SKIMMINGS

New Zealand Mail, Issue 1523, 28 February 1901, Page 43

SKIMMINGS

The packing of cheese is still yejry roughly done by some factories. Lines are continually to be seen on the Wellington wharf, the cases of which are roughly put together, ill-fitting, and bound with an almost useless wire, so thin is it and so carelessly is it put on.

The directors of the Featherston dairy company are having various photographs taken of the interior and exterior of their factory, to bef sent to their Home agents. Amongst the photos taken is one showing a large consignment of cheese, with several prize certificates in a prominent position.

The make of cheese in Canada during the past year was the largest in the history cf the country, the total sales amounting to 2,077,000 boxes. Not only were the make and the return in cash the largest in the history of Canada, but the price per lb exceeded that of all other years, so that the factory men were better remunerated than ever before.

* * . * * * We have received a copy of a valuable and intensely practical bulletin, edited by the Dairy Commissioner. It forms a fairly comprehensive treatise on butter and cheese manufacture, with a chapter devoted to the testing of dairy herds. The chapters devoted to butter and cheese making form a valuable publication in themselves, for the correct method of manufacture is told in plain words, and may be taken as the matter-of-fact explanations of an instructor giving a practical lesson in the making room. Theory and long technical words are eschewed, and the explanation of the different processes is given in simple and direct language. The question of testing is dealt with at length, and the correct method is given of testing cream. Pasteurisation, supervision of milk-sup-ply, setting up separator, etc., are matters which are also dealt with in Mr Kinsella’s characteristically plain and straightforward manner. The bulletin is a work of great value, and forms an indispensable book of reference for the factory manager. Mr Kinsella’s ideas on buttermaking are published in this issue.

With the object of improving tnei average quality of Victorian butter the Department of Agriculture of that colony has offered prizes to regular shippers, the basis of judgment being as follows : —“A sample, or samples, from a bcx, or boxee, of each and every consignment will be examined, and points allotted on the basis of comparative money value in the manner following : —For flavour, including aroma, 50 points; for texture, including moisture, 30 points; for condition, including packing and finish, 20 points. In the event of a factory or shipper exporting more than one brand of butter, the average points awarded to the several brand’s will be taken into account in compiling the result. The prizes will be awarded to the shippers securing the highest average number of points.” The first prize, of £3O, with gold medal and diploma, was awarded to the Camperdown factory, which has obtained an average of 98 points, out of a possible 100; the second prize, of £2O, with, framed certificate, to the Glenormiston factory, with 97.7 points; and the third prize, of £lO, with framed certificate, to the Farnham factory, with 97.625 points. All these factories are in the Western district of Victoria, which is distinguished by the excellent system of dairy inspection which has been established for some years, and by the adoption of the most advanced system of receiving milk at the place of manufacture, the only exception 'bedng that one of the factories has a creamery a few miles away, the cream being delivered in the morning by twilight. Attention has also been given to the state of the pastures, which are very clean. * * Jfr * *

No man can be a good cheesemaker unless he has a keen power of observa/tion along with his factory training. In learning the trade, if working with a good ehestsemaker, the apprentice learns the proper handling of milk curd, and cheese under different conditions; but the largest part of his training is along the line of the method best adapted for the working of the milk in that particular factory, and the style of cheese which is most suitable to the trade for which they cater. Every cheesemaker should remember that the five main factors in the production of good cheese are Ist, good milk ; 2nd, heat; 3rd, rennet; 4th, acid; sth, salt; and he should be observant and skilled enough to use theim all to the 'best advantage under existing conditions.