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Hokitika Guardian, 11 June 1932, Page 4

In a review of the dairying season from the beginning of August last to the end of last month Mr Gwjllim assistant director of the Dairy Division of the Department of Agriculture, said reports to hand from Great Britain confirmed the improvement noted in the Dominion, particularly with -regard to cheese, had been much appreciated by the trade. Any review of the general quality of the butter and cheese graded so far this season cannot fail to leave a favourable impression. The grading figures for the period August 1, 1931, to May 30, when compared with the previous corresponding period, evidence an advance in the quality of both butter and cheese. There was an irferease of over 2 per cent, in finest grade butter, with less than 1 per cent, of under first grade for the 94.745 tong graded; while cheese ishowed an increase, of some 6 per cent, in finest grade, with less than 2 per cent, under first grade, for the 79,961 tons graded. The -average grade points for the butter were -slightly higher, and those for the cheese showed an increase of a quarter of a point. The butterfat represented in the butter and cheese graded was 4 per cent, more than for the preceding period. Reports to hand from Britain confirm the improvement noted here and indicated that the improvement, particularly with respect to cheese, has been much appreciated by the trade. The butter of some of the earlier spring makes graded as finest grade had caused a certain amount of concern at the other end owing to failing to' stand up to New Zealand olaissi float ion. Most of the later makes had stood imp much better. Complaints us to fiat, i"ripid, neutral, fatty, neutraliser, and other undesirable flavours were fewer, excepting that toppy and wood taint flavours, still continue to be fairly prevalent. Toppy and wood taint flavours a linear to be linked up mostly with hutte-» packed in boxes other than white pine. On the other hand, reports of butter break in flavour and aroma and ranging to verv choice quality bad been more numerous this «oaisnn. Sonic of those favourable, reports were probably an outcome of the more general use of starter. Butter-maker 5 * using ,starter np"' , '*r to have displ-a-red sound judgment, as butters reported on a« evidencing fishv flavour were exceedingly f< -v. Comments' of an adverse nature concerning the body and texture of 1 utter wore confined generally to butters evidencing overworkinpj. In isninc instances, the defect was combined with a dull or other unpleasant flavour, and may probably ;

be accounted for by extra working of the butter to incorporate a small amount of water, which in the, long run would have paid better to have bee'll left out. Good body and texture in Now Zealand butter io one of the essential, requirements of, the overscoas trade, and is of great commercial importance. Every effort deserves to be made to maintain this very important factor.