CHEESE PRODUCTION

Sun (Auckland), Volume II, Issue 385, 20 June 1928, Page 12

CHEESE PRODUCTION

HUGE ANNUAL LOSSES LOW TESTS ADVOCATED NEW PLYMOUTH, Tuesday. “Practically 50 per cent, of cheese which was passed as 'first grade’ in New Zealand was considered 'second’ grade* in London,” states the second section of Mr. P. G. Veale’s report on cheesemaking. However, not many of the shipments which graded 91£ or 92 points or better in New Zealand were seriously attacked in regard to their quality in London. After considering the records of cheese in all phases through the process of manufacture to the time of sale, the report makes some recommendations of a revolutionary nature. These touch upon the need of a greater measure of dependence upon low test cows. Further, it is shown that New Zealand is losing huge sums by exporting in over-fat cheese enormous quantities of butter-fat, for which there is no financial return. Hence, it would seem as though our standard is not yet high enough, and that a minimum of 92 points would more correctly indicate a truly first grade cheese. It must be admitted that a true and correct grading of cheese when only 14 days old is an extremely difficult matter, and in many respects is akin to the problem of grading milk for cheesemaking by purely physical tests. Faults in Texture A fault constantly found with all three varieties of cheese was looseness and openness of body and texture, this being more constantly commented upon in case of the two low testing breeds than in the case of Jersey. On the other hand, even in the months of September and October, Jersey cheese was the subject of comnient, body and texture greasy, and showing butter sacs. This remark, accompanied by second grade points, was consistently applied to every batch made during the whole of April. The facts seem to prove that not one variety of the cheese has produced a body and texture considered uniformly ideal. Again, a comparison of the April performance of the two extreme breeds, Friesian and Jersey, shows that whereas the Friesian has maintained first grade in London for the whole month, and, moreover, contains two shipments which have actually improved on the voyage Home, Jersey has not only all deteriorated, but is all “second grade” in London, Best Results from Friesians The actual prices placed upon each batch or crate of cheese as the considered valuation by the committee of London merchants are shown in tabulated form. During the first period, cheese made from September 1 to October 29. the lowest testing cheese Friesian sold in London at the highest average price. This result is extremely remarkable and important says Mr. Veale, as the period includes the highest yielding portion of the season. It proves that no adequate premium in price can be commanded by cheese substantially higher in fat content, and hence that the use of high-testing milk for cheese-making is economically unsound. Since it will probably damage the reputation of our produce if we attempt to lower the present richness by the process of part skimming, the only course left open is the more widespread adoption of lower testing breeds, such as the Friesian and Ayrshire in cheese-making