YIELD OF CHEESE.

Taranaki Daily News, 16 September 1924, Page 7

YIELD OF CHEESE.

AN IMPORTANT QUESTION. The important question of the varying yield of cheese was referred to 'by the chairman (Mr. H. C. Taylor) at the annual meeting of the Ngaire Dairy Company yesterday. He said there had been more controversy over the yield, the amount of cheese per pound of butter-fat, than ever before in the history of Taranaki. The yield had .an important bearing on the pay-out and quality of the cheese. The yield varied greatly in various districts in,, Taranaki, running from 2.56 to 2.79, a tremendous difference. It was difficult to explain the cause of this difference, (because there were various factors that tended to a higher or a lower yield. They had to take into consideration the question of test, etc., assuming, of course, that the weight and test were read correctly- Some districts, of course, had more of the heavier milking but lower testing herds, and as the casein did not rise in proportion to the butter-fat, they were able to show a better pay-out on the balance-sheet, though they might not get more money out of their farms than the man with the higher testing herds. Another important point was the quality of the milk when it arrived at the factory. He was satisfied that if every dairy farmer had a good boiling water plant at his shed, so as to thoroughly clean his milking machine, 90 per cent, of the troubles would disappear. Districts that suffered from drought had also been affected in their yield, as in dry districts the yield was lower . No doubt the main contributing factor was the moisture content. It was a well-known fact that one factory had outstripped the others in yield and pay-out. It, was. of course, open to others to do so, but he asked them to consider what would be the result if every factory set out to incorporate as much moisture as possible in the cheese. The result would be that quite 50 per cent, of the cheese would be second grade, and a large portion of the ba’ance just over the border line. When, as last year, 100.000 crates were held in store Ijpr some time a good deal of it would have brought a serious slump on the cheese market. The markets at Hczme could only albeorb a certain quantity of such cheese, and the consumer there would have to do without cheese or else buy Canadian. People would have the quality they required. To bring the matter closer home, he pointed out that during the past nine months there had been more Ngaire cheese eaten locally than during the past two years, because of the better quality of cheeseHe stressed the point that they had to increase consumption if they wished to keep the prices up, otherwise they would go back.

As stressing the need for quality, he read a report from the overseas delegation to the Dairy Control Board, which showed that considerable quantities of Siberian butter were coming to hand. The Danes were now organising for the Russian Government in all districts, and their methods were very complete. The graders underlined the cause of any loss of points regarded in the grading sheets, and they had graders in London to report how the butter stood up to grading. It was understood that much of the work was being done with out-of-date appliances, but rectification of that was only a matter of time. They were also experimenting with Cheddar cheese, the first of which was arriving shortly. This only tended to confirm what had already been said, that it was upon quality they must specialise. Only the very best was wanted in London. Secondary grades were at a very considerable discount, for they could be procured elsewhere at a much lower cost. Russia, also, as her system showed, recognised the importance of quality, and they were told that Batavia was now sending a quality equal to Danish. Regarding whey butter, several importers expressed the wish that New Zealand would not ship any. as much of it quickly went off, .becoming white and tallowy.

Continuing, the chairman said that the chief point was the necessity to improve the quality. They must do'that or lose the market- As the outcome of improving the quality of its cheese, Ngaire had done a good deal of local trade, and no dqubt this would gradually increase. He pointed out that the Wembley cheese had been sold by auction at 182 s per ewt., a remarkable price. This would be a very good advertisement for New Zealand cheese, whilst the weight-guessing competition in connection therewith would farther bring tho cheese before the public.