THE DAIRY YIELD.

Waikato Times, Volume 111, Issue 18652, 2 June 1932, Page 3

THE DAIRY YIELD.

ADVANCE IN QUALITY. BETTER GRADING FIGURES. OFFICIAL REVIEW OF SEASON. A general Improvement In th 9 quality of butter and cheese exported by Now Zealand primary producers was commented upon by Mr W. E. Gwlllim, assistantdirector of the Dairy Division, In his review covering the period from August 1, 1931, to May 30, 1932. “Any review of the general quality of butter and cheese graded so far this season cannot fall to leave a favourable impression,” deolared Mr Gwlllim, addressing the annual conference of the New Zealand Dairy Factory Managers' Association at Hamilton yesterday. “The grading figures for the period August 1, 1931, to the 30th of last month when compared with the previous corresponding period, evidence an advance in the quality of both butter and cheese," said Mr Gwillim. “There was an increase of over two per cent in finest grade butter, with less than one per cent of under first grade for the 94,745 tons graded; while cheese showed an increase of some six per cent in finest grade, with less than two per cent under first grade, for the 79,961 tons graded. The average grade points for the butter wore slightly higher, and those for the cheese showed an increase of a quarter of a point. The butterfat represented in the butter and cheese graded was 4 per cent more than for the preceding period. “Reports to hand from Britain confirm tho Improvement noted here and Indicate that the Improvement, particularly with regard to cheese, has been much appreciated by the trade. “Butter of some of the earlier spring makes graded as finest grade caused a certain amount of concern at the other end owing to failing to stand iip to- the New Zealand classification. Most Of the later makes stood up much better. Complaints as to flat, insipid, neutral, fatty, neutraliser and other undesirable flavours were fewer, excepting that toppy and woodlaint flavours still 'continue to be fairly prevalent. The latter flavours appear to be linked up mostly with butters packed in boxes other than white pine. Use of Starter.

“On the other hand, reports of butter brisk in flavour and aroma and ranging to very choice quality have iicon more numerous this season. Pome of these favourable reports are probably an outcome of the more general use of starter. Butter-mak-ers using starter appear to have displayed sound judgment, as butters reported on as evidencing fishy flavour were exceedingly few. Comments of an adverse nature concerning the body and texture of butter were confined generally to butters evidencing overworking. In some instances the defect was oombined with a dull or olher unpleasant flavour and may probably be accounted for by extra working of the butter to incorporate a small amount of water, which in the long run would have paid better to have been left out.

"Good body and texture In Now Zealand butter Is one of the essential requirements of tho overseas trade and Is of groat commercial Importance. Every effort deserves to be made to maintain this very Important factor. Balt Content. “Complaints regarding- salting have referred to oversalting or to the irregularity of the salting between different churnings. These have not been many. They, however, serve to show that the irregularities are duly noted. A certain amount of trouble oocurred last spring in enforcing the requirements of the regulations concerning salt content, but since then the permissible limits of 1J to 2 per cent have been generally complied with. There is no diminution in the volume of complaints regarding'wood taint in butter packed in boxes other than white pine. It is pleasing, however, to be able to say that a number of dairy companies using foreign timber boxes have expressed their intention of reverting to kahikafea boxes next season. The reported appearance of apple or fruit taint on the surface of some of the butters in two or three shipments in the earlier part of the season occasioned considerable surprise, and it is regretted that no clue to the cause could be found. Investigations appeared to establish the fact that the trouble did not originate at this end.

Cheeso Quality Improves. “The general improvement in the quality of cheese this season, and the unusually large percentage of favourable reports so far to hand from Britain regarding this season’s cheese Is ono of the most noteworthy and pleasing facts that can bo reoordod. "Graders’ returns indicate a continuance of the endeavour commenced last-season to improve cheese quality, and it is apparent that a definite improvement has been brought about, particularly with respect to make. “Cheese generally have been of more mature and cheesy character and more silky and smoother in body and somewhat closer in texture, also there has been a substantial reduction in cheese with undesirable bodies as harsh, mealy, on sweet side, weak, pasty, or sticky, and of cheese showing abnormal openness. All cheesemaking districts have contributed to the improvement, and 'the best cheese of each leaves practically nothing to be desired. “As a sidelight on oheese quality, an extract from a report of one of our officers may be of interest: —'It is believed that the cheese industry as a whole is now- on tho way to advance along sounder lines than has been the case for some time. There is much less tendency to drift and let things slide. Generally speaking, factories arc more concerned about quality and less about yield, and are not attempting to bolster up pay-outs by incorporating abnormal moisture. Another factor is tiie tendency of agents to he more candid and open in their reports on quality. Good reports on poor quality are responsible for a good deal of our trouble. The wellbeing of the cheese industry rests very largely in the hands of the rank and file of the milk suppliers, and straight-out facts on cheese quality, no matter how unpalatable meanwhile, have a stimulating and lasting effect, and are among the quickest means for assisting to place the cheese industry closer to where it should he.’ Difference In Standard. “At first sight, the quarter point improvement in cheese quality may seem a small amount," continued Mr Gwil]im. “11, however, marks an important turn of events. The difference between the standard of quality of cheese and of butter at the close of the 1930-31 dairy year, was approximately one and a half points. If this rate of improvement is continued, cheese quality can be on the same plane as butter quality in the course of a very few years. While much can be done, and will be done, by milk grading and the enforcement of regulations, and also by Dominion-wide farm dairy instruction (when it materialises), it is a fair inference from the improvement in the cheese quality this season, that when milk suppliers and cheesemakers combine their efforts to make good cheese, the battle for cheese quality is largely won. “As a further step to better cheese quality, the question of restricting the making of cheese to only the best 'cheesemaking months of the dairy season is worth consideration by those companies who arc not so doing or can do so if they wish. As a rule, cheese made during the first few weeks at the opening of the season and those made in late autumn and in winter are not up to the quality of the cheese made at other periods. The proportion is relatively small and there is sometimes a strong temptation to make them when cheese is lri short supply. Tho British market can do without them and a better market would obtain for the better quality. Milk Grading. “The new system of compulsory grading of milk supplied to dairy factories is working smoothly,” went on Mr Gwillim. “Some little opposition was encountered at the commencement but this was soon withdrawn. Practical demonstration of the varying qualities of milk supplies as shown by tho approved methods of testing have generally been sufficient to convince, suppliers of tho necessity for milk grading. The question as to the continuance of the system and whether compulsory differential payments be made for milk according to grade will 'come up for discussion at the forthcoming National Dairy Conference at Palmerston North, next month. Over-run In Butter-making. “By courtesy of several dairy companies some experimental work in connection with over-run in butter-mak-ing was carried out in the earlier part of the year with the object of getting a line on high over-runs and to ascertain whether some other method of paying for butterfat would be fairer to the individual supplier than tho present method. The work was necessarily of a fragmentary character and up to a few weeks ago it was hoped that some further work could be done, but the opportunity did not present itself.” Concluding, Mr Gwlllim congratulated all concerned in this season’s production of butter and cheese on the results of their endeavours.