CREAM GRADING

Poverty Bay Herald, Volume LII, Issue 16201, 26 November 1926, Page 7

CREAM GRADING

THE COMPULSORY SYSTEM REGULATIONS GAZETTED (Special to the Herald.) WELLINGTON, this day. One of the most important provisions in the amendment to the Dairy Industry Act last session was the authority to make regulations for the compulsory grading of cream, and the payment of a premium for the highest grade. This is provided in regulations gazetted last night, and operates forthwith. •The general effect of the new regulations has been announced, but the details in regard to cream grading are important. The system involves the registration of cream graders, the regulation stating that within two months, or such longer period! as the Minister of Agriculture may fix, every person who grades cream shall hold a cream grader's certificate, signed by the Director of the Daily Division. Application has to be made for certificates within one month. The director, on being satisfied that the applicant has passed such examination as the director considers necessary, and is otherwise a tit and proper person to grade cream, shall, as soon as practicable, issue to him a certificate. He will keep a register of graders, and if he is at any time satisfied that the holder of any cream grader's certificate is no longer a fit and proper person to grade cream, may give him written notice to surrender his certificate. Upon receipt of the notice such certificate shall cease to be in force.

METHODS OF GRADLNG. The regulation enforcing cream grading states that as soon as practicable, but in no case more than three hours after the arrival at any creamery of any whole milk cream supplied thereto, the owner of finch creamery shall grade such cream, or cause it td be graded,"in accordance with the standards set out in the regulations to one or other of three classes to be known as finest, first grade, and .second grade respectively. Where two or more lots of cream arrive at the creamery mixed! together, the grading of such lots may he based on an examination of samples, provided the following provisions are complied with: each sample shall be of not less than half a pint; a sample shall be taken from a lot before it is mixed with any other lot; each sample shall bo taken by n. responsible agent appointed in that behalf by the owner of the creamery; each sample shall be left until grading in a separate bottle so marked as to indicate the particular lot from which it was token. In all other cases grading shall be based on an exnminaticn of the cream as delivered. The owner of any such creamery, may in lieu of grading any lot or lots of cream at the creamery, grade such lot or lots at any dairy registered ss a cream receiving depot, provided that the provisions of this clause are complied with in all other respects. RATES OF PAYMENT.

Payment to each supplier of whole milk cream shall be so made that the rate shall be at least per lb. of butterfat more for cream graded as finest than for that graded as first grade, and at least Id per lb. of butterfat less for cream graded as second crade than for that graded as first grade. As soon as practicable, but in no case more than three hours after arrival at any whey butter factory of any whey cream supplied thereto, the owner of such factory shall grade sudi cream, or cause it to be graded, in accordance with the standards set out into one or other of two classes to be known as first srrade and second grade respectively. Payment to each supplier of such whey cream shall be so made that the rate" shall be at least Id per lb of butterfat less for whey cream graded as second! crrade than for that graded as first tirade. All such whole milk cream or whey cream containing less than 35 per centum bv weight, of butterfat shall be paid for at the rate of per lb. of butterfat less than the rate tint would otherwise have been payable for it according to it» prado. THE GRADE STANDARDS. The regulations set out the following standards for grading whole milk cream supplied to any creamery: "Fin-. est " shall be cream that is clean in flavor, of uniform consistency, and free from appreciable defects in all other ~ respects. " First grade" shaU be cream that is almost clean in flavor, is of uniform consistency, and is free from serious defects in all other respects. " Second grade " shall be cream that is below first grade quaii'y. but suitable for the manufacture of butter for human consumption. ...

The following shall be the standards for grading whey cream supplied to any wliev butter factory : " First grade " shall be whey cream of that quality which, in the opinion of the cream grader would, if manufactured separately by the method usual in the Dominion. yield "first grade " whey butter, " Second gride " shall be whey cream of that qualify which, in the opinion of the cream' grader, would, if manufactured separately by the method! usual in the Dominion, yield whey butter below " first grade.''