DAIRY REGULATIONS

New Zealand Herald, Volume LXXII, Issue 22231, 4 October 1935, Page 19

DAIRY REGULATIONS

GRADING THE PRODUCT WORK ON RECEIVING STAGE DIFFERENTIATION OF QUALITIES BT TAX No. n. The grading of milk and cream at dairy factories lias always been something of an enigma to the average supplier. It has been contended that the hur/y and bustle on the receiving stage militates against the efficient performance of this duty. The fact remains, however, that the work of grading both milk and cream has been standardised and directed by a number of carefully-worded regulations. It is also stipulated that graders must bo licenaed, for which purpose a person is required to pass an examination proving his practical capabilities for the work. Cream must be graded, within three hourt of its arrival at tho factory, into one of three classes, known as "finest," "first grade" and "second grade" respectively. These classes acf described as follows:—''Finest" shall be cream that is clean in flavour, of uniform consistency and free from appreciable defects in other respects. "First grade" shall be cream that is almost clean in flavour, is of uniform consistency, and is free from serious defects in all other respects. "Second grade" shall be cream that is below first grade quality, but suitable for the manufacture of butter for human consumption. Basla ci Awards Should any cream grader allot to any cream points to indicate its quality he is directed to allot the same points as would, in his opinion, be allotted by a grade of butter made from such cream if manufactured separately by the usual method. This is, in fact, the basis \ipon which cream graders make their awards: Finest cream mnst churn our finest butter, and first and second grades must chum out their respective qualities. The grading at factories ia checked occasionally by Government officers to verify its accuracy. The system of grading, therefore, must be considered satisfactory in the light of present knowledge. That milk and cream may. at the time of grading, contain undeveloped contaminations, is well known. That these hidden defects may remain dormant while the product is in cold store and develop rapidly in the congenial temperatures of the grocers' shops and homes of the customers is, unfortunately, also true. The object of the dairy regulations, therefore, is twofold —firstly, to help the dairy fanner to supply a raw material that will grade "finest" at the and, secondly, to so help his activities at the farm dairy that his product will be free of undeveloped taints and reach the consumer with the rich natural flavour so greatly desired overseas. Milk for Cheese-making The grading of milk for cheesemaking is somewhat different. -Two separate teste are required by tho regulations, one of which must be the curd test. A sample of each supplier's milk is curdled by the action of rennet and the resulting curd held and examined at intervals to determine its suitability for cheese-making. A new regulation of interest to suppliers provides that milk will be paid for according to its quality as determined by actual grading and not on the grades assigned as an average. An important regulation refers to contaminated or decomposing milk or cream. It is clearly stated that no person shall deliver or send for delivery to any dairy factory any milk or cream which contains, or has contained, any animal, bird, maggot, or any other thing making it unfit for the manufacture of any product for human consumption, or any milk or cream affected by putrefactive decomposition. An inspector or factory owner may add methyl violet to such milk or cream at his discretion. Ever-present Menace The presence of rodents, small birds, or maggots in home-separated cream is a misfortune which has to be constantly guarded against. The two former are a possible menace in all dairying districts, while in the more tropical parts of the Dominion the last-named pest is an added contingency. Dairy farmers should give this regulation in particular their whole-hearted support and take adequate measures to prevent such contamination of their milk and cream. To prevent the entrance of rodents and birds fine-gauge netting is quite effective, while in those districts where blowflies are active a cream safe with closely boarded roof and side openings covered with fine wire gauze is necessary. Protective gauze on the top of the cream can only is not sufficient. If the flies can alight upon or even flv over it, contamination may result. The regulations regarding tho sampling and testing of milk and cream at the factories are of general interest to all suppliers. They are very numerous' and fully cover tho whole of these two operations. As sampling and testing are equally important to the recording of an accurate test the regulations specify the procedure to be followed in each case. Apart from these regulations, however, the accuracy of the sampling of both milk and cream will bo enhanced if suppliers also do their part jn connection with it. fair and Impartial Work Milk or cream held on the farm must be first cooled and then stirred at intervals with the metal plunger. In addition to improving its quality this treatment will result in a more truly representative sample being secured wheu the products reach the factories The purpose of regulations covering sampling and testing is to ensure that the work is done in a fair and impartial manner. As an additional safeguard Government officers visit factories at intervals to check the work .Regulations, however complete in their scope, will effect little improvement in the quality of dairy products unless they are received in the right spirit by dairy farmers Individual effort supplementing tho written word will always secure the desired results.