MILK FOR WHEY BUTTER.

Taranaki Daily News, 1 September 1933, Page 3

MILK FOR WHEY BUTTER.

(To the Editor.) Sir,—May I ventilate a statement I made at the annual meeting of shareholders held at Cardiff last Monday evening. As my statement did not appear in the report, I venture to submit it through your columns. My statement was to this effect: Tom delivers at the factory 10001 b. of milk with, say, a 3.5 test. Dick delivers at the factory 10001 b. of milk with a 4.7 test. These two lots are both put into the same vat, and to my mind the 4.7 test improves the lower test. We all know that quality counts every time. Now comes the main point of my statement. The Cardiff Company made during last season (1932-33) 40,2431 b. of whey butter (see balance-sheet figures). Which of those lots of milk mentioned above produces most butter after the whey has been separated? One does not require to pass the sixth standard to understand that if the fat is not in the milk you certainly cannot take it out. In other words the higher testing milk produces much more butter from cheese-making. The Cardiff manager is well-known to be one of the best managers in Taranaki for cheese-making. When asked whether he could make good cheese from high testing milk he replied “Yes. But it takes a little longer to mature.” Some, of these low testing suppliers claim that they hold the trump card. I consider the higher testing supplier is carrying the other fellow on his back.—l am, etc., \ A. J. SMITH. Cardiff, Aug. 31.