FAT CONTENT OF CHEESE

Patea Mail, Volume XLIX, 14 November 1928, Page 2

FAT CONTENT OF CHEESE

“AVOID WUOXO JMI , HI:BSJOX^.“ [•'at content of cheese was a. matter i)l :o -ivluck the most exhaustive inquiry should he marie (o prevent a wrong impression Doing created upon consumers. That was (he statement ol' A! r. A. C. Kowsuu, a 'J’ooley Street merchant, at iiawera last week. Tlie public regarded cheese as being manufactured from full cream milk or .from skimmed on ilk. Cheese amide .from the latter would almost certainly lie regarded as inferior, considered Mr. Ivowson. It might not be ea*sy to educate the public to think differently, anil an unwarranted public prejudice might Easily be created by mishandling such, a very important matter of distinction. Tile minimum fat content, in Canada «a.s much lower than iri Acw Zealand, lull; that did not .represent the proportion of fat usually to be found in Canadian cheese. Canadian cheese made from skimmed milk was not permitted to be shipped from Canada.