BUTTER AND CHEESE.

Wairarapa Age, Volume XXXII, Issue 10619, 26 April 1912, Page 4

BUTTER AND CHEESE.

The tendency in New Zealand just now Is to manufacture cheese 5n preference .to butter. Mfrny of the large buitter factories have* already added cheese plants, and more will. adopt tMs. pOiaai. j,. 'lhe Jjltlmm .Co-o.peratb' to Dairy Cbmpa.ny has' just decldted upon adding ia plant. The reasons for this ipciicy were laid before the diartliioldei'fi by the chairman, who stated that olieese \£actories on con/signment we'll thßsVyeifcr pay 3d per lb more for butter-fat thiain biu.tteir facitoriee. Another feature which thety had to consider was (the maniufacture of whey butitd\ Tliils had' only i-eeent-ijy come in ais a by-product. .Starter hu'ttCr (Bad 1 afso to oe considered. According to figures supplied by responsible 'managers of factor it apprtil> e«d that- the wihey butter, and farterbutter produced, per lb more forb\nter fat, aa\d rthiefce wais also Ithe in.creaised mbistee ,in dheese, which was biie-t'welftih more' thaai five, years ago. If fihecse aindea - , tUto okl oonditions—that lifi whiem it' did nxft' take advantage of the by-prodfuots— could hold its ,ovnw irith butter, it surely must more than hold iits own under improved conditions. This country was bettor ada|pted for chcose than butter, on accennt of the large numbed of cows they could put into the small area of countrv.