EXPORTATION OF CHEESE

Taranaki Daily News, 3 August 1931, Page 7

EXPORTATION OF CHEESE

NEW REQUIREMENTS NOTIFIED. CLOSER SUPERVISION SOUGHT. The amending regulations governing the manufacture and export of dairy produce which were gazetted last week are now in force. The main purpose of the regulations is to prohibit the manufacture and export of other than whole milk cheese. At the same time the opportunity has been taken to promote additional amendments to the present regulations in order to ensure a cleaner milk supply for the manufacture of butter and cheese, to improve the quality of the manufactured product, and to bring about greater maturity in cheese prior to export. The power conferred by the principal regulations to manufacture and export other than whole milk cheese, that is, standardised cheese or Cheddar cheese, is revoked. For the purpose of ensuring a cleaner milk supply for butter and cheese manufacture clause 5 requires, the occupier of dairy farm premises to provide an adequate water supply and plant adjacent to his dairy for the proper cleaning of the dairy utensils by steaming or scalding them with boiling water. Under the principal regulations milk must be cooled on the farm premises to 05 degrees Fahrenheit. By clause 6 of the amending regulations it must now be so cooled that its temperature on arrival at the dairy factory does not exceed 70 degrees. The clause enables the temperature of the milk to be checked on arrival at the dairy factory instead of on the farm, as hitherto. The amendments made by caluses 7 and 8 of the regulations are designed to effect greater maturity in cheese prior to export. Under the main regulations all cheese was required to be held at the dairy factory for fourteen days before packing and removal. This period has been extended to 21 days in the case of all cheese manufactured during the months of August and September. It is also provided that the temperature of the curing rooms containing any cheeses which are to leave the dairy factory within one month after manufacture must be maintained at not less than 55 degrees. Similarly, the temperature of cheese in . the grading stores must be maintained at not less than 50 nor more than 55 degrees instead'of at 45 degrees, as hitherto. Under the principal regulations the testing of milk samples for the purpose of ascertaining the percentage of butterfat must take place at intervals not exceeding twelve days except in, the months of June, Jdly, and ’ August. Clause 9 extends the period during which the testing at intervals not exceeding 12 days shall not apply to the months to May to September so far as the South Island is concerned, in view of the shorter dairying season in that island.