CHEESE MAKING TESTS

Sun (Auckland), Volume IV, Issue 938, 3 April 1930, Page 11

CHEESE MAKING TESTS

RESULT OF RESEARCH ESTIMATING PROFITS From Our Own Correspondent NEW PLYMOUTH, Wednesday. A matter of unusual interest lo cheese-making industry came before the South Taranaki Federal of Dairy Factories today, when Mr. P. O. Veale, scientist at the Hawera Laboratory, submitted a report of his investigations of the economics of standardisation of milk for cheese-making. There have been a number of attempts on the part of companies to estimate profits on standardisation, but there has previously been no true basis for comparison. Mr. Veale’s investigations have been conducted over a long period, embracing the spring months in the height of the season, and an investigation will be conducted over the autumn period. Statistics have been compiled showing finally how standardisation affects net profit. It is proposed to publish a full report of j the investigations when they are com- | pleted after the autumn period. The second stage of the investigation covers the composition of cheese. ; A manager, on being asked to state the composition while the production is in the vat stage, lias had in the past to rely on the Walker test, which has proved difficult under ordinary factory j conditions to use effectively. The aim i is to disc tion which is equally effective and more simple. In order to avoid an under-standard product, the .factory manager has been forced to go above standard, and the full proportion of profit was not achieved. Air. Veale lias devised a new system, whereby frm the consultation of prepared ables the manager will i know the approximate composition of the cheese before he sets with rennet, i Reference to a second table will give the amount of skimmed milk to be | added to reach the desired composiI tion. i The use of these tables will involve ; r> radically no work with calculations |on the manager’s part, merely the Gerber test and lactometer reading being necessary. Tests have been carried out in a certain factory over a period, and it has been proved possible? to adjust the j composition of cheese to within 0.5 per cent, of fat in dry matter. In the j past it has been considered impossible | to adjust nearer than 2 per cent., with i the possibility of going under the I standard if the margin were made too ! fine. Under the proposed system ad- ; justment can be made with certainty j very much closer. Further tests are to be made in the j autumn, when the 52 per cent, standard is lowered. *