MOISTURE IN BUTTER

Taranaki Daily News, Volume LII, Issue 137, 8 July 1909, Page 4

MOISTURE IN BUTTER

INTERVIEW WIT/ THE DAIRY ' COMMISSIONER. Mr. D. Cuddie, the Dairy Commissioner, was in New Plymouth yesterday, and a "Daily .Sews' reporter sougnt au interview with him, hut Mr. Cuddie said lie liau liitle or nothing to add tJ an interview reported in the Aew Zealand iiuies of Tuesday, wiiich w e '•• print as follows: Lnder dale July 2nd a Loudon cablegram stated: "The Grocer," the organ of the grocery and provision trade, gives prominence to reports that mere is an excessive amount of moisture in nutter arriving from Xew Zealand. Tiie paper blames the Govern ment of the Dominion for not enforcing the provisions of the Export Act, anu condemns the granting of graders' certificates when they know that much of the butter sent from Xew Plymouth and Auckland shows an excess of moisture.

The Chief Dairy Commissioner, Mr. D. Cuddie, was interviewed on this subject yesterday by a New Zcalani Times reporter. Mr. Cuddie said:— "With reference to tne cablegram, I may say that the Dairy Division of th*: Department of Agriculture has beeu keeping a very close watch on tne moisture content of butter sent in for export during the past aeiiaon, and 710 less than 1500 samples of butter were taKt-n for analysis at the various grading ports, the bulk of these samples behig taken at Auckland, New Plymouth and Wellington. In order to show that thi moisture content of New Zealaul butter has not been as high as tha cable would indicate, it may be mentioned that the average moisture in these samples works out at 13.05 >er cent., which is almost three per cert, less than the legal limit. The average figures for the previous season of a very large number of samples amounted to 12.07 per cent., which goes to show that the increase in moisture has been very small indeed. SHIPMENTS WITHDRAWN. "In every case where butter was found to contain slightly more than 16 per cent, of moisture, the owners were immediately communicated with and asked to withdraw the produce from shipment. In every instance this was agreed to. Of course, it is impossible for the graders to sample each particular box of butter, when it is remembered that some thousands of cases are received daily at the largest ports,'and even if this were possible, it would mean mutilation of the butter to some extent when the samples ;ire taken from the boxes. Therefore, it is possbile that several consignments may have exported carrying moisture in excess of the standard. lam thoroughly convinced that the dairy factory people In New Zealand would not jeopardise their own interests in shipping produce which is likely to damage their good name on the London market. In proof of this, I may state that during the past season the managers of the various factories have accepted the suggestion of the Dairy Division to obtain tne .necessary appliances for testing the moisture in their butter, and samples in many instances are taken from every churning made in the factory and tested for moisture. A CAUSE OF MOISTURE.

"One cause which has led to the gradual increase in the moisture has been the introduction of the combined churns and butter-workers, wmei ha-re uc?n largely adopted, and although it is possible to make just as good butter with these machines as with the ordinary box chum, it sometimes takes the men who are in, charge of them a little time to become acquainted with the effect which they have on tlic finished product. Where there iias been any excess of moisture, it lias been quite unintentional, and immediately it was pointed out to the parties interested the defect was removed. METHODS OF OTHER COUNTRIES. "The moisture in butter in other countries has been increasing, and it was only natural that some attention would he made by producers in New Zealand to follow their example. At the same time. 1 feel satisfied that the trade will have no cause for complaint in connection with this question during the coming season, as the factory directors are fully alive to the necessity of keeping well below the standard of moisture. So far as grading is concerned, the utmost care is exercised, and the. standard of grading has not been lowered in any degree; indeed, that standard is as high .now as it has ever been, and there is no intention whatever to relax it. During the coming season even a larger number of samples will be taken for analysis, and in any good ca-se where the* moisture is found to exceed the limit, proceedings will be instituted against the offenders.

A FEW ISOLATED CASES.

"Whilst there may have been cause for complaint in a few isolated instances, it is not sufficient ground for affirming that New Zealand butter generaly is carrying an excess of moistur?, as the figures I nave given prove otherwise. It appears to me that this question of moisture has been given an undue prominence, even in New Zealand, especially by some writers in the press. As a matter of fact, the great bulk of New Zealand butter stands as high at the present time as it has done in .the #ast. The Dairy Division has always adopted what it" considered safe lines in connection with the incorporation of moisture, and the majority of the factory people recognise that the policy pursued by the department has been the correct one."