MILK CONTROL IN GERMANY.

King Country Chronicle, Volume XXXI, Issue 4951, 4 February 1937, Page 3

MILK CONTROL IN GERMANY.

In Germany practically every industry is under strict control. The object is to make the country selfsupporting. There has been a shortage of locally produced butter in Germany, and with the purpose of increasing the amount of milk available for the manufacture of butter the central milk organisation of Germany has framed a series of regulations restricting the production of cream and full-cream cheese. As from October, 1936, the production of whipped cream, which may only be produced by creameries, is limited to 25 per cent, of the deliveries in September, 1936. Direct sale to consumers is forbidden. A similar restriction applies to coffee cream and sour cream and the fat content of these commodities is limited to .12 per cent. In the quarter beginning October 1, 1936, the fat content of cheese is limited to 20 per cent., with the exception of a number of varieties. The output of these latter varieties is restricted to the output in the last quarter of 1935. The milk and cream available through these restrictions will be used in the production of butter and the extra quantities so manufactured must be held at the disposal of the central milk organisation.