QUALITY OF DAIRY PRODUCE.

New Zealand Herald, Volume LXVIII, Issue 21037, 23 November 1931, Page 13

QUALITY OF DAIRY PRODUCE.

Sir,—Margaret T. Harrison has the good sense not to attempt to deny the superior food value of Jersey milk rich in carotin and therefore in vitamin A. As to the Friesian certificates of record averaging 528.041b. as against the Jerseys' 466.781b., why no mention of the number of cows under test in each case (there were nearly double the number of Jerseys), and how many Friesians were milked three times a day, and what was the cost of production in each case ? It is the cost of production that matters. When this comes to be properly investigated the Jersey will be definitely on top. Mr. V. E. Morgan is another of those who would have dairymen believe that there is a big difference in the quality of Canadian and New Zealand cheese. There is not.. The best New Zealand cheese is just as good as, or even better than, the Canadian, and there is bad cheese made in Canada just as there is bad cheese made in New Zealand. London prices arc largely a matter of supply and demand. According to official figures, published in the last month's Journal of the British Ministry of Agriculture, Canadian* cheese was selling in England at 83s in September of last year, against 78s for New Zealand, but in August of this year Canadian and New Zealand were selling at the same price, 655, and in September of this year Canadian was selling at a lower price than New Zealand, the price of New Zealand being 64s 6d a cwt. and Canadian 645. Mr. Morgan should not take for granted all the interested propaganda of the critics of high-quality milk. C. Parker.