THE DAIRYING INDUSTRY.

Waikato Times, Volume 107, Issue 17963, 7 March 1930, Page 6

THE DAIRYING INDUSTRY.

IN AUCKLAND PROVINCE. BIG INCREASE IN GRADINGS. An increase or a quarter-of-a< million boxes of creamery butter graded in Auckland in the seven months of the dairying season to the end of February, compared with the corresponding period of last season, was reported by Mr E. G. Wood, chief Government dairy produce grader, at the conference of Auckland Province dairy factory’ managers yesterday. The cheese figures are approximately the same as for last season. Air Wood said that the general quality of butter had been fairly uniform, and while there had not been many exceptionally high-scoring butters the proportion of “ finest ’’ spread over the period was about 3 per centbetter than last season's gradings. The average grade points were approximately ihe same as l'or last season. As far as cheese was concerned, the quality had not been as satisfactory or uniform as that of butter. Early in the season the principal defect had been loose and open texture, but body and flavour bad been fairly satisfactory. More recently there had been a greater proportion of faulty cheeso. REVIEW OF ENGLISH MARKET, ADDRESS BY MR SINGLETON. AUCKLAND, Friday. A review* of the dairy produce market in England was made by Air W. M. Singleton, director of the dairy division of the Department of Agriculture, in an address to the conference of the Auckland provincial branch of the New Zealand Dairy Factory Managers’ Association, yesterday. Mr Singleton said it was generally estimated that only 50 per cent, of the people were butter-eaters. The others used margarine, which was a more serious competitor of New Zealand produce than the butter of other countries As far as the keeping qualities of New Zealand butter were concerned, very few complaints had been received-' That question was bound up Intimately with the presence or absence of aroma, about which there were different opinions. New* Zealand butter, in spite of the geographical difficulties, had undoubtedly entrenched itself, and even in June or July, when Danish butter was always cheaper than the New Zealand product, there was a good demand for the more expensive New Zealand butter. Water content was fairly well standardised, hut the salt content required more care, Mr Singleton continued. Merchants in London had complained that some salted butters were almost indistinguishable from saltless. There had been cases of factories sending butter with Jess than 1 per cent., whereas the trade required 1-7 per cont. or 1.8 on the average. Improved packing methods should be adopted and air pockets eliminated. Cheese More Uniform.

Dealing with cheese, Mr Singleton said the New Zealand product was undoubtedly more uniform than that of any other country. Cheese made in the early spring months should be atlbwed more time for maturing and should remain on the shelves fully 2S days. Nevertheless, the public -taste was definitely toward a mild-flavoured cheese. The consumption of process or pasteurised cheese had increased largely. Answering questions, Mr Singleton said the regulations dealing with saltcontent would be administered sympathetically, and if definite orders for a specific content about the icgulation were received from a London agent, over-regulation butter coo'd be produced. " For the general market, however, the requirements of the general public would have to be provided. Moving a vote of thanks to the speaker, Mr F. J. Nathan said the only way to retain the market was to keep up or raise the quality