FACTORY MANAGERS.

Taranaki Daily News, 17 November 1922, Page 5

FACTORY MANAGERS.

CONFERENCE AT NEW PLYMOUTH. SOME VALUABLE ADVICE. About twenty dairy factory managers met at the Moturoa works at New Plymouth yesterday, when addresses of instruction were given by officers of the department. The grading competition was not held, members being of the opinion that, owing to the small attendance, their time could be more profitably employed in inspecting the shipping and constructional work at the port. Mr. A. F. Neilson (president of the association), in Opening the meeting, said he was pleased to see the assistant director of the Dairy Division (Mr. W. E. Gwillim) among them. No doubt the Hawera Show had accounted for the small gathering. He thought that meetings such as they were attending should be encouraged, as they were a source of much benefit to’men in charge of dairy factories.

Mr. W. E. Gwillim apologised for the unavoidable absence of the director (Mr. Singleton), who had been held up in the South Island, but he (Mr. Gwillim) was very pleased to be present, as he enjoyed meeting with factory managers. Perhaps the majority derived more benefit when they could meet in small numbers. In Taranaki they were experiencing their flush season, but down south the bulk of the milk suply was just beginning. He had only been their representative a short time, but from the 40,000 dairy factory managers in the Dominion his department was continually receiving an immense amount of correspondence. This was a good sign, and he hoped that r as time Went on, managers would look more and more to the department for advice and instruction. Mr. C. C. Robertson and Mr. F. Thomson, Government graders, then demonstrated the allotment * "of grading points from various samples of butter and cheese. Managers were given the opportunity to study the sample and to estimate the grading, after which the instructors explained the points and commented on th© flavor, color, texture and finish of each sample. After lunch at the Breakwater Hotel, a short toast list was honored.

In proposing the toast of the Dairy Division, the president said that since last conference there had been a few changes and promotions, and he expressed congratulations to Mr. Gwillim on his appointment as assistant director. They felt Mr. Gwillim was one of themselovs, for at one time he had been a factory manager. At the last conference the slump had created a feeling of uncertainty, but now better prices were being realised. They were very fortunate in the officers of the dairy division; they were all steady, likable men who had worked up from small positions. When their factory returns showed a discrepancy in the grade they must not always blame the graders, who, beiii" human, were also not infallible. He then asked Mr. Gwillim for an opinion on part skim milk cheese. By its manufacture a company might gain in one direction but lose in aother. Mr. Gwillim, on behalf of the Dairy Division, thanked the persident for the expression of goodwill. It was a happy day for himself, and ho knew Mr. Singleton would have liked to have been present also. Regarding part skim cheese, one Taranaki factory had been experimenting since last year, and had been fortunate in securing more for their suppliers, but he thought this had been due to the good prices then ruling for dairy produce. When butter and cheese were back to normal, part skim cheese would not pay so well. Ninety per cent, of cheddar cheese now made was of whole milk, so that the amount of tho part skim article was comparatively small. Moreover, many factories were now equipped with dual plants, and it was often difficult to know just which commodity to manufacture. The present law stated that cheese must not contain less than 50 per cent, of fat, but the average make contained 36 per cent, moisture, 34 per cent, fat, and'3o per cent, dry matter (that is, 34 per cent, fat represents a little over 53 per cent, of dry matter). The possession of many Jersey herds in New Zealand often brought this percentage higher than 53 per cent., thus farmers supplying Jersey milk to cheese factories received a smaller return than hajl they been milking animals giving a greater milk flow. If cheese was not made from whole milk it would have to be branded as part skim cheese. On some markets this might bring almost as much as the unbranded article, for the brands were only seen by the first buyer, and if he were satisfied with the cheese ho would no doubt order more. A short discussion followed upon the relative richness of morning and evening milk, the general opinion being that the supply from the shorter pe.riod, ■whichever it might be, was not so rich as that drawn after a longer time be- .