THE CHEESE INDUSTRY.

Taranaki Daily News, Volume L, Issue 59, 16 March 1907, Page 4

THE CHEESE INDUSTRY.

smx'ii iiv jik siN(iU-:TON. .Speaking at Carterton a tew 'lays agio, All- Siiigletoif fi I'L' f!(ivennn:':i< Chee-e vx|rTi, said tnere had been a. gradual improvement in the ijiiality of elicooe dliiinjj; ,recent years; for instance, seven years ago t here had been a percentage of grade cheese which has never been repeated. 'ilie standard hail not been relaxed, and last year 'the percentage of grade choce was only half what it was Still, lie would have I ked it better. Init .here was 110 doubt. Unit the factory managers hail done good work. penally this season, when it wa=i harder to keep up to the standard. Alt Singleton next referred to the fact that a number of butter factory companies were thinking of going in for cheese. if this were so, he said, the stall' and managers generally, would have still' work to maintain the present standard, for the simple reason that the conditions in the manufacluve of butler anil eliee>e. were altogether dillerent. 1 lie treatment in the nnike of butter tended 10 retard the development of germs, which were alVeited in i|ii te an opposite iu;inner in the manufacture of cheese. 1 here was more strictness all round in a ciiee-e factory than in a butter factory ur creamcry, where naturally a handicap wasdecentralisation. Another important item in the ill dustrv was the factory manager's assistants, who al the present time might give more attention to tlietv busiue-s instead of to the engine room and athletics. In this connection directors should try to get t,U" hr.ghlest hoys by giving fair salaries, so that ultimately they would be a credit to the industry.