BUTTER AND CREAM

Bay of Plenty Beacon, Volume 6, Issue 60, 30 March 1943, Page 3

BUTTER AND CREAM

SYSTEMS OF GRADING Complaints by dairy farmers of a "stiffening" in the grading of butter in stores, with a consequent definite lowering in the grading of cream, were referred, to at the monthly meeting of the Auckland Executive of the New Zealand Farmers' Union on March 17. The New Zealand Dairy Board, in replying to a communication on the subject, stated, that as a result of inquiries it was satisfied .that there had not been a "stiffening" of the grading standard by the Dairy Division. On the. other hand, it was evident that, especially in the Waiuku district, the standard of cream grading had become slack. Much inferior cream was being supplied owing to the .lack of proper cleanliness of milking plants, separatbrs and utensils. One farmer had been given 24 hours' notice to "clean up," or to cease his supplies. It was considered very important that the: Don minion's contribution of butter supplies to British consumers, should be of the best possible quality and that .the. standard of cleanliness should be maintained. ® Mr A. J. Campbell (Waikino) said that rightly or 'wrongly, there was an impression that the stiffening in the grading of butter Avas. reflected in the standard of cream grading. In any case farmers were now getting smaller returns than formerly. Mr N. J. B. Dougherty (Ohura) remarked that the lessened frequency of the transport of cream might have affected the qualit3 r . Mr A. C. A. Sexton (vice-presi-dent) said there was no information as to what was wrong with the cream. Frequently no explanation was given as to the reason lor lower grading. It was decided to ask the Dairy Board for further information regarding the grading of cream during the past three years.