION.] HAWEIIA, Tuesday. The first investigation of the kind in research work concerning the relative natures of high-testing and low-testing milk for cheesemaking is to be conducted by the Taranaki Federation of Dairy Factories on scientific lines.
The breeds of cattle to be, tested are Friesian, Ayrsh ro and Jersey. The object of the investigation is to determine the relative value of high-test-ing milk (Jersey) and lower-testing (Ayrshire and Friesian) in cheesemaking, or, in other words, to ascertain over the whole season the average number of pounds of cheese which can be made under New Zealand factory conditions from one pound of butter-fat contained in the milk of the various breeds.
The investigation, which will cover the present season, will be supervised by a committee appointed by the federation and representatives ov the breeds concerned
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https://paperspast.natlib.govt.nz/newspapers/NZH19260728.2.174.2
Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19391, 28 July 1926, Page 17
Word Count
144MILK FOR CHEESEMAKING. New Zealand Herald, Volume LXIII, Issue 19391, 28 July 1926, Page 17
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