BUTTER AND CHEESE

Ashburton Guardian, Volume 55, Issue 273, 31 August 1935, Page 3

BUTTER AND CHEESE

HICH STANDARD maintained.

REPORT BY DAIRY BOARD. (Per Press Association.) WELLINGTON, August 30. The 11th annual report of the Dairy Board, reviewing- the quality of produce exported from the Dominion, quotes a report of the Director of the Dairy Division, Mr W. M. Singleton, who says that the quality- of the butter manufactured during the last season has been well up to the high standard of 3 ecent years, despite the exceedingly hot weather which prevailed over the summer, and the difficulty experienced in supplying milk and cream of consistently high grade. _ Although there was a slight reduction of 0.21 per cent in the total graded as finest, the average grade was 0.44 per cent, higher than for the preceding season. . The cheese manufactured dui'ing the season has been of good, sound qualitj. The quantity of finest cheese has not been quite so high as for the pieceding .season, the percentages being approximately 22.2 and 24 respectively. Many cheeses of good, cle&n, flavour just failed to reach the finest class through being a little too open, in texture, these being scored at 92 and J2* points, the minimum for finest being 93. , . v Dealing with the transport ot i\ew Zealand’s dairy produce to overseas markets, the report states that i® number of vessels regularly emp oyecl in the passenger and cargo trade- o New Zealand is not sufficient to cater for the export trade to the United Kingdom, and consequently many ships must be brought out, either in ballast oi- carrving no cargo destined toi the Dominion. For the season just concluded, of a total of 111 vessels which loaded butter and cheese, no fewei than 50 came in ballast or carried no outward cargo to New Zealand.