QUALITY IN DAIRY PRODUCE

New Zealand Herald, Volume LXIX, Issue 21345, 21 November 1932, Page 13

QUALITY IN DAIRY PRODUCE

Sir, —The foremost question of the day is the quality and prices obtained for our dairy products. As one who has been compelled to investigate this problem, may I bo allowed to give my opinion ? The warning by Sir 11. Beauehamp expresses the seriousness of the position. I want to emphasise the two main points of his remarks, viz., pasteurised milk and the possibility of some microbe being present. There is" no doubt that tho process of pasteurisation alters tho essential features of the milk. It does delay souring, but it does not produce a pure hygienic result. It is futile to expect high-grade products from unclean sources. No process can change contaminated milk into a pure and wholesome article of food. It must bo admitted that most suppliers are doing tho best they know how, but the time is overdue for a more perfect method and a full realisation by each individual engaged in the dairy industry of personal responsibility. It is generally thought that if wa'er is brought to boiling point this is sufficient. As a matter of fact, this is not boiling water, after it is lifted and poured into various utensils, etc. Experiments prove that only hightemperature steam will destroy all sources of contamination. As soon as this fact is recognised tho chief cause of inferior products will be under control. In conclusion, I would urge all progressive suppliers to give serious consideration to a much needed reform in the matter of dairy hygiene. SIDDAG.