ISLINGTON DAIRY SHOW.

Dominion, Volume 7, Issue 1951, 7 January 1914, Page 8

ISLINGTON DAIRY SHOW.

NEW ZEALAND EXHIBITS. REPORT OF 'ITIK JUDGE. Writing from London, under date Noromber 21,'Jfr. R. Ellison, representing tho National Dairy Association of Now Zealand, savs: —"Professor U. J. Drummond, who judged the colonial butter and chenso exhibit at tho recent Dairy Show at Islington, Jias, in response to my-request, been good enough to furnish ino with tlie enclosed report, which would, I feel sure, bo of 'great interest to our -butter and rheese makers. I would mention for the information of those not fully acquainted with this exhibit that there were 24 cheesc entries, of which ten wero from New Zealand, two from Victoria, and eight from Queensland. The first, second, and third prizes went to New Zealand. The misaltcd class for butter contained 73 entries: two from New Zealand and 71 from Australia. The New Zealand entries were from the Taieriand Peninsula Company, Duncdin, and they were awarded the first prize and silver medal. In tlie salt class, there were 76 entries, of which two were from -New Zealand and 71 from Australia, tho Taieri and Peninsula again carrying off the first prize in this class. In the interest of our butter anl cheese, I would strongly urge upon factories to support litis slio^, if only as an advertising medium. ;

Colonial Cheddar Cheese. The cheese in this class, 24 entries in all, were vory irregular in quality. A good number of this exhibits were faulty in flavour, weak in body, and badly set ni) with a number showing cloudiness uj colour. Nothing of outstaridms merit was found in the cla3s. Tho prize lots mielit be described ns useful cheese. Tho principal fault, flavour, might to some extent , be accounted for from the fact that a good number of the exhibits were sweet made niid weak in body. Cheese of this type rarely cut true in "lakers would be well advised to give this part of their inanage.mcnt greater attention, as mismanagement in the rineniii" of the raw material can only lead-;to disappointment as regards line qU The s iweakn-;ss in body., to sorno extent, might be accounted tor from the fact that tho cheese we too street made. A finer division of the curd after Elation, more full development of acidity, with higher temperatures of scald, might bo recommended as a re"l&ty colour in cheddar cheese very

often follows mismanagement in the jiicidity .quantity,' more particularly at the time the whey is drawn from the vurd. Milk kept at a high temperature over-night is very -frequent lv the cause 'of discolouration in tho 'finished product. Colonial factory managers should advise greater care in detail in the production of the raw material, and as far as , possible thorough aeration and cool'ing of the evening's milk is to be recommended. Tho ripening agent or starter should bo procured from some reliable source, and a small percentage can bo used with .advantage in carefully kept milk, and more particularly /during the cool months. ' The appearance and finish of a good number of the exhibits could be much improved, and the judge would recommend that, makers should give this part of .their management greater attention, as-it is most desirable to have all manufactured milk products placed before the consumer in' the most attractive manner possible. Colonial Unsaltsd Butter. . Tho butter in this class, which was a heavy one, numbering 73 entries, was up .to a vory satisfactory standard as regards quality. The prize-winning lots, particularly tfio two firsts, might be deesribed as choice butter, being outstanding' fine in flavour, close in texture, with a bright true colour, and in appearance most plea-suig'to the eye. A number .of tho samples were slightly deficient in flavour, and more or less greasy in texture, with a few lots showing cloudijiess in colour. The weakness in flavour in many eases indicated a faulty ripening agent, and, in others over ripening of the cream, ■ ■ Greasy texturo frequently follows ripening cream at too high temperature, with possibly mow or less carelessness in working. It has heen found by comparative tests that by ripening cream at low temperatures it has a most, beneficial effect on the general character of tho produce. The water is more easily expelled bv wprking. and in' addition much better body and textiiro' are produced. ■ • - ' The dull or cloudy colour, always a serious fault, is icry often traced to mismanagement of the cream during the ripening perioj, and possibly allowing -it to become over acid before churning. Tho appearance of-the different exhibits, as a whole, left, little to bo. desired; in fact, tho judge has never inspected a more attractive lot of butter. The boxes being carefully made, from selected wood, and lined with the best qnality of grease-proof paper, wave a most pleasing appearance, winch is always a desirable feature in produco of this kind. .' , Colonial but-termakers are to be congratulated on bring able to place their produce on the London market in such an attractive form.