MILK FOR CHEESE

Stratford Evening Post, Issue 73, 21 June 1928, Page 5

MILK FOR CHEESE

SCIENTIFIC REPORT, ‘

SOMjEi IMPORTANT POINTS. TJio third instalment of the report issued by Mr P. O. Veale, Dairy. Scientist at the Hawera Laboratory culls attention to several important factors relative to cheese making. A. sumnouv D:

(k-nc-i ,-i i «v-o of pasteurisation of milk would ensure uniformity in the manufactured article.

.Some of our cheese is too open itg ■texture; at should bo jjressed far three days, not cue as now.

Duplicate sets of presses should bo installed in I,:, tones to permit of this.

Temperature of curing room s should be regular and “cool curing’-' bo done for a longer period. A high moisture content does not necessarily produce a . weak, pasty sticky body ■ often it is due to an error of judgment in manufacture, such as an excess of acid, which suits the Jersey milk but does not suit the low-testing milk. There ig a tendency to favour a “white” cheese", and an objection to the “coloury” Jersey article. The low-testing breeds yToTd a cheese which conform, s with the preference of the trade at Home.

Th e “Weal” cheese, so far as fat content is concemed j js one much lower than prescribed by the' Now Zealand' Government. Instead off 55 per cent, or fat the market will be satisfied with 49 to 50' per cent. A fat test of about 4 per cent, in milk is likely to produce the ideal cheese required By the market. Percentages of sl> per cent, indeed are not satisfactory to Buyers. Sending such cheese is an economic waste of the greatest magnitude.

A return to more reasonable but-ter-fat tests is imperative. The right course open to us is the more widespread adoption of the lower testing breeds.