DAIRY INDUSTRY

Gisborne Times, Volume XXV, Issue 2021, 5 March 1907, Page 4

DAIRY INDUSTRY

At Auckland Mr Cnddio, who was called on lor an address, remarked that it was very gratifying to mark tho progress made in tho Auckland district with such an important industry, the growth and development during latter years being especially pronounced, till at tho prosont time tho volume of business bid fair to equal, if not oxcood, that done in some of tho other provinces. A little over .10 years ago, 202 tons of butter wore graded in Auckland in one season, while last year tho quantity amounted to 4935 tons, and already during tho present seaon (with two months to ntako it complete) no less than 0220 tons had been handled. Tho year was going to bo a record ono. Not only had tho quantity exported shown a largo increase, but the quality, which was of equal importance, had considerably improved. Somo people once had the idea that tho host buttor could not bo produced in tho North, but that had boon falsified, and experience showed that tho best butter made in tlio North was equal to tho best butter made in tho southern parts of New j Zealand. At tho same time there was still plenty of room for improvement in tho butter supplied from Auckland, as well as from all parts of the colony. It was pleasing to see that tho quantity of secondgrade buttor was diminishing; last year it amounted to the low percentage of 2.15, while four years prior to that it was 41 per cent. There was, however, too much butter just creeping through the first grade standard, 88 points, which was not satisfactory to tho producer, the purchaser, or the factory manager. " Getting through with 88 points meant that the maker had received tho bonefit of tho doubt, and ho should make an effort to improve on that position. They had reached a stage now when further improvement in tho flavor of butter would necessarily bo slow, but so long as 1 the desired improvement resulted though it was accomplished gradu- . ally, the question of time was not of such pressing importance. It was ' not enough for those concerned in butter-making to morcly maintain !. tho present standard; they must go on improving, because other dairying companies were doing their utmost to manufacture and export a [ higher grade. Referring to the butter that day inspected, Mr Cnddio 1 said he was glad to see so many highscoring lines amongst tho consignments, some being very lino indeed, ■ showing that tho makers were doing their best to reach a high standard ' of excellence, but some was of second grade quality. PASTEURISATION ADVOCATED. Ho said lie did not expect factories which were doing well to adopt ■ tho system of pasteurisation—the Department was not looking along that line at present. They were, however, ■ trying to introduce pasteurisation • wherever any troublo is experienced with the flavor. Tho principle of 1 pasteurisation had been proved long ago, and “starters” made of pasteurised milk were being used by 95 per cent, of the factories. And it was quite right to conclude that what was good for milk was good for : the cream in the same degree. The Department was prepared, where there was troublo with the flavor, to send along an inspector, and have tlio system of pasteurisation .demonstrated. n, STARTERS. The cause of some of tho defects in low-scoring butter was tho use of inferior starters. One mistake was to keep a starter going too long, it being a good rule, to make a change once a month, unless a very special starter was in use. He had heard of a starter being in use longer than a month, but it was better to change as soon as it commenced to come off. Another fault, though not prevalent, was the use of too much starter, better results being obtained with less starter. It was also most essential that a separate place, in which to keep tho starter, should be provided in every factory, and directors should not fail to attend to tho matter. As the flavor depended on the starter, it was important to take every precaution with it. THE ALCHOLINE TEST. Mr Cuddie said the alclioline test had been introduced into almost every cheese factory in Now Zealand, and had resulted in greater uniformity in tho cheese manufactured. What it had done for tho cheesemaker it would, in a measure, do for tho butter-maker. Ho advised every manager to go in for it, as it was a guide to the judgment showing when the cream was ripe for churning, as well as a guide to the starter, indicating when it was going off and losing its vitality. MOISTURE IN RUTTER. There was a tendency to increase the quantity of moisturo in buttor, although analyses made by the Department did not reveal any cause for alarm. Ho did not say the extra moisturo was introduced intentionally, but it was wise to issue a warning. It did not pay to add moisturo in order to make an immediate gain. The butter was subjected to three or four months’ storing, and if tho moisture was excessive, tho result was a loss to the producer. CLEANLINESS IN DAIRY FACTORIES. Everything possible had been done, he said, to keep factories thoroughly clean, the matter not always receiving the attention it deserved. It entailed hard work, but it was of too serious importance to be neglected. The duty of cleaning up was too ofton relegated to persons who had not had sufficient experience to aim at a high standard, it requiring a man of experience to clean and wash out a factory thoroughly. The cleanliness of a factory and the tidiness of the staff should always be an example to suppliers. Milk delivery. The condition in which milk was delivered at the factory was a serious blot on tho industry. Night milk should bo cooled down immediately it was drawn from the cow, large sums of money being lost owing to neglect in this direction. He knew an instance in which 1500 gallons of milk was rejected, and another rejection of 600 gallons because of its condition when delivered at the factory. This point should bo taken up by directors as well as managers, and suppliers induced to go in for coolers. While entailing considerable outlay the expense would soon be recouped by the increased—value of the butter made. ITo estimated that 50 per cent, of present-day troubles were caused by neglect to cool the milk; and with the abundant supply of water all over the country ho saw no reason why coolers were not in common instead of rare use. Mr Sawers, who visited Victoria a little while ago. had reported that the milk was sent to factories in perfect condition, and it was the result of a system of cooling. The idea of aeration should never have been recommended, because it seldom bad any practical advantage, very often being harmful. A system of cooling was the most effective medium. MILKING MACHINES. With the advent of milking machines, Mr. Cuddie said it was important to see that the machines were kept in a thoroughly clean state —sweet, wholesome, and sanitary. If that : was not done troublo and difficulties would arise. Some were kept clean, but others were neglected. The macli- i incs were coming in, and probably would bo introduced by hundreds, ■ and'it concerned tho milk supplier, 1 tho factory manager, and the conntry’ generally whether or not they ; wero kept clcaii-by the user® In, J ;

conclusion, ho urged on factory managers to pay strict attention to all details in connection with tho practical part of butter and cheese making. Jl' this was done n's best they know how, many of the existing difficulties would disappear. (Applause.)