PRAISE FOR SYSTEM

Evening Post, Volume CXIV, Issue 25, 29 July 1932, Page 9

PRAISE FOR SYSTEM

VISITOR'S SUGGESTION

HIGH CREAM CONTENT,

"I take off my hat to the vision and courage of Wellington's City Fathers who pioneered this form of municipal enterprise and to the General Manager, Mr. E. E. Horron, whose enthusiasm has engineered the scheme to tho point of famous success," said Mr. A. M. Campbell, who. recently visited the Wellington City Milk Depot. Mr. Campbell, who is manager of tho Waitoa condensed milk factory, has had a wide experience in milk and milk products not only in New Zealand, but also in Scotland, Canada, and the United States. He was recently in chargo of a large milk distributing business in Vancouvor. The Wellington milk depot i»ud plant, he. says, fully realised tho main objectives of tho ideal. It is centrally situated for. ecnomical distribution. The plant is housed in. a substantial md well lighted building, the internal finish of which furnishes a high degree )f sanitation. The machinery 13 the iast word in up-to-date plant for the rapid and low cost processing and packing of milk, and, above all, tho depot s furnished with an entirely modern aboratory for the safeguarding of the jnrity of the milk—the most temperanent/il of all foods in relation to bae;erial contamination. "A clean as a Dutch kitchen," no onger, he says, sots the standard as ;he symbol of cleanliness; henceforth ;he slogan of every visitor to the depot nust be "as clean as the Wellington Dairy." )VEB GENEROUS TAT CONTEND Mr. Campbell states that no critiiism can be levelled at the organisaion and operation of tho business. The inly fault to be found is an over genirosity in the butter-fat content of the upply. The tread of modern medical opinion y is that the non-fatty components of milk are relatively of the greatest importance anal milk fat of the least importance. The natural food for infants—human milk—-has ft comparatively low fat content. Mr. Campbell therefore strongly advocates a standardisation system similar to that adopted in the milk supplies of other large cities. As butter-fat analysis is tho basis on which the milk is purchased the production of 1 standardised milk would provide an. economy to the value of £2000 per annum. Tiiis wquld permit of a reduction in price to the consumer, which -would stimulate an increased use of milk, whilo still preserving all the -body building and nourishing virtues of tho children's vital food. . v WHAT STANDABDISATION IS. Mr. Campbell explained that the pro cess of standardisation is very simple The first milk to arrive at the depot ii separated, and subsequent supplie: then brought to the agreod upon stand ard by the addition, if too rich, pj skimmed milk, or if too poor, by the ad dition of cream. The cream surplui can then- be turned into butter at th( depot's factory.