CHEESE.

New Zealand Journal of Agriculture, Volume VI, Issue 1, 15 January 1913, Page 51

CHEESE.

EXAMINATIONS FOR MOISTURE AND FAT.

W. E. Gwillim.

A considerable number of samples of the factory cheese shipped at Wellington to the Home markets during the current dairy season were examined for the content of moisture and fat, and the results, together with some other particulars, are tabulated in three lists marked respectively “ A,” “ B,” and “ C.”

The samples examined were of 112 brands of cheese the produce of factories in Southland, Otago, Canterbury, Taranaki, and of factories regularly graded at the Port of Wellington. Samples of the latter were obtained at time of grading, and others as consignments were in course of transhipment at this port. The samples were all from cheese of the usual export size. In the tables the factory brands are represented by numbers.

The samples in lists A and B are from cheese of good body and texture which was about normal for acid, and were taken from the best-made cheese found in the individual lots exported by the respective factories. .In list C the make was not so good, and the value of the body and texture is scored in points.

The samples were taken, as a rule, during two or three days prior to the day of - sailing of the regular fortnightly steamer. In one or two instances, in list A, the cheese were shipped by some other steamer loading about the same time.

In the last two series of examinations the age of the cheese at the time of sampling is given.

The main objects of the examinations were to try to ascertain (1) to what extent the principal constituents of the cheese varied in the makes of the different factories, (2) whether the fat-content was in conformity with the legal standard, (3) and whether knowledge of the chief component parts of the cheese would have any useful influence in assisting the grader to a better understanding of the merits or otherwise of the body and texture at the time of grading. -

The flavour of the cheese was not of a leading interest in these examinations, and was noted only in so far as the flavour due to acid was indicated by the character of the body and texture.

The content of moisture was ascertained by drying in a steamjacketed oven, and the fat-content by the Babcock method. Exception may be taken to these methods,, but there are good grounds for believing that the results obtained are good and accurate enough for all practical purposes, and generally are as correct as can be obtained by any other means. .

Tabulated with the contents of moisture and fat are figures under the heading of “Casein and other Solids,” - representing the other solids which complete the cheese.

The legal standard for cheese made from whole milk is that “ It shall contain in the water-free substance not less than 50 per cent, of fats wholly derived from - milk.” This requirement can be illustrated by taking the contents of the average cheese shown. in list A and stating them thus :

Per Cent. Moisture (water) . . . .. .. .. 36-85 Water-free substance Percent. Fat .. .. .. .. 33-64 . Casein and other solids . . .. 29-51 63-15 100-00

In this instance the percentage of fat in the water-free substance is 53-27. '

In concluding these introductory remarks and before entering on a brief discussion of some points of interest in connection with the examinations, the average composition of Cheddar cheese as given by four different authorities may be shown as follows :

List A.

Particulars of sixty, samples of cheese examined for content of moisture and fat ex lots from ten factories in the Wairarapa and.

Forty-mile Bush districts, exported by six fortnightly Home steamers viz., “ Remuera,” “ Arawa,” “ Ruahine,” “ Tainui,” “ Rotorua,” and “ lonic,” which sailed 17th October to 24th December, 1912, inclusive.. One sample taken from each brand each fortnight. Body and texture about normal for acid ; grading score under these headings, 28 points and over, out of a maximum of 30 points.

List B.

Particulars of 105 samples of cheese examined for content of moisture and fat ex lots from eighty-eight factories graded at gradingports as stated and shipped by various Home steamers which sailed 17th October to 24th December, 1912, inclusive. Body and texture

about normal for acid. Grading score, 28 points and over out of a maximum of 30.

Authority. Cheese, Age, &c. Moisture. Fat. Casein and other Solids American .. . .. Green .. Per Cent. 36-84 Per Cent. 33-83 Per Cent. 29-33 American .. Cured .. 34-38 32-71 32-91 Canadian . . Age not stated .. 34-00 36-00 30-00 English .. .. Six months 33-92 33-15 • 32-93 English .. Six months 31-17 33-68 35-15

