QUALITY IMPROVED.

Auckland Star, Volume LVIII, Issue 128, 2 June 1927, Page 11

QUALITY IMPROVED.

N.Z.'S DAIRY PRODUCE.

WORK OF THE FACTORIES.

MANAGERS IN" CONFERENCE.

(By Telegraph.—uwn Correspondent.)

HAMILTON, Wednesday.

Not only the quantity, but the quality of butter and cheese manufactured in New Zealand is improving, according to statements made to-day by Mr. W. E. Gwillim, assistant director of the Dairy Division, in an address to a conference of the Dairy Factory Managers' Association. Mr. J. Rutherford, the president was in the chair.

Mr. Gwillim said that during the nine months period, August 1, 1926, to April ••<O. 1027, 73..i4 per cent of the butter graded was finest grade, 23.22 per cent was first grade, and :i.24 per cent was under first grade, compared with 61.49, 34.29, and 4.22 per cent respectively of corresponding qualities graded during the corresponding period the previous season.

In the case of cheese 56.10 per cent was graded finest grade, 40.67 first grade, and 3.23 under first grade, compared with 35.73, 60.42, and 3.85 per cent during the corresponding period the previous season.

Record in Production.

The combined tonnage of butter and cheese for last year was the highest on record.

The percentage of cheese made from pasteurised milk increased from fifl per cent in 1924-23 to 76 per cent in 1925-26 to 86 per cent this season. Improvement had been noticeable in the finish of cheese, and there had been an increase in the quantity of cheese made without a rim.

Mr. Gwillim said that reports from Britain had indicated that the improvement in the quality of the season's butter and cheese was generally recognised, and that the new grade of finest was meeting with an increasing amount of favour.

The season had been memorable for the introduction of revised dairy regulations, and for the decision to establish a dairy institute at Palmerston North.

Prospects Good. "There appears to be little cause for anxiety as to the future demand for •rood quality butter and cheese," said Mr. Gwillim in conclusion. "Requirements due to increase in population must cause markets to expand and improvement in quality should stimulate consumption. The standard of living in Britain is on a higher plane than before the war, and further supplies of good quality butter and cheese are sure to be favourably received."

The conference also heard addresses by Prof. W. Riddet on the contributions of science to dairying, and by Mr. F. S. Board, managing director of Te Aroha Dairy Company, on the history of science.

The necessity for having a representative of dairy factory managers on the Research Board was emphasised, and the following resolution was passed, and will be forwarded to the Dominion conference at Palmerston North:—"That the necessary steps be taken forthwith to obtain a seat on the board for the association's nominee."