FINEST GRADE CHEESE.

Taranaki Daily News, 18 August 1933, Page 6

FINEST GRADE CHEESE.

The experience of the Kaponga Dairy Company in regard to cheese manufacture is an answer to those who feared that to maintain high quality meant the acceptance of a considerably lower yield. The experience has probably been duplicated in other factories, but the Kaponga results are the more valuable because 94 per cent, of the company’s output was graded as finest quality. The details given by the chairman of the company (Mr. A. V. Tait) at its annual meeting can be regarded as the normal experience of a dairy factory and not as the result of special conditions or special expenditure. It is true the Kaponga Company availed itself of all the expert advice obtainable, but that is a course open to any other dairy factory in Taranaki. Mr. Tait laid emphasis upon the fact that the company had obtained some excellent “starters” from the Dairy Institute at Massey College, and the results at Kaponga should stimulate fur-, ther development of this most practical application of science to manufacture. The value of such application is seen in the Kaponga results. Cheese of the highest quality was made and the yield from the raw material also kept up. Of course it implied competency on the part of the factory manager and his staff, and co-operation with them by the suppliers in bringing milk to the factory in good condition. There is nothing unique or beyond the reach of any well run factory in those conditions. Kaponga has shown that yield as well as quality can be maintained if such conditions are observed, and what one factory has proved possible should soon become the experience of all.