H.—29.

Samples of butter submitted to bacteriological and chemical examinations number 2,714 (Auckland, 1,147; New Plymouth, 572; Wanganui, 94; Wellington, 657; Lyttelton, 244), in comparison with 3,569 for the previous; year. Testing Butter for Moisture and Salt.—Of the 120,543 churnings. of butter tested for moisture at grading ports during the year, only 026 per cent, were found to exceed the legal limit of 16 per cent, allowed by the Dairy Industry Act, and were returned to the companies for reworking to bring them within the legal requirementSalt tests of 114,689 samples were made, only 007 per cent, failing to comply with the regulations. Whey Butter.—Gradings of whey butter decreased from 3,078 tons in 1941-42 to 2,274 tons in 1942-43. Some 92-74 per cent, was classified as first grade, compared with 94:57 per cent, for the 1941-42 financial year. The smaller quantity manufactured was, of course, the result of reduced cheese output due to reversion to butter. No whey butter was exported during the year, most of it going to the dehydration plant in Auckland for treatment. Cheese. —Cheese quality in all districts has been well maintained, and while starter troubles have made their appearance at odd times in most districts, the difficulties experienced with starter failures have not been so prevalent as in past seasons. It is pleasing to report a considerable improvement in cheese quality throughout the Auckland Province. The average grade of cheese graded for export during the year was 92 032 points, as compared with 91-839 points for the year ended 31st March, 1942. Of the 109,955 tons received for grading, 20,559 tons, or 18-69 per cent., was graded as finest; 85,031 tons, or 77-33 per cent., as first grade; and 4,365 tons, or 3-97 per cent., as below first grade. Dehydrated Butt erf at. —During the year the production of pure butterfat was placed on a commercial basis by the establishment of a factory for this purpose at King's Wharf, Auckland. Up to the time when this factory became available, the experimental plant at the Dairy Research Institute had produced 1,592 tons of dried fat, and it is now used for experimental work only. The new plant at Auckland has since produced 2,845 tons, most of which has been exported to London. Butter-boxes and Cheese-crates.—As a result of the change back from cheese to butter, the supply position regarding cheese-crates was good, but the quality was such that when binding-wire became available it was decided to revert to the use of three -wires instead of one on each end of the crate. Butter-boxes, partly for the same reason, were a problem, and many variations from the standard package were resorted to in regard to both the thickness of the timber used and the construction of the boxes in order to eke out supplies. The lack of coastal shipping created difficulties in connection with timber transport from the West Coast of the South Island, and in some instances timber which, was not as dry as it should have been had to be used. In order to ease this shortage, twenty thousand fibre-board boxes were imported, and in no case was any creamery prevented from packing the butter as it was made. White pine only was used in all light-weight boxes, and two binding-wires were placed on each box. Rimu timber was used to a considerable extent for ordinary boxes. Farm Dairy Instruction.-— This work has proceeded fairly satisfactorily, though the absence of several officers; on military duty has made it necessary to extend the districts of many of the remaining officers, resulting in a somewhat restricted service. During the year 539 new milking-sheds were built and 804 sheds substantially reconstructed. Dairy Factory Managers' Registration Board. —The Board dealt with 78 applications for registration, 57 certificates being granted. There are at present 758 holders of certificates on the register. Inspection of New Zealand Dairy-produce in Britain.—Routine examinations have necessarily been curtailed because of the erratic shipping conditions and the impossibility of obtaining advance information of the port and date of arrival of ships carrying New Zealand dairy-produce. Nevertheless, many reports have been received, while our Inspectors in Britain have also been able to provide much useful information relating to the condition of butter-boxes and cheese-crates on arrival in England, and to dehydrated butterfat, milk-powders, &c. Their assistance to the British Ministry of Food has been continued. Dairy Laboratory, Wailaceville.—lt became necessary during the past year to replace the male assistants by young women. Examinations of starter cultures for purity have been continued. Large numbers of butter samples have been tested for bacterial contamination, and it appears more than ever necessary to give every possible attention to factory hygiene. The examination of butters for copper contamination has been extended to enable cream and buttermilk samples to be dealt with. For this purpose, improved methods have been devised. By a suitable modificatioin of these methods the copper content of cheese has also proved feasible. As much assistance as could be rendered within the limitations permitted was given towards the provision of the essential chemical control of the dehydrated butter plant in Auckland. An unusual legal case dealt with was one in which a, supplier was adding cream to the milk being delivered to a cheese-factory. After careful preparation of the case, a conviction was obtained. It was submitted that the addition of cream amounted to the removal of skim milk, and the Magistrate agreed that as the milk supplied was not the whole milk it could not be considered " pure milk " as defined by the Act. In collaboration with the staff of the Animal Research Division, investigations upon milking-machine rubberware have been undertaken to ascertain the extent of fat penetration and methods of checking it in order to prolong the useful life, especially of teat-cup inflations. Check Testing of Milk and Cream Samples.—During the year 764 visits were made to dairy factories to check the factory testing of milk and cream, as compared with 819 visits in 1941-42.

2—H. 29.

9