DANISH DAIRY REGULATIONS.

Wairarapa Age, Volume XXXII, Issue 3150, 30 March 1909, Page 3

DANISH DAIRY REGULATIONS.

A :rco J deal ana oc.-.i aiii i die t/rupodcd uasry regulations. Here f.s what the Danish people havd to abide by: The following are the principal reasons why Danish butter is good all the year round, and not just at certain seasons:—(l) The cows receive roots all the winter, and thus the butter is soft, and not hard and dry, as when fed on hay and cakes alone; (2) The milk is pasteurised to 185 deg. Fah., thus getting rid of the turnip arid other bad flavours. This pasteurising to a certain high temperature is u law. The local policeman comes into the dairy about once in every two weeks. and takes a sample of the milk and sends it to an analyst. If it has not been heated high enough the manager is fined; (3) The cream is cooled down to 64 deg. Fah., and a starter of pure lactic acid added immediately. Ihe cream is only kept for 24 hours. Thus, when the starter is in and the cream only allowed to stand for a day, bad flavours are not likely to arise; (4) The barrels, the day before being used, are steamed, and a coating of moist lime put on the inside. This is allowed to remain on till next morning, when it is washed off with boiling water. The inside is then rubbed with salt. Thus any odour from the wood is ; prevented. The paper which lines the barrels is steeped for two days in salt water before using. Also the churns, butter-worker, and cream tubs are coated with moist lime after being used, and allowed to run into all the corners. This is allowed to remain on for ten minutes, when it is washed off with boiling water. The policeman performing the office of inspector is really fetching, remarks the "New Zealand Farmers' Union Advocte." Imagine what a roar if this duty were added to what they consider their already overwhelming amount of work! ' There is no doubt that we could easily concentrate our work much more than we do, and policemen being intelligent and generally now well educated (though in the past we have seen some rough diamonds) there is no reason why they should not be noxious weed inspectors, and take on the inspection of yards, etc., for there is nothing they could not learn in respect to this work in a few days. We are not sure that the "man in blue" would not be more acceptable to the farmer, than a new broom like a. "darry inspector," who would want to sweep everthing clean at one act. We are getting an amazing number of in - spectors of a sort, and those who have had them about their premises resent their "Jack in Office" style. The policeman, on the other hand, "dressed in brief authority," for awhile may lose his best gruff manner, and see things through ordinary eyes. We believe it would be worth a trial. It seems to take 281bs of Danish milk to make lib of butter, which is very high—our average is about 221bs —and the farmer gets about 3£d per gallon for his milk. The cost of making a pound of Danish butter is Id, which is about the same as here; but as they pastuerise and we do not, this may account tor the similarity in price. Where they are greatly in advance of us is in their m'ilk-recordiner societies. These ! are at work all over tiie country, j and moid iaau.is are ji>i;jh»K every j year. ah ttie ianiK-rs are in j favour of uiilk-uatiug, aisu those who are as yet out of cue reach of a • society weigh ttie nrln 'tnemstlved ! every two wteku.' Ii a cow uows iiot ■; come up to the standard st.e lias to j "walk the plank," and only those of ; good milking records are kept for milking and breeding, purposes.