DAIRY CONFERENCE AT STRATFORD.

Taranaki Daily News, Volume XXXXII, Issue 100, 4 June 1900, Page 2

DAIRY CONFERENCE AT STRATFORD.

[by our special beporteb.] ( Continued from, last issue.)

Mr. D. J. McGowan then read a paper on the condition and supervision of milk at factories. In closing that subject, he said it was one that he considered to be the backbone of the industry and one in which there was much room for improvement and would have to receive closer attention if New Zealand was to be in the lead. His aim was to convince the managers that the condition of milk prior to its 'arrival at the factory was a matter of the greatest importance. His experience was that a large quantity of milk was handled daily that was totally unfit for a high class article; not that it was impossible to produce first grade butter from such milk, but that was different from a first class article. The question was, where to look for improvement. It lay between the milk suppliers and the factory managers. If no comment was made to the suppliers in cases of faulty milk they could not be blamed. Many farmers, and factory managers too, considered it all humbug to exercise care for milk—the careless suppliers deeming the trouble of aerating and cleanliness superfluous, only desiring their cheque at the end of the month. The careful man did his best willingly, but the careless man required compulsion. Managers were partly to blame for accepting faulty milk as they should educate suppliers by rejecting and returning unsatisfactory milk. In conclusion, he urged that suppliers should be induced to observe the greatest care as to cleanliness as the best milk was spoiled by contamination. The strictest supervision was necessary by the managers. The finer the condition of the milk, the better the quality of the butter. Managers should not aim too high at first, and above should avoid unnecessary growling.

Mr. Bowman advocated Government inspection of dairy suppliers' premises. In reply to a question as to the effect on milk when placed in rusty cans, Mr. McGowan said that if such cans were thoroughly clean no great harm would be done, but it was better to avoid using cans that were rusty. Considerable discussion took place, one manager pointing out that as directors were frequently delinquents it was impossible for managers to inspect milk sent by his employers, and that only Government inspection of appliances would avail. Another manager advocated that in allowing points for the test of milk its condition should be allowed for as well as the butter fat it contained. It was also stated that in Denmark milk was graded, and points given, and suppliers of unsatisfactory milk cautioned to amend the quality. Another speaker insisted that; the matter was wholly in the hands of the managers, and that if the suppliers were subject to the annoyance of Government inspection they would go out of the business.

Mr. Falconer then moved—That the Government be asked to bring into operation the Dairy Industry Act as far as inspection of cow yards and utensils used for milk were concerned.

The motion was formally seconded. Mr. Ruddick said he was glad to hear the question so thoroughly discussed. As to inspection, the bulk of the people had no conception of the difficulty of carrying it out. He believed that the Lord helped tho-e who helped themselves. If any man, woman, or child could tell him where a competent inspector was to be found he would be glad, as the qualifications such a man must ppssess were such as were rarely to be found combined in one person. It was utterly useless to em-j ploy a man haphazard. The more the managers strove to improve the quality of the milk the less difficulties would they encounter in manufacturing butter. A manager's place was on the weighing stand to look after the milk on arrival, and as this \va ; ; such a matter of importance it ought not to be delegated to an assistant. It was the best place for the best man. Wherever strict attention was paid to the reception of milk there was very little complaint. Considering the troubles that would be likely to arise between an inspector i n i the suppliers, and between the same illicial and the managers, he thought in would be better to leave the managera 0 exercise the supervision. During r he past summer many improvements had been effected, consequent on the 1 isits of the Government Instructors, f who.se hints had been very useful to! suppliers. I 1 reply tg a, question as to whether I

the appointment of instructors had brought about an advance in the price of butter, Mr. Ruddick said he could not answer yes, or no, as to that, but there was no doubt that those who had availed themselves of the Instructor's I services had effected many desirable improvements. Mr. Harkness thought the discussion had taken a wrong turn, and that this was indicated by Mr. Falconer's motion. He considered that imposing the duty of inspection on the managers would be placing on their shoulders more than they could bear. To say that the Government should be made responsible for the condition of milk was shifting the burden from the managers. He put it to the meeting, how much could one man accomplish in twelve months % He considered there should be an inspection of farms. From experience he could say that there was a great improvement in the delivery of milk, but the important question was that of flavour. He advocated that stands on which milk was kept should be covered from the rain. During a long and dry summer a large number of carts laden with milk in cans drove daily to the factories, and from first to last, including the long wait at the factories, the milk was exposed for hours in cans with lids on, hence the milk was sure to be tainted, and he was ; convinced that the flavour, quality, and | condition of the milk would be vastly . improved by protecting the cans from the sun and rain.

The Chairman expressed his concurrence in the desirability of the manager being on the weighing stand, but how many, he asked, could be there ? Considerable improvement could be made by having proper sanitary milking sheds and yards—evidence of this had been given in Victoria. He alse alluded to the necessity of re rating the morning's milk, although he knew some suppliers deemed it unnecessary. It was a question of time in educating suppliers, and directors should back up the managers. The only way to get on level terms with the Danish product was through looking well after the milk. After some further remarks, Mr. Falconer's motion was carried. SAMPLING AND MILK TESTING. Mr. Robertson read a very interesting technical paper on sampling and milk testing, dealing with the necessity of thoroughly mixing the milk in the weighing can before taking samples. He also discussed the question of a " liberal" reading of the test tubes, and expressed an opinion that the basis should be the actual fat as found by the Babcock test. In reply to a question as to whether there was any basis of over-run—the statements published varying from 15 to 21, and 15 being advocated as the average—the Chairman gave his experience of sampling in Australia, where the milk was tested against the churn. There the correct method was to take samples from the drip-can instead of the weighing-can. The suppliers were hard to convince, but he got a length of tubing, which he took to each creamery and took samples\by both methods, and showed the ttvo samples at the testing machine, making the suppliers read the result wit# a compass so as to ensure accuracy. He convinced them that there was no dilference, and that the drip-pan method was quite as accurate as the other. When the milk was not stir;ed properly the result of the test was not satisfactory. With a turbine macllne a point or so more butter-fat wis given than with the hand-machine, the reason beiDg that the whole of the butter-fat went to the bottom of the pan.

