BUTTER AND CHEESE.

Wairarapa Daily Times, 16 January 1932, Page 5

BUTTER AND CHEESE.

LONDON PRICES. LONDON, Thursday. Butter is slow, Danish, US/-; choicest salted, New Zealand, 9S/- to 99/-, Australian 9S/-; unsalted, New Zealand 114/- to 116/-, Australian 10S/- to 112/-. Cheese is also slow. New Zealand, coloured 57/-, white SS/-; Australian, coloured 55/-. Australian eggs, 11/- to 12/-. The opinion that the New Zealand practice of keeping milk overnight might have an adverse effect on the quality of produce was expressed by Mr. G. L. Host, Consul-general for Denmark in Australia and New Zealand, in an interview at Ilawera. In Denmark, Mr. Host pointed out, the air temperature was much lower than that in New Zealand, and that was a great advantage. In Denmark, too, milk rooms were specially built to keep the milk cool overnight, and, in some cases, they were underground. In New Zealand he had noticed open milk stands, often in warm places, that must detrimentally affect the produce. New Zealand dairymen needed to evolve methods of cooling and the overnight storage of milk. This was the more necessary, since New Zealand producers made bulk butter and cheese in summer. That was another weakness. In New Zealand dairying the manufacture was purely seasonal, a fact which affected the marketing of produce. In Denmark, production was maintained at a constant level all the year round.