QUALITY OF CHESSE.

New Zealand Herald, Volume LXVII, Issue 20538, 12 April 1930, Page 20

QUALITY OF CHESSE.

EFFECTS OF SEASON

ABNORMAL CONDITIONS

Mr. H. M. Slevens, Sunny Park Dairy Company, To Poi, writing upon (he flondition of cheese this season, says:— "The quality of cheese manufactured (during recent, months is giving cause for Jeomo concern in dairying circles. " While a certain amount of openness is nn outstanding defect of New Zealand cheese, particularly of that manufactured in Auckland, tins season has seen it Assume a much more serious form. After a few days on the shelves large fermentation holes open up, and the body becomes weak and pasty. In its most serious form there is an entire failure to develop acid in the vats. The consequence is large quantities of second grade cheese have been entering the grading store. Factory managers are at a loss to remedy the trouble, all efforts to rectify it on tho factory floor proving fruitless.

" The fact that few factories are unaffected rather points to some abnormality in the milk, probably brought about by the mild weather and consequent abundant growth of grass experienced since tho New Year. "The matter is all the more serious in that this is the first season in which ' standardised ' cheese has been exported to England, and the arrival of large shipments of inferior quality cheese, will undoubtedly be laid at tho door of ■ standardisation'."