DAIRY INDUSTRY

Southland Times, Issue 21088, 21 May 1930, Page 11

DAIRY INDUSTRY

OPENNESS IN CHEESE. REPORT BY MR P. O. VEALE. (Per United Tress Association.) Hawera, Afay 20. A report on “Openness in New Zealand cheese” by Air P. O. Veale 8.A., Ai.Sc., A.1.C., research chemist to the Taranak. Dairy Federation occupies some 20 columns of the Hawera Star to-day. The report is of first class importance to the Dominion’s dairy industry and contains a trenchant criticism of the methods at present employed in factories, and of the dairy division grading system, and puts forward suggestions which, if adopted, would revolutionize the affairs of the industry. Air Veale advocates a change in manufacturing methods and a stiffening up of the Government grading system, and suggests that the higher manufacturing costs be met by providins a premium for finest grade cheese out Of a fund raised by a levy on the whole industry. The author holds that while some of the trouble is inevitable because of the many distinctive features peculiar to the New Zealand cheese industry, most of it is preventable; that New Zealand factories could alter their methods and make a much better article if the directorates deemed it expedient or payable to do so, in short, financial inducements are more necessary than scientific research. After describing three types of openness, the author deals first with fermentation openness and shows how it is encouraged to some extent by the carriage of whey in empty milk cans and by the. practice of giving farmers so called “boiling” water to take home for cleansing "urposes. Mechanical openness is treated exhaustively. The development of lactic acid in cheese is shown to be essential, but is becoming increasingly difficult owing to the widespread adoption of machine milking which has altered the bacterial flora of milk, and gradually changed the cheese makers art since the days of hand-milking. The author shows how makers may be led astray by unsoundness in the method of measuring lactic acid in the factorv. He shows how the popular high testing milk is ill-suited to the multiplicity of mechanical handling which cheese milk receives nowadays, and thereto apportions a share of the blame. The pressing equipment and methods of using it. are also found to contribute towards openness. The present day methods of manufacture are strongly criticized. Air Veale claims that New Zealand factory managers know full well how to achieve a much higher standard of closeness than they do in export cheese, and he compares their careful nrocedure in making “show cheese” for exhibition purposes with their methods in daily use. Workmanship is sacrificed to speed partly on account of the compulsory shortening of factory hours by labour unions, and by the lateness of suppliers in arriving at the factories, but more particularly because speed avoids loss of moisture and results in a higher yield of cheese. The Dairy DivKion received a share of the blame for having failed to check these retrograde practices by a grading system and by general supervision. . Marketing System. The author shows how our present marketing system and the use of a national brand have resulted in a uniform price level for New Zealand cheese as a whole, and thus how obstructive competition has forced dairy companies to avoid loss of supply and ultimate extinction by aiming at a maximum output. To the deliberate manufacture of over moist cheese is attributeri most of the trouble in openness. Mr Veale shows how and why this arises at various stages in manufacture, and how no company can depart from its present methods without suffering an immediate loss through reduced output. The third class of openness, namely unsightly cracks of cheese when cut and exposed for sale in England, is attributed by reason of certain evidence to over-moisture and to immaturity of the cheese when marketed. A Growing Fault. Factors bearing upon increased moisture, apart from the general tendency of manufacture, are waxing, pasteurization and standardization, each of which is examined and found to exercise an influence. Immaturity is a growing fault and is attributed mainly to pasteurization coupled with lower storage ami transport temperatures, and increased efficiency in shipment. The author scouts as an idel dream the idea that science will discover some specific medicine, which will allow the industry to pursue its present mistaken course, and yet will close up loose cheese, prevent evaporation of the moisture and confer mellowness and maturity where time and nature have been denied their opportunity. He urges the industry to take steps necessary for its own salvation. He advocated the grading of milk, encouragement of hand milking and of low test milk, and a gradual working up towards the elimination of pasteurizing and standardization. He advocates the encouragement of manufacture of “show cheese’’ for export by what he described as the only feasible method, namely by a levy on the whole of the cheese industry which will provide adequate premiums for the finest cheese. Such premium must be sufficient to compensate factories for their reduced yield, and higher wages and manufacturing costs, thus making it a good business proposition to aim at the very best. The author urges changes and enlightment in the policy of the Dairy Division, reform in the grading system and the widening powers of its officers to coerce companies if necessary in the common interest. In regard to cracking when cut, Mr. A e '.’.e claims that properly matured cheese possesses the “buttery” broken down type of mellow body which shrinks, but does not crack as does the tough immature curd,such as is now exported. He therefore advocates curing cheese in New Zealand and exporting it in mature condition, claiming that we would eliminate not only crack openness, but also the much depreciated immaturity of the produce. Furthermore, we would rehabilitate our reputation by keeping off the market cheese which goes wrong after early grading. In face of such ■advantages and the saving of the alleged “million a year” loss, the expense involved in the suggestion would be a mere bagatelle, he claims. The report concludes with an appeal to the cheese industry to realize the seriousness of its position and to take urgent action, not only for its own sake, but also for. the national reputation, lest the continual loss of public estimation for our cheese be followed by an induced reaction against our butter, thus involving the whole industry in a common disaster.