CHEESE FOR INDIA

Dominion, Volume 11, Issue 154, 19 March 1918, Page 8

CHEESE FOR INDIA

IMPETUS TO AUSTRALIAN TRADE. Tho following article on "Cheese for the Indian Market" is by Matthew Wallace, a Now South Wales dairy instructor. It appears in the. current number of the JNew South-Wales "Agricultural Gazette/' siiid* should be uf particular interest to New . Zealand cheese exporters: — "ij'or a considerable time past there has existed a trade in Australian checse on the Indian market, and this has received a decidcd impetus recently owiiig to the contracts placed by the Indian authorities tor the troops on activo service in Mesopotamia. It is liofc the first occasion on which cheese-makers have been'benefited as a result of military operations; and providing Australia can supply the quality of cheese required for a hot and trying climate, the trade should bo considerably iextended' when peace brings about normal conditions.

: "Tho primary consideration for this trade is a cheese which will stand extreme temperatures, and be capable of transportation without undue deterioration in quality. , Suitable weights are also necessary.

"In tho contracts already mentioned, certain stipulations tiro made regarding the class of cheese suitable, and suggestions regarding manufacture are also given,

'.'Put briefly, what is required is a firm, well-made cheese, of clean .flavour and good body aiul texture, with well finished rinds. Anything-in the nature of a soft, undercooked cheese is unsuitable, and cheese with insufficient aciility- and likely to go fruity if exposed to high temperatures is not wanted. "The sizes required are loaf and medium; the larger sizes, such as those sent to the European markets, are not so suitable.

•'ln the manufacture.of this class of cheese it is essential that only- good, clean milk, free from taints should be used. Sufficient acidity should"bc developed before,adding the rennet, .and the curd should be slowly arid efficiently cooked. Tlie cooking temperature should be raised one or two degrees higher than that employed in manufacture 'for the local.market.

"The acidity at tbe time of drawing tho whey is most important, as it governs, to a great extent, the quality of tho finished cheese. A full acidity,at this stago is most desirable, sweet or under-acid cheese being of poor-keeping quality when expose:! to hi«h temperatures. TL'c Chedda'L'ing process should 'be complete, anil sufficient _ acidity should be developed before salting.

. "The finish of the cheese is also important. and the system of pressing with double bindiugs should bo adopted, as it gives a .morelperfect rind to-tho cheese. Thorough pressing is also essential.

"Cheese should be seini-maturc when packed, and should be ripened in a room the temperature of which does not exceed 60 degrees Fahr.

"While an oveivncid cheese must bo avoided, it shoukt'be clearly understood that a full acid cheese manufactured in the manner described will offer a maximum or \resistanco to tho high temperatures encountered, andiwill therefore stand a {.reator chance ol reaching the consumer in a. condition of unimpaired quality.

"A good keeping cheese is what, is required, and under this lioad would be classed cheese made from pasteurised milk. This class of cheese takes longer to ripen, aiid consequently is capable of being held for n greater period before reaching over-maturity, than a cheese produced under ordinary conditions of manufacture.

. ."With tlic increasing development of the industry, every opportunity of extending tbe trade outside our own borders and of producing tho class of cheese, required . by our • customers abroad should be eagerly sought by tho cheese-makers of Australia."