CHEESE VERSUS BUTTER

Wanganui Chronicle, Volume LXXXII, Issue 19448, 6 November 1925, Page 9

CHEESE VERSUS BUTTER

AN ENGLISH VIEW. In their annual review of the imported dairy produce trade, Messrs. W. Wcddcl and Co., express surprise that New Zealand exports of cheese last year showed a decline, whilst butter showed an increase. The review comments thus: The explanation probably lies in the fact that a large number of farmers every year are adopting the practice of separating the cream at home in order to avoid the waste of time and labour entailed in carting full milk to the factories for cheesemaking. Many farmers prefer to accept a smaller amount per lb. for their butterfat rather than cart the milk for cheese-making purposes. It is possible, therefore, that the dairy farmers i.i New Zealand wll go in more for home separating, thus increasing the manufacture) of butter at the expense of the cheese output. The general inclination is certainly in that direction, but, on the other hand, the fact that cheese factories last season made a very much better payment than butter factories will no doubt have a restraining effect upon that tendency. So far, apparently, no public advice has been given with regard to the manufacture of cheese in preference to butter, but in view of the fact that the production of butter throughout the world is increasing more rapidly than the production of cheese, it would appear to be more advantageous for New Zealand to concentrate on cheese-mak-ing in those districts whch, by reason of their close settlement and good roads, are suitable for cheese-making.