QUALITY OF BUTTER

Press, Volume LXXIV, Issue 22436, 24 June 1938, Page 7

QUALITY OF BUTTER

OFFICIAL NOTES IMPROVEMENT NEW PLYMOUTH, June 23. “It is gratifying to know that in spite of the prolonged period of higher summer temperatures, butter quality has shown a greater percentage in the ‘finest’ class, and has been allotted higher average grade points,” said Mr W. M. Singleton (Director of the Dairy Division of the Department of Agriculture), in an address to-day to the National Dairy Association conference. Some factors which could not but be unfriendly to an improvement in quality doubtless had been opposed by others, working in the opposite direction, he said. The factors which favoured a higher quality in butter were the stimulating effect of the premium on butter scoring 94 points and over, more daily delivery of cream, earlier delivery of some cream, and more uniform cream grading on account of zoning. Cheese manufacturers were less fortunate, said Mr Singleton. Cream contained only a portion of milk serum, and the ill-effects of high temperatures were more noticeable in milk than in cream. High water temperatures made efficient cooling impracticable, and it was noteworthy that on many dairy farms provision was made this season for a better water supply. It was considered that had cream and milk grading not been previously well established, and working on good lines, there would not have been the same improvement in butter quality, and cheesemakers would have experienced more non-acid milk, and produced more cheese with a mottled colour, - '