DAIRYING MATTERS.

Press, Volume XLVIII, Issue 14405, 12 July 1912, Page 2

DAIRYING MATTERS.

MR CTIDDIE'S ADDRESS. ("Weekly Press and Referee.") The Chief of the Dairying Division gavo an interesting address at the recent Conference of the National Dairy Association in I'almerston North. The speaker stated that last season was the best that had been experienced for a long time. If this was to continue ono of the principal points we had to sco to A?as that quod value should be given for the prices received. During the past year there had been a largo increase in tho output of cheese, and New Zealand was rapidly lessonins; tho difference between herself and Canada, the largest cheese-producing country in tho world. In view of the fact that wo were expecting great things from our cheese in the future, it was advisable to ascertain if there were any weak points iv our methods of production and marketing. Our aim should be to try to manufacture an article equal to and better than that iof any of our competitors. It would bo admitted that there was room for advancement. Our progress in regard to the manufacture of cheese had been rapid, but there had hardly been the steady improvement that could have been "wished for. Some of our consignments had been decidedly good, but somo again had been disappointing. ' Speaking generally it would appear J that there was no premium paid for the ; best New Zealand on the Heine mar-

ket. 'Generally no adverse comment reached New Zealand, as the merchants did not always find it advisable to criticise tho article received. The principal cause of defect in the cheese was unquestionably impurity iii a portion of the milk from which the cheese was made. Although there were quite a number of purity tests for milk, none of them acted quickly enough to determine the quality of the milk at the time of ite delivery. Could this be

done, of couree, tho supplier couJd be paid according to the standard of purity of liis milk. Some such S3"et€ni as this, ho was convinced, should be adopted. In the meantime, there was another way which could be adopted. Some three years ago the work of inspecting the dairy farms had been handed over to the dairy division. This plan had met with a fair measure of success, but unfortunately the inspectors had not been able to cover a great deal of ground, and it seemed to him that if they were going to hop tho farmers more men of the right typo would havo to be einploye-d. There could be no doubt that if tiiev oou'd get th 0 support of tho farmers and tho ractory managers a great deal of propress could be made. With regard t/O tho milk supply and the competition which existed between th 0 various dairy companies, it was time tho farmers came to some l'.ndorstanding on this question. It quite wrong that this state cf affairs should exist, and in districts whore it was most prevalent the quality was not as fiood, and farmers were not receiving as good a price tor their produce as they did where the competition did not exist. In some places two factories existed where one could do, and ho thought fanners should oppose the starting of another factory Tvhere one was doing good work. It seemed unbelievable that two factories should compote for bad milk. But this was what-really happened, because tho manager of one factory dare not refuse a supplier's mj.k where there was such competition. If he did the supplier left and went over to the other factory. Some action should also bo taken in reference to the condition in which some of our checso reached the Hom c market. This year a number of cheeses had arrived Homo with damaged rinds and had become quite Goft and in some cases almost putrid. This could bo obviated by allowing moro space in the crates. At present the ends wore jammed right down on the cbeose, instead of which he recommended them to al.or/ half an. inch of epaco in ord«r that the air might get round it. With regard to tho question o ( shipping "-kirn milk cheese, he hold it was not an article which wo should export from our country. At present it was quite permissible, but he held there was a danger of creating a suspicion at the other end which might easily affect our good cheese. Allusion was made to the amount of moisture to be allowed in cheese. The controlling factor in this respect was that of acidity, and a. great deal of care hnd to bt exercised. Some of the cheese had been found to have a moisture content of 37 por cent., which was perhaps a trifle high. In a general way, however, he considered 35 per cent, a reasonable thing at shipping age. With regard to butter, he would like to say they had had one of the best seasons in regard to quality that they bad ever had. At the same timo there had been a certain amount of fishiness. And he •would like to say that where extreme care waa taken in ripening tho cream thi3 trouble would not occur, and it could be done away with during the coming season if caro were taken to prevent over-ripening; There was also somo trouble in regard to colour, which did not seem to make its appearance till after the butter had been in store. This was due in many cases to a lack of working by tho combined churn. In tho process of working a certain quantity sometimes got stuck behind the churns and did not get properly worked. This, however, could bo avoided with caro. With regard to the question of superfine grading of butter, he stated that tho principle <>f this had been affirmed at last year's meeting. He had received a numbor of replies from Homo in reference to a question on the subject, and tho big majority were against tho proposal, in tho face of which ho did not think the> would be wise in making a change. He would point out that at present they had a fine staff of graders, and last year 49 por cent, of the butter had secured 92 points.

Mr J. Marx moved at the.conclusion, in reference to tho question of superfino grade, "That tho action of the recommendation of iast year be delayed." He was very glad, ho said, to see the stand taken up by Sir Cuddie in regard to the matter.

Mr Sinclair seconded the motion, and it "was carried.

Mr Marx moved, and Mr Addison seconded, that it bo a recommendation fiom this conference that the Department take steps to prevent the exporting of skim milk cheese. In answer to a question, Mr Cuddie stated that there was a consignment of skim cheese in store, and another was coming forward. There was no regulation against its export, provided it was properly classed. Another member explained that tho principal feature of skim cheese was the hardness it acquired with ago.

The motion was carried without dis sent.

In answer to a , question as to what was tho minimum time which should bo allowed for cheese to remain on tho shelves in order that it might reach tho English market in a mature condition, Mr Cuddio said it was advisable that factories should store the cheese for a fortnight before packing.