STORING DAIRY GOODS.

Manawatu Standard, Volume LVII, Issue 127, 30 April 1937, Page 2

STORING DAIRY GOODS.

LECTURE TO FACTORY MANAGERS. The storage and transport of dairy products was discussed at the final session of the dairy factory managers’ week, which concluded at the Dairy Research Institute yesterday. The speaker was Mr F. W. Grainger, who is shipping inspector of the New Zealand Primary Products Marketing Department. In addressing himself to possible causes of deterioration of butter, the speaker advised against holding butter in the chill-room for any length of time, saying that deterioration, owing to fluctuating temperatures because of the opening of the door, etc., was likely to set in. Deterioration could also come about in transport, and Mr Grainger said that there .should be a space of at least six inches allowed between the tarpaulin covering the load on the lorry and the boxes themselves, especially in hot weather. There could be contamination from odours and smells and to guard aga.inst any such loss an endeavour was made to inspect the holds where butter would be stored on shipboard. Dust and sawdust had been a prevalent cause of trouble some years ago, but was now not so pronounced. Fruit taint had caused loss to the underwriters in past years and now butter could not be carried below a hold carrying fruit. At one time there had been contamination from bilge-water on small coastal boats, but the butter had now to be placed on battens a.nd the bilge adequately pumped in the course of the voyage. Extreme fluctuations in temperature were to be avoided from the time when the butter was first cooled until it was finally delivered to the grocer, and the speaker touched on the measures taken to comply with this factor. The modern overseas vessels were very well equipped for the transport of frozen cargo and were better than many land stores, i The cleanliness of the boxes was very important, and care should be taken to see that the motor lorries used were clean. If'was suggested that where the lorries had been used to carry cans a grating 6hould.be laid on the loading floor of the vehicle.

i Discussing cheese storage, Mr Grainger emphasised that curing rooms should be thoroughly cleaned before the new season’s make was stored there. The speaker proceeded to discuss moulds and the maintenance of the correct temperature. Proper crating at the cheese factory was a matter which had to be given careful attention. The speaker then proceeded to discuss instances in recent years of butter deteriorating from various causes while being transported on coastal boats in particular. Answering a question, Dir Grainger touched on the possibility of an advantage being secured by freezing the butter again after it left the ship at Home. He said a test had been made in Sydney, with fruit and the opinion had been arrived at that the keeping quality of the produce had been improved. This, however, would mean a second handling of the produce.