8 July, 1907.] Cheese Production in Victoria. 4^3 



therefore evident that we will have no difficulty in placing our surplus 

 product. We must, however, send the best quality, and as the London 

 merchant is amenable to reason, and in a sense has a brotherly feehng 

 towards the Colonies, he will purchase colonial products in preference to 

 foreign, provided the price is right and quality good. 



That cheesemaking is profitable is evident from the fact of Canada 

 and New Zealand going in so largely for its manufacture. New Zealand's 

 output in 1905 was 82,421 cwts. ; 1906, 107,825 cwts. ; 1907, 162,913 

 cwts., or 100 per cent, more than in 1905. Mr. Sawers was rather 

 astonished that we did not turn out more cheese considering the extra 

 profit. He pointed out places where, if in his country, he would make 

 cheese instead of separating. From him also I learnt that many creameries 

 in New Zealand are being converted into cheese factories. We need not 

 hope to produce the same amount as Canada, but I think there should 

 be no difficulty in imitating our nearest sister Colony. I do not say turn 

 our butter factories into cheese factories, but I do say that every milk 

 receiving factory in the State should have a cheese plant. In the spring 

 months, October, November and December, part of the supply should 

 be made into cheese, and it will be found more profitable. As an example 

 let us take milk containing 3.8 per cent. fat. It is calculated that 5,360 

 gallons of milk of this quality will produce one ton of butter. The 

 manufacturing and marketing of this quantity in London, costs, according 

 to the balance sheet of the Colac Dairying Company, i.98d. per lb., or 

 a total of ^18 9s. 7d. on the consignment. The average price for the 

 best butter in London during the past season was 104s. 9d. per cwt. = 

 ^104 15s. per ton. Deducting the ^18 9s. 7d. a balance of ;^86 5s. 5d. 

 remains, allowing 3.86d. per gallon, 9.24d. per lb. butter, and io.2_6d. 

 per lb. fat to be paid suppliers. This is paying everything to the dairy- 

 man and not allowing anything for dividend or depreciation. Five thousand 

 three hundred and sixty gallons of milk of same quality made into cheese 

 would produce about 5,300 lbs. of cheese, which at 56s. per cwt. would 

 realise a total of ;^i32 los. The number of 70 lb. cheeses would be 

 approximately 76, requiring 38 cases at is. 8d. each =- ^3 3 4 

 Labor, Manager los. per day, 3 assistants at 



6s. treating 1,700 gallons dailv (3 days) ... 4 4 o 

 Firewood ... ■■• ••■ ••• 060 



Rennet ... ... ... ... • • • o 1 1 o 



Color ... ... ... ... ... 050 



Cloth ... ... ... ... ... 090 



Salt ... ... ... ••• ••• 060 



Carriage and cartage to Melbourne at 30s. per ton 315 o 

 Carriage to London at |d. per lb. ... ... u o 10 



Commission, Bills of Lading, etc. ... ... 4 10 o 



^28 10 2 



Deduct these expenses and allow £^°A to divide amongst suppliers, 

 not providing for dividend etc.; this equals 4--65d. per gallon, ii.i4d. 

 per lb. butter, i2.37d. per lb. fat. In favor of cheese .79d. per 

 gallon, i.9od. for butter, and 2.1 id. for butter fat. 



The cost of producing and marketing cheese in London is approximately 

 1.3d. per lb., the amount being reduced or increased according to 

 quantity of milk dealt with. The average price for New Zealand 

 for season ending 31st March last was 55s. 3d. per cwt., and 162,913 



