MILK FOR CHEESE MAKING.

Dominion, Volume 4, Issue 1128, 16 May 1911, Page 8

MILK FOR CHEESE MAKING.

SOME IMPORTANT ASPECTS, The Tariki (Taranaki) Dairy Company's decision to try the Hart test in respect of tho payment of milk used for cheese-making is surrounded by a good deal that it of interest and importance. Talking of the payment of milk for cheese-making a New Zealand authority said to a Dominion reporter yesterday: —"The position is roughly this, taking things >on an average. Supposing ■ you have a Jersey cow. For. every one pound of fat you get an averago of '.511b. to .551b. of casein. 'With a Holstein, Ayrshire,, or Shorthorn, tor lib. of t'at you get about. .651b. of casein. Supposing you incorporate 1 of Jersey fat plus ,551b. of casein, you get a total of 1.551b. fat and casein. If you incorporate lib. of fat from one of the other three breeds plus .651b. of casein, you get a total Oi 1.651b. fat and casein. Tho casein is : what holds the water in cheeso to that ;. you also incorporate the extra water ■ which that quantity will hold. That is ', really the whole point._ It is just that ;■ you really get more casein per lb. of fat." i Another important aspect was dealt with by tho authority as follows:—"It ! is generally thought amongst milk sup- ( pliers that tho decreased yield is due to ' a loss of fat in tho manufacture of cheese | from milk which is rich in butter-fat. > However, this is not the caso, for it has !: Been . proved . frequently that tho whey !, from the curd of rich milk will test 1 very.little, if any, inoro than will tho j ■ whey from the curd of milk of average I'-', .richness. As an example, the following : may bo given:—2oolb. of Jersey fat mnkes | 4801b. of cheese. 2001b. of Holstein, Shorthorn, or Ayrshire makes 5111b. of ' cheese. Reckoning tho Jersey milk to I contain 4.S"' per cent of' fat,' a Jersey \ would have to yield 11661b. of milk to ;.' produce SCOlb.- of fat. Likewise, ono !•" of-the other cows, .with a 3.7 test, would i hjive to givo.jilOolb. o£ iiilk. The pounds | of milk less the pounds of cheese it would • yield equals the quantity of whey. Therer fore, the Jersey's i1661b. of milk,'less •: 4801b. of cheese, loaves 368fc'lb. of whey, I which at an average test of 2 per cent. Of ! butter-fat,.indicato that 7.371b. of butter- ; fat had been lost in the whey. Regard- !' ing tho other cows,, whose milk quantity [ was reckoned to be 51051b., and cheese £roduction 5111b., the whey would amount i 48811b. On a 2 per ccr<t. basis that f whey would contain 9.781b. of butter-fat. ]\ So, according to this illustration, mora j would be lost from the'poorer milk than [ from the richer."