MILK FOR CHEESE.

Stratford Evening Post, Issue 73, 22 June 1928, Page 5

MILK FOR CHEESE.

TO Til it EXJITOB Sir, —To any unbiased reader of the report issued by Mr Vcale of the research work as carried out at the Hawera Laboratory regarding the milk which is most suitable for cheesemaking appears somewhat contradictory. While having no concern as regards any particular breed of cattle, if! farmers are tb cater for the class of milk advocated by Mr Ye ale it would nullify the whole work of our cow-testing associations, and the assistance rendered and policy advocated by the dairy division and their officers.

Every lecturer on dairy science who has addressed u s dairy farmers has always impressed on u s to test our cows and cull out all low vesting animals,.

In support of my contention I will quote from his publisued report: Firstly, Mr. Veale says cheese manufactured from tliq nulls of the Jersey cows realised a greater puco than cheese manufactured from the low testing Holstein and Ayrshire cows, and winds op by saying that it was probably due to manufacture. What does Mr Vtitle mean? I s ho implying that all the cheese was not manufactured under similar conditions, while we were led to believe when the test was started the conditions under which the tost was to be carried out were to be the same for each breed of cattle.

in to-night’s report Mr. Veale says “The low testing breeds yield a cheese which conforms with the preference of the trade at Heine." if that bo correct, why did the cheese from the high testing milk return tho greater price when submitted, on tho Home market F—l am, ®tc., FARMER.

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