UNPASTEURISED CHEESE.

Putaruru Press, Volume VII, Issue 304, 5 September 1929, Page 6

UNPASTEURISED CHEESE.

EFFECT OF FEED FLAVOUR Can Be Made In Autumn. The practicability of manufacturing unpasteurised cheese was discussed by Norfolk Dairy Company suppliers at the annual meeting on Monday. ’Replying to Mr. Iverson, the chairman of diiectors, Mr. S. Ferguson, said that if the quality of the milk could be improved it would be possible to make cheese without pasteurising. To bring about this improvement he suggested that, a dairy inspector could do a lot of good by i giving helpful advice to farmers. By ' doing away with the pasteurising process a substantial reduction in costs could be effected. In the 192728 season 50 tons of unpasteurised cheese was manufactured for consumption on the local market. A big saving was noticeable.

Mr. W. Stark: How would the manager cope with feed flavours ? The manager (Mr. A. H. Meharry) said that it was impossible to make unpasteurised cheese in the spring when the grass was young, but in the autumn, when the grass had hardened, it was possible to do away with pasteurising. There was nothing to prevent the manufacture of unpasteurised cheese next autumn. Mr. W. Stark said he was opposed to the appointment of a compulsory dairy instructor. Mr. Iverson pointed out that the manager had the power to reject milk below standard and could inspect the sheds.

Mr. Ferguson said that if a supplier was stopped he would immediately separate his milk, send the cream to a rival concern and possibly get finest grade. Mr. Stark: From second grade milk? Not on your life. A supplier said he had had the experience of separating second grade milk and having the cream graded superfine. There was no further discussion on the point.