Butter and Cheese Quality.

Kaipara and Waitemata Echo, 10 July 1912, Page 4

Butter and Cheese Quality.

Mk D. Cttddie writing in the Journal of Department of Agriculture says :— The quality of the butter of the past season has been of a gratifying character, a solid advance having taken place in the manufacturing process. British market opinion has boine out the good impression of the graders at this end. The chief reason for the improved quality has been the adoption of pasteurization by the majority of factories. Butter made under this process is of better flavour, is more uniform in quality, and has a longer-keeping character than butter manufactured from unpasteurized cream. So positive are the results obtained by pasteurization that it is being generally recognized that its adoption is practically indispensable if a high quality butter is desired. Assisted largely by the cool weather, the bulk of the cheese manufactured during the past season has been sound in flavour, and has presented the desirable characters of a well-made article. The good effect of cool weather conveys "an important lesson to milkoproduoers in regard to the necessity of cooling milk if a sound and choice article is to be manufactured. While much of our cheese this season has been of satisfactory standard, it is to be regretted that a good many brands have exhibited a pooi flavour, while in some cases an openness of of body has been exhibited. Failure of the milk to be delivered in a clean and sound condition is the main reason for these defects, though in the latter case the cheese-maker has the remedy largely in his own hands. On the whole, the great danger to the cheese industry of the Dominion is inferior mi'k.