DAIRY MANAGERS IN CONFERENCE

Hokitika Guardian, 11 February 1929, Page 8

DAIRY MANAGERS IN CONFERENCE

ADDRESS BY AIR SINGLETON AYELUXGTON, Feb. 7. There was a large attendance of delegates from all parts of the Smith and North Islands at the conference of the Dairy Factory Alanagers’ Association held in Wellington to-day, Air E. Fergusson, president of the Association being in the chair. ■ ‘‘The New Class' for Cheese” was the title of the address delivered by Air \V. AJ. Singleton, Director of the Dairy Division of the Department of Agriculture, 'Wellington. Mr Singleton said that at the present time the centre of discussion appeared to have switched over from cream grading. The position now was that cheese, however manufactured, must be exactly true to brand. Dairy companies had the option of making lull cream cheese or standardised cheese, but were debarred from making part skim-milk cheese and branding it as “full cream.” It was recognised, continued Air Singleton, than the effect of the new brand ol cheese on, the British market had yet to be determined, and that was probably the most important objection yet raised. The new brand permitted dairy companies to try out the marker with legally branded cheese, while it was also possible that that might have some undesirable reflex action on the price of “full cream” cheese, but there was also the chance that it might appreciate the price of “lull cream.” Tn any case it was deemed in the interests ot the “full cream” brand that- they should not export as “full cream" cheese made from other than whole milk. The disuse of separated mil starter did, however, partake of the nature of a restriction lint it was the dairy companies which had been illegally exploiting the brand “full cream’ who must carry the responsibility for the debarring of the use of a separated milk starter Air Alorgan spoke of the absolute necessity for the sterilisation of all receptacles in which the milk was placed or with which it came in contact both on the farm and in the factory. Bacteria flourished in millions in mil and for milk products to have their finest flavour the presence of these bacteria must, he as far as possible eliminated. The only method which was satisfactory was by scalding with steam for at least Half an hour. • Air AY. G. AVright who was New Zealand delegate to. the world dairy conference, said that the opinion of i>eo•jlo ip England was that the standard of New Zealand cheese and butter was deteriorating.