DAIRY INDUSTRY

New Zealand Herald, Volume LXXI, Issue 21916, 27 September 1934, Page 5

DAIRY INDUSTRY

"NEW CLEANLINESS" ONE GRADE OF MILK BT PAN* In the early days of factory dairying in this country one standard of cleanliness was in vogue. The results, of course, varied in degree, but under the system employed milk for the farm household, as well as that for factory purposes, came out of the same can. This custom, in effect, established a great principle which, if strictly adhered to, would have had far-reach-ing effects upon the dairying industry in New Zealand. The principle of one quality of milk for all purposes was a very sound one and should have been consistently followed. At the time referred to it was tacitly admitted by dairy farmers that milk which was suitable for the factory was also good enough for use on the home table. It is not so to-day. With the passage of time changes took place in the milking sheds, which caused an alteration in the method of obtaining the household milk supply. This change was not in the best interests of the dairy industry generally. When milking machines were introduced little thought was given to the cleansing of them, and consequently shed hygiene for many years lagged behind mechanical improvements to the milking machines, and, to a certain extent, does so still. The study of milk bacteria had not made much headway in this country, and with the competition of rival factories for the available supply, rather free and easy conditions obtained in many milking sheds. Misgivings about Quality

This stats of affairs was responsible for the change in the domestic milk supply already noted. The housewife began to have serious misgivings about the quality of milk which passed through the pipe system of the milking machine, and it was not long before a change was made with the object of allaying these fears. This took the form of milking one cow by hand for the exclusive use of the household, and this practice was continued on many dairy farms for some considerable time.

New Zealanders are widely known as an enterprising and inventive race of people, and it is not surprising that dairy farmers eventually tired of milking one cow by hand and looked around for some other method of placing the home milk supply upon a better basis. The problem was solved by setting aside part of the strippings for this purpose, and it may be assumed that this is the general practice to-day where milking machines are in use. This milk is very rich, but good and wholesome, and as it is drawn by hand it can be said the change is only a modification of the former method. As far as milk for household purposes is concerned, the present system ha« much in ita favour. Its fat content is far above the legal _ limit enacted in respect of milk sold in the towns, which must contain not less than 8.25 per cent of butter-fat. Indeed, it is doubtful if a sample of strippings could be tested in an ordinary 10 per cent Babcock milk testbottle; it would probably be necessary to take a half sample and double the reading. Serious Aspects

This matter has a more serious aspect than appears on the surface. New Zealand is fighting hard to retain her place on the British market, and this can only be done by improving and maintaining the average quality of her dairy products. Competent dairy authorities are unanimous in asserting that unless the factories are supplied with a good, sound, raw material they cannot manufacture high-class butter and cheese. It is interesting to recall that when pasteurising was introduced to deal with machine-drawn milk the temperatures employed ranged round about 150 degrees Fahrenheit. This figure has risen progressively until at the present time temperatures of 200 degrees Fahrenheit are quite common. At this rate boiling point will soon be reached, and yet we wonder why customers say our butter is flat and lacking in flavour. The beneficial effects of pasteurisation upon both milk and cream are strictly limited. It cannot turn an inferior product into a first-class article. What it may do is to eliminate certain volatile feed flavours and noxious odours, producing a dead level of uniformity in the process. Much harm was done in former years by interested propaganda which declared that the factories were equipped with a machine able to renovate inferior cream so that less care was needed in the milking shed. The fallacy of this contention has been exposed many times, but its evil effects are still with us. - "A Step Forward " If we recognise the position which has arisen as the result of faulty methods in the past, a definite step forward will be taken, which will lead to better standards in the future. A useful motto is: Produce only one quality of milk—the best. If this was done we might get back to former low pasteurising temperatures with their less harmful effects upon the light flavouring oils in the butter-fat structure. There appears to be no valid reason why this reform should not be brought about. It only requires that each individual dairy farmer should realise his personal responsibility in the matter.

A simple means of checking the quality of milk as it issues from the releaser is to take a sample and make a natural curd test. Any milk that makes a good natural curd is quite fit for table use and no misgivings need be entertained about its quality. Ma-chine-drawn milk should always be such as will make a good curd test.