DAIRY INDUSTRY

New Zealand Herald, Volume LXXII, Issue 22225, 27 September 1935, Page 14

DAIRY INDUSTRY

FACTORY MANAGERS

IMPROVEMENT IN PRODUCE

NORTH AUCKLAND EXPANSION

"Owing to Auckland's high contribution to tho lotal export of the Dominion it will be realised that overseas trade opinion of New Zealand butter is considerably influenced by the quality of the Auckland shipments," suid Mr. E. C. Wood, chief Government produce grader, at Auckland, in addressing the annual spring conference of the Auckland branch of theV. New Zealand Dairy Factory Managers' Association, yesterday. The conference, which was attended by about 70 mem- • hers, was held at the King's Wharf works of the Auckland Farmers' Frees, ing Company, Limited, and most of tho day was spent in discussion of the various technical problems of tho dairying industry. The morning session was presided , over by Mr. W. L. Hollig, of Hinucra, president of the association. while Mr. P. C. H. Peterson, of Cambridge, president of the Dominion body, was chairman during the afternoon.

Special reference was made by Mr. Wood to the remarkable growth of the dairy industry in North Auckland. Ten years ago this area had produced 8500 tons of butter, which was 21 per cent of the Auckland total, . Last year ; the total was 22,849 tons, an apparent increase of 166 per cent During the past year the Dominion gradings had amounted to 134,610 tons of butter and 91,520 tons of of which Auckland contributed 69 per cent of the butter and 19 per cent of tho cheese. Since 1925, gradings at the Auckland storo had increased from 40,990 tons of 'hutter and 9433 tons of cheese to 93,474 tons and 17,348 tons respectively, representing an increase on a butter-fat basis ot 123 per cent. Keeping Quality oil Butter In a short review of the last season Mr. Wood stated that gratifying reports had been 'received from the Dairy Division officers in London. Butter inspected a year after packing had been opened up in excellent condition, a great tribute to its keeping quality. During the year the biitter appeared to have been less neutral, probably owing to the more frequent cream collections in many instances. The period, of butter tairitt had been shorter than usual, although there had complaints made in London about the feed flavours of finest grades. This characteristic appeared generally to be more pronounced after long periods of storage, and was not popular with the the trade.

The presence of spotted colour* in butter had caused some concern, and elimination was found to be difficult in some cases. This had no relation to wavy, mottled and streaky colours. On the whole, there had been a small percentage of excess water, and in most cases every attention had been given to full weight in packing. "It is pleasing to 'note," Mr. Wood said, '•that, generally speaking, careful ai. tention is being given to finish apd appearance." Quality of r "jeese Less cheese had been exported than in recent years. Mr. Wood stated, the chief reason being the closing of the AVaharoa factory with its output of. 2000 tons. The chief fenture of the season had been irregularity of quality, mainly through starter troubles, with openness as the main fault. Although much that was of good body and clean flavour had teen put through tho stores, the produce was ust too open to be graded as finest. - In the opinion of the overseas trade this was the principal defect in New Zealand cheese. There was no doubt that compulsory grading of milk with differential payment hnd assisted materially in tho delivery to factories of a sounder milk, and this had been reflected in an improved product. High temperatures in the curing rooms during the summer months had been responsible for a good deal of loose texture and lack of smoothnea? in body. Tho periodical re-examination of cheese had proved conclusively that cheese that had been received in good condition and held at suitable temperatures had invariably improved in body, but it was generally accepted that subsequent cooling would not altogether correct the faults sustained by subjection to high temperatures. The Current Season Referring to tho season recently com* menced, Mr. Wood stated that although an excellent start had been made ip August, production had been less sinoe than it was last year. There had alw been a slight falling-olf in quality, prJbably due to the shortage of feed. During the afternoon informal tau3 on technical problems in factory procedure were given. Mr. W. Dempster chief dairy instructor, dealt with problems connected with flavours, and Mf. H. A. Foy, cheese instructor, discussed starters used in cheose manufactura. Prizes given by the Auckland Farmers Freezing Company, Limited, for tin highest grading points during the past season were presented by Mr. H. b, Worsp, chairman of directors of the company.