BUTTER OR CHEESE?

Taranaki Daily News, Volume LV, Issue 152, 14 November 1912, Page 4

BUTTER OR CHEESE?

THE QUESTION OF BREED. The great changes which are taking place in New Zealand of the conversion of butter factories into cheese factories • may have a material effect upon the breed of cows for dairying purposes, in ■ discussing this point as to the best breed for cheese purposes, an English paper says:— r "The best kind of milk for cheesemaking is that which is rich in quality but having the butter-fat globules very small and uniform in size. In buttermaking the object is to remove the fat from the milk as completely as possibre, while the cheese-maker not only doe® all in his power to prevent the cream rising, but endeavors to keep it evenly distributed throughout the milk. The richer the milk for cheese-making the greater is the cheese yield, provided th& fat globules are not so large that an undue percentage of fat is inevitably lostin the process of manufacture. Perhaps the best kind of milk for„ the conversion into cheese is that obtained from Ayrshire cows. In this milk the fat globules are very small in size, and therefore mose easily retained in the curd, and subsequently the cheese. The reason for milk of Jersey and Guernsey cows being generally considered unsuitable for cheese is not that the milk is too rich, but that the fat globules are very large, and only with difficulty is an excessive loss of fat prevented. Where milk is produced solely for the purpose of cheesemaking, it would be advisable to keep Ayrshire cows. By the use of milk records, and the judicious feeding of the cows, the farmer can obtain rich milk, •which is of the nature required for cheese. Where milk is produced partly for cheese and partly for general pur* poses, the dairy Shorthorn cows give excellent results."