CRY FOR QUALITY IN CHEESE

Taranaki Daily News, 3 October 1930, Page 5

CRY FOR QUALITY IN CHEESE

ENDEAVOUR OF DAIRY COMPANIES LESS “STANDARDISED” PRODUCED. A considerable falling off in the amount of standardised cheese manufactured was recorded in a statement by Mr. W. M. Singleton, Director of the Dairy Division of the Department of Agriculture, who passed through New Plymouth on his way to Hawera yesterday. He thought, however, that later in the season when the time was more suitable more standardised cheese might be made.

The season‘so far had shown a very gratifying increase in production, stated Mr. Singleton, and dairy companies Ivere genuinely attempting to improve the quality of their cheese. The increase in production was especially beneficial in view of the probable lower range in values. The output of many cheese producing companies was much more pleasing in appearance, being closer and firmer in body. Several companies had been inclined to manufacture cheese which was too firm and might show a lack of maturity when it arrived in the United Kingdom.

An indication of the attempt to manufacture a more suitable cheese during the early months of the season when the butter-fat content was below the average was shown by the fact that companies that made about half of New Zealand’s exports of standardised cheese last season had transferred their registration from standardised milk cheese factories to whole-milk cheese factories. Later on, when the milk became rich in butter-fat, some companies might change back to standardised cheese. Examinations of cheese in the Unite<

Kingdom gave a good deal of evidence to show that the autumn made standardised cheese had in the past shown a better body than the spring and the early summer make. The autumn made standardised cheese was, of . course, manufactured to a higher minimum of fat in the dry matter of the cheese and would naturally be expected to give more pleasing results. All dairy companies manufacturing

standardised cheese during the present season, said Mr. Singleton, if they were to work in the best interests of ;standardised cheese, should manufacture the very best quality possible. The fact that the full-cream and standardised cheese of New Zealand during recent years had not entirely pleased the trade should be a stimulus in producing the best quality of full-cream cheese as well.