CHEESE EXPORT TRADE.

Dominion, Volume 6, Issue 1559, 1 October 1912, Page 8

CHEESE EXPORT TRADE.

IRREGULARITY AND FLAVOUR. ADVICE FROM THE HOME AGEXT. The irregularity in the flavour of our chceys is a matter Hint requires/o he reincdieil, says Mr. ii. Wright, Inspector ol Aw Zealand Produce'in London, iiv hu annual report. 31r. Wright cays lie. -lm< seen numerous brands of .New Zealand cheese that have boon .souu<l ami regular in flavour, but too otten one found a quantity of our cheese of strong and objectionable ilavour. "Oil" ami rancid liovour? had not been much in evidence. In ?omc lines one could examine perhaps four 01 five vats, and these would perhaps be oi very iaiv flavour, whereas the next one would bo of unclean Ilavour. This irregularity in flavour caused financial lots it: tiie producer. Generally speaking, tlu • body oi pur cheese was fairly uniform : and gave satisfaction, but Mr. "Wright says ho has .seen brands of cheese at liouu • that liavo boon harsh, and mealv, . Uie?e did not, suit English market requirements, nor was it desirable to bet cheese carrying 100 much acid to such an extent as to cat the colour and destrov th\ texture of the cheese. Mr. AVri2fht"sa\> ho has only seen what could bo termed really veak-bodisd cheese oil a few ooca61011S. In few coses .lie ha? seen chcesi that was tough and "rubbery" when rubbed between tho fingers, and he also had (o record a.considerable amount of pastiness in our] cheese, probably due to impartoct cooking of the curd in the whey, which again may be accentuated by overripe milk, causing fast-working vats. Whai was wanted in England was a mealv cheese of silky texture, but one oonhiini"'" ii good body. ' Speaking'' generally, Mr. Wright saja the. bulk of our cheese was 100 open in make, which detracts from its value. The chief'fault appears to be artificial openness, and although fermentation opening? of various types have been obs3rved from time to time, the percentage has been low, and only seen occasionally. Loo«ene«s i c also noticeable at tim?s. This appears tn be due to free fat, which has prevented the curd cubes from knitting together. This fault dees not seem to disappear with age. .11 The representatives of our cheeso factories and their makers would, says Mr. Wright, do well to follow the advice of the instructors and graders in regard to the building of their cheese; failure to put their best efforts into their work can only result in financial loss to tho producer. One does not require to be Jong in London, ho says, to find out the reason why it is that pur cheese does not felch as much as it might do if the qualitv wan of a higher standard; we lack uniformity. . Care is required to prevent the cracking of the rind? of our clier-o, as this ucc-u----narity is not regarded with favour bv the trado in London. A good riiany cheese arrived with t'n<bandages split -vertically. Thi< will cause considerable financial loss fo tho company concernod. Mr. A\ right recommends that no cheese wit]) split bandars be allowed to be sent awav from (lie Dominion, but that tiiev should bo retained lor local consumption. AVith regard fo the finish of our chce<*, he draws attention to care being required m the dressing of the cheese. Exception [has sometimes ber>n made to the large lip, more especially when the bandage has not been drawn up, and the result being'a rather unsatisfactory finish. CaI\ a * < rn» ai V> eheddars do not show J'! 1 ! 5 ,7. ! P/ . ;vo could do away with this 'hp' if. would be to our advantage. . Care should be taken to sec that cheesy is not packed too grren. .Sufficient time should be allowed for the checfc to remain on the shelves until the rapid shrinkage tnat nnlurall.v takes place during ihe early stages of tho curing proofs ceases. Xo cheese should, in- Mr. Wright's opinion, be removed from Die shelves for the purpose of packing until the lops and bottoms of the cheese arc fairly firm and dry. i he packing., of', green ehee-o is responsible for a good deal of the insular shrinkage that is complained oF by tho trado in London. Mr. Wright holds that the packing of the chee-.? should not Inko place until at least three weeks after making; after this period the shrinkrura in weight would, under normal conditions, be covcrod by the 21. per cent, allowance rjcognised by the" trade. Packing of the cheese should not take plf.ee until the latest possible moment before railing to cool store. It is reasonable to suppose that checso removed from the shelves and weighed when only a few days old. and then held for some days in a packing-room await•ins transport, will show n. very considerable shrinkage. Allowing for fortnightly shipments, those chce.-e' packed a week or ten days earlier in individual shipmen's would show greater shrinkage in weight than those packed just prior It shipment. In factories where packing ir carried out daily it is particularly necessary that the cheese should be of reason, able age before removal from the shelves High temperature is also a factor to bi considered in dealing with the matter o) irregular shrinkages. During the season several instances havi come under notice where cases have ben wrongly numbered. In some instance; each end of a ease , was marked with r different number, and, again, the marker | weights on the ends of the wine case die not agree. Particular attention shouli be given to see that the shipping specific:! tions agree with the numbers and market weights 5f the cases. If cheso is -submitted to liigl summer > temperatures, any abnor mal conditions that have exist ed after manufacture -would be fur tlier aggravated, so much so that prob ably in many cases the character ant monetary value of the article has suffer ed considerably in consequence. Jtr Wright is of opinion that, it would pai our producers handsomely to erect up-to date cool curing-rooms at their respcctivi cheese factories, and take such steps m will prevent any deterioration of tlieii produce, due to high temperatures, be tween their curing -roomi and the eoo chamber of the Homo steamers. Tin saving in shrinkage and the prodnctior of a higher-grade article would ret-uri: them good interest 011 this money spenl for such a purpose. "I wish." adds Mr Wright, "to make it clear thai 1 believt that it is as necessary to hold the cheest at normal cool temperatures after packins ns it is while in the curing-room. I] cheese is submitted to high temperature: for ten or fourteen days after packinc the benefit to be derived from cool cur" ing-rooms is lessened to a very considerable degree. I have soil a considerable quantity of our cheese that was shipped from New Zealand during the midsunimod season that had suiTcred very considerably for the want of sufficient protection from tho evils of high temperatures, In some, instances the battens wcTe saturated with butter-fat, and the eheesc were sealed to the centre-board owing tc tho exudation of fat from tho cheese." Tn c-inelu-'inn Mr. AVrirht says he thinks that New Zealand is working along sound lines, all tho defects commented on bcinp due tn preventible causes. There would bo more "motor-car" dairi farmers in the country if greater aiten tion wero paid to up-to-dalo methods. I'm instance, the saving in labour alone thn l is effected by a Milking Machine, drivei by an "Anderson" Oil Engine in on< season would pretty nearly buy a high class Motor-car./ However, whether youi ambition soars towards the possession o a car or not, you are bound to be inter ested in time, money, and labonr-sa.vini propositions that utTccfc von. 'i'tie "Auder soil" Oil Engine is a great economise!' o: labour, and is thoroughly reliable ii every respect. Simplicity, low cost ol running, and upkeep, dependability o 1 action, and every assuranco of long lifi that skill and experience can devise havi been built into "Anderson" Engines a; into no other engines of similar tvpo They are manufactured in Xew Zealand and every man.installing o Milking Plan! should stipulate an "Anderson" if lit wants Iho Engine best; suited to his re rjuiremcnts. Andersons, T.td., Christ church.—Advt. AN ithernsoa ha? made the most progress ot' tho East Coast of England pleasure resorts during the oast 1U years,