ADVANCE IN QUALITY

Poverty Bay Herald, Volume LIII, Issue 16364, 11 June 1927, Page 9

ADVANCE IN QUALITY

SEASON'S EUTTER PRODUCTION

The rapid advance in quality made by -New Zealand produce this season was the subject of an interesting address delivered at Hamilton by Mr. W. E. Clwillim, assistant director of the Dairy Division, to a large meeting of factory managers from throughout New Zealand.

The speaker dealt briefly with the which had led to the improvement, and stressed : the importance ot quality in production. The advance in tho .quality of butter and oheese this .season was very nmrkqd,, .Mr, GwUlim continued. There had been an increase of 12 per cent, of ,the total butter nad 20. per cent, of the total cheese placed into first grade during the season under review. . That represented good progress and was a much greater achievement -than was expected.

IMPROVEMENT.OF MILK AXD CREAM.

To some extent the climate conditions prevalent during the season were on the whole more favorable to the production of better quality butter and cheese than those of the previous seasop, although ,both but tor-makers and cheeso-niakors occasionally had diliicully in producing a high-grade product. »Sqme of the advance in quality was the result of the .hearty and combined efforts during (lie past few years i,o improve the milk and cream supplies (to dairy facipries, ao(u> an important tfactpr in that connection had •boon the work dgne by the farm dairy instruction service. Bart of the improvement in the quality of butter-was the outcome of the establishment, of

the general system of paying for cream according to grade and, in .the case of cheese, i|> the further extension of the system of pasteurising milk prior to cheesemaking. The payment ,Gil premiums for finest grade' butter and cheese also had a beneficial effect in improving the quality. With reference to the quality of butter and cheese exported to Britain, reports from their .ofiTces there indicated that the improvement in the quality of this season's butter and cheese was generally recognised, and the now grade of finest was mooting with increased favor. The flavor .and make of the butter was generally favorably reported upon, and there had been a very notable decrease in complaints regarding what was termed "soda flavor" as compared with those received during the previous -two or three seasons.

MARKETS MUST EXPAND

So far us butter and cheese, were concerned the past .season had, on the whole, been one of the most satisfae 1 ; tory yet experienced and all conoernqd with 'the production and manufacture were to be congratulated on the results achieved.

Indications at present xovo that (here would he further improvement in quality next season. There appeared to he little cause for anxiety as to the future demand for good quality butter and cheese. Requirements due to increase in population must cause markets to expand, and improvement in quality should stimulate consumption. The standard of living ill Britain was on a higher plane than .before the war. Further supplies of good quality butter and cheese were .sure to be favorably received. There was ample proof of the ability of NewZonland dairy farmers and butler and cheese makers to produce the goods.