CHEESE MAKING.

Waikato Times, Volume 109, Issue 18350, 9 June 1931, Page 3

CHEESE MAKING.

DRIFT MUST BE STOPPED. REMEDIAL MEASURES. AN URGENT NECESSITY. The cheese industry is facing a crisis, and the extent to which this will be overcome will be governed by the actions of farmers during the next few months, and particularly by the results of discussions at the National Dairy Association's Conference next month (states the N.Z. Dairy Produce Exporter). It is desirable, therefore, that essential facts in connection with the cheese business be set forth as concisely as possible, so that farmers will be fully informed. This article, which gives a review of the cheese Industry during the last few years, should be read in conjunction with the findings of -the technical committee that has recently inquired into the industry’s Ills.

The solution of the problems lies largely with the cheese suppliers themselves, and tho practices which have gradually crept in, and which have weakened quality, would not have been possible had cheese suppliers recognised all along the paramount need for quality, as opposed to the natural desire for the highest payments for butterfat. Rightly or wrongly the Dairy Division has adopted the attitudo that it is for the factories themselves to load the way. When cream grading became fairly widespread on a voluntary basis, the Dairy Division, believing that the bulk of the Industry was in favour of the measures, made grading compulsory. Milk grading on a compulsory basis has not been introduced because it was felt that a large section of the industry was against it. This article is not concerned with praising nor blaming the Dairy Division, but in fairness it must be pointed out that a distinctly hostile reception has been given at dairy conferences, to suggestions for national farm instruction and milk grading during recent years, and that

had milk grading boon made compulsory two or threa years ago, It would hinvo boon covertly ciofled In a groat many Instances. What is Wrong. Year In and year out the Exporter has fought for three things which it believes are largely responsible for the retrogression in quality, apart altogether from the standardisation issue. These are:— 1. The need for compulsory milk grading, and a premium for highquality milk. 2. The need for a system of national farm dairy instruction to he worked in conjunction with milk ■ and cream grading. 3. Amalgamation of redundant factories in coriain districts where fierce competition for supply endangers .quality, v or falling amalgamation'definite agreements between companies not to accept suppliers during the currency of any season. These three things could never have been forced upon an unwilling industry. They will only come when a large section of our cheese producers realise their need, and it seems that Ibe time has now arrived when they may be introduced with the approval of Ihe majority of farmers. it will he for Ihe N.D.A. conference to give a lead in this respect. Tho additional cost, which has always been a bugbear in the past, will be a.; nothing in comparison with the cost engendered through sending to London a proportion of cheese unsuiled for the trade, which cheese reacts on the price received for all New Zealand cheese. Cream grading was made compulsory in 1926, and by 1927 the system of farm dairy instruction had proved ilself a most useful ally of the cheese and butter factory. Manawatu factories than adopted what is known as the “block” system of Instruction, .the factories combining to secure the services of instructors, who worked a speclflo district, irrespective of the companies supplied by individual farmers. In March, 1927, the Exporter Investigated this scheme, and finding it highly economical, gave It publicity and suggested that other districts should adopt similar schemes. In May, 1927, we commenced an advocacy of milk grading which has continued down to the present time, and in June of .the same year, at the N.D.A. conference, Mr P. 0. Veale, research ohemlst to the Hawera laboratory, advocated that milk grading should he made compulsory. A motion to this effect was put to tho meeting, but was lost by a substantial majority, showing that tho Industry was not then willing to submit t<j tho measure. Milk grading on a voluntary basis has been carried out by certain Taranaki and Waikato factories, and by a few .cheese factories in the South Island, with good results, but the movement has not been—and is' not yet—on nearly so extensive a scale as was voluntary cream grading prior to the compulsory measures being introduced. Growth of Opinion. We bcllevo that there has been a gradual growth of opinion in favour of both compulsory milk grading and national farm instruction. Last year the N.D.A. conference passed a motion favouring the latter, but quite a number of delegates were strongly against the Introduction of any additional regulations. Possibly the history of the last two seasons will have been enough to give a substantial majority in favour of both measures. If so. they are certain lo be carried into effect. Our third contention Is that fierce competition between co-operative factories has led to many abuses which can disappear when factories amalgamate or work together With a common policy. Far too much importance is placed on yield, and when managers are being selected those who can produce the highest yield figures have often gained the positions. Mr Yenle has on a number of occasions pointed out the way in which—lo put it plainly—yields can be faked to look thoroughly satisfactory. One of the greatest difficulties facing a manager desirous of going for high quality in a district thick with cheese factories, has been that if he tries lo straighten up a dirty supplier the threat to withdraw supply is made at once. Some factories now work under “gentlemen’s agreements” not to take one another's suppliers during the season. We think (Continued In next column.)

all extension of tills system will effect considerable quality improvement. Tho Standardisation Issuo. In December, 1925, a conference representative of the cheese interests of the Dominion was held in Welllngton and decided upon the introduction of “standardised” cheese containing approximately tlie same amount of hutierfat aa full cream cheese made from Hie lower testing broeds. ■ Standardisation was strongly opposed from the first by South Island interests, and by representatives of the lower testing breeds who have always wanted payment for cheese milk on a basis of fat plus casein. When dissatisfaction with the standardised brand was expressed in England, the fat content was increased, and more recently the name of the brand changed to “Cheddar.”

The Exporter from the very Inception of standardisation has made its views dear. We, have said all along that It is a known fact that it is possible to make standardised cheese equal in quality to 'the full cream article, but that prejudice in England on the one hand, and abuses In certuln factories in New Zealand on the othor, would react against standardised cheese. We feel that the bulk of the industry Is now prepared to accept this view as being correct, and that being so, there will be little opposition to the elimination of the standardised brand.

One point should be made perfectly clear, however. The standardisation issue has been played up by certain Interests as being alone responsible for tile retrogression in the quality of New Zealand cheese. This is not so Quality has recedod from the time tho differential payment for finest quality cheese was withdrawn. The remedies for that lie with individual factories, and therefore go back to tho policy dictated by the directors, and finally by the suppliers themselves. In other words, if cheese factory suppliers generally were convinced that quality alone counted, they would payless attention to yields and more to the quality of their output, and would aim at “finest" grade cheese, instoad of being content with making a cheese that will Just creep into the first-grade classification. The present position is utterly unfair because factories turning out cheese of the very bes't quality are being penalised by those who aro sending forward poor quality cheese. If the industry is determined to Improve the existing state of affairs, and shows determination at forthcoming .conferences, the position can quickly lie improved to a marked extent, even though there are certain baffling problems requiring research work for their solution.