Favourable Quality Of Butter & Cheese
The quality of butter manufactured in New Zealand during the year ended March 31, 1950, compared favourably with that of the previous year and the indications at the time -of grading were that the bulk of it had sound keeping qualities, says the annual report of the Department of Agriculture. The quality of cheese was not up to the standard of the previous season, the percentage classed as Finest .being about three per cent less than for the same period last year. There was also a slight increase—about 6 per cent—in the quantity below First Grade. Feed taints detrimental to butter quality were less pronounced in some of the major butter-producing districts and this is attributed to improved pastures and better pasture management in the grazing of dairy herds.
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https://paperspast.natlib.govt.nz/newspapers/BPB19500807.2.6
Bibliographic details
Bay of Plenty Beacon, Volume 15, Issue 19, 7 August 1950, Page 3
Word Count
134Favourable Quality Of Butter & Cheese Bay of Plenty Beacon, Volume 15, Issue 19, 7 August 1950, Page 3
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