THE DAIRYING SEASON.

Ohinemuri Gazette, Volume XXI, Issue 2723, 25 November 1910, Page 3

THE DAIRYING SEASON.

A PROGRESS REPORT.

Practically the whole of the dairy factories in both islands are now in full swing for the season. The quantity ot butter exported during the three months ended September 30, 1910, amounts to 14,441 cwt., this being an increase of 7437 cwt. over that exported during the I same period last year. In cheese exported there has been a decrease from that exported during the same quarter last year of 6359 cw*-i ti)\s year's figures being 1175 cwt. The Director of Dairy Produce remarks that the difference in the quantity of cheese sent forward for shipment may be accounted for by the fact that the factories with dual plants have been manufacturing butter for the first few months of this season, instead of cheese. A number of the dairy companies that have both butter and cheese plants are yet undecided as to whether they will continue to make butter or cheese throughout the season : of course, the decision will depend on the market conditions. The Director of Dairy Produce, in a report dated September 30, states that a close examination of the quality of the butter at the various ports shows that

there is a considerable improvement over that of last year. The butters generally are more uniform this season, which is no doubt due to the increase in the number.of factories that have adopted the principle ot pasteurising their cream. In Taranaki alone there are only two ot the larger factories now working on the old method—that is, making butter from cream that is not pasteurised.—"Journal of the Department of Agriculture."