DAIRY REGULATIONS

Patea Mail, Volume LIII, 31 July 1933, Page 2

DAIRY REGULATIONS

FUBTHER AMENDMENTS MADE.

RESTRICTION UPON WANING,

Although it is not long since the dairy produce general regulations were consolidated the industry has requested certain amendments by \fay.-of. addition. Effect has been given to those requests in amendments gazetted last week.

Special reference is made to tlic methods of payment as for grades of ! iuilk at cheese factories and creameries. The previous regulations re-' quired that milk delivered should be graded daily by certain prescribed tests. The amending regulations afford more latitude and permit the grading to, be done daily or a lesser number of times, but not less than three"'time's ’during each, testing period, which usually covers 10 days. Provision _is made for alternative methods of payment where milk grading is not carried' out daily. * 'Those suppliers who receive first: grade for their milk on the day of the - general , grading may be paid as for first grade, for all the milk delivered during the ten-day testing period. Those suppliers who on the May of the general grading received second grade wouldhave their milk graded by test on each succeeding day until a first grade was attained and would receive payment accordingly. , - METHODS OF GRADING. ; V ; A further alternative method may now be adopted. Where it is considered frequent grading is too much of a task grading may be actually carried oUt on the minimum of three times in the 10-day period, and- dairy companies may arrange with suppliers fo accept payment based on the proportion, of first and second grades during the period. For instance, if a supplier received two first grades and one second grade in the ten-day period he would receive payment for twothirds of ithe period's, butter-fat at the price for first grande and for onethird at the price for second grade.

A fair representative sample of night's and morning's milkings as mixed is to .be taken for grading. One of the amending regulations requires that the manager of a registered cheese factory shall record the temperature and humidity of the curing room daily. This is designed to' prevent cracked rinds, or excessive growth of mould on cheese. Much comment has be.pn. made about the waxing of cheese prior to export. This practice is, according to the new regulations, to be discontinued, excepting where the Director of tin Dairy Division is satisfied- the importer .of cheese into the-United Kingdom has made a request that such cheese should be waxed before export.