No. for Factory Brand. Moisture. Fat. Casein and [ other Solids. j Age and Notes at Sampling. Days old. Remarks on Body and Texture. Per Cent. Per Cent. Per Cent. 1. . 38-0 32-8 29-2 Sweet side;. green. 37-0 32-8 30-2 37-9 31-2 30-9 37-2 32-8 30-0 . 35-8 32-8 31-4 21 37-1 33-6 29-3 28 Average 37-17 32-67 30-16 . 2.. .. 37-6 35-2 ■ 27-2 36-8 35-2 28-0 37-8 32-0 30-2 37-6 32-0 30-4 38-0 32-4 29-6 26 Rather weak. 36-8 33-6 29-6 15 Could be firmer. Average . 37-43 33-40 29-17 3.. .. . . . 37-4 34-0 28-6 Silky, close. 36-6 34-8 28-6 36-6 34-4 29-0 37-8 32-8 29-4 36-9 32-8 30-3 21 36-6 34-0 29-4 14 Average 36-98 33-80 ■ 29-22 4. . 37-1 35-2 ' 27-7 Silky, close. 35-4 34-4 ■ 30-2 Firm. 36-9 33-2 29-9 36-1 34-0 29-9 36-0 32-0 32-0 23 Firm enpugh. ■ 35-0 34-0 31-0 17 Firm enough. Average . .. 36-08 33-80 30-12 . 5.. 37-1 34-4 28-5 . ' ■ 37-0 34-0 29-0 36-8 33-6 29-6 38-2 32-4 29-4 On green side 37-2 32-8 30-0 12 Green. 38-2 32-0 29-8 10 Green. Average 37-41 33-20 29-39

No. for Factory Brand.. Moisture. Fat. Casein and other Solids. Age and Notes at Sampling. Days old. Remarks on Body and Texture. Per Cent. Per Cent. Per Cent. 6.. 36-9 34-0 29-1 36-2 33-6 30-2 36-0 35-2 28-8 36-0 33-2 30-8 38-0 32-0 30-0 ’ i6 37-4 32-4 30-2 27 Average 36-75 33-40 29-85 7.. 36-8 35-2 28-0 37-4 35-2 27-4 ■ 36-8 35-2 28-0 36-6 33-2 30-2 36-4 33-2 30-4 29 37-2 34-0 , 28-8 21 Average 36-87 . 34-33 28-80 8.. 36-7 34-8 . 28-5 37-0 33-6 ■ 28-4 36-4 34-0 29-6 36-0 33-6 30-4 36-8 33-6 29-6 16 Green. 36-0 34-0 30-0 18 . Average 36-48 33-93 29-59 9.. 36-6 34-8 28-6 35-8 ■ 33-6 30-6 37-2 33-6 29-2 37-5 32-8 29-7 . 37-4 32-4 30-2 28 Good body and texture. 37-7 33-2 29-1 31 . Ditto. Average 37-03 33-40 29-57 10 36-4 36-0 27-6 35-4 36-8 27-8 36-9 33-6 28-5 36-0 34-0 30-0 36-0 33-2 30-8 20 36-8 33-6 29-6 20 Average 36-25 34-53 29-22 - General average 36-85 33-64 29-51

No. for Factory Brand. Moisture. Fat. Casein and other Solids. Age and Notes at Sampling. .Days old. Remarks on Body and Texture. • Tested to 1st November. Graded at Wellington. Per Cent. Per Cent. Per Cent. 11 36-8 33-6 29-6 12 37-4 32-0 30-6 13 37-8 34-0 28-2 14 37-6 32-0 304 15 37-0 ■ 344 28-6 Graded at Bluff. 16 36-4 35-2 284 17 37-2 33-2 ' 29-6 Graded at Patea. 18 36-8 35-2 28-0 19 36-4 35-2 ■ - 28-4 20 35-8 35-2 29-0 Tested to 16th November. Graded at Wellington. 21 37-4 34-0 28-6 22 36-6 34-8 28-6 si 23 37-0 34-4 28-6 15 35-6 344 30-0 24 35-0 34-8 30-2 31 25 35-6 344 30-0 26 364 34-8 28-8 27 35-3 35-6 29-1 2 38-8 32-4 28-8 2 38-0 32-4 29-6 Tested to 22nd November. Graded at Bluff and exported by s.s. “ Kia Ora.'” 28 36-2 354 284 29 354 34-8 29-8 ■ 30 35-2 34-8 30-0 31 35-8 33-6 30-6 32 35-9 33-6 30-5 33 37-3 32-8 29-9 34 371 32-8 30-1 34 36-4 33-2 304 35 36-8 344 28-8 Silky, smooth. 36 36-6 33-6 29-8 - 37 36-6 32-8 30-6 38 36-6 32-8 30-6 . 39 36-4 32-8 30-8 Green; shade acidy. 17 36-2 34-4 294 40 36-0 324 31-6 - Silky, smooth.. 41 36-0 34-4 29-2 16 35-8. 344 29-8 42 . 35-5 34-0 30-5 Rather weak. 43 35-2 34-4 30-4 44 35-1 344 30-5 45 35-0 34-0 31-0 Lack of silkiness. 46 344 36-0 29-6 Stiff body; close.

