Home Separators Have Responded To The Call

Taranaki Daily News, 30 September 1940, Page 28 (Supplement)

Home Separators Have Responded To The Call

Discounting any increase in the output of' cheese through a more favourable season, the result of the change-over from home separation to cheese supply by hundreds of dairy farmers will mean an extra 3500 tons in North Taranaki and possibly 700 tons in South Taranaki. The area described as North Taranaki includes all dairy factory companies situated from Eltham in Central Taranaki, to Urenui in the north, and from New Plymouth along the southern coastline to Opunake. The South Taranaki area constitutes the remainder of the province. South Taranaki is already one of the greatest cheese producing districts of the Dominion, and, because of the organisation of the industry for this product during past years, does not present the same opportunity for expansion through the convwsion of home separation as does the northern half of the province. This factor is clearly indicted from an actual count of home separators in the respective areas. In the north, just over 400 were. available for changing over, while in the south, the possible was only 80. One new cheese factory has been established in the province. The Skinner

Road branch of the Stratford company was previously operated as a creamery with facilities for making casein curd for transport to the big casein plant at Midhirst. Since the demand for extra cheese, It has been altered to manufacture that product, and a temporary license has been granted to enable the work to proceed without delay. Instead of merely acting as a separating depot, the Skinner Road factory now operates four full vats for cheese manufacture. Good Quality Cheese. The season thus far experienced throughout the province has been exceptionally good for dairying, some factories receiving additional supply being already 50 per cent. up on last year's figures of output. Reports from grading stores also reflect the favour of the season, for all cheese inspected has been of excellent quality. - Apparently the fact that cheese is now held only a fortnight in factory curing rooms instead of the more usual three weeks is having no adverse effect upon the grade or the quality of the product.