OPENNESS IN CHEESE.

Otago Daily Times, Issue 21031, 21 May 1930, Page 2

OPENNESS IN CHEESE.

— RESEARCH CHEMIST’S REPORT. METHODS EMPLOYED IN FACTORIES. A TRENCHANT CRITICISM. (Per United Press Association.) HAWERA, May V2O. A report on the *• openness in New Zealand cheese,” by Mr P. O. Veale, 8.A., M.Bc., A.1.C., research chemist to the Taranaki Dairy Federation, occupies some ‘M columns of the Hawera Star to day. The report is of first class import ance to the Dominion dairy industry. It contains a trenchant criticism of the methods at present employed in the factories and of the dairy division’s grading system, and puts forward suggestions which, if adopted, would revolutionise the affairs of the industry. Mr Veale advocates a change in the manuiacturiug methods and a stiffening up of the Government grading system, anti suggests that the higher manufacturing costs be met by providing a premium for the finest grade cheese out of a fund raised by a levy on the whole industry. The author holds that while some of the ■ trouble is inevitable because of many distinctive features peculiar to the New Zealand cheese industry, most of it is preventable, that New Zealand factories could alter their methods and make a much better article if the directorates deemed it expedient or payable to do so. In short, financial inducements are more necessary than scientific research. After describing three types of openness, the author deals first with fermentation openness, and shows how it is encouraged to some extent by the carriage of whey in empty milk cans, and by the practice of giving farmers so-called “ boiling ” water to take home for cleansing purposes. Mechanical openness is treated exhaustively. The development of lactic acid in cheese is shown to be essential, but is becoming increasingly difficult owing to the widespread adoption of machine milking, which has altered the bacterial flora of milk, and has gradually changed the cheesemaker’s art since the days of hand-milking. The author shows how the makers may be led stray by the unsoundness in the method of measuring lactic acid in the factory. He shows how the popular high testing milk is illsuited to the multiplicity of mechanical handling which cheese milk receives nowadays, and thereto apportions the share of blame. The pressing equipment and the methods of using it are also found to contribute towards openness. The present-day methods of manufacture are strongly criticised. Mr Veale, claims that New Zealand factory managers know full well how to achieve a much higher standard of closeness than they do in export cheese, and he compares their careful procedure in making “ show cheese ” for exhibition purpose with their methods in daily” use. \\ orkmanship is sacrificed to speed, partly on account of the compulosry shortening of factory hours by labour unions and by the lateness of the suppliers in arriving at the factories, but more particularly because speed avoids loss of moisture and results in a higher yield of cheese. Ihe dairy division received a share of the blame for having failed to check these retrograde practices by grading system and by general supervision. The author shows how our present marketing system and- the use of a national brand have resulted in a uniform price level for New Zealand cheese as a whole, and thus how obstructive competition has torced dairy companies to avoid loss of supply and ultimate extinction by aiming at the maximum output. To the deliberate manufacture of overmoist cheese is attributed most of ■ the trouble m openness. Mr Veale shows how and why this arises at various stages in manufacture, and how no company can defrom its present methods without Buttering an immediate loss through reduced output. The third class of openness, namely, un- 1 sightly cracks of cheese when cut and exposed for sale in England, is attributed by reason of certaiiv evidence, to overmoistufe and to the immaturity qf the cheese when marketed. Factors .bearing upon increased moisture apart from the general tendency of manufacture are waxing, pasteurisation, and standardisation, each of which is examined and found to exercise an influence. Immaturity is a growing fault and is attributed mainly to pasteurisation, coupled with loiver storage and transport temperatures and increased efficiency in shipment. The author scouts as an idle dream the idea that science will discover some specific medicine which will allow the industry to pursue its present mistaken course and yet will close up loose cheese, prevent evaporation of moisture, and confer mellowness and maturity where time and Nature have been denied their opportunity. He urges the industry to take the steps necessary for its own salvation. He advocates the grading of milk, encouragement hand milking and of low test milk, and a gradual working up towards the elimination of pasteurising and standardisation. He advocates the encouragement of the manufacture of "show cheese” for export by what he described as the only feasible method, namely, by a levy on the whole cheese industry which will provide adequate premiums for the finest cheese. Such premiums must he sufficient to compensate factories for their reduced yield and higher wages and manufacturing costs, thus making it a good business proposition to aim at the very best. The author urges changes and enlightenment in the policy of the- Dairy Division, reform in the grading system, and the widening of the powers of its officers to coerce companies, if necessary, in the common interest. In regard to cracking when cut, Mr Veale claims that properly matured efieeue possesses the “buttery ” broken down type of mellow body which shrinks, but does not crack as _ does the tough immature curd such as is now exported. He therefore advocates curing the cheese in New Zealand and exporting it in mature condition, claiming that we would eliminate not only crack openness, but also the much-depreciated immaturity of the produce. Furthermore we would rehabilitate our reputation by keeping off the market cheese which .goes wrong after early grading. Iu the face of such advantages and the saving of the alleged “ million a year ” loss, the expense involved in the suggestion would be a mere bagetelle, he claims. The report concludes with an appeal to tlie cheese industry to realise the seriousness of its position and to take .urgent action not only for its own sake, but also for our national reputation, lest the continual loss of s public estimation for our cheese be followed, by an induced reaction against our butter, thus involving the whole industry in a common disaster.