Page 5 Advertisements Column 1

Auckland Star, Volume LIV, Issue 123, 25 May 1923, Page 5 (Supplement)

I FERRY BUILDINGS DWARFED BY EXPORT PRODUCE. 8 This season's output of the World's Greatest Dairying Organisation — the New Zealand Co-operative Dairy Company, Ltd. — placed i I alongside one of Auckland's finest structures, the Ferry Buildings, would exceed it in cubic volume TWO AND A-HALF TIMES ! 1 It is this wealth of export produce which maintains the Dominion's prosperity. | MANUFACTURE OF MILK POWDER. 1 __ a *.._--.•_ ¥_-*_r_ .. !_>_ TTTPD Over 3500 tons of separated milk powder will be made this season in the three factories devoted to " ANCHOR " CHEESE. I ANCHOR BU 1 1 this work. I The Company's output of 22,000 tons of butter is This der utilises the whole of the milk after the fat is extracted, thus saving for human needs Fi £ . en compact and modern cheese factories are j manufactured in 13 centralised factories placed at suitable the valua y e ash , protein> and sugar of milk content . engaged m manufacturing the 4000 to 5000 tons of cheese _. . - , .. c -„ ~:_„_._.l -r 1 .ft mile .by 60 controlled by the Company. c points in our territory of approximately I _-U miles by ou important useg {q _ thig pQv^er ar _ j n th _ manufacture of bread cakes and a jj domestic F 1 es * cookery. It is a particularly valuable adjunct to the baking trade, because milk-mixed dough returns The grading system is applied to cheese manufacture | An outstanding feature in the operation of the factories more loaves to a given quantity of flour than water-mixed dough, because of the actual extra weight of as well as to butter, the object being to secure the very best | is the care taken to ensure perfection in the article made. millc solids supplied. This extra yield is sufficient to pay for the powder and return a profit. raw material for the manufacture of good cheese. • The cream as it is received is carefully graded and any which resulting in very excellent reports from g for any reason at all, such as delayed transit ™*?P OSU gJ° CASEIN. London upon the quality of the cheese sent forward. For 1 f un, etc., is not absolutely superfine is set instance, cm March 16, Mr. J. B. Wright, European Manager I superfine cream is used for the manutacture or rtnct.ut Over 800 tons of Casein have been made this season by the central casein factory at Frankton, which for the Company, wrote: 1 butter. is supplied from 24 precipitating stations. " § It is a iust tribute to the suppliers and the field instruc- Casein is a by-product from skim milk, and is utilised for a great variety of purposes. The Company's f T h T 1S n ,° d ° f ubt ' h< I ■l i_ a juol uiuuit tv .i-<- w_. rr f i r ii r _._j _l _ _L !•■ 1 1 • l . ■> , .. extreme!*, hne quality or your cheese this season •§ tors working amongst them to say that 90 per cent, of the method of manufacture has been so perfected that the quality now produced is admitted to be unexcelled , , / tendency to incre ase the demand for 1 cream supplied grades "superfine." in the world. Recent shipments to New York drew the testimonial that the quality was the best ever Jj^^ t ™£ is I In the factories, standard methods of mass production ~** *** «*"' no fea. but that New «.,!- J-Jo" I are employed. This attains the highest economy with max,- if own with Canadian for pr.ce m ry | mum efficiency. NEW _____ EA I AND Recent improvements in the and treat- 1 i i __ _ ■— ▼ w -__—__-__/ ______./ ml _____r rhrr-r include sDecial hoops to avoid rims, and | By these methods it is possible to supply ,■_»---£ ™^ f , for the govern™, of temperature I h-s tens of thousands of boxes »»™ BBS while ripening. Specially good results are being returned I MAKES DAIRY COMPANY LTD. MAKES I New Zealand Famous. Hamilton - London - Auckland. New Zealand Famous. | I