DAIRYING INDUSTRY

Waikato Times, Volume 105, Issue 17787, 12 August 1929, Page 6

DAIRYING INDUSTRY

KIWITAHI FACTORY. ANNUAL MEETING OF SUPPLIERS# A SATISFACTORY SEASON. Most of the suppliers to the Kiwitahi Dairy Factory were present at tho annual meeting held at the Kiwitahl factory. Mr Watts, chairman of directors, presided. Keen interest was taken in all the proceedings. The chairman slated that the past season had been a very satisfactory one so far as production and prices were concerned, and the outlook was decidedly bright, lie was very sorry that the meeting had been left so late in the season, and hoped that in future it would be arranged to be held earlier. Mr Parlane stated that he did not think it wise to change from one thing to another, and he advised them to stick to cheese. He reviewed tho working of the New Zealand Dairy Company for the past season, and compared it with the previous season. The increased output had been as follows: Butter had risen from 26,712 tons to 27,195 tons an increase of 483 tons; cheese, 4250 tons to 5994 tons, an increase of 1744 tons; milk powder had increased by 231 tons. These figures showed that the workings of the company had been most satisfactory. Better Quality Necessary. With reference to the quality there had been some adverse criticism. Sir T. Clements and Mr Nathan had spoken against the quality of dairy produce, and he admitted that the quality of cheese had not been improved, and they must make an endeavour to improve the quality of the cheese, as Hie best quality always gave the: best returns. During his visit to England he had examined New Zealand and Canadian cheese and made carefuL tests, and he was bound to admit that Canadian was the belter, and he asked the suppliers to help in every way to improve the quality of the cheese and raise the quality from 91.6 to 93. With reference to prices, cheese had returned about one penny per lb more than butter, and he thought that the outlook for cheese was better than for butter, as there were more countries in the world producing butter than there were producing cheese. Mr Dixon explained the cause of some of the defects in cheese and the effects which standardisation would have. He thought one of the principal causes of New Zealand cheese not being of the highest quality was on account of rushing the work. Cheesemaking could not be done in a hurry. Experiments were being tried but nothing definite had resulted. He gave details of the different costs in the process of manufacture, which amounted to £l3 19s 4fd to the ship. He considered the working expenses of the Kiwilahi factory weru quite satisfactory. Figures Questioned. Mr Ramsay questioned Some of tho figures quoted, and said that by the company not accepting the f.o.b. price offered for its cheese last season the farmers had lost 2d per lb. The costs, too, were higher this year than ever. Mr Parlane explained that although better results would have been obtained by accepting the f.o.b. offers made at the beginning of last season, the company’s policy was to consign its produce as that practice had given the best results over a term of years. The costs compared favourably with other factories, and the only way to reduce them was to increase the supply. .. , Questions were asked re the transferor shares and the liability attached to them. , ... In reply Mr Parlane stated that with two seasons’ working the capital of the company would be fully paid up, and that all agreements made with the company would be duly honoured. Election of Committee. The retiring committee, Messrs Watts, Wells and McNaughton, were unanimously re-elected, Mr Watts being appointed chairman. It was decided to open the factory on August 11. A hearty vote of thanks to the committee and to Messrs Parlane and Dixon concluded the meeting.

AN IMPORTANT MOVEMENT.

SCIENTIFIC RESEARCH. STANDARDISING METHODS. (By. Telegraph. —Press Association.) PALMERSTON N., Saturday. With a meeting of eighteen dairy scientists at the Dairy Research Institute at Massey College this wmk was instituted a movement of paramount importance to the dairy industry, being the first of its nature to be held in the Dominion. The main work of the conference was to endeavour to standardise the technique and methods of analysis employed in the various iaboratories, in order that the results at different laboratories might be strictly comparable. Tentative methods of chemical and bacteriological (analysis • of milk, cheese, butler, casein, and other dairy products were a p’a ed upo , these to be tested at each laboratory during the coming year. It is* hoped that at a later conference it will be possible to reach definite satisfactory standards. It was decided that the second annual conference be held at the Daily Research Institute in 1930 It was resolved that the meeting considers it undesirable that an addition of water he used for flushing through milking machines to the main bulk of milk. This practice may lead to the contamination of milk, due to the use of polluted water. It may also cause losses of fat and casein in the manufacture of cheese. The meeting desires to emphasise the importance of enforcing the portion of the Act prohibiting the practlCThe meeting also discussed the investigation of Mr P. O Veale at Hawera laboratory relative to pa>menls of suppliers for cheese, and passed a resolution that this meeting considers (he report of Mr P. O. Veale, Bulletin 9 of the Department of Scientific and Industrial Research, on the relative values of high and low tesl!n o milk in cheese-making in New Zealand of such basic interest to the cheese-making industry of this country that members are of opinion that the Department of Agriculture and the Department of Scientific and Industrial Research could well extend the work In include similar observations in other parts of the country, and inquire into the economies of high and low testing milk.