THE DAIRYING INDUSTRY.

New Zealand Herald, Volume XLV, Issue 13869, 1 October 1908, Page 6

THE DAIRYING INDUSTRY.

MR. CUDDIES REPORT. NEW ZEALAND PRODUCE IN • ;/'■■ BRITAIN. ; [BY TELEGRAPH.—SPECIAL CORRESPONDENT.] Wellington', Wednesday. Mr. D. Cuddle's report on New Zealand dairy produce on tho British market, with notes on dairying in Great Britain, Denmark, and Canada, was presented to Parliament to-day. Sir. Cuddie says: "Comparing butter from New Zealand* with that on-the market from other countries, it was found that, with the exception of tiro best from Denmark and some of that from Sweden, the butter from this country was as a general rule superior. It must be admitted, however, that a much higher proportion of the Danish butter is of superior quality than is that from New Zealand. A considerable portion of the New Zealand butter on the market was found to be defective in flavour, and some of it had not kept well The most serious defect of all was what is known a& tho "fishy" flavour, and it could be detected in quite a number of the butters from the Dominion. Tho Denmark authentic, say the only known remedy for this is to keep the milk and cream frao from contamination, to pasteurise the cream, and to ripen it with a first-class starlet; "The dealers stated that tlr. moisur© in New Zealand butter," Mi.' Cuddie continues, "was being gradually increased. Several brands' of New Zealand butter were mentioned which contained a high per centage of moisture, and these were not giving satisfaction to the purchasers. Tho matter is so important that buyers are instructing their agents abroad to give a. higher price for the driest butter, which has better keeping qualities. One merchant, controlling 300 '■■ shops, said: 'We cannot sell New Zealand butter, simply because it is too bright in colour for our trade.' The demand for New Zealand butter, however, is increasing in the North of England, and it is only a question of time when the prejudice against it for high colour will disappear. The Butter and Margarine Act is said to have been the means of creating a better " demand for pure New Zealand butter." From Mr. Cuddle's report it appears that there is much room for improvementin cheesemaking in New Zealand. In a good deal of the cheese imported from New Zealand • defects were pointed out. The greatest fault was found with the cheese from some of the more recently started factories. Mild and clean-flavoured cheese is favoured. The New Zealand system of butter grading is stated to be satisfactory. Mr. Cuddie recommends the appointment of an officer of the dailydivision to act in London. There is an increasing market for butter both in England and Germany.