THE DAIRY SEASON

Otago Daily Times, Issue 23829, 8 June 1939, Page 9

THE DAIRY SEASON

OTAGO AND SOUTHLAND QUALITY AND OUTPUT IMPROVE BEITER CLIMATIC CONDITIONS A review of the past dairy season in the South Island, with reference to some of the problems experienced in the industry, was given by Ml A. C. Ross, supervising grader of the Dairy Division of the Department of Agriculture, in an address to the annua] conference of dairy factory managers of Otago and Southland vesterdav.

“ The climatic conditions which have prevailed during this season have been rather irregular throughout the South Island,” Mr Ross said “ In Canterbury there was a rather dry summer and autumn with a long spell of cold winds which dried up the pastures and now they are commencing the winter with no better prospect than last winter which was very wet and cold and certainly affected the production in the spring Otago and Southlano have been very much more fortunate as, since the New Year, they have experienced a more favourable season for dairying, with the result that their autumn production has shown an increase over last year Shipments From Ports Detailing the shipments of cheese and butter from the South Island ports during the past year, Mr Ross said that 9936 crates of cheese were sent through Lyttelton, a decrease of 2-1 per cent., while the average grading was 92.634 compared with 92.419 last year. The port handled 99.850 boxes of butter, a decrease of 16.4 per cent., with an average grading of 93.963 compared with 93.921 last year. Timaru shipped 8231 crates of cheese, a decrease of 18.2 per cent., with an average grade of 92.292, compared with 92.643 last year The port handled 38,680 boxes of butter, a decrease of 6.1 per cent., with an average grade of 93.341 compared with 93.504 last year. Dunedin handled 24,959 crates of cheese, an increase of 4.93 per cent., with a grading of 92.626 compared with 92.406 last year. Butter shipped totalled 18,905 boxes, an increase of 3.47 per cent., with an average grading of 93.442 as against 93.117 last year. At Bluff 148,384 crates of cheese were shipped, showing a 10 per cent, increase in quantity,, with a grade of 92.041, as against 91.906 last year. The port also handled 16,553 boxes of butter, an increase of 17.9 per cent., with an average grade of 91.768 as against 91.606 last year.

More Uniformity

On the whole, Mr Ross said, the quality ‘ had been fairly uniform, with the exception of a few lines during differe d periods, when some factories had experienced starter failures. Loose and open texture was more noticeable in those lines. There was more uniformity in the body of the cheese to-day than before: bodies were silkier and of .a meaty nature, but looseness and openness in the texture still gave makers a* good eal of concern. In manjr instances, where cheese was well’made, the texture was just too open to allow its being classed as “ Finest.” These were the trials our cheesemakers have to contend with in their daily work. The finish of the cheese on the whole had been good and showed a marked improvement over former seasons. Creamery Butter " The quality of the butter on the whole has not been so outstanding as during last year,” Mr Ross added. “ The rather infrequent collection of the cream is, we believe, a factor responsible for some of this falling off in quality. We know that there are some factories collecting more infrequently now than hitherto, but, on the other hand, we have factories which have now daily collection, and it is significant that their butters are standing up well. A lot of the good that has been done by farm instructors, I feel certain, is being nullified to some extent by factories persisting in infrequent collection of cream in order to economise in running expenses. We think a little more stress must be laid on a good, sound, raw material to ensure a better-keeping quality butter. Laboratory Work

“During the season,” Mr Ross said, “ samples of butter were taken and sent forward to Dr Moir, dairy chemist at the Wallaceville Laboratory. Bacteriological examinations were made of these butter samples, and it was interesting to note the results of these. Some factories showed low counts, which indicated a high standard of factory sanitation as well as good transport condition of the butter, but some showed rather high counts of bacteria. At the same time, we tested ouite a number of samples for P.H, value. In a number ol instances, some factories were using rather much neutraliser, the butter being rather alkaline, while some showed rather much acid for a goodkeeoine quality butter. This is a work that we purpose extending during the coming season."