CHEESE -MANUFACTURE.

Otago Witness, Issue 3870, 15 May 1928, Page 13

CHEESE -MANUFACTURE.

METHODS OF PAYMENT. The question is sometimes asked what is the difference in the yield of cheese from low-testing and high-testing milk? All the experiments that have been made m America and in other countries show that high-testing milk makes more cheese than low-testing milk, but in experiments conducted in Australia some years ago it was shown that the results were not uniform, therefore, a standard could not be fixed. Professor Saminis, of Wisconsin, to whom the above question was submitted, worked out the quantity of cheese made from 1001 b of milk of different tests and the percentage of moisture as follows:—

Hoard s Dairyman gives the following as the standard .yields of cheese from 1001 b of milk that have been previously accepted as correct, with 37 per cent, standard moisture content: —Three per cent, milk, 8.301 b cheese; 3.5. per cent, milk. 9.451 b cheese; 4 per cent. milk. IO.MJb cheese; 4.5 per cent, milk, 11.741 b cheese; 5 per cent, milk, 12.991 b cheese. In Canada the cheese factories pay for milk on the basis of adding the figure 2 to the butter-fat percentage so as to secure a little more equality in payment. Hoard’s Dairyman says on this point: — ‘ lhe objection to the all fat plus 2 system is that it does not do justice to the higher testing milk because of its higher content of solids not fat. It is, therefore, unduly favourable to milk low m J his method also offers a premium for watering milk because it increases the relative amount paid. For example, a patron furnishing milk with 1 PejJ, cent. fat . cou,<l add 33!b of water to 1001 b of milk, thus reducing the fat per cent to 3. He would then have the benefit of the added fat for 1331 b of milk instead of 1001 b, and would thereby increase his dividend from 206 dollars to 2.16 dollars. This method also otters a premium for skimming. It also ignores the fact that composition and quality vary with fat in milk, and that cheese made from richer milk is of higher value, Linder reasonably normal conditions, payment upon the * straight tat basis does substantial justice to all patrons, or at least to a great majority or patrons. Under normal conditions, there are perhaps relatively few patrons who deliver milk testing on the average as low as 3 per cent., and perhaps very lew who deliver milk testing as high as 0 per cent The widest range will normally be from slightly under 3.5 per cent to slightly over 4.5 per cent.” In New Zealand the system of pavin" u P°. n the straight fat basis seems to have satisfied the dairy farmers.

(For continuation of Farm and Station see page 19.)

p.c. p.c. ■p.c. p.c. p.c. Test of milk 3.0 3.5 4.0 4.5 5.0 Yield green cheese 8.01 9.79 10.67 11.55 12.4.3 Per cent, moisture 41.15 40.26 39.37 38.48 37.50 Pounds moisture ... 3.G7 3.94 4.20 4.45 4.66