COMPULSORY GRADING

Taranaki Daily News, 14 December 1926, Page 12

COMPULSORY GRADING

OPERATING ON DECEMBER 10 PAY ON QUALITY BASIS. NEW DIARY REGULATIONS. The new dairy regulations were gazetted and became operative as from November 25. Butter factories that are not already doing so, are reminded that grading must commence not later than December 11, and differential payments to suppliers will commence therefrom. Up to January 25 cream may be graded by graders without a certificate, after which date every butter factory must have a certificated c£>am-grader. The new general regulations under the Dairy Industry Act, 1908, as to the manufacture and export of dairyproduce, were gazetted on November 25 and have become operative. Clause 7 (1) defines the classes under which manufacturing dairies shall be registered. .Clause H (4; further provides that a certificate of registration heretofore in force shall ensure as if it were a certificate of registration as a manufacturing dairy- of such class or classes as having regajd to such certificate, the director may decide. It is pointed out that Section 18. makes it the duty of dairy companies manufacturing butter to grade cream and pay- differential payments in accord with grade, as from the date of the gazetting of these regulations. After two months from that date, all such cream to be graded by a certificated, grader. The Dairy Division has already taken action towards the examining of graders with a view towards granting certificates

GRADING REGULATIONS. The regulations and provisions made under the Dairy Industry Act applying to the grading of cream and paying according to quality- are as follow: — 18. (1). 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 such creamery shall grade such cream,' or cause it to be graded, in accordance with the standards set out in clause 25, into one or other of three classes, to be known as finest, first grade, and second grade respectively. (2) Where two or more lots of cream arrive at a creamery mixed together, the grading of such lots may be based on examination of samples, provided the following provisions are complied with:— (a) Each sample shall be of not less than half a pint; (b) the sample shall be taken from a lot before it is mixed with any other lot; (c) each sample shall be taken by a responsible agent appointed- in that behalf by the owner of the creamery; (d) each sample shall be left until grading in a separate bottle so marked as to indicate tie particular lot from which it was taken. (3) In all other cases the grading shall be based on examination of the eream as delivered. (4) Notwithstanding the provisions of su'belause (1) of this clause the owner of any such creamery may, in lieu of grading any lot or lots of cream at the creamery, grade such tot or lots at any dairy- registered as a cream-receiving depot, provided the provisions of this clause are complied with in all other respects. 19. Payment to each supplier of such whole-milk cream shall be so made that the rate shall be at least one halfpenny per pound of butter-fat more for cream graded as finest than for that graded as first grade, and at least one penny per pound of butterfat less for eream graded as second grade than for that graded as first grade, WHEY BUTTER. 20. As soon as practicable, but in no case more than three hours, after the arrival at any whey-butter factory- of any whey cream supplied thereto the owner of such factory shall grade such cream, or cause it to be graded, in accordance with ahi standards set out in clause 26, into one or other of two classes, to be known as first grade and second grade respectively. 21. Payment to each supplier of such whey cream shall be so made that the rate shall be at least one penny per pound of butterfat less for whey cream graded as second grade than for that graded as first grade. 22. All such wjiole-milk cream or whey cream containing less than thirty-five per centum, by- weight, of butterfat shall be paid for at a rate one halfpenny per pound of butterfat less than the rate that would otherwise have been payable for it according to its grade. 23. In every case where payment for such whole-milk cream or whey cream is made by- way of more than one partpayment, and adjustment in the rate of payment required to be made under clauses 19, 21 or 22 hereof shall, in connection with each lot of such cream, be made on the first part-payment made in respect of such lot. 24. All relevant books and records of the owner of every- creamery or wheybutter factory shall be kept available for examination by any inspector, or by any officer of the Department of Agriculture authorised by- the Director on that, behalf. for the purpose of ascertaining all particulars of payments made for such eream; and any inspector or any officer so authorised may at any reasonable time make such examination after giving written or oral notice to the owner of his intention so to do. GRADING STANDARDS, 25. The following shall be the stand

ards for grading whole-milk eream supplied to any- creamery: —- “Finest” shall be cream that is clean in flavour, of uniform consistency, and free'from appreciable defects in all other respects. ‘"First-grade” shall be cream that is almost clean in flavour, is of uniform consistency-, and is free from serious defects in all other respects. “Second-grade” shall be cream that is below first-grade quality but suitable for the manufacture of butter for human consumption. 26. The following shall lie the standards for grading whey cream supplied to any whey-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-grade” shall be whey cream of that quality- which in the opinion of the creamgrader would if manufactured separately by the meltligd usual in the Dominion, yield whey butter below “first grade.” 27. Should any cream-grader allot to any whole-milk cream or whey cream any points intended to indicate its quality, he shall so allot the same points as would, in his opinion, be allotted by a grader to butter made from the said cream if manufactured separately by the method usual in the Dominion, allowing in respect of matters not dependent on the quality of the cream the number of points that might reasonably be expected to be allotted by- a grader to such butter. 28. (I). After the expiration of two months (or such longer period as tire Minister shall by notice in the Gazette appoint in that behalf) from the commencement of these regulations every pliance with clauses IS or 20 shall hold a cream-grader’s certificate.

GREAT AYRSHIRE COW. WORLD'S ' BUTTER-FAT RECORD. The Ayrshire cow Briery Lass, owned I and developed by- the director, experimental farms, at Ste. Anne de la Pocatiere, Quebec, recently completed a 365day record, which constituted a Canadian and world’s record for tho Ayrshire breed for butter fat production. She produced 22,0351 b of milk and 9791 b of fat, average per cent, fat 4.44. The former world’s record butterfat producer of the breed was a United States cow, Lily of Willowmoor, with a record of 22,5961 b milk and 9551 b of fat. During the making of this record BrieryLass produced 1101 b milk in one day and 30461 b of 4.2 per cent, milk in one month. These also are world records for the periods for tho breed. Briery Lass lias a previous yearly record of 16,0471 b milk, 5941 b fat, which gives her an average of 19,0421 b of milk and 7ff6.51b of fat for two consecutive lactation periods. T. J. JOLL HERD-TESTING ASSOCIATION. The T. L. Joll Dairy Company’s Testing Association returns for the period ending November 28, 1926, are as under: HIGHEST HERD.

The association cows averaged OOOlbs milk, 4.1 per cent., 40.601bs fat.

N’o. cows, Test, lbs fat. 49.12 a 5 1188 4.2 20 1139 4.1 47.51 25 1036 4.3 46.93 88 1099 4.2 46.91 56 1087 4.2 45.94 67 1048 4.3 45.58 41 1061 4.3 45.17 HIGHEST COWS. lbs milk. Test. lbs fat. 1800 4.8 86.40 1290 5.6 72.24 1305 5.4 70.47 1830 3.8 69.54 1605 4.3 69.01 124.5 4.5 68.47 1020 4.2 68.04