MAKING OF CHEESE.

Taranaki Daily News, 7 August 1922, Page 7

MAKING OF CHEESE.

WHITE OR COLORED? LOSSES FROM CHANGING. In a cablegram to the National Dairy Association from London under date July 15, Mr. Ellison says:— “The difficulty of deciding whether to make white or colored cheese is ever present with the factories, and in changing from one to the other the result seems generally to be that the dairy company is the loser. As a general thing the market can absorb about one-third colored and the balance white. The difficulty lies, however, in the fact that some merchants are supplying a market that requires mostly colored and other merchants a market that asks for mostly white. This being the case dairy companies have, to some extent, to be guided by the merchant who handles the output. The writer recently communicated with Mr. J. A. Ruddick, dairy commissioner for Canada, with reference to this matter, and he replies as follows: ‘T note what you say about the making of colored cheese. We have the same thing in this country and the factory that switches from one to the other trying to catch the market misses it nearly every time. Many cheese factories in this country make colored cheese regularly no matter what the demand is at the moment, while in other districts white cheese is made nearly altogether. The province of Quebec makes much more white cheese than colored. We have never made any attempt to regulate it, and I do not think that is possible. The factories will enter into no arrangement or bo bound by any suggestion which might be made along this line. My advice would be to the New Zealand factories to make either white or colored and stick to it.’ ”