File:Some particulars about dairying in the Netherlands, for the members of the British dairy farmers ass. Excursion May 1911 (1911) (14782691924).jpg

Identifier: cu31924003118654 (find matches)
Title: Some particulars about dairying in the Netherlands, for the members of the British dairy farmers ass. Excursion May 1911
Year: 1911 (1910s)
Authors: British dairy farmers' association
Subjects: Dairying
Publisher: The Hague, Van Langenhuysen bro
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

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neral mark. 29 The rigorous regulations of the Control render it possible to discoverin all cases any fraudulent or improper use of the guarantee mark andalso the person guilty of the fraudulent practice. Improper use of the official guarantee mark is punishable by imprisonmentwithout the option of a fine, according to the Netherlands penal code. (Butter regulations of the 17th of June 1905, respecting the applicationof the mark of guarantee). As already mentioned, the butter control is not compulsory but howmuch it is growing in popularity may be seen from the increase in thenumber of members and of the quantities of butter made under controlas indicated in the following tabel: Number of mem bers Q.uantity of butter (creameries, farmers and merchants). made under control 1901. . 54 4080 tons. 19021903. . 78205 4 970 „11 070 „ 1904 603 22 670 „ 1905. 696 27160 „ 1906. . 863 33 010 „ 1907. . 868 39 580 „ 1908. . 878 41250 „ 1909. . 877 42 652 „ 1910. . 880 43 405 „ BO
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31 CHEESE CONTROL. In consequence of the excellent results obtained with the Butter-Control-Stations, the Holland Agricultural Society decided in 1906 to establish, onsomewhat similar lines, Control-Stations for the protection of Gouda andEdam cheese at The Hague and Hoorn. These Cheese-Control-Stations owe their existence to the graduallyincreasing production of more or less skimmed cheese, made principally atthe large creameries, in the well known Gouda and Edam shape. Sincecream-separators have been introduced such cheeses can be made fromnearly totally skimmed milk as well as from whole milk and can thereforeshow a percentage of fat in the dry matter varying from 2 till 55. As allcheese is equally coloured, even skim cheese, owing to the artificially verymuch increased amount of moisture, may have, when very young, theappearance of fat cheese. The absence of the normal quantity of butterfathas naturally an unfavourable effect on the taste and flavour of the cheeseand as such exces

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