THE DAIRYING INDUSTRY.

Otago Witness, Issue 3016, 3 January 1912, Page 14

THE DAIRYING INDUSTRY.

The dairying industry of New Zealand obtained such a splenaid position economically and is of such vital importance to the welfare of the Dominion that watchful care is necessary not only to see that the qualit yof the cheese and butter is maintained, but also that the adoption of enlightened views shall be so universal that improvement in the general output must follow. There muse be no relaxation of effort to keep at the top of the tree. Admittedly our advantages of soil and climate are great, and we have the right men controlling the division, but labour under some disadvantages, not the least of which is our distance from bur principal market and the deterioration in the case of butter which takes place before arriving there As a set-off against that, our shipments strike their winter months of high prices. But the long storage shows up any slight defects there may be in manufacture and militates against the quality when opened out, so that every effort should be made to keep that up. Exceptional skill in the factory is still accompanied by a good deal of carelessness in handling the cows and the milk, and if the industry is to maintain its position as one of the Dominion’s most valued assets it is of the utmost importance that more perfect supplies of the raw material shall be forthcoming. The proficiency of factory managers is gauged by the high percentages they obtain for their year’s output from the' Government graders, and is a feather in the cap of the officers in charge. The instruction given by them has been appreciated by the managers throughout the country, and so long as the grading is kept well up to the mark the emulation of the makers will make for a high pro-duct. The work which occupies most of the officers under Mr Ouddie is the inspection of all dairy premises and advice with regard to utensils, the inspection of all factories, instruction in buttermaking and cheese-making, and in milktesting, the grading o'f butter and cheese, testing export butter for moisture and factory milk for adulteration, advice to anyone altering old or building new premises, the supply of complete plans and specifications for the same, the formation of cow-testing associations, and advice as to the pasteurisation of skimmed milk and whey. The work of inspection of dairy premises has been carried on without friction, and the co-operation of farmers has been secured by avoiding harsh coercive measures and depending more on educating the dairyman to a truia sense of his responsibilities. “Recommendations are made for improvement where needed, and the farmers are advised generally how to proceed with their work”; and many of them have very much improved the general condition of their premises. It is essential that the factories should be up to date and maintain a highly sanitary standard in their premises, an dcareful inspection of each factory is made each season. Only on one or two occasions this season has it been necessary to threaten cancellation of registration if suggested repairs were not effected. During the year numerous dairy companies applied for and secured the advantages of supervision by the instructors when anything went amiss with their products, and gratifying results have accrued from their investigations. This section of the division’s work is keenly appreciated. It is satisfactory to learn that there have been some firstclass installations mads by various factories for pasteurising their by-products, and it is expected that in the course of a year or so practically every creamery in the Dominion will be so equipped. Testing of milk at dairy fatories seems to be extending, but it is anticipated that testing of dairy herds will familiarise farmers with the process and do away with this tax on the time of the officers. The privilege accorded this year of getting the factory test certified to was largely availed of by dairymen, who are now required to forward a sample approved by the factory manager.