FARM AND DAIRY.

Taranaki Daily News, 5 September 1922, Page 7

FARM AND DAIRY.

PART SKIM MILK CHEESE. Writes our Urenui correspondent:—A matter which is causing a considerable amount of interest in dairying circles in this district is the discussion which is taking place on the question of the production of part skim milk cheese. In spite of the contention and figures shown by the Hawera Dairy Company that the scheme has turned out profitably, there seems to be a feeling that the result must in the long run be detrimental to the reputation of New Zealand cheese at Home. Though, no doubt, the skimming to a certain extent of milk has been carried on for years past in many factories, with probably no appreciable harmful results, still if the practice became general, and the bulk of butter-fat taken from the milk, it is fairly safe to assume that a much inferior article than at present manufactured generally would result. On the other hand, it has been pointed out that it seems hard that those factories which' have high-testing milk, and put the best they have into the cheese, should receive no more for their produce than those who partially skim or have alowtesting supply. As a matter of fact, our grading system scarcely seems to favor cheese made from' very rich milk, and a full flavoured (and generally most palatable) cheese made from it, as often as not stands a chance of being classed second grade, whilst'a representative of one of the largest wholesale firms in England is reported to have stated recently that the amount of this very rich cheese exported Home was so small when compared with the bulk of the produce handled that it was hardly possible to make any difference in the price. Of course, every company is naturally out to get t*he highest possible returns, and it would almost seem that the only alternative,'as far as a high-testing district is concerned, would be to skim down to a certain standard, or (where practicable.) manufacture butter during those periods when the milk is excessively rich in butter-fat.