CHEESE MAKING.

Auckland Star, Volume LXII, Issue 117, 20 May 1931, Page 11

CHEESE MAKING.

AWARDS CAUSE DIFFICULTIES BACTERIA AND TIME LIMITS. (By Telegraph.—Own Correspondent.) WELLINGTON, Tuesday. A meeting of dairy producers last week called attention to the difficulties imposed 011 the manufacturing side ol the industry through the rigid limitation of arbitration award conditions. ltas point was discussed by the committee of experts whose report on problems in dairy manufacture was recently submitted to the Prime Minister, and considered by the dairy industry conieience called last week by the Minister of Agriculture. The experts point out that cheese making is a biological process, and that the changes which occur in the material depend on the rate of living of bacterid,, which do not adapt themselves to the clauses of any Arbitration Court awaid, with its limitation of hours of. work for the day. The committee framed its opinion on this point in the following recommendations: — (1) Since time taken in cheese manufacture is necessarily limited to a minimum of seven hours, and subject to longer periods beyond the control of the maker, the time of milk delivery to= the factory should be limited to a reasonable time for effectively dealing with the whole supply, and 110 supplies should be accepted after 9 a.m. (2) For the spine reason, arbitration award's should make special provision for the impossibility of rigidly adhering to time limits, particularly in small factories, where relief labour cannot easily be arranged. The principle of fixing time limits and flaying overtime is not conducive to careful manufacture.