A STANDARD CHEESE.

Taranaki Daily News, 21 June 1919, Page 5

A STANDARD CHEESE.

HIGH-TESTING MTTX The disadvantages that cheese factones whose average test is high labor 1 under as compared with the lowar testing factories,' was touched on at tin conference of the NJJ.A. at Palmetrton Nprth on Tuesday, when Mr J. S. Connett stated that he considered the time had arrived when the question of a standard butter fat content for cheese should be considered. He pointed out that factories with a high test (his factory averaged 4.3) were at a disadvantage at compared with a lower testing because they had to pay for more butt<"* fat, and therefore could not pay such a high rate per pound. He thought that a. standard fat content could be agreed upon and the milk reduced to that, in stead of being separated from the whey and made out an inferior butter. He understood this was tried in. other countries. Mr J. S. Gow considered that once' they gave factories the right to inter- ' fero with the milk before manufactuitf, they, would open the door to ahwiev. New Zealand had a high reputtttafll which they must jealously guard. > ' Mr Cuddie, Dairy Commissioner, said' the question was a vory important omo. v; It was a very big question whether ■ 1 should standardise the milk, but thOre was an elemqnt of danger. If allowed, cheese would .have to be tested for fyt. For the greator part of tho year the mfUt was not too rich for ohpc.se; in fact, it was questionable if milk was ever too rich for chccsc. He did not know of. any country that had tried the experi- ■>. meat. If any factory wished now to / reduce the quantity of butter fat it could do so provided the cheese was branded accordingly. < president Mr Cnddie said that '?< the removal of,a small quantity of fat '§ would not interfere with tho body of tho -,' i cheese, though it would not have thef $ same food value. I Mr, Brown (Kuliu) said it was only a <* : matter of getting used to it on busipes l *- - - J like lines. When factories got above .*, 8 per cent of moisture in the butter tlie ' * Government complained, but now thev i got 15 per cent and made probably a ' better article. If they could be paid ' on a butter fat basis the difficulty would be overcome. He knew that some of ..« the milk had somo butter fat taken out i and graded higher at the works. Mr J. S. Connet then gave notice to | movo at next meeting that in view of the high average test of many of ouv | factories manufacturing cheese the ques- J tion of the butter fat content of ohee w . n be considered at next meeting with a #&E ta.himofl « itaiidwdJw4 ,