THE BEST DAIRY COW.

Taranaki Daily News, 19 September 1931, Page 15

THE BEST DAIRY COW.

(To tho Editor). Sir,—I have read with much interest the eorespondence published in your paper, signed by Mr. Lawrence, of Lowgarth, and Mr. Freeth, of Pukearuhe. It seems to me that the test or trial which is proposed by Mr. Taylor is quite unnecessary in view of certain facts which arc so well-known. Firstly, all recognised students the world over tell us that the best method of assessing the value of milk for cheese-making purposes is on tho butter-fat basis." Secondly, the best quality cheese is made from the hightesting milk This is established by the fact that the best quality cheese of Canada is their September cheese, and the best quality New Zealand cheese is our February-March cheese, both being made in the autumn season when tho milk is richest in fat. Also, we have the knowledge that at the winter shows held in Auckland, Hamilton, New Plymouth and Palmerston North the champion cheese in every easo was made from milk testing 5 per cent, or over. Thirdly, the Taranaki Group Herd Testing figures reveal, the fact that the highest testing herds have been the highest butter-fat producing herds, and also they have been the heaviest milking herds. This information is invaluable to the dairy industry of New Zealand, for it proves to the farmer that the breed of cattle which will give him the most profit for his labours is the high-testing breed. Owing to her persistency the cow keeps up her average production right up to the end of the season, thus giving a higher season’s milk production than tho low-testing cow that starts off with a high production, and rapidly declines as the season advances. As milk rises in test it also rises jn its casein content, and therefore quite apart from the fat increase, the solids not fat are greater and will make a greater volume of cheese. In other words the high-testing milk makes more cheese than low-testing milk, firstly because it contains more fat and secondly because it contains more casein. The time has gone by for endeavouring to make cheese from water. The British buyer has set his foot down very hard on that proposition. He demands quality, and good, quality cheese is made from good quality milk.—I am, etc., . ■ COMMON SENSE.