CHEESE.

New Zealand Journal of Agriculture, Volume VI, Issue 6, 16 June 1913, Page 631

CHEESE.

EXAMINATIONS FOR CONTENT OF MOISTURE AND FAT.

W. E. Gwillim.

The particulars given here are the results of cheese examined .for content of moisture and fat from the 9th January to the 20th March of this year, and is a continuation of the work described in the first article on this subject, which appeared in the January and February numbers of this Journal. The examinations were conducted on similar lines.' Samples of cheese of all grades of quality were examined, and the age of each cheese was noted, the value of the body and texture being scored in points. ■ - Appended to list A (Part II) is a summary of the average percentages of each factory brand for the periods from the 17th October to the 27th December, and from the 9th January to the 20th March, and also a summary of the average percentages of the brands as shipped by each fortnightly steamer. A comparison of both parts- of each list, of the percentage of cheese having a moisture-content between 35 and .38 per cent, and fat-content between 32 and 35 per cent., is as follows:

The cheeses in list C are of indifferent make. In the first part 27 per cent, and in the second part 62 per cent, were second grade, on account of defects in body and texture. It is apparent from these

examinations that this class of cheese has. nothing to commend its manufacture. This work will conclude with the close of the export season, and a final report will appear in due course.

Particulars of fifty-nine 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 the six fortnightly steamers “ Ruapehu,” “ Athenic, “ Turakina,” “ Corinthic,” “ Remuera,” and “ Arawa,” which -sailed 9th January to 20th March, 1913, inclusive. One sample from each brand each fortnight. Body and texture about normal for acid. Maximum grading score obtainable for body and texture, 30 points.

Particulars of thirty-six samples of cheese examined for content of moisture and fat, ex lots of thirty-one factories graded at grading-ports as stated and shipped by various Home-going steamers which sailed from the 9th January to the 20th March, 1913, inclusive. Body and texture about normal for acid. Maximum grading score obtainable for body and texture, 30 points.

Particulars of eight samples • of cheese examined for content of moisture and fat, ex lots from seven factories graded at Wellington and shipped by various Home-going steamers which sailed from the 9th January to the 20th March, 1913, inclusive. Cheese scoring 27 points and over, are first grade; below 27 points are'second grade.

Summary of Percentages : List A, Part 11. ■ Moisture-content. . Highest. Lowest. Average. 38-6 - . .. 32-8 .. ■ 35-46 ■Range. No. of,Samples. ' ■ Per Cent. 32-1 to 33-0 .. 1 .. 1-69 -33-1 to 34-0 .. ’ 3 .. 5-09 34-1 to 35-0 .. . ('■ 19 .. 32-20 351 to 36-0 .. < : o .23 .. ■ 38-98 36- to 37-0 .. 8 .. 13-56 37- to 38-0 . . 2 . .. ' 3-39 Over 38-0 . . ; - 3 .. 5-09 59 100-00

Fat-content. Highest. Lowest. Average. 36- . . 29-6 . . 34-41 Range. No. of Samples. Per Cent. 29- to 30-0 .. 1 .. 1-69 30- to 31-0 .. .. • • ■ - 31- to 32-0 .. 6 .. 10-17 ■ 32-1 to 33-0 . . 5 . . 8-47 33- .to 34-0 .. 10 .. .16-95 34- to 35-0 . . 13 .. 22-03 35- to 36-0 .. 18 ... 30-52 Over 36-0 . . 6 . . 10-17 ... . 59 100-00 . Summary of Percentages : List B, Part 11. Moisture-content. . Highest. Lowest. Average. 37- . . 33-2 . . 35-34 Range. No. of Samples. . Per Cent. 33- to 34-0 . . . 5 : . . ' 13-89 34- to 35-0 . . 9 . . 25-00 35- to 36-0 . . 14 . . 38-89 ' 36-1 to 37-0 - :.. 7 .. • • 19-44 Over 37-0 .. 1 . . 2-78 36 100-00 Fat-content. .' Highest. Lowest. Average. 37-6 .. 31-2 .. ' 34-15 Range. No of Samples. Per Cent. 31- to 32-0 .. 4 .. 11-11 32- to 33-0 . . 6 . . 16-66 33- to 34-0 .. 8 - .. 22-23 34- to 35-0 ... 6 . . . 16-66 35- to 36-0 . . 9 . . 25-00 36- to 37-0 . . 1 . . 2-78 Over 37-0 . . 2 .. 5-56 36 100-00 Summary ,of Percentages : List C, Part 11. . Moisture-content. ' ■ Highest. Lowest. Average. 36- . . 34-4 .. 35-23 Range. No. of Samples. Per Cent. 34-1 to 35-0 . . 4 .. 50-00 -35-1 to 36-0 ... 4 . . 50-00 ■ _8 100-00 Fat-content. Highest. Lowest. Average. 37- . . 34-0 .. 35-40 Range. ’ No. of Samples. Per Cent. 34- to 35-0 .. 1 .. 12-25 35- to 36-0 .. 6 .. 75-50 36- to 37-0 .. .. Over 37-0 .. 1 .. 12-25 8 100-00

