FACTORY METHODS.

Shannon News, 6 March 1925, Page 3

FACTORY METHODS.

DAIRY MANAGERS* IN CONFERENCE PRODUCTION AND GRADING REVIEWED. A conference calculated to bring closer together the various interests in the dairy industry was held at Wariganpi on Wednesday when overso factory managers and company directors met under the auspices Of the New Zealand Dairy Factory Managers Association. (Manawatu branch) to discuss matters affecting the common weal. The keynote of the conference was an expressed, recognition of the value of team work—-the 00-operation of the companies and the managers—in maintaining; a high„class product from the Dominion upon the worlds markets. A feature of the gathering was an inspection of grading at the store at Castlecliff.

In addition to managers of factories from all parts of the district as far as Damievirke, Foxton, Waverley, and Taihape, many interested company directors were present, while one party from Taranaki to make a special trip comprised:—rMessrs. McQueen (Manutahi), lilingsworth (Al. ton), Thorburn (Whenuakura) ana Neilsen (Pihama, secretary to the New Zealand Factory Managers’ Association. Nearly every factory in the Manawatu was represented. At (he Grading Store.

The party was met at the grading store at Castlecliff by Mr. W. Fulton, dairy prdouce grader to the Depart, mint, who welcomed the visitors on behalf of the Factory Managers’ Association, and mentioned that delegates had come to the conference from as far south as Levin. A welcome from the Wanganui Meat Freezing Co. was conveyed by Mr. C. L. Duigan. Managers who complained that the grading of their butter and cheese was not as it should be, and the tests were not as expected, would find the visit to the grading store of inestimable value, for they would then be brought into such close touch with the grading that they could see at a glance that things were alright at that end. The company was anxious to handle the stuff, and would be pleased to listen to any representation that was made.

In the butter store, the visitors inspected produce of different grades, Mr. Fulton elucidating many details sought ’by those present. Cases ot butter of obviously inferior quality, would be shown, he saicl, the brands of which had been covered so that impartial inspection could be under. In reply to Mr. N.' Campbell, x Mr. Fulton said he had never attained the possible grading points, but 95 and 9fl was lecognised as “the possible.” Several factories dn the Rangitikei and Manawatu touched 96 points. Those interested in the manufacture of cheese were shown many useful points in the grading of this product, Mr. E. C. Wood, grader, of Patea, demonstrating the idiosynscracies of the various classes. Progress of 20 Years. In the afternoon, the delegates met in conference to discuss various mat. ters, Mrf D. Hull (president) presiding. Following an address by Mr. N. Ful. ton, which will appear later, the various stages of the production of butter during the past 20 years were traced in a short address by Mr. C. Cleaver (Awahuri). After commencing at the stage where very feiw facilities were afforded the factories for the treatment of clean milk, and when the box churn had not given place to more modern methods, the speaker referred to the introduction of the refrigerator, and the unreliability of the early day separator. The introduction or starter had marked a step in the advancement of butter-making, but trouble was at first experienced as to the quantities to use and it remained to the Dairy Division to allot the correct percentage. It was then that the butter was produced which was distined to make a name for New Zealand. From the round butter.worker they passed on to the combined churn, thence to the establishment of the moisture test, and the effect oi pasteurisation methods which dispelled the old way of conveying the cream from the separator to the vat. With Home separation came the acid trouble, and the manufacturing methods were again altered, working up to the present extreme heat and extreme cold in a flash In conclusion, the speaker deplorea the use of rape and turnips for feed, and urged the maintenance of the high standard of butter. Organisms In Milk. A short address upon bacilli and the various kinds of b&cteria in milk was delivered by Mr. C. S. Hopkirk, of the Wallaceville laboratory. When the milk left the cow the trouble commenced, which illustrated the neces. for rigid adherence to clean methods and clean working. It was incumbent upon the farmer to keep his plant, cans, and surroundings clean, while the cow should be carefully tended. The bacteria life of cheese depended largely upon the quality of the starter, which must be pure, as it had five separate actions to perform and was therefore of paramount importance in manufacture.

By means of pencilled illustrations the speaker elucidated the functions of the various organisms. The de. colourisation of cheese, he said, was a large question here, and endeavours were being made to isolate some organism. It was the belief of the speaker that this ran hand in hand with slime in milk; and when a laboratory was established in the Do. minion, this conjecture would be tested

The action of organisms in milk for butter was mostly detrimental and tended to give a bad odour, but at the temperature to which the milk was raised the bacilli could not live; so the butter producers were fairly safe in this resyeet. Rancidity was mentioned, after which Mr. Hopcrolt said that in respect to the factories themselves, the water and drainage were two of the larg&t questions which had to be watched. In some countries, water was pasteurised before being/ used for butter-making purposes, but in New Zealand very little of this was done, as this country pos. sessed a very good water supply. In the cleanliness of the cans whey played a great part, for this was taken away in cans which were only given a cursory wash-out. Any organisms which were in the whey therefore were conveyed through the cans to the fresh milk, describing a vicious circle from the weigh.tank to tne slimy milk. In reply to a question, Mr. Hopkirk said that the treatment of mammitis by vaccine was at present only in the experimental stages, and nothing definite would be ascertained for about 12 months. At present he had no faith in the method. Cheese —Open and Close. Mr A. McKenzie, of the Dairy

Division, said the people in England were demanding a close-textured cheese, and the question had occasioned the Dairy Division a great deal of trouble. In some cases, it was very difficult to make a close cheese, for the bacilli would often operate m spite of what might be done. Although an improvement in the quality had been observed iq the Manawatu, thero were still a few farmers who were holding the others back, by not falling into the line of general improvement. It was the duty of the manager to tell the supplier if his milk was inferior, and it was in turn the duty of the supplier to accept it in the correct spirit. It was the simplest matter in the world to turn out a good product if the supplier would send the milk to the factory in good condition. “Good milk,” he said, “will make close cheese/’ Mr. E. A. Ferguson, in comparing methods of making and handling cheese 20 years ago and to-day, said although the methods of manufacture had not materially altered, the handling had improved almost beyond con. ccption. He personally had commenced in a factory with a wooden floor, where very little convenience was afforded those -engaged in tho work. It was a good day for cheesemaking when the rack and bucketing went out of vogue. If they could leave the presses for an hour nowadays—as in the old days—and then, have the cheese trimmed a uniform all round cheese would be secured, instead of having the “lip” which was so frequently complained of to-day. In the early period the cheese had to be made to fit the crate, and vice versa. Certainly there was bad milk in those days—as to.day—but the flavouring had been good. Flavour had not gone back, although he admitted that much could be done to improve the cheese •till further*