IMPROVING THE QUALITY OF CREAM

Chronicle (Levin), 26 July 1946, Page 4

IMPROVING THE QUALITY OF CREAM

LEVIN DAIRY COMPANY ALTERS ITS PREMIUMS * GREATER MARGIN BETWEEN THE GRADES A proposal to fix the difference in price for, butterfat in cream- at ld per lb. between finest and "first grade cream and 2d. per lb. between first and second grades was discussed at the annual general meeting of the Levin Dairy Company on Wednesday, . It would mean that the price for finest grade cream would be ld more than the price for first grade, and for second grade 2d less than for first. After considerable discussion, it was decided to amend the original motion to M more for finest grade cream than first grade and ld less for second grade than for first grade. ' In moving the proposal, the chainnan of directors, Mr. T. G. Vincent, said that the grading at the Port of Wellington was down by .3 compared with last year. However, the average grading for the Port of Wellington last year was down by .6. The time was coming, he continued, when quality would count. At present the reason for lowering the grading was that the butter was lacking in character, which could not be had unless the cream was the finest. The ehange-over from daily to

every-other-day collections had brought home the fact that there was a lowering in the grade of cream, Mr. Vincent continued. When there was a daily collection the percentage of finest cream was 95, but now it was 50 per cent. If it were possible for tiie fifty per cent. to produce finest grade, it was possible for the other 45 per cent. to do so. With a little extra care it could be done. It was the aim of producers to get the taest possible price in return for the

labour, time, capital and thought which went into production. If such a basis could he attained, they would be prepared when quality would count. He could find no reason why anyone should have second grade cream, but there were some suppliers who almost continually gave second grade. The directors made no apology for bringing the motion to the meeting. It was aimed to make the producers take more care and bring in the finest grade cream. Answering a question, the factory manager, Mr. B. S. Parsons, said that land cress fiavour could not be detected in the cream, but came out in the butter, and consequently lowered the grade. It was encountered mostly in the spring. The effect was to -give butter a burnt taste. Mr. W. Boddy said that there was no excuse for the man who sent in second. ,g^^de 1(p,reapi. / However, .sometimes i't was out of hiis coritrol altogether. Mr. C. E. C. Webb said that the shortage of electric power, resulting in a curtailment of water heating, was a point which favoured the amendment of the original motion. The amended motion was then put to the meeting, and passed unanimously.