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This request was acceded to and the Dairy Produce Regulations 1938 were amended and arrangements were made for the manufacture of approximately half the output of two factories, one in the Waikato (Hikutaia branch of the New Zealand Co-operative Dairy Co., Ltd.), and the other in Taranaki (Riverdale), of cheese with a minimum fat in the dry matter standard of 52 per cent. In recognition of the importance of nomenclature and in order neither to create conflict with the regulations nor to mislead the trade in Britain these cheeses were designated " 52-per-cent.-fat cheese," as distinct from " full-cream cheese." The manufacture of these cheeses under the joint supervision of the Dairy Division and Dairy Research Institute was commenced in October, 1949, with full-cream and 52-per-cent.-fat cheese being made every alternate ten days. These cheeses have been graded, analysed, shipped, and reported on separately in order that a true assessment of their quality may be possible. Reports from officers of the Dairy Division stationed in London indicate a satisfactory outturn up to the present, but these reports have as yet covered only a few shipments, and no retailer or consumer reactions are yet available. The manufacture of this " 52-per-cent.-fat cheese," which involves the removal of some of the butterfat from the milk, has not presented any technical difficulties. The season's workings will thus provide an opportunity for an assessment of manufacturing problems, quality, and economics of standardizing in relation to full-cream cheese ; but the most important consideration, that of consumer reaction and the possible effect on our reputation as a major cheese-exporting country, may not be so easily determined. It is of the greatest importance that nothing should be done which will endanger our cheese quality and the reputation which has been so hard to win over the past fifteen years. From the policy aspect and in the light of past experience the matter will therefore need to be approached with caution. Milk Sampling. —Attention has been focused on the sampling for butterfat testing of milk deliveries to dairy factories during the past year or so as the result of a successful action by a supplier to a co-operative dairy company proving that the company had not taken " truly representative samples "of his milk-supply. There has been a small number of other cases in which suppliers have been dissatisfied, but after detailed investigations by Dairy Division officers no further action has been taken by these suppliers. Officers of the Division over the past three years have been concentrating on the question from the broader aspect of the practicability of the Dairy Produce Regulations 1938 being amended to include details of approved methods of sampling, as distinct from the existing position whereby the onus is placed on the dairy company to take a " truly representative " sample without detailing methods. As the butterfat portion of milk is in globular form, varying in size and characteristics, and is of different specific gravity from other milk constituents, milk as it leaves the cow soon becomes unhomogeneous and care is necessary when an attempt is made to sample the milk to ensure that the sample is " truly representative." The stage has now been reached where sufficient information has been obtained to allow detailed methods to be laid down and it is anticipated that shortly it will be possible to submit draft regulations for discussion with the New Zealand Dairy Board, which represents the industry. It is essential that the fundamental principle that the purchaser should credit the supplier of milk with all the butterfat delivered should not be upset, and that both the buyer and seller receive adequate protection through the regulations in their endeavour to honour their obligations. Investigations made overseas show that in no country is such close attention paid to milk and cream sampling as is given to it in New Zealand.

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