BIG DAIRY EXPORTS

Poverty Bay Herald, Volume LX, Issue 18179, 29 August 1933, Page 9

BIG DAIRY EXPORTS

36 PER CEHT INCREASE GISBORNE’S POSITION FACTORS FOR QUALITY ; . . - . Dairy uroduoe exports from the port of Gisborne for the 12 months ended July 31 were 36 per cent, higher than those of the previous J2 months, thus creating a further record. This was mentioned by Mr. G. 1 urvis, dairy produce grader and instructor at Gisborne, during an address given at the annual meeting of the Okitu Co-opera-tive Dairy Company, Limited, to-day. At the same time, he also tendered advice in' regard to the supply of. a finest quality of cream in order to assist the factory manager in turning out the best quality butter., . . “Milk and cream,” Mr. Purvis said, “have a characteristic flavor and odour more or less pronounced. The flavors and odours result mainly from four causes: (11 The physical condition of the individual cow; (2) highly flavored feeds; (3) odours absorbed after production; (4) biological changes due to the action* of bacteria after production. “With regard:; to the first, provided the cow is healthy, in good condition and has access to good water and pasture, we should not experience a great deal of t ■ >uble from this cause. With regard to the second, it is a well known fact that the flavors of the different fodders consumed by the dairy cow are transmitted through the intestinal tract and the Wood stream to the milk. That being the jjLse, assuming that the milkjcomes from fjpdthy cows, the flavor is Ilirectly dependent on the quantity and character of the food consumed. “It is recognised that rye grass, cocksfoot, paspalum, timothy and whito clpver produce the-best flavored milk and cream, when fed at the proper stage. It is also known that certain oilier fodders such as green maize, carrots, pumpkins, green oats and mangolds do not affect the *lfavor of the cream

when ■properly fed. ✓ “Although the mangold is a good root crop to feed to cows in milk, being free from taint, the curing and feeding of the mangolds requires earegful attention. Cases have been known where 1 excess feeding of undercured mangolds has caused purging and digestive troubles in the cows and lowered the grade of cream. Mangolds can be either pulled when the leaves become limp, or allowed to lie on the ground for three weeks to ripen and then be pitted, or, as an alternative, they can be left in the ground until a few weeks before feeding. If the lastmentioned method is followed, the mangolds should be pulled and allowed to ripen at least three weeks on the ground prior to feedingt Where it is decided to pit the mangolds, a dry place, preferably under an avenue of trees, is most suitable. “In feeding out, each" cow should not receive, more than 601 b. of well cured mangolds per day. Any excess of this quantity is more or less wasted. It is a good {dan to feed the cows on hay prior to feeding the mangolds, and this will minimise digestive troubles. If any difficulty is experienced in getting cows to eat hay prior to feeding the mangolds, a mixture of molasses and water sprayed on the hay will make it more palatable. “A number of other foods produce ■ milk and cream of a flavor which is not so pleasing, but where this flavor is not • .very pronounced it is therefore not seriously objectionable. Other foods . , again produce milk and cream of a flavor which'is very pronounced, and in Sbine instances greatly depreciates the value of the butter. “Sinfce the feed flavors are usually Ktraceatte directly to the characteristic feeds or weeds producing them, or tc excessive feeding of certain types oi feed, or to micro organisms with which certain feeds are associated, it necessarily follows that their prevention must lie with the eradication from pastures oi weeds causing bad flavors, encouraging growth of' pastures of the type recognised as producing good cream, judiciou? use of those fodfle ts which cause unde airabla flavors, aeration and cooling oi cream! “Some of the weeds responsible for Kbad flavor Garlic, pennyroyal, btfttercup, land cross, watercress, hedge mustard, wild toifiiDs! fftiuml “Some of the fodders which produce a distinct flavor in milk'and cream if not \ judiciously fed are turnips, kale, cliou moullier, cow girass, subterranean clover, trefoil, lotus major, and lucerne. “It ’has been found that where strongly flavored foods have been fed to the cows one hour before milking, the flavor of the milk has been badly affected. The flavor of garlic was tasted in the milk one minute after the cow was fed half a pound of garlic tops. The odor of the garlic was so strong that it can be detected in the milk a few minutes after the cows have inhaled it, even although they are not given any garlio to eat. Sr “It has been found also that highly flavored feeds may be fed in reasonable amounts immediately after one milking .without seriously affecting the milk of the nCxt one. The food flavors usually begin to decrease within four hours A after feeding, and disappear within Steven hours. Mouldy and decayed foods, such as mouldy hay and mouldy ensilage, should not be fed, as these will produce musty or smothered flavor in the cream. “It would therefore appear that it is necessary to cut strong flavored green fodder and allow it to wilt for some time prior to feeding. Ensilage should be carted oiit and spread over the fields some hours prior to feeding, and the cow should not have access to either the grtten fodder or the ensilage until immediately after milking. The addition of good hay to the ration also will assist in minimising strong flavors from foods. Proper aeration and cooling of cream will assist in getting rid of the gases.

“Bad flavors and odours arising from contamination after the milk leaves tho cow are directly under tho control of the supplier. ' To obviate these, it is firstly. most important that the shed should: be so constructed that it can be kept dead arid free from bad odours with a minimum of labor and water. It is also of paramount importance that the shod should be so equipped that the plant can be kept in a sanitary condition with a minimum of labor. All plant should be thoroughly washed and scalded after each milking, and tho •floors of the shed, separator room, and yard should be thoroughly cleansed.” Mr. Purvis was accorded a hearty vote of thanks for the interesting informutioh imparted in his address.