EXPORT CHEESE QUALITY
STANDARDS AGREED ON Press Association PALMERSTON N., Today. Following upon an address by Mr. W. M. Singleton, director of the Dairy Division, at a conference of dairy company representatives held in Palmerston North yesterday, it was agreed unanimously that no modified cheese, that is cheese with less than 50 per cent, of fat in dry matter, be allowed to be exported and that the scale of points used in grading cheese be allotted as follow: Flavour, 45; body. 20: closeness, 20; colour, 10; finish. 5. It was also decided that there should be a fixed percentage of salt in butter exported, a minimum of per cent, and a maximum of 2 per cent., the opinions of dairy companies on these matters being obtained with a view to framing regulations.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19291207.2.131.4
Bibliographic details
Sun (Auckland), Volume III, Issue 840, 7 December 1929, Page 14
Word Count
132EXPORT CHEESE QUALITY Sun (Auckland), Volume III, Issue 840, 7 December 1929, Page 14
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