CHEESE VALUE OF MILK

New Zealand Herald, Volume LXX, Issue 21414, 11 February 1933, Page 17

CHEESE VALUE OF MILK

RAHOTU COMPANY'S TESTS The latest returns of the tests carried out, by the Rahotu Co-operative Dairy Company to show the value of the milk for cheese making, on the basis of 53 per cent of fat in the dry matter, calculated on a maximum ratio of 73 per cent of casein to butter-fat, show that over the three periods of the month the average ratio of casein to butter-fat was respectively .67, .65 and .62, reports the correspondent of the Weekly News. Based on a pay-out of 8.5 d per pound butter-fat for milk of ail average casein ratio the returns show that in the first period four of the 67 suppliers would have obtained the maximum of 9.01 d per pound butter-fat, the tests ranging from 3.6 to 4 in butter-fat. The lowest ratio was .57 for milk testing 4.6 butter-fat, which would have received 8.07 d payout. The milk of 34 suppliers contained above the average ratio, the test ranging from 3.6 to 4.3, though only in about three cases did it exceed 4.1. The highest butter-fat testing milk 4.9, had a casein ratio of .64, its value being 8.24r] per pound bnt.ter-fat. In the second period only one supplier reached the maximum ratio, the batter-fat test being 3.6 and the value 9.18 d. The lowest ratio was .55, for milk testing 4.8, its value being 7.65 d per pound butter-fat. Again, 34 suppliers secured the average or more/sthe tests ranging from 3.6 to 4.4. In the third period no supplier reached the maximum, the best being .70, which was gained by milk testing 3.8, the value being 9.18 d per pound butter-fat. The lowest was .55, the butter-fat test being 4.7, and the value 7.99 d per pound butterfat. Forty-ono suppliers reached the average ratio or over, the butter-fat content) ranging up to £.s t: