HIGH-GRADE BUTTER

New Zealand Herald, Volume LXXVII, Issue 23601, 9 March 1940, Page 14

HIGH-GRADE BUTTER

Sir, —In previous letters I have endeavoured to show that the major cause for low-grade dairy produce was due to damage and infection actually happening in the process of milking. Some of your correspondents appear to discard this view and persist that the trouble is due to a disregard of essential care and attention. I would remind them that I have already quoted the ease of Massey College, where the methods and management would he above question. A few years ago the New Zealand Co-operative Dairy Company, being concerned about the quality of cheese, invited the Department of Agriculture to take over and supervise the Rukuhia cheese factory for one year. The department accepted, but before starting operations, they made sure that the milking sheds and equipment from which the supply was forthcoming were in first-class order, and up to the standard of the regulations. The latest make of steam heaters were purchased and installed. At the period's end nothing; new was learned. To those who have knowledge of conditions on dairy farms and in factories .'sl years ago, a comparison of the butler'then produced is very interesting. "Pan," in the Flr.nAr.n of May If), states: "it is true that at one time our butter enjoyed an enviable reputation on the London market and occasionally sold at higher prices than fresh Danish. Testimony to its excellence was contained in an official American publication about the year IPOO. This recorded how a number of United States dairy officials visited London and from bulk stock in Toolev Street selected at random six boxes of New Zealand and Australian butter. These were taken across the Atlantic as deck cargo, and. owing to an official oversight, remained upon the pier at New York for some little time. Thence the butter was taken on tour, being exhibited at a number of shows,, and eventually at Grand Rapids was judged by I'nitcd States officers, who declared t lie Now Zealand product to be superior to the best fresh American butter. De-i-ails of manufacture show that it was made from raw or unpasteurized cream separated in a factory from handdrawn milk." Observer.