CHEESE INDUSTRY

Hokitika Guardian, 20 May 1930, Page 5

CHEESE INDUSTRY

A SWEEPING REPORT.

BY RESEARCH CHEMIST

ißy Telegraph—Press Association).

lIAWEEA, May 20

A report on the “Openness in New ealand Cheese” by R. 0. Veale B.A. M.S.C., the research• chemist to the

Taranaki Dairy Federation, occupies some twenty columns in the “Hnwera Star” to-day. The report is of first class import-

ance to the Dominion dairy industry and contains a trenchant criticism of the methods at present employed in factories and of dairy divisions grading system, and puts forward a suggestion, which if adopted, would revolutionise the affairs of the industry. The author scouts as an idle dream that science will discover one specific medicine which will allow the industry

to pursue its present course and yet will close up the loose cheese to,prevent evaporaton of moisture and "confer a mellowness and maturity, where time and nature have been denied their 'opportunity.

In short Mr Veale claims that financial inducements are more necessary to the manufacture of cheese free of openness than scientific research. He urged the industry to take the steps necessary for its own salvation.

He advocates the grading of milk, encouragement of hand milking and of low test milk, and the gradual working up towards the elimination of pasteurising and standardisation, He advocates the encouragement of

the manufacture of show cheese tfor export, by wlmt he describes as the only feasible method, namely, by a levy on the whole cheese industry, which will provid eadequate premuims for finest cheese, “Success premiums”, states the report, “must he sufficient to compensate the factories for their reduced yield and higher wages and manufacturing costs, thus making it a good business proposition to aim at the very best.” Mr Veale urges changes and enlightment in policy of the Dairy Division, the reform of the grading system and the widening of the powers of division officers to coerce companies if necessary, in the common interest. He advocates curving cheese in the Do-

minion and exporting it in a mature condition, claiming that by so doing ‘che Dominion would eliminate, not only crack opening out, also the much deplored unmaturity of New Zealand cheese. He adds he would rehabitilate our reputation by keeping off the

market cheese which goes wrong after early grading. It is claimed that the expense involved in the suggestions would be a mere bagatelle in the face of the present heavy losses. The report concludes with an appeal to the cheese industry to realise, the seriousness of its position and to take urgent action, not only for its 'own sake but also for our national reputation. The continual loss of the public estimation for our cheese will be followed by an induced reaction neainst butter, thus involving the whole of the industry in a common disaster.