THE DAIRY INDUSTRY.

Otago Witness, Issue 3524, 27 September 1921, Page 11

THE DAIRY INDUSTRY.

O PTI MI ST IC OUTL OO K. Discussing the dairying industry, Mr 11. •T. Apm (Assistant Dairy Kxpert South Australia) said, although the butter market was among other rural industries that, had suffered a relapse, ho was optimistic regarding the future of the industry. In 1913 Russia exported to the United Kingdom something like 40,000 tons of butter, but little had found its way to the TCnglish market since. The statistics available gave the receipt of butter for the year 1920 as 120.00!) tons of butter loss than in 1913; on the other hand margarine had increased in consumption more than twofold. Prior to (ho war the ratio of butter consumed compared with' margarine was 211> to lib, but for the year ended 1920 that order had been reversed and the figures were 2!b <>f margarine to lib of butter. It remained to bo seen whether the former position could be resumed. Tho consumers

as a|»,-hole did not prefer margarine, but became dear and of an indifferent quality they purchased margarine, which had reached a fine art, especially as regards manufacture. They wer,e informed that the English markets were practically overloaded with stored butter, thus the most important item which concerned them was how to compete with the margarine and obtain a satisfactory price against the stored article. To secure that, it was necessary to observe the cardinal point, of quality. A product of good quality always would command a reasonable return, but the indifferent article was a drug on the market. Fine Raw Product.— During the life of the Dairy Produce Pool, said Mr Apps, often inferior creams commanded the same price as those ot first quality. That was due no doubt, to the factories competing so keenly for the raw product. The loss on the cream producing a third-grade butter compared with that of a first-grade was a little less than Id per lb at that time. To-day the position was totally different, for the margin was at least 5d per lb. Thus the farmer was compelled to produce a fine raw product. That usually meant a clean, cool, cream. Briefly that was obtained by the following procedure:—Dp not use under any consideration milk which is abnormal; wash the cows’ udders prior to milking, using a special bucket for the purpose, and should the water become d’rty renew it. Should the abnormal milk be thick or four smelling, it should be collated and burnt, and in no circumstances should it be allowed to run on the floor. It might happen that a cow has contracted mammitis, and it must be remembered that the disease was caused by a germ. If the milk is permitted to run on the floor, the organism may remain dormant for some time, and later may become virulent, and gain entrance through the udder, where it sets up that dreaded disease. Hygienic Conditions.— Having produced the milk under hygienic conditions, continued Mr Apps, it was better to separate immediately after the milking operation, for then the temperature would bo about right for the process. The normal temperature of a cow was lOOdeg to 102 dog Fahr., and the milk generally left the udder at 98deg Fahr. Butter-fat would dissolve at 90deg Fahr. If too cold the danger of a great loss of fat in the skim milk was possible—much greater in some cases than the average farmer imagined. Often the minute fat globules which escaped in the skim milk did not rise, and the presence of fat on the skim milk after standing with imperfect separation was not apparent to the naked eve. Should it be necessary to heat the milk, withdraw a few gallons and heat to 18Ode<r or 190d’g Fahr., and return to the bulk. That was far preferable than adding hot water. Turn the separator regularly; see that all bearings are in good order and well oiled ; feed the milk regularly; and finally flush the bowl out with skim milk. —Variation of Fat Contents.— The variations in the fat content of creams was governed, stated Mr Anp». by the temperature of the mi'k ; its condition as regarded sweetness, smootimes in the running of the machine, tihe rate of inflow, the amount of milk separated, the regular turning of the handle, and the amount of milk used to flush out the bowl. If those precautions were observed there should not be a great variation in the fat content of the creams. Immediately the cream was separated it should be cooled. Cooling was necessary to prevent a too rapid ripening. The cream should be stirred morning and evening, otherwise the milk in it, which was heavier than the fat, would sink to thn bottom of the can. coagulate, and would form la tic acid. That was one of the causes of the butter containing a high curd content, and was tbo forerunner of off-qua’itv in butter. Apart from that aspect, stirring ensured a uniform ripening of the cream! Never mix two creams together until the temperatures were alike, and in mixing always pour the fresher lot into the can winch was being despatch to the factory, and continue in that order. In the event of there being a little rnme cream on hand than was required to fill the can. they should make sure that the cream left behind was always the last separated. Cream should be well _ protected, and as cool as possib'o. Nothing answered better than ■\ home-made driu safe, shunted in a cool, shadv spot, well exposed for ventilation, which caused a good evaporation. - Cleanliness Essen tial. In washing all dairy utensils, they should use cold water first, then hot water in which Jrll> of soda to 10 gallons had been dissolved. • Finally the utensils should be steamed if possible, and the separator parts should be nla.eed on a rack made ot wirenetting. That permitted a free circulation of air, and ensured the cleanliness of the parts. All slime from the bowl of the separator should be scraped out with a knife and burnt. Cream should be sent as often as possible to the nearest factory. The nearer the manufacture to the seat of production the greater the possibility of producing a fine product, especially in the hot. weather.