STANDARDISATION OF MILK.

Taranaki Daily News, 15 July 1920, Page 2

STANDARDISATION OF MILK.

(To the Editor.) Sir,—Kindly allow me to correct a slight clerical error in your very excellent report of the discussion on the above at Palmerston North. Roth Messrs. Ellison and Singleton were dwelling on our great reputation, when I said that our reputation was built on "fool's butter and fool's cheese," not "fool's milk," as printed, and lust as our butter is In greater demand now, with 16 per cent, water li It, than when the Department made us >cfew the moisture out till it was down to 8 per cent.; so our cheese will sell as well with 3.4 butter-fat as it does with 4 per cent, and 4.1 britter fat. I brought It out pretty clearly that just as merchantable an article could be made in March and April by skimming down to 3.4, as what we turn out in October and November with 3.3 milk, and the fact that all show cheese is made from skimmed down onllk (of which the dairying division is aware) puts their opposition right out of court. Mr. Connett presented an unanswerable' case, but the reform resisting small "cocky," and the men supplying milk too rich for profitable cheese production, and who consequently fatten on low testing milk, could not face a straight-out vote, but sidetracked the motion. However, air, busy brains are at work; a process for testing for solids is now being tried, and it Is so simple, and correct that at cheese and dried milk factories the Babcock will be known no more.—l am, etc., ' ■ W. R. WRIGHT. Rahotu, July 12. (