Highest — Percentage. Highest Lowest Percentage. Percentage. Lowest Average Percentage. Percentage. AveragePercentage Percentage. of Samples. Percentage of Samples. List A : Moisture— Part I . . .. 38-2 350 36-85 95 Part II .. 38-6 32-8 ■ 35-46 56 List A : Fat— Part I .. .. .. 36-8 31-2 33-64 • ■ 75 Part II .. .. .. . 36-8 29-6 . 34-41 47 List B : Moisture— Part I .. .. ■ .. 38-8 33-4 36-25 83 Part II .. 37-4 33-2 35-34 61 List B : Fat— Part I . . 36-8 30-4 33-78 81 Part II .. 37-6 31-2 34-15 ' 56 List G : Moisture — Part I . . ... : 39-5 32-3 36-06 66 Part II . . 360 34-4 35-23 50 List C : Fat — ' Part I . . .. .. 36-8 30-8 33-73 75 Part II .. .. .. 37-2 340 3540 12

Number for Factory Brand. Moisture. Pat. Casein and other Solids. Age, and Notes at Sampling. Days old. Body and Texture. Points. Remarks. Per Cent. Per Cent. Per Cent. 1 34-6 33-6 31-8 27 281 35-4 32-4 32-2 12 28 36-3 34-8 28-9 12 28 On green side. 36-4 34-8 28-8 • 9 28 35-8 36-0 28-2 18 28 Little acidy. 351 35-0 28-9 15 28 On green side. - Average .. Average .. 35-60 35-60 34-60 34-60 29-80 29-80 15-6 . 15-6 28-1 28-1 2 38-6 320 29-4 20 28 Little weak and open 35-6 34-4 30-0 21 28 Little weak. 35-5 34-4 30-1 22 281 35-3 34-8 29-9 25 28 35-0 36-8 28-2 19 281 Tender enough. 36-2 35-6 28-2 ■ 22 281 Average .. 36-03 34-67 29-30 21-5 28-3 3 350 33-6 31-4 24 29 35-8 31-6 32-6 25 29 35-3 34-4 30-3 20 28 34-6 35-2 30-2 27 29 35-2 35-2 29-6 . 22 29 35-4 36-0 28-6 16 29 Average . . 35-22 34-33 30-45 22-3 28-8 4 35-2 33-2 31-6 17 281 On green side. 34-0 33-6 32-4 21 29 33-7 35-6 30-7 18 28| 32-8 35-6 31-6 15 28| 34-6 36-4 29-0 15 29| Good. 34-4 36-4 29-2 25 - 29 Average .. 34-12 35-13 30-75 19-5 28-8

Number for Factory Brand. Moisture. Fat. Casein and other Solids. Age, and Notes at Sampling. Body and Texture. Days old. Body and Texture. Points. Remarks. Per Cent. Per Cent. Per Cent. 5- .. -384 320 29-6 14 28 On green side. .370 29-6 33-4 14 28 38-0 Little weak. 38-0 32-8 32-8 29-2 292 20 20 28 28 Little weak. 36-3 34-5 29-2 20 28 360 34-4 29-6 14 28 On green side. 36-8 32-0 31-2 14 28 „ . 5? Average .. 37-08 , 32-55 30-37 4 16 28 6 .. . .. 350 32-8 32-2 19 28| 35-4 32-8 31-8 19 281 37-2 33-6 29-2 31 28 35-7 33-2 31-2 17 28 Little acidy. 35-4 - 35-6 29-0 18 29 36-0 34-4 29-6-29 29 . Average .. 35-78 33-73 30-49 22-2 28-5 7 38-6 . 31-2 30-2 . 24 291 Good. 36-4 31-2 32-4 ■ 25 281 34-6 35-6 29-8 . ■ 21 284 34-5 35-6 29-9 30 281 35-4 33-6 31-0 25 281 36-0 35-2 28-8 16 . 29 Average . . 35-92 33-73 30-35 23-5 28-7 8 .. ... 35-6 34-2 30-2 34 281 36-0 34-4 29-6 33 28 (None shipped.) 35-3 34-8 29-9 18 28 - 34-8 36-0 29-2 ■ 22 28j 36-0 36-0 28-0 21 28 z 360 36-0 ■ 28-0 21 28 - Average .. 35-54 35-08 29-38 25-6 28-2 9 .. 35-8 33-6 30-6 25 291 Good. 36.2 34-4 29-4 . 28 • 281 33-9 36-0 30-1 ■ 28 281 Tender enough. 34-2 35-6 30-2 . 28 . 29 34-8 36-4 28-8 23 281 Tender enough. 34-2 36-8 29-0 ■ 24 29 Average .. ‘ 34-85 35-47 29-68 26 28-8 10 .. ' 34-8 336 31-6 ' 24 ' 281 34-6 32-8 32-6 20 28 34-4 34-4 31-2 . 20 . 281 Tender enough. 34-2 36-0 29-8 31 29 34-2 35-6 30-2 24 284 34-8 36-4 28-8 21 284 Tender enough. Average .. 34-50 34-80 30-70 26-3 28-5

List A, Part II.

