DOMINION DAIRY PRODUCE.

Otago Daily Times, Issue 20320, 31 January 1928, Page 4

DOMINION DAIRY PRODUCE.

HIGH-QUALITY CHEESE

DAIRY DIRECTOR’S VIEWS,

FARM DAIRY INSTRUCTION.

“ Our "radius figures for cheese must necessarily ovideuco a reduced percentage <>t' ' finest ’ grade tin's season ns compared with those of the corresponding ncriod ot’ last season, If is gratifying to note a considerable reduction in the cheese graded as seconds. Much of our cheese has given good satisfaction to buyers. Our cheese, as a whole, are. more uniform than those of any other country, and if wc can make them all close in body we _ have nothing to tear from competition.’’ The above views- were expressed last week by Mr W. M. Singleton, director of the dairy division of the Agricultural Department, in an address at a conference of dairy factory managers from the district using Patea as a grading port. “A recent issue of the Grocer. a provision trade paper, published iu Dondon,'’ said Air" Singleton, "referred to the excellence of quality of our cheese then on the market. Chose would he last season's cheese. and were doubtless made last autumn. Last season, for the five months. August-Doccmber. snipe o per rent, of onr cheese was graded as ‘finest.’ The differential advance payment made by the Dairy "oard seemed to inspire a special effort towards improvement in quality. Inat influence is not in evidence this season. On the contrary a large proportion oi onr cheese has been sold f.o.b. or c.i.1.. and some buyers at least have not v»Tfmentiated in price between ‘finest and ‘ first grade.’ It is known that some communes have, under the circumstances, knowingly taken more latitude in the direction' of supplying quantity irrespective of some lowering of quality. Inis docs not appear to be a good method ot maintaining a satisfied cheese trade lor New Zealand. , , „ , , , 4 ‘ The percentage of finest butler this season, although showing some reduction, discloses a more satisfactory position. The season has been erratic, ami variations in climatic conditions would naturally be more manifest with respect to cheese manufacture than in the manufacture of butter. Further, the grading of cream and the compulsory differential payments therefore must have saved the '■eneral position very considerably. During the August-Deeember period there has been a marked increase in the cream supply, and in a number ot districts this has been sufficient to make the more frequent collection of cream economical, fortunately. there has this season been a sliffiit decrease in the percentage ot secoml "Tilde butters. 'Whether this improvement can be maintained throughout the hot weather is a question. “ \bout four years since we had serious complaints from the United Kingdom regarding excess water in New Zealand butter,- ’ continued Mr Singleton. We appear to have put a full stop to those and to have regained the confidence ot the butter trade iu this connection. This season it is butter weights that are 111 question. We have been going into this matter ot late, and we find that when the parchment D stripped from the block of butter it may \vei cr li up to soz or 6oz instead ot the original weight of the paper at say. 4oz. It would anpear reasonable that a retailer should expect a block ot butter to weigh at least 561 b when stripped We must have a minimum of obffi 60/. to ensure this, and 561 b Sir/., including paper, would probably be the safer weight to aim at placing in the boxes. there arc sure to be some under this, ami some a.lovvance so as to always have full weight seems justified. Wc must not permit such conditions as will give wholesalers and retailers in the United Kingdom the impression that New Zealand butter is not up to full marked weight. “ Judging by reports from London and inspections on our grading floors here, there is room for considerable improvement in our whey butter. ’ " The last point to which Mr Singleton referred wa a that of Dominion farm chii.y instruction, which, he said, appeared (o have been developed about as far as possible on the voluntary has.s. There were many other dairy companies anxious to he associated in thi s service, but they were so niiiail that it was only by linking up wita other companies that the service was procurable.

“ There had been during recent -cars a great extension of the use of milking machines and farm separators. Some supervis.on of the erection of milking ma chines was necessary to prevent lh e le.vs conscientious companies ignoring the regulation and thus by unfair competition forcing the better companies to do likewise. Dairy farmers needed such assistance as only farm dairy instructors could give, and it was hoped that the industry a.- a whole would socn recognise that this service should bo put on a Dominion basis. Were this service on a Dominion basis,” Mr Singleton remarked in closing, tb e blocking system could be adopted in a manner which would prevent far a s possible any overlapping of the travelling of officers. The department recognises some responsibility in the question el proper erection and general condition o milking tnachine s and farm separators and is ] believe, prepared to help financially. On the basis on which we arc discussing this proposal it is not likely to cost the dairy farmers directly more than 0.02 d per pound of butler-fat. As an insurance premium this would represent a really goo-, investment considering the cover it affords.