FARMING NOTES

Bay of Plenty Beacon, Volume 3, Issue 206, 30 August 1940, Page 3

FARMING NOTES

BACTERIOLOGIST'S REPORT j REVIEW OF YEAIi i Of interest to the farming community in general, and the suppliers to the Rangitaiki Dairy Company in particular, is the annual report of the Company's Bacteriologist, Mr F. S. Hocteon, who states: — Milks examined 12,908 Cream and Butter 151 Water 25 Vacuum Gauges 9 Bull Tests 10 Total 18,163 Vacuum issued 20,000 c.c. Twenty-two herds from Rangitaiki and three from Qpotiki were under the Herd Control and represented approx. 2000 cows. The Opotiki own ers made their own smears and: posted them here. Returns have been taken out since the Control commenced and we have records of 9 herds for 7 seasons 2 herds for G seasons 8 herds for 5 seasons 12 herds for 4 seasons 3 herds for 3 seasons 5 herds for 2 seasons The importance of the detection of the "carrier" cow was strikingly demonstrated in one herd where a cow was reported "C" class but apparently was normal. She always went into one or other of two bails. Nine hard quarters developed in cows following her and when she was milked last no further, trouble occurred. Vaccine.

A letter in the local paper accused the company of inconsistency with regard to vaccine. I would stress that the letter quoted only a portion of the circular issued to suppliers and thus distorted the advice given. Where there is contagious mammitis I still advocate the use of vaccine but whore the trouble is irri'Lational it is not reasonable to expect vaccine to combat both irritation and infection as well. With the control it is possible to get a good idea' as to what the trouble is and if it is due to shed technique, too high a vacuum, cups left on too long or bad stripping, why go to the expense of vaccine when a removal of these causes should suffice. The gauge testing service appears to be much appreciated and more andl more gauges are being brought in—very few have been correct. When possible, gauges have been adjusted 01* new ones issued. Even new ones received by post have been incorrect. In connection with butter grading the chlorinator and filter are doing excellent work —at one time the river water showed coli in as little as one-tenth o c a c.c. but now it is absent up to 100 c.c. On Testing. „ The usual factory testing solutions have been prepared. Professor Riddet of Massey College visited the factory and laboratory. He remarked that it was a treat to Avalk into a factory after 5 o'clock and find everything so beautifully clean in readiness for the next day's run. He also urged me to send my blue test to the Journal of Science and Technology for publication. Tt was returned by the Editor Avith regret as being too lengthy and also because the only test it Avas checked against Avas the taste and smell grading. As this taste and smell grading is the only legal one in New Zealand I am not aware of any other test except the blue and Resazurin I Avas adlvised to send an abbrcA'iated article to the Dairy Exporter and the Australian Milk and Dairy Products Journal. Both of these are publishing the article. 1 he full article, as Avell as information on mammitis test Avas sent to Professor Macy of the University of Minnesota U.S.A. and the folloAving extract from his reph r is encouraging: "The data accompanying your letter have been very interesting to mc. We have made some observaj tions concerning the practical apI plication of the methylene blue test to tile grading of sweet cream and I hope to luu'e this material brought together some time this summer. When I have done so I shall be very glad to forward a reprint to you. "It has been difficult to convince our creamery operators that such ? test would be helpful to them. Mos!

of them have continued to grade, their cream entirely on the basis of flavour, odor and acidity. It is possible that they may become mors inclined to use scientific criteria at some future date. None of them have carried out extensive field operations as you have done in your territory .... I should be interested to know what results you obtain by means of the Resay.urin test. When I have had a chance to go over your materials thoroughly you will hear from me again." Very sincerely yours, (Signed) H. Macy, Professor of Dairy Bacteriology. Dr McDowall and Dr Barnicoat of Massey College also visited the factory and both were delighted with the efficiency of the factory and said they now realised what they had missed by not visiting here before. Mr Whittlestone, who is conducting research into milking machines, wrote congratulating this factory on being the pioneer in introducing the gauge testing service. Assistance Appreciated. Messages for the Veterinary Surgeon are received by the Laboratory and passed on —the earlier the messages are received the more chance we have of contacting Mr Thomson. All assistance possible in preparation or "issuing of veterinary supplies has been given and I wish to thank the. Laboratory staff. I especially wish to record appreciation of the valuable help and co-opeiation given at all times by the Veterinary Surgeon, Mr Thomson. A report published in the Herald, Star on 24th and 23rd April and later in the Bay of Plenty Beacon and also broadcast in the I.YA news session describes a discovery made by the laboratory regarding Hie troubles in milk and cream grading due to bacteria settling on the sticky paspalum seed heads or being deposited by insects. This material coats the cows udders and either from the milkers hands or washing water freely used and dripping into the cups,, gets into the milk. Care in washing and drying i-he ndclers and care of the hands or topping the paspalum and not allowing it to seed avoided loss in grade.

USE OF FROZEN MEAT PURCHASE RECOMMENDED keeping down living costs "During the winter anc* the early spring months it is usual for fresh meat values to be at their highest because of the necessity for compensating producers for holding thenstock through the higW cost period" said the Director of Internal Marketing, Mr F. R. Picot, in a statement. "There is, however, no need for the public to go short of cheap meat of good quality. "By purchasing frozen meat, which is now available at considerably lower prices than fresh meat, consumers will be materially assisting both themselves and butchers, and at the same time helping to keep the cost of living down, The quality and food value of frozen meat are unquestioned; in fact, it would take an expert to tell the difference between high quality frozen meat and the fresh product. In many instances the meat has been in cool store only a very short time. "Foreseeing that fresh meat was likely to be short at this time, the Government arranged for supplies of export quality meat to be available to supplement local supplies during the period ot high prices, and ample supplies arc available to butchers from freezing works throughout the Dominion."-