OUR DAIRY PRODUCE

Dominion, Volume 8, Issue 2549, 25 August 1915, Page 5

OUR DAIRY PRODUCE

AMERICAN PRAISE IMPORTANCE OF UNIFORMITY Profossor E. H. Farriiigton, of the Wisconsin Dairy School, an American authority on dairying subject, writes the following article about the butter which competed at the Panama Exposition:— "The Jury of Awards that scored the' butter and' cheese at the Panama-Paci-fic Exposition at San Francisco in May, had ah opportunity to note the effect of pasteurisation as wellas tho method of making and of storing butter on its keeping quality. "Both New Zealand and Australia had a considerable number of entries 01. exhibition in the, largo refrigerators which formed a part of the equipment <ii their respective buildings. Most of tho butter was in fifty-six pound boxes, fm-.. the cheeses were in sixty-pound chcdars. There wero some thirty entries from different fanners' associations in the New' Zealand exhibit. The quality of this cheese and butter was very creditable to the. makers and to the farmers ,nroducina the milk. The cheeses wer all nearly perfect in shape, showing that creat care had been taken by the maker in Dressing and bandaging every one-of the cheeses, which, undoubtedly, wero selected from the regular run of a largo number "of factories;

"The butter gave the impression that it was all made by the one man. It certainly was made by exactly the same process in each one of the thirty different factories, and since pasteurisation is practised in that country, the cffcct of handling tho cream' by this process was evident by this butter. "Both the butter and the cheese were ' made in December, and when scored in May. after five months' holding in cold storage, there was no sign of a strong or rancid flavour in the butter; it had the mild, clean flavour which is so characteristic of all first-class foreign butter. "The jury examined an entry of buttor made in one of tho United States, and shipped to the Exposition, where it was held in the refrigerator of this .particular State exhibit. _ It showed a decided evidence of rancidity. The cream had probably not s been pasteurised, and the factory was not so accustbmed to making Jong-keeping butter as is the case with the New Zealand factory. As a.ruleour butter in this country is consumed much quicker than that made in New Zealand, and possibly that is the ■reason-why we have not yet an established practice of pasteurisation and manufacture that produces the mild flavour and close texture of first-class foreign butter. ' . "Another entry of butter from one of the United States iwas better in flavour than • the foreign' buttar, and would probably score several points higher in the markets. , This was the opinion of the judges, while, they all' agreed that tlie New Zealand butter and cheese were very uniform and of a high quality, they were not equal to some entries, or butter and cheese from facories in this country.- This is naturally to be exuected. because the United States butter was nearer tho churn than that of New Zealand. "I think the particular lesson we should learn from these exhibits is the importance of pasteurisation and the use of a uniform method of handling the milk and cream in making our but-, ter'and cheese in this country."