The Daily News TUESDAY, NOVEMBER 2. CHEESE MANUFACTURE.

Taranaki Daily News, Volume LII, Issue 229, 2 November 1909, Page 2

The Daily News TUESDAY, NOVEMBER 2. CHEESE MANUFACTURE.

In the current issue of the Dairyman « appears an open letter, signed by the editor, to the chairman of the T. L. Joll Dairy Company, on the subject of water content in the manufacture of cheese, i hough addressed to 31r. J. ilarx, the chairman in question, the article has a general application. . The writer says that first-grade cheese of the highest quality may contain any amount of moisture between 32.09 and 43.8U pel cent. This gives a range of 11 per cent. The water content may go as low as 32.09, and the cheese then be of very inferior quality. The writer confesses that this point is one of the newest iu the dairv business, even to himself. It was brought under his notice by tile perusal of an article on a cheese-scoring exhibition at Wisconsin, where Drs. Kabcock and Russell and Professors Harrington and Woll are the great authorises. "In case the importance of the matter would not immediately appeal," adds Air. (Ireville (editor of the l;uirvliian), "1 have adopted tiie somewhat unorthodox but striking method of bringing the point before the cheese peopk' of Australasia by addressing this persona I letter to you, as the head of one of the largest cheese-making businesses m the world. Here is the report of the cheese-o'-oring at Wisconsin, and the remarks thereon, which 1 am sure will appeal to you:—'Tile report of the scores ill the licent cheese contest at the I'niversity »i' Wisconsin, which gives both the score and the amount of water contained, indicates two things. One is '.hat there is little relation between quality mid the amount of water pieHont, and the other is that cheeseniakers are not as much alive to their opportunities to increase their yield as is the , case with creameries who light for every j fraction of a per cent, of the water that | the law allows them in their product. I In Die Wisconsin contest we oWerve that the entry with the highest score, •)B.a, coiitaine<i 37.1 per cent, water, and | the second highest score. Mi. had 43.11 ! per cent, water, tile highest water con- ; lent in Die lot. The lowest water content was 31.7 per eent. in an entry that scored only 01.00 points, a difference of 12 per cent, in water. In fact, most of the low-scoring entries were : also low iu water lo jjii extern tliat tile scores ,-itiil the water determinations almost seem to warrant the rule Dial the more T.'iter the belter Ihe Tlii.s is indeed mi important economical consideration and one that ii is surprising thai cli.'csemakers have not taken ad: vantage of. If one maker, without losing on quality, can sell 10 percent, more water iu his cheese than his competitor, it is easy to see the finish of th,> one' '.vlio does not see his opportunity in ineieased yield through increasing the water content. As in the case of the bio creamery concerns, Iv ho have worked the over-run for all it is worth, 50me0,,,. is going to take advantage of (his j„ Cheese production, and will be wav up lie track oefore the others realise that he is getting away with the race ' " Til" writer concludes: -f wish to draw vour attention to another fact. The output ™ ,ll !?"' , \ the Kaupokonui ComI <iin, and Knerdale exceeds per annum, or, roughly. C4OOO per week aml What T ~-isli to urge further is this-' TI hat " would pay von and the neighbor- . " companies mentioned much better 'o devote all their attention to their own .iHinc.sses, instead of trying to get the profit, O Slorekeepmg, indenting, etc,, a- tlic\ have been doing in the nast. The moral pf the story, then, is plain. , von wish to succeed at your own lmsiU y ?,"' lmsiness - «ifl do not nessca! ' " ° C ot ' m ' ba ' ! -