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QUALITY OF CHEESE

DEFECTS: IN MANUFACTURE.

SOME SUGGESTED REMEDIES. Five hundred dairy company directors at a meeting held recently in tlie North Island have concluded that some outside expert assistance is required to show ih how to make cheese, writes an authority, in n criticism of various feature} of the cheesemaking industrl/ in New Zealand. “As a factory manager with experience from as far heck as the ‘old school/ T cannot let such a decision go unchallenged. I envy the job of such an expert, as his task would, I consider,

be a very easy one. “Can anyone acquainted with cheese manufacture imagine the chagrin of tlieee dairy company directors on receiving a report from Dr Ruddiek, of Canada (whose name has been, mentioned for the job) submitting, for their consideration, say, the following facts:

I “(1) ‘I have investigated reports of the staff of Dairy Division, and find that a percentage of your milking plants are not sanitary, the mills passing through such plants contaminating the whole. Remedy: Farm dairy instruction on a national basis with, the vesting of the manager with power to reject all milk not suitable for the manufacture of cheese.’ COOLING NEGLECTED. •“(2) ‘Your dairy regulations provide for the cooling of ail milk as it comes from the cow. This is not carried out by a large section of suppliers. Remedy: Enforce your regulations.’ “(3) ‘ln numerous oases tile water used for flushing out the, ’milking plants is allowed to follow through into the milk. This water supply is often drawn from wells adjacent to the cow byre, and is affected by the soakage from the latter. Remedy: See- that the milk is not contaminated wjth such water.’ ‘ \4) ‘Milk for cheese factories is in some instances purposely adulterated by water in astonishing large quantities, because of certain suppliers nursing the erroneous idea that their fat returns are increased by adding a percentage of water to their milk. Remedv: Prosecute under the Act/

“(5) ‘Many dairy company directors at their meetings do not admit their managers for the purpose of discussing cheese quality, but come to decisions which may reflect upon quality, expecting such decisions to be carried out. The result is that there is, in many instances, a lack of confidence ■between the directors and manager, ■and the latter is afraid of his job, so plods along between what is looked upon by many suppliers as a ‘rosy job’ and the dole/ “TAKE EXPERTS’ ADVICE.” “(6) ‘You have experts and scientists: in the Dairy Division and Massey College, together with cheese-makers in the rank and file, all of whom take second place to none in the world. Take their advice, and do not follow the easy line of resistance.’ “In conclusion I w'ould say that I do not think it has ever occurred to our dairy company directors how' small are the cheese factories in Oana.da and other partis of the world compared with one-roof factories such as \Vaharoa, Mat am a ta, Manawaru, Tatua, Nor man by, Cape Egrnont, Koupokonui ■and Mataura, in all of which over 800 tons of cheese are manufactured annually. Numerous other factories manufacture over 000 tonia of cheese annually. Canadian makers, if asked to handle the milk received at such factories, would be lost-. Dr. Ruddiek, I am safe in stating, has not personally supervised the working of a. vat of cheese for the last 30 years.”

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/HOG19330316.2.11

Bibliographic details
Ngā taipitopito pukapuka

Hokitika Guardian, 16 March 1933, Page 2

Word count
Tapeke kupu
569

QUALITY OF CHEESE Hokitika Guardian, 16 March 1933, Page 2

QUALITY OF CHEESE Hokitika Guardian, 16 March 1933, Page 2

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