No. tor Factory Brand. Moisture. Fat. Casein and other Solids. . Age and Notes at Sampling. Days old. i Remarks on Body and ■ ' . Texture. Graded at Dunedin and Dunedin and exported by s.s. “ Kia s. “ Kia Ora.” Ora.” Per Cent. Per Cent. Per Cent. 47 36-4 33-6 30-0 • • 48 36-2 33-2 30-6 .. Tested to 28th November. Graded at Wellington. 49 37-9 33-6 28-5 Green. 50 37-4 33-6 29-0 On green side. 51 37-4 32-8 29-8 52 37-4 32-8 29-8 Silky, smooth. 53 37-2 33-6 29-2 On green side. 54 36-4 35-2 28-4 55 36-4 33-2 30-4 15 36-0 . 35-2 28-8 56 35-9 33-6 30-5 On green side. 57 35-2 34-4 30-4 58 . 35-7 36-0 28-3 On firm side. Graded at Patea. 59 37-8 33-6 28-6 • • . 60 37-2 33-6 29-2 61 36-8 34-4 ' 28-8 62 36-3 33-6 30-1 Graded at Lyttelton. 63 36-0 34-2 29-8 63 35-6 33-6 30-8 Tested to 11th December. Graded at Wellington 15 35-2 33-6 31-2 16 50 36-0 30-4 33-6 • 24 13 36-4 32-8 30-8 ' 23 53 37-0 33-2 29-8 21 27 33-4 34-8 31-8 15 Green ; little stiff. ' 22 35-0 33-6 31-4 29 Silky, smooth. 9 37-2 32-8 30-0 25 64 36-2 33-6 30-2 29 65 34-8 34-4 30-8 17 On green side. 66 36-7 33-6 29-7 23 67 36-0 33-6 30-4 20 Firm enough. . 68 35-9 33-6 30-5 25 69 34-1 35-2 30-7 21 14 38-0 30-8 31-2 24 Silky. Graded at Patea. . 60 38-4 32-8 28-8 18 • Rather weak. 70 38-0 33-6 28-4 21 Rather weak. 71 38-6 32-8 28-6 21 Rather weak. 72 38-4 32-0 29-6 25 Rather weak.

No. for Factory Brand. Moisture. Fat. Casein and other Solids. Age and Notes at Sampling. Days old. Remarks on Body and ■ Texture; Tested to 24th December. Graded at Wellington. Per Cent. Per Cent. - Per Cent. 1 36-8 32-4 30-8 17 73 36-0 33-2 30-8 25 26 ■ 37-2 33-2 29-6 ■ 25 . 9 36-9 32-8 30-3 33 56 34-6 33-6 31-8 20 74 35-0 34-0 31-0 16 Green. 75 36-0 33-6 . 30-4 19 50 34-6 34-0 31-4 22 Silky, smooth. 50 34-4 36-0 29-6 22 ' Silky, smooth. 50 35-0 34-0 31-0 18 13 35-6 34-4 30-0 21 Graded at Patea. Patea. 76 33-6 36-8 29-6 20 Silky, smooth, close. 77 34-8 A. 34-0 34-0 31-2 31-2 1 17 78 37-9 32-4 29-7 20 Could be firmer. 79 36-9 33-2 29-9 • 28 80 36-4 32-4 31-2 26 81 36-5 34-4 29-1 23 Graded at New Plymouth. New Plymouth. 82 35-4 32-8 31-8 28 83 ' 35-4 36-0 28-6 26 Silky, smooth. 84. 36-8 32-8 30-4 25 Could be firmer. 85 36-0 36-0 28-0 25 Silky, smooth. 86 37-3 32-8 29-9 . 20 Silky, close. 87 36-1 33-2 30-7 32 Graded at Bluff. Bluff. 17 36-2 34-0 29-8 • 33 Silky, smooth. 29 . 36-4 33-6 30-0 35 Silky, smooth. 88 36-6 33-2 30-2 27 Silky, smooth. Summary of Averages. Grading-port.' Number of Samples. Moisture. Fat. Casein and other Solids. Per Cent. Per Cent. Per Cent. Wellington .. 51 1 36-26 33-71 30-03 Bluff 27 36-12 33-88 30-00 Dunedin . 2 36-30 33-40 30-30 Lyttelton .. ■ 2 35-80 33-90 . 30-30 Patea 17 36-86 . 33-84 29-30 New Plymouth • .. 6 36-17 33-93 29-90 General average „ 36-25 33-78 29-97 (To be continued.)