STANDARDISED CHEESE

Taranaki Daily News, 29 August 1930, Page 16

STANDARDISED CHEESE

WAIKATO’S EXPERIENCE. \ ADVANTAGE TO SUPPLIERS. In a review of the New Zealand Cooperative Dairy Company’s operations during the past year, Mr. C. J. Parlane, tlie general manager, at the annual meeting* of suppliers, said the large increase in the number of suppliers, coupled with au exceptionally good season for production, had resulted in the company’s output of dairy produce increasing very considerably during the past season. Indeed, the total make of dairy produce for the season was '44,597 tons, made up as follows: Butter, 32,451 tons; cheese, 65G3 tons; casein, 1200 tons; milk powder, 4383 tons. “When we consider,” said Mr. Parlane, “that the New Zealand Co-operative Dairy Co., Ltd., commenced operations 11 years ago with a total production of 11,052 tons of dairy produce, it is at once evident' that its development and progress is simply remarkable —such, in fact, as has not been experienced by any other co-operative dairying concern in the world.” Speaking of quality, Mr. Parlane said that owing to the continued increase in production and the prospect of prices ranging at much lower levels in the future than had been experienced for some years past, it was more than ever necessary that the quality of produce should not only be maintained, but that every effort should be made to improve the present standard. Referring to standardised milk for cheese-making, Mr. Parlane said the company had made only what was known as standardised cheese during the past season, and while it had, in common with other companies, received some complaints from London concerning the quality of the cheese, it had up to the present no evidence that the standardisation of . milk was in any way responsible for this. Indeed, he said that the action in adopting standardisation had proved to the advantage of the suppliers. The fact that some cheese shipped from New Zealand contained an excessive number of bore holes had been the subject of much adverse comment,- this difficulty being accentuated on account of the larger number of samples now being required for testing in order to determine fat content and making an alteration in present methods necessary.

“I am pleased to say,” continued Mr. Parlane, "that the company’s acting chief chemist has devised a method of plugging these holes before the cheese leaver the factories, which we believe will overcome this difficulty, and if so will be of considerable benefit to the cheese industry of New Zealand.”