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Hokitika Guardian, 4 September 1928, Page 1

DAIRY INDUSTRY. BEST' CHEESE BREEDS. ' HAWERA, August 31. In presenting the annual report of the Hawera Dairy Labouratory to the Taranaki Dairy Federation today. Mr. P. O'. Veale, research chemist, who conducted the recent tests into value '; of high and low test milk, for cbeeso making, made the' following comment: “Since publication, of the report in the newspapers, much controversy has raged, largely I am afraid, upon points not in the least relevant to tlio aim and scope of the report. T would like to remind partisans of various breeds who .have expressed their opinions through the press, that' this research was entitled “The Relative Values of High and Low Testing Milk for Clieesemaking in' New . Zealand,” and that although the different breeds - of cattlo were neceshry in order to secure the differences in’ the test, investigation was not designed as’ a “battle of the breeds.” It .is a, great pity that the findings have been so hastily raised to promote petty squabbles between fanciers of different breeds of dairy cattle. The issue is too large and too important for such "tT procedure.” Referring to the controversy regarding the suggestion that the system of standardisation of milk might be used to combat losses to dairymen through the unnecessarily high standard in the fat content of New Zealand cheese, he gives a warning against the danger with the system of skimming milk owing to popular prejudice against cheese more from anything other than whole milk. Mr Veale concludes: “We may take that danger to tho good name of j

our produce, caused by 'popularVprejudice against the use of skim milk, even in very limited quantities. -In conjunction with a very rich milk it is a real danger likely to do our industry infinite harm, although I believe that with proper scientific control over application of the process and over the final composition of the product there is not the slightest foundation in fact, for tho prejudice, whether on tho score of flavour, or body, or texture of food value.”