GRADING OF MILK
A SUGGESTED REFORM. ADDRESS BY A SCIENTIST. PATEA, Jan. 26. The advantages that could be expected to accrue in connection with the manufacture of cheese if dairy factories adopted the regular practice of grading suppliers' .milk, was the subject of an interesting address delivered by Mr P. O. Veale, dairy scientist, at the annual conference of factory managers held at Patea today. Mr Veale considered that some system of grading milk for cheesemaking would have to become operative before long, and he urged Taranaki managers to study the position with a view to lending their support to any such move. Taranaki, he said, had always been in the forefront of dairy reforms, and he hoped the province would continue to lead the way in anything that tended to advance the industry or help the suppliers. Limit of Pasteurisation. At the present time, said Mr Veale, the process of pasteurising milk was extending considerably and in most cases with beneficial results. . Many factory managers, however, were still experiencing trouble. It was obvious, therefore, that pasteurisation was not a cure for all ills, though a big aid in the elimination of unsav-' oury flavours. Pasteurisation evi-! dently did not cope with ail bacteria found in milk, and, in fact, recent tests had shown that a certain number of bacteria did pass unscathed through the process. In order to turn out the best possible article it therefore became necessary to concentrate on the conditions under which the milk was produced on the farm. In this connection, farm dairy instructors were doing a useful work, but by grading the milk on delivery at the factory these officers could be; materially helped. The grade would show at once from which farms inferior milk was supplied, and the instructors would thus be able to devote their energies in a quarter where their skilled knowledge would do most good. Their attention coulu be concentrated upon those farms from which milk of poor grade was supplied* while farms supplying high grade initlk .could be passed over with merely :& periodic inspection. The grading <of milk would also enable ,the factory manager to detect faults .not sffir.dinarily apparent, but obviously (present in the milk if the cheese did not reach first grade. In factories where suppliers' milk had been graded, the results had been attended by certain surprises, and the managers had sometimes discovered that what .they had hitherto regard ed as being .goad milk was in reality unsuitable for ,cheese-making. Anomalies .of Grading. The grading of .miJk and cream had led to certain .anomalies. For instance, cream drawn from farma where the surroundings were of the best and where modern were in uae,, ihad sometimes been found to grade surprisingly low, whereas cream from what might be regarded as a poorly equipped farm jaad graded high. ' This anomaly : showed that the man whose sur- \ rounddaags were not of the best must be exercising greater care in the production of his milk, while the other farmer was probably relying too .much aapffn his modern equipment. The question therefore arose: •'How does .& former handle his equipment? ißqqs jfee exercise sufficient care and intelligence in his milking operations.?" The adoption of a of grading would, in JVIr Vea.le'.s pinion, point immediately to ,iflfe#or milk and indicate the direction in ( w,hich! investigations should be iinade. 4Thelecturer suggested that dairy t com-i panies could well afford .to ;give aj small premium for Htttk (found by! the test to be of hlgih gsrade, point- > ing out that the bonus ine,ceived fronv the Control Board for finest grade] i cheese would more than compensate for increased pay-outs. The test Mr Veale had fen mind was known as the methaleae blue reductase test, wMch had beepi in use in Denmark <for some years jwith great success. '' Milk unlike cream, could not be graded immediately,, but required about half-an-hour for: the test to be completed. It was, however, possible to work on an abridged test which, wMle .not quite so accurate, would give .the factory manager a very clear idea -of the class -of milk he was 'handling. Mr Veale said he believed the 'increase in quality which would if allow the introduction of the system lie had outlined would he wary 'great, and would materially assist in raising the produce of the Dominion to a very high plane of excellence.
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Shannon News, 8 February 1927, Page 1
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726GRADING OF MILK Shannon News, 8 February 1927, Page 1
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