HEAVY LOSSES ON CHEESE.
Avoidable losses estimated by the New Zealand Dairyman at £750,000 per annum are being made by cheese manufacturers of the Dominion. The journal assigns a loss of £250,000 in the use of the rim in the cheese press,- £250,000 to £270,000 to excessive temperature in the cheese curing rooms; and another £250.000 loss attributable to extraction of a certain proportion of fat from the milk used in cheese-making in orde that whey butter may be made, and "starter" cream obtained. The paper noints out that every crate of cheese exported from New 'Zealand is officially described as "full cream cheese," which means a guarantee from tho vendor that none of the cream has been extracted. The paper urges the need for New Zealand of a Dairy Products Manufacture Control Act.
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Bibliographic details
Poverty Bay Herald, Volume XLIX, Issue 16211, 23 August 1923, Page 6
Word Count
134HEAVY LOSSES ON CHEESE. Poverty Bay Herald, Volume XLIX, Issue 16211, 23 August 1923, Page 6
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