BUTTER AND CHEESE.

Taranaki Daily News, 21 June 1921, Page 5

BUTTER AND CHEESE.

AT NATIONAL DAIRY SHOW. TARANAKI COMPETITORS. (By Wire.—Special Reporter.) Palmerston N., Last Night. As usual butter and cheese take an important place at the National Dairy Show, the entries totalling 298. The trend of the industry is shown by the large increase in the number of butter entries, the total in this section being 108, as compared with 111 last year. The increase is due to the number of factories that have changed from butter to cheese. The cheese entries, on the other hand, show a falling-off. Taranaki is fairly well represented in the butter classes, Maketawa, Aloa, Midhirst, Omata, Tarurutangi, Tariki and Tarata being represented by 30 entries in the eight classes. None of them get on the prize list, the bulk of the prizes going to Wairarapa, North Auckland, and Manawatu factories. Of the Taranaki factories Maketawa is the highest on the list with 93, gainst 95 scored by the winner. In cheese there is a surprising lack of entries for Taranaki, the only factory represented being Pembroke (near Stratford), which has entered in three classes, in each of which it is fairly well up on the list. The bulk of the prizes go to the Wairarapa, Manawatu and Banks Peninsula THE AWARDS. BUTTER CLASSES. By Telegraph.—Press Association. Palmerston N., June 20. The prize list in the butter ana cheese divisions of the National Dairy Show’ is as follows: Export butter, salted.—Kaitaia 95, Riverbank 945, Tamaki 94%. Pats, suitable for local trade. —Masterton 95, Featherston 94%, Hikurangi 94. Export butter. —Tamaki 95, Mauriceville 945, Featherston, Golden Bay and Awahuri 935. Export butter, open only to members of the Dairy Factory Managers’ Association. —Kaitaia 95, Awahuri 945, Golden Bay and Featherston 94. Export butter, taken without choice from cold stores.—Levin 944, Awahuri 94, Karamea 93%. Championship under the auspices of Dairy Factory Managers’ Association. —Konini 95, Hikurangi 945, Golden Bay 94. Butter, open to factories receiving home separated cream only.—Kaitaia and Shannon 94%, Karamea 94. Export, made by butter-maker or manager's assistant.—Konini 94J, Canterbury Central and Levin 94. Championship aggregate, classes 1 and 6. —Konini 188, Taihape and Hikurangi 187$. CHEESE CLASSES. Full cream cheddar, suitable /or export, colored.—Carrington J)5, Dalefield 945, Belvedere 94, Staveley 935. Ditto white.—Okain’s Bay 95, Belvedere 95, Greytown 94%, Dalefield 94. Fully matured, any color.—Kuku 95, Okain’s Bay 94%, Carrington 94, Parkvale 93%. Cheese championship of New Zealand, Rowson Hodgson Cup. —Carrington 2825, Belvedere 282, Okain’s Bay 282. Managers’ Challenge Cup. —Belvedere 95, Staveley 94, Greytown 94, Parkvale 934. Factory, made from non-pasteurised milk.—Parkvale 935, Dalefield 93, Raumati 924, Newman 90%. Medium, for local trade. —Greytown 95, Dalefield 945, Kuku 93%, Belvedere 93. Export, novice class. —Okain’s jßay .94, Kairanga 925, Newman 92, Waitoki 88. Export,, factory made, by eneesemaker or factory manager’s first assist-ant.—-Kuku 944, Carrington 94, Dalefield 934, Okain’s Bay 93. Four loaf cheese. —Belvedere 95%, Dalefield 95, Staveley 944, Kuku ,94. Lonsdale Cup and Lochiel special.— Kuku 94%, Horsham Downs 94. Snowflake salt special for export.— Carrington 945, Dalefield 944, Grey town 945, Kuku 934. Clement Cup for highest average points in cheese export. —Kuku 184.74, Hukunui 183.54. Viking Rennet special, single entry in export cheese.—Belvedere 95%, Carrington, Kuku, Greytown, Dalefield and Okain’s Bay 95 each. New Zealand Shipping Company Cup for factory manager scoring the highest points in cheddar.—Belvedere 189. Dalefield, Carrington 188$.