CHEESE-MAKING

Wanganui Chronicle, Volume 76, Issue 115, 18 May 1933, Page 9

CHEESE-MAKING

DIFFERENTIAL PAYMENTS. A prominent South Island dairyfurnicr, a surplicr to a cheese factory, in speaking of the resolutions recently adopted by the Conference of Dairy Industry representatives in Wellington, says:— “Some good may come from making differential payments according to grade of milk. The taking over of a factory by the Dairy Division may be of some use if the heads had an open mind on the subject. If they onlythought for a moment, they would surely see that there is a very simple reason for the very wide difference between North Island and South Island cheese. The difference is, of course, that “white milk” is mainly used for cheese-making in the south. Two other points that would do more to improve cheese quality than all the suggestions made by Mr. lorns are: All cheese should be made from unpasteurised milk, and no cheese should be graded until at least two months old, and throe for preference. At present it is graded at under three weeks old. Cheese makers are guilty of making the cheese so that they can got high grading marks (as a means of bettering their position) without any thought or care as to what the cheese will bo like by the time it is put on the market in the Old Country. If it is no better than the cheese offered in New Zealand, it is little wonder that it is almost unsaleable in England.”