STANDARDISED CHEESE.

Putaruru Press, Volume VII, Issue 271, 17 January 1929, Page 7

STANDARDISED CHEESE.

GREAT IMPORTANCE. Farmers Generally in Favour. Most dairymen seem to be greatly in favour of standardisation of cheese, by deleting the surplus fat from vhe milk, ajove a certain fixed minimum. There Is a common belief that New Zealand is losing many thousands of pounds per annum because of sheer official conservatism and the bogey of what competitors may say of New Zealand sending over anything but a full cream cheese, even though the butterfat content be guaranteed to be not under a certain minimum. The matter was discussed at a meeting of Walton farmers on Thursday night. Mr. J. E. Curtin, dairy consulting engineer, alluded to the new Act permitting of standardisation of milk for cheese, which would be a further gain. When the scheme came in it

would enable cheese factories to pay out about ' lid per lb more for cheese. He foresaw the day when New Zealand would be producing very little butter for export. It would be so much, better for us if New Zealand practically controlled the markets of the world for cheese. New Zealand was far more suitable for a cheese producing country than were the Argentine and other dairying countries. Mr. D. Moroney pointed out that Canadian and other cheese made from standardised milk had for years been getting as good prices as New Zealand on the London market. Mr. Walter McGill commented that if all the factories in New Zealand went in for standardisation of milk for cheese the product would get just as good a price on the London market, for there would not be enough full cream cheese to supply the market.

Mr. T. J. Ryan, dairy company secretary, pointed out that standardised cheese would be of a guaranteed butterfat content.