Tne Dairy Industry.

Feilding Star, Volume XVIII, Issue 73, 23 September 1896, Page 2

Tne Dairy Industry.

Speaking on the above subject, Mr H. Olsen says :— " To make dairying profitable it is necessary to produce butter of uniform and wel keeping qualities Tn order to improve the quality of the butter, we have introduced in Scandinavia the Pasteurising of cream and Ihe employment of artificial fermentation. They are starting i in Victoria and also in New South | Wales to make Pasteurised cream and Pasteurised butter, and no doubt this method of butter making has a great future before it. Dairying in these colonies is hardly out of the pioneering stage, and until dairymen become acquainted with the whole business, it is hardly possible to carry out the proper system in the proper way. But New Zealand is more suitable for this | method of Pasteurisation than the ! Australian colonies, because you have here a more suitable climate, and any quantity of cool water." Mr Olsen described the method of Pasteurisation, and showed how absolutely necessary it was to get the milk perfectly sweet and fresh to the tactory. " Sour or tainted milk," he said, " should be distinctly refused. In New Zealand as well as in Australia in the summer time you will find many a time sup pliers sending in sour milk. Such milk is suitable neither for buttermakinjf nor cheese-making, There is no excuse for any such milk. It simply means that the suppliers do not clean the milk cans nor use proper care in treating the milk overnight. The Separator Company has Pasteurising appliances now in use in most of the factories in Sweden and Denmark, and the other day one factory in Australia ordered sixteen of them." Mr Olsen pointed out that the keeping quality of the butter was more important to New Zealand for export than rich flavoui, and this keeping quality is obtained by Pasteurisation. "¥ou can produce butter more cheaply in New Zealand than in Sweden and Denmark. The expense of feeding our cows is greater, but our greatest strength is of course that we are able to send our butter in a perfectly fresh condition to the London market. Here you do not make nearly as much of skim milk as you ought. You could do a great deal more with it in making skim milk cheese and "filled cheese." Mr Olsen spoke of the grading system introduced by tbe Government as a wise step, and one entirely in the right direction. He claims, however, that it does not go far enough. After the produce is graded here, he says, it is liable to change on the voyage, and turn out quite a different article. "We have in Denmark and Sweden a method that works beautifully. A commission of dairy experts and butter merchants is appointed, and the Government pay their travelling expenses to the port of shipment, where they examine samples taken without any notice whatever, from different factories. Then after one month — sufficient time to test the butter for its keeping qualities — the same butter is tested again. If any fault is found a telegram is sent to the factory concerned, and the dairy expert of that district has to go to this factory ami remain there supervising the work until the fault, whatever it be, is remedied. The factory people do nob know hefo>©hand when their butter is to be called in by the commission, and thus they are kept always up to their best work." Mr Olsen said that in Denmark and Sweden the New Zealand Grading Act is highly spoken of. In Mr MacEwan, he said, the people of New Zealand had a very able expert, who was highly praised in Canada and whereever he was known. The Alpha separa tors made by the De Laval Company (of which Mr Olsen is the representative) have a world wide reputation. They are in use is 95 per cent of the factorien in Sweden and Denmark, and in the United States they have attained a high place. ___________