DAIRY PRODUCE.

Hawera Star, Volume XLVIII, 24 February 1925, Page 5

DAIRY PRODUCE.

THE GRADING SYSTEM. The present system, of grading cheese anil the problem of the moisture content came up for discussion at the meeting of the Federation of Dairy Factories, when the chairman (Mr. T. A. Winks) said that correspondence nad passed between the executive and the director of the Daily Division, Air. YV. M. Singleton, in connection .with the moisture content of cheese. The executive's letter to Mr. Singleton had read as follows : “A meeting of delegates of the Federated Factories expressed itself as disappointed that you could not see your way to make a more precise statement upon the question raised, and resolved that the department be asked to- follow the-matter up with a view to giving particulars of moisture content, which might be of assistance to factory' managers, and a guide to directors as to what they should look for in regard to moisture in cheese. The discussion at the meeting indicated that certain of the factories, were themselves experimenting, and it appeared to the meeting desirable that Borne standard be laid down, by the department.” To this letter Mr. Singleton replied : “We have noted the tenor of the resolution as indicated in your letter in connection with the question of moisture in cheese. We are 'hoping to have more data, available regarding this matter at the end of the present season, and note 1 that a number of the dairy companies are themselves experimenting, and further information may be available from data obtained in connection with, these experiments. The question of .standard for moisture content is, from our point of view, not altogether a simple one on account of the variation which obtains in connection with butter, and the fixing of a maximum < liriuh for moisture in cheese is fraught with more difficulty than is the case in. connection with butter. We have appreciated the attitude of your federation in connection with the question, of maintaining that quality in New Zealand cheese, which has won its present good reputation, and hope that this attitude will be maintained.” There was no discussion on the corlespondenee, blit several delegates voiced their complaints with regard to the raising of the minimum points for first grade in cheese and the suggested creation of a superfine grade. \ Mr. Marx moved : “That following the conference, where delegates were practically unanimously agreed on the raising of the second grade from 88 to 90 points, this meeting is adverse to the imposition of a superfine in addition, to a first grade, and that the Dairy Control. Board be notified accordingly.” The motion was seconded.

The chairman said it was not so much a matter of wrong grading as wrong consigning, of different qualities of cheese to the various districts, in the Old Country. He hhd no fault to find with the graders, but if they were sent Home to investigate the consumption he thoughit they would their system completely. Mr. Murdoch asked why they should grade second for the benefit of the merchant. If their quality was good and was not going back they should not have increased the grading, points at all. $ \. Mi-. Cane said that a.s far as his company was concerned they were making a better article this year, and vet 25. per cent, of their was branded second grade. Tt was the first time that they had been given two prices. Mr. Toslniwl said that if the points graded were marked on the cases it wo u'it :he a. far better guide to the merchants than first and second grade. The motion was then put. and carried