TESTS OF MILK

Stratford Evening Post, Issue 72, 20 June 1928, Page 5

TESTS OF MILK

TOKAOROA EXPERIMENTS. FURTHER CONCLUSIONS. Further conclusions arrived at by the Dairy Scientist of the Hawera Laboratory in connection with tiio “Tokaora milk for cheese” investigations are: —' cheese containing a high percentage of.moisture loses very little more in shrinkage during curing tlijin more fatty cheese. Shrinkage is more a matter of body and texture than of temperature during, the curing process. High or low butter-fat content has little effect upon the, loss of fat and! casein in the whey. The'lowest yield P cr P ouml of bu *" ter-fat from Friesian milk was greater than the highest yieldl from Jersey milk. - Jersey milk cheese graded better than that from low-testing milk, mostly on account of flavour- , . Grading in London is severer than in New Zealand, the predominating fault being loose -and open texture. Colour is not considered so important in England. Higjr-testing cheese arriving m Londop in April was all classed as second grade as being “greasy, whilei the lowest testing commanded the highest price and was graded] as first qnality. Oyer! the whole season Jersey milk cheese averaged 2d per cwt more than Friesian, there being a' difference of Is 9d between Friesian and Ayrshire. This difference in price does not compensate for the decrease m yield from high-testing milk. ______