QUALITY OF DAIRY PRODUCE.

Evening Post, Volume CXII, Issue 60, 8 September 1926, Page 11

QUALITY OF DAIRY PRODUCE.

Though In certain cases pver-long storage has caused deterioration of certain butters, last season's experience (reports the N.Z. Dairy Producers Board) shows an improvement in tlio quality of New Zealand butter.

"An examination of tha season's grading figures makes it clear that substantial improvement has been effected. Of the past season's production of butter only 5.46 per cent, was Braded below 90 points, which is the division between first and second grade qualities. During the previous season 10.5S per cent, was below that level. In cheese only 3.9.7 per cent, was below 90 points, while in the previous year there was 14.45 per cent.

"Further examination ia equally encouraging as showing the upward tendency in quality. In butter this year 70.69 per cent, was 83 points and over as compared with (51.70 in tho previous year, while in cheese .50.23 per cent, was 92 paints and over as against 34.14 per cent. Theso iiEiires are entirely iv line with the opinion of all those closely in touch with the industry."

Among causes contributing to improvement the board mentions tho "co-operation and guidance of the officers in the Dairy Division, who at all times have displayed a zeal amounting to enthusiasm for quality." Aleo,

"the fact that during the past season 71 per cent, of our butter was made in factories which have adopted the cream grading system has unquestionably contributed to th.3 improvement in quality. The appointment of field instructors in the progressive districts has contributed its share. Those adopting cream grading have invariably found that farm visiting by these instructors was the readiest way to correct weaknesses revealed by their grading systems." ____^^_^^^___