Casein Age, and Notes at Sampling. Number for Factory Brand. Moisture. Fat. Casein and other Solids. Age, and Notes at Sampling. Days old. Body and Texture. Points. Remarks. 1 . . 35-60 34-60 29-80 15-6 281 2 .. 36-03 34-67 29-30 21-5 28-3 • • . 3 .. . 35-52 34-33 . 30-45 22-3 28-8 4 . . 34-12 35-13 30-75 19-5 288 5 .. 37-08 32-55 30-37 16-0 28-0 6 .. 35-78 33-73 30-49 22-2 28-5 7 .. 35-92 33-73 30-35 23-5 28-7 8 .. 35-54 35-08 29-38 25-6 28-2 9 .. . 34-85 35-47 2968 . 260 . 28-8 10 ... 34-50 34-80 30-70 ' 23-3 28-5 Average .. 35-47 34-40 3013 215 28-5

Summary of the Average Percentages from 9th January to 20th March, 1913.

Number for Factory Brand. Moisture. Fat. Casein and other Solids. Age, and Notes at Sampling. Days old. Body and Texture. Points. Remarks. 1 . . 3717 . 32-67 . 30-16 2 .. 37-43 33-40 29-17 3 .. 36-98 33-80 29-22 4 .. 36-08 33-80 30-12 5 .. 37-41 33-20 29-39 6 .. • • 1 36-75 33-40 29-85 7 .. 36-87 34-33 . 28-80 8 .. 36-48 33-93 29-59 9 .. 37-03 33-40 29-37 10 .. 36-25 34-53 29-22 Average 36-85 33-64 29-51 - General average 3717 37-43 36-98 37-36-75 36-87 37-36-25 33-33-80 33-80 33-20 34-33-93 34-30-16 29-17 30-29-39 29-85 29-29-37 29-22 36-85 33 64 29-51 36-16 34-02 29-82 -

Summary of the Average Percentages in First Part of this List from 17th October to 24th December, 1912.

Steamer. Moisture. Fat. Casein and other Solids. Days old. Points. Sailing-date. Arawa .. ... Remuera ... Corin .. Turakina • .. Athenic ... .. Ruapehu .. Per Cent. 35-49 35-12 36Per Cent. 35-48 35-60 35-01 34-62 32-70 32-98 Per Cent. 29-03 3130 86 Per Cent. 20-3 20-22-0 22Per Cent. 28-6 28-6 28-4 28-3 1913. March 20. „ 6. February 20. . „ 7January 24. „ 9. Average (second six shipments) six 35-47 35-47 34-40 34-40 30-13 30-13 21-5 21-5 28-5 28-5 Ionic .. .. Rotorua Tainui .. .. Ruahine Arawa Remuera .. 36-88 36-85 36-90 36-93 37-33-44 3333- ' 34-40 30-30-02 29-47 29-14 29-30 211912. December 27. „ 12. November 28. „ 14. „ 1October 17. Average (first six shipments) six 36-85 36 85 33-64 33-64 29-51 29-51 General average .. 36-16 34-02 29-82

Summary of Average Percentages of the Ten Brands shipped by each Fortnightly Steamer.

Tested to Graded at No. for Brand. Moisture. Fat. ■ Casein and other Solids. Age, and Notes at Sampling. Days old. Body and Texture. Points. Remarks. Per Per Cent. Cent. Per Cent. ■ . 9/1/13 Wellington .. 99 Per Cent. 34-6 Per Cent. 33-6 Per Cent. 31-8 27 28| 24/1/13 99 * * 103 35-8 320 32-2. 21 29 • • • • 4 33-6 360 30-4 18 29 Patea 4 33-6 360 30-4 18 29 70 36-6 33-2 30-2 35 28 77 * * •104 104 36-8 36-8 320 320 31-2 31-2 34 34 28 28 New Plymouth 105 36-8 33-2 300 25 28 84 346 34-8 30-6 18 29 99 84 346 34-8 30-6 18 29 83 37-4 320 30-6 27 28 Little weak. 99 83 37-4 320 30-6 27 28 Little weak. 99 106 346 32-8 32-6 28 28 • ■ 87 350 32-8 32-2 30 28 99 107 360 32-8 31-2 30 28| 7? 102 352 32-4 32-4 21 28

