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company by the Shipping Inspector and the Grader in Charge with a view to effecting improvement. Part of the trouble was apparently caused by the fact that some difficulty had been experienced in reducing the temperature of butter-chambers to the required •degree, particularly during the summer. Cheese-chambers are generally well looked after, and the condition of the cheese as regards mould is receiving more attention on the part of cool-store authorities. There is a general feeling on the part of all concerned that the " dust" nuisance must be reduced to a minimum, and there is an endeavour to effect improvement in this direction. Butter Instruction The quality of butter manufactured compared favourably with that of last year, and the indications at the time of grading were that the bulk of it possessed sound keepingqualities. The importance of quality cannot be over-emphasized in view of the competition now developing overseas, and it has been the practice of officers to stress this point during the course of their duties. Feed taints detrimental to butter quality have been less pronounced in some of the major butter-producing districts and this is attributed to improved pastures and better pasture management in the grazing of dairy herds. Trouble with spotted and streaky butter has again been experienced by a few companies and is caused by incorrect manufacturing technique. Too frequently rush methods are employed, and the working-time is consequently too short for salt to be dissolved thoroughly before incorporation in the butter. In the course of instruction work at creameries officers have closely examined the sanitary condition of manufacturing equipment and it has been found on occasions that the method of cleaning has not been sufficiently thorough to maintain equipment in a satisfactory state of cleanliness. This is the result of increased outputs and the long hours which employees are required to work because of staff shortages. The neutralization of cream has been given special attention, and efforts made to have acidities at time of churning increased slightly have met with a measure of success. This tends to give more " butter character " and so helps to avoid the flatness which some of our butters are sometimes considered to have. Unwashed Butter. —During recent years several managers dispensed with the washing of butter in granular form. This practice has not been encouraged by departmental officers because it is considered that it is likely to have an adverse effect on the keeping quality of butter subjected to long periods of storage. During the past year there has been less butter unwashed than before. Moisture and Salt in Butter.—The care exercised in the control of moisture has again been good, and the moisture content of a large percentage of dairy companies' butter has averaged around 15-7 per cent. There has been a nice balance of salt with butter acidity, and, except in those cases where spotted or irregular colour has been evident, salting generally has been satisfactory, the average ranging from approximately 1-3 to 1-5 per cent. Unsalted Butter. —A shipment of unsalted butter for the French market, manufactured by dairy companies nominated by the Dairy Division, was reported upon as being of excellent quality and it seems likely that a larger quantity may be ordered for next season. As Continental countries are extremely critical of butter containing coliform organisms, the utmost care in the selection of cream and a hygienic state of the plant are necessary to ensure that unsalted butter for this market is manufactured from soundquality cream and under the best conditions possible in all other respects.

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