After some remarks, to which Mr. Robertson replied, Mr. Ruddick said the point had been missed. There was no attempt to contradict the results indicated by the Babcock machine, but it had been found that to comply with the object of the ' test allowance ghoul 1 be made for a pertain amount of fat not recovered. It was not right to pay the suppliers for what could not be recovered from the milk.

In reply to a question as to the steam turbine test as against hand power, Mr. Euddick said it was a question of temperature. Mr. Harkness : To get the temperature up you must get the steam up. Mr. Ruddick: Quite so. All the bottles should be placed in water heated to 150deg.

"STARrERS" AND CREAM RIPENING. Mr. Kinsella, in his address on "starters" and cream ripening, said his object was to place before the settlers the process of fermentation. It was necessary to raise the temperature to 212deg. Fahrenheit, and to keep it thus for two days. Several trial tests with ferments had been made in Canada as against prepared culture, and the result had been in favour of the i latter. From two to six quarts of the t morning's milk was selected and heated i to 212deg. for fifteen minutes, then cooled to 60deg. by an turating process, and put in glass stoppered bottles, being left for two or three days to sour or coagulate. If kept at a temperature of 45deg. in stone jars there were improved results, but the jars must be perfect and air-tight. When milk was left to ripen uncovered it was accessible to germs. The majority of bacteria Hourished in a temperature from 75deg. to 95deg. An important point was that the atmosphere must be as pure as possible. After describing the process, Mr. Kinsella said a good starter should be clean and have a clear acid flavour. The application of starters was very important, both to cheese and butter makers. As the cream came from the separator it should be cooled to 65deg. before adding the starter; it should then be stirred every half-hour for five hours, and when cooled to 50deg. be left undisturbed tiil the following morning. If the milk was Lot in condition good results could not be ensured. Many defects were due to carelessness in manufacturing. With regard to flavour, some buyers would tell them that price depended on flavour, but lie could not agree to that. If cheese was poorly made it was as liable to be cut in price as much as that which was well made but faulty in flavour. Every detail in the manufacture must be carried out scientifically. The question of churning from sweet or properly was one of vital importance. It had been found that great losses took glftoe by

ment of the separator or from other causes—in some cases from 35 to 651bs. of butter-fat a day—and this was a serious matter. Admitting that butter made from sweet cream scored one point higher, it had been proved that it did not possess the same keeping qualities as butter made from properly ripened cream. Mr. Sa were, after exprefiaing the great pleasure he felt at seeing so many managers present, said there was no more interesting point to be discussed than that introduced by Mr. Kinsella. The cause of unevenness in cheese was due to improper " starters." He could not impress on managers too strongly the necessity of doing better in the future. Unlets the starter was pure, good results could never be obtained. He quoted an instance where a gentleman, who was present, after using a good starter, made as good cheese as any in the North Island; before using the starter his points were as low as 82, but afterwards ro3e to 92 and 93. He strongly impressed on all present the great necessity of paying strict attention to starters, and he was quite sure that if they did so they would confess at next year's conference the bone fits tbaj had ensued.

Tha Chairman quoted a case where an old gentleman never allowed tho cream to ripen, it being bis idei not to allow any bacteria in the cream, which he insisted should be clean and never allowed to attain a temperature over 52deg. The butter was all sold at WelI liagton, and the maker backed it to keep.

Mr, Kinsella inquired if it bad been ascertained how much butter fat was lost.

The Chairman: None. The cream was kept at so cool a temperature that no butter fat was lost.

In reply to Mr. Ruddick, the Chairman said he would not advocate that course.

Mr. Ruddick said he knew the factory mentioned, and that the lady who was now carrying it on admitted it would be better to ripen the cream. Good results had been obtained without, but better might have been got. There was no question how as to whether butter from sweet or properly ripened cream would keep best—that was settled long ago. People liked fresh butter from sweet cream, but it did not keep. In reply to several questions, Mr. Kinsella said that the culture should be at a little lower temperature than the starter, and added to the milk | when at about the same temperature; chat self-ripening was against the whole of his argument, as he considered a starter absolutely necessary; that a larger amount (l| per cent, more) ot starter would be required for pasteurised cream. As to the merits ot pasteurising, the question was a large one. If milk was in a fairly good condition he would rather not pasteurise, out use a starter. Further, he did not think there was any benefit in selecting milk for the starter from a particular cow in the herd. i

Mr. Thomas (Ngaice) inquired what were the best means of bringing cream sweet to the factory. Mr. Ruddick said it was a question of a;ration and temperature. Oration, if not properly carried out, t'requently hastened the spoiling ot milk. Too much stress was laid on aeration, apart from the conditions under which it was eflected. If milk w.u sarated improperly bad results followed, it was a simple matter, especially in (■his district where the nights were tlways fijjl, to keep the milk at a low temperature by suwoundiuy tho canb vith water. this advantage fas not present ice hid to bo usad. Mr. KiuSdlh, iu reply, said that in all his experience he hai always secured better results from p overly ripened cream and more exhaustive churning than from sweat cream. He ' rxlso cited cases where losses had occurred of 851bs of butter fat a day from churning at a temperature of 60 degreos. (To be continued.)