THE GRADING OF CREAM.

New Zealand Herald, Volume LVII, Issue 17485, 1 June 1920, Page 6

THE GRADING OF CREAM.

BENEFITS OF THE SYSTEM,

GOVERNMENT OFFICIALS' VIEWS.

The" importance of cream-grading at dairy factories was dealt with by several speakers at the North Auckland Dairy Conference yesterday. Mr. O. Valintine, Government Dairy Instructor, emphasised that, quality was the chief essential in dairy produce. T v o quality of tlio output from the North . Auckland factories wan steadily improving, this being indicated by tho fact that for the season just ended six of the factories hud produced no second-grade buttjr as compared with only dm for tho previous season. This was greatly due to tho system of cream-grading that had been inaugurated in the North. This system, which dealt with the raw material at its source, was the chief* factor that woii-d contribute to tho highest .grade of butter boirifr placed on the Home market. Personally he rather favoured the graining of certificates to cream-graders, though there were details that would havo to be considered. Similar opinions were expressed by Mr W. Dempster, of the Government Dairy Div : sion. Ho expressed regret that trie system of grading cream by points had been discontinued in tho Waikato. One of tho chief obstacles to the production of tho highest class butter was that a great amount of tho cream received at tho factories was just up to the minimum standard of firat-sn-ado cream. The points system of grading was an incentivo to tho producer to improve his grading.