Expert Advocates Low Herd Test

Sun (Auckland), Volume II, Issue 405, 13 July 1928, Page 12

Expert Advocates Low Herd Test

BIG PROFIT FOR PRODUCER BUTTER-FAT STANDARD CONDEMNED Advocating: a change from higli-test-ing to low-testing herds for cheese production, Mr. P. O. Veale, dairy research chemist in charge of the laboratory at Hawera, conducted for the Federation of Taranaki Dairy Companies, said last evening that it would mean an extra £1,000,000 a year for the dairy industry. Mr. Veale detailed the scientific reasons for his suggestion in an address which he gave before the Auckland Chemical Society last evening. In this address, Mr. Veale said that the theory he put forward was based on researches conducted at Hawera. Samples of milk had been taken each day for a year from the supplies of three farmers occupying neighbouring properties. One milked a herd of Friesians, another a herd of Jerseys, and the third a herd of Ayrshires. “Owing to the currency of the butterfat unit of payment.” said Mr. Veale, “came the idea that the butter-fat content of milk was the most important factor in judging the value of a herd.” Mr. Veale went on to say that such belief was ill-founded. Casein content was an important factor in cheesemaking. It determined the moisture content of the cheese. Cheese did not increase in value as the butter-fat content rose, and English experts were much in favour of a low percentage of butter-fat. Speaking of the data obtained in studying the three herds, Mr. Veale said a Friesian cow gave milk containing 3.5 per cent, butter-fat and 2.6 per cent, casein, compared with 5 per cent, butter-fat and 2.9 per cent, casein given by a Jersey. A Friesian could produce more than doublfc the cheese obtained from a Jersey cow in a single season. More Friesians produced over I.ooolb. .of butter-fat in a season than all the other breeds put together.