Tested to Graded at No. for Brand. Moisture. Pat. Casein and other Solids. Age, and Notes at Sampling. Days old. Body and Texture. Points. Remarks. Per Per Cent. Cent. Per Cent. New Plymouth 108 360 31-2 32-8 ' 30 28 Little acidy. Lyttelton 109 35-4 33-2 31-4 27 29 110 35-2 . 32-8 320 34 28 Firm enough. 97 * • 111 34-8 32-8 32-4 30 28 112 340 340 320 25 28J 99 112 340 340 32-0 25 284 9 9* • • 113 36 0 . 320 32-0 30 28 Firm enough. 7/2/13 Wellington .. 113 360 320 32-0 30 28 Firm enough. 7/2/13 Wellington .. 103 35-6 35-6 28-8 28 29 15 360 34-8 29-2 20 28J Firm enough. .. . • 15 36 0 . 34-8 29-2 20 28J Firm enough. 99 34-6 34-8 30-6 28 28| 99 * * 99 34-6 34-8 30-6 28 28j - - -y ;. r - 52 33-4 36-0 30-6 33 29 k ■ T -/ .i.— . 114 34-4 36-0 29-6 18 28 . Little acidy. 115 .35-6 36-0 28-4 24 28 Tender enough. Patea 115 35-6 36-0 28-4 24 28 Tender enough. 116 35-8 34-0 30-2 35 28 Could be firmer. 117 33-4 37-2 29-4 26 28 Firm side ; salty. 99 . . 59 36-4 34-4 29-2 24 29 6/3/13 Wellington .. 59 36-4 34-4 29-2 24 29 6/3/13 Wellington .. 118 35-2 36-0 28-8 16 28 119 34-5 34-4 31-1 25 29 99 * * 119 34-5 34-4 31-1 25 29 4 33-2 37-6 29-2 23 29 .. . . 4 33-2 37-6 29-2 23 29 55 36-4 35-2 28-4 31 28J 9 9 * * 55 36-4 35-2 28-4 31 28J 99 • • 50 34-6 36-4 29-0 15 29j Good. 65 35-6 35-6 28-8 20 28| 99 • • 65 35-6 35-6 28-8 20 284 99 • • ■ 2 35-8 35-2 . 29-0 16 28 Little weak. New Plymouth 107 36-6-33-2 30-2 -20 28 99 99 102 36-8 33-2 30-0 24 '284 Average .. 35-34 34-15 30-51 25-4 28-4 'i •

List B, Part II.

Graded at No. of Samples. Moisture. Pat. Casein and other Solids. Days old. Points. Wellington .... 16 Per Cent. 34-93 Per. Cent. 35-33 . Per Cent. . 29-74 22-7 28-6 Patea 5 35-80 34-16 30-04 30-8 28-2 New Plymouth 11 35-86 32-87 31-27 25-5 28-3 Lyttelton .. .. 4 35-00 32-90 32-10 29-7 28-1 Average 36 35-34 34-15 30-51 25-4 28-4

Summary of Averages.

— Moisture. Fat. Casein and other. Solids. Days old. Points. Points. Average of 105 samples Per Cent. 36-08 Per Cent. 33-75 Per Cent. 30-17 General average of 141 samples ., 35-89 33-85 30-26

Percentages of 105 Samples given in First Part of this List: 17th October to 24th December, 1912.

Tested to Graded at No. for Brand. Moisture. Bat. Casein and other Solids. Age; and Notes at Sampling. Days old. Body and Texture. Points. Remarks. 7/2/13 ' Wellington . . 120 Per Cent. 34-4 Percent. 35-2 Per Cent. 30-4 21 27| Lacks silkiness. 75 34-8 35-2 30-0 24 . 26J - Green ; sweet 2 35-6 34-0 30-4 13 26| holes. Sweet holes. 121 35-6 35-2 29-2 14 26 Dry; acid cut. .. . 121 35-6 35-2 29-2 14 26 Dry; acid cut. 1 34-6 35-2 30-2 18 27 Green; dry; 6/3/13 122 36-0 36-0 28-0 21 ' 27 salty. Weak; acidy. 121 34-8 35-2 30-0 29 26 Acidy; dry; 20/3/13 89 36-0 37-2 26-8 21 26 salty. Acid cut; soft. Average .. 35-23 35-40 29-37 20-1 26-6

List C, Part II.

— Moisture. Pat. Casein and other Solids. Average . . .. .. .. Per Cent. 36-06 Per Cent. 33-73 Per Cent. 30-21 General average of 49 samples .. .. 35-92 34-0 30-08

Percentages of Forty-one Samples given in First Part of this List : 17th October to 27th December, 1912.