BUTTER OR CHEESE ?

Manawatu Herald, Volume XXXIV, Issue 1029, 21 November 1912, Page 4

BUTTER OR CHEESE ?

THE QUESTION OF BREED

The great changes which are taking place in New Zealand of the conversion of butter factories into cheese factories may have a material effect upon the breed of cows for dairying purposes. In discussing this point as to the best breed for cheese purposes, an English paper says:— “The best kind of milk for cheese making is that which is rich iu quality, but having the butter-fat globules very small and uniform in size. In butter making the object is to remove the fat from tne milk as completely as possible, while the cheese maker not only does all iu his power to prevent the cream rising, but endeavours to keep it evenly distributed throughout the milk. The richer the milk for cheese making the greater is the cheese yield, provided the fat globules are not so large that an undue percentage of fat is inevitably lost in the process of manufacture. Perhaps the best kind of milk for the conversion into cheese is that obtained from Ayrshire cows. Iu this milk the fat globules are very small iu size, aud therefore most easily retained in the curd, aud subsequently the cheese, The reason lor milk of Jersey and Guernsey cows being generally considered unsuitable for cheese is not that the milk is too rich, but that the fat globules are very large, and only with difficulty is an excessive loss ot fat prevented. Where milk is produced solely for the purpose ot cheese making, it would be advisable to keep Ayrshire cows. By the use of milk records, aud the judicious feeding of the cows, the farmer can obtain rich milk, which is of the nature required for cheese. Where milk is produced partly for cheese and partly for general purposes, the dairy Shorthorn cows give excellent results.”