BUTTER AND CHEESE GRADING.

Matamata Record, Volume VII, Issue 586, 1 December 1924, Page 6

BUTTER AND CHEESE GRADING.

j RAISING THE STANDARD. Departmental Regulations. All dairy companies have been circularised by the Dairy Division of the Department of Agriculture in connection with the enforcement of the new regulations to raise the minimum grading points for dairy produce. The circular, as per a copy supplied by the Morrinsville Co - operative Dairy Company, reads as follows: — " The suggestion that the minimum points for first-grade butter and cheese should be raised from 88 to 90 and on the principle discussed with the representatives of dairy companies during the past winter and spring, has been considered by the Minister of Agriculture and has received his approval. " From January 1, 1925, the nominal minimum will, therefore, be 90 points for first-grade creamery butter and factory cheese and 88 points for whey butter. The present 89-point quality for cheese will ultimately be recognised as the minimum quality for first grade and will be scored 90 points by adding one point to the score for flavour.

" After January 1, 1925, for the remainder of this season the grading on the new basis for first grade will be so eased that butter and cheese will be classed first grade if, on the basis obtaining thereto, they would score one half point below the minimum. Thus after January 1 until the end of the season the graders will bring into first grade (a) creamery butter which would score hitherto S9i points, (b) factory cheese which would hitherto score 891 points, and (c) whey butter which would hitherto score 87* points. " The evidence received from the United Kingdom, and the general consensus of opinion amongst dairy companies, indicate that it is necessary, in the interests of the suppliers to dairy factories in New Zealand, to take action along the foregoing lines." '