THE DAIRY INDUSTRY.

Evening Post, Volume XLVII, Issue 49, 27 February 1894, Page 3

THE DAIRY INDUSTRY.

Mr. Lowe, tho dairy expert in London, reports to the Department of Agrioulturo that the butter and cheese by the Ruapehu arrived in excellent condition. He points out that the temperature of her freozing chamber only varied 4deg. on the voyage Home, and he contrasts that fact with tho variation of 47deg. in the Toneariro's chamber. Both boata belong to the same line, and he says that either no instructions are given to engineers as to the degrees of temperature to be maintained or they are disregarded. The butter in the Ruapehn's chilled chamber underwent a greater range of temperature than that of the frozen chamber, for it varied from 26dog. Fahrenheit to 41deg., averaging about 35deg. According to the log-book the cheese was kept at a range of only 3deg. Mr. Lowe oompliments the chief engineer on the wonderful regularity with which the temperature of the cheese-room was recorded. The writer gefes on to say that some of the Tongariro's cargo of butter, consigned to a oertain agent, had been allowed to remain in the shed for over a month, and of course it suffered. The New Zealand Shipping Company was quite blameless, the whole fault lying with the agent. The Kuapehu's cheese would, he was certain, realise good prioes. Mr. Lowe urges uniformity in the quality of the butter, and points out that tho great want of New Zealand is a more extensive development of the butter factory system. He believes the Hanson system of buttermaking, whioh is now dominant in the best faotories in Denmark and Sweden, would suit New Zealand best. Mr. Hanson, by ailioization of the milk, cultivates the lactic ferments. The cream is heated to 170 dog., whioh kills all micro-organisms or ferments. After it is cooled sufficiently a certain quantity of lactio ferment is added, and in 24 hours it is ready for churning.