OUR BUTTER AND CHEESE.

Taranaki Daily News, 22 June 1917, Page 4

OUR BUTTER AND CHEESE.

CONSIDERABLE ROOM FOB JJ|MOVEMENT IN QUALITY.' By Tehsgraph.-Preo Ait«sJ»tt«. Palme/ston' North, Last Might, Mr W. Wright, for 6 year* New 7m* land Government dairy representative in England, addressed a representative meeting of farmers to-day. He Insisted upon the necessity of keeping up high standard of butter and cheese in the Home markets. Considerable trouble had been experienced by butter dealers through short weight, irregular salting and want of proper care in placing the distinguishing marks on packages. In respect to unßalted butter, the most serious trouble had been caused by the development of mould in a certain brand, through carelessness in the make up. , There was considerable need for improvement in the factory cheese, which . was greatly lacking in uniformity and flavor. Often the general quality of the parcels was not up to the standard ot the samples, s» the manufacture of weak bodied cheese was a suicidal policy. The . texture of a large proportion of our cheese was not satisfactory, particular! \y cheddars. The looseness of texture was fatal, owing to the difficulty of cutting it by retailers. Color was import' ant. Too often makers of white cheese turned out a cream-colored article. What was wanted was a pure white or deep red. He advocated 'stiffening Up the first grade butter. NEW ZEALAND BENNSI?. At the annual meeting of the New < Zealand Rennet Company, 'the shortage of veils was emphasised. Every faetpry in New Zealand had been clrculariied, and urged to save veils. The result wat disappointing, only having been ' collected. This represented only 2133 gallons, whereas thirty thousand was | 'tired for the Dominion's requirements. . ,; ■