Wed., Feb. 22, 1956

The Guardian, Page 3 t

r AGRICULTU

P. E. L Department of Agricnltun

BAL NEWS

The Dairy Division is one of the oldest sections in .the Department of Agriculture. At the present time it is composed of four officials. wnely I-LJ. MacDonald. Super- tntendent; superintendent and two newly -ap- pointed milk and cream check test- ers. Claude Paynter and Richard Vessey. Due to the Increased pro- duction at dairy products during the past ten or twelve years the 00. in this division has consid- erably increased, hence the necess- tty of increasing the number of personnel.

icular policy to follow as such but is directed in its work by acts and regulations. The Dairy Products Manufacturing Act and Regulat- iotts thereunder direct the work of the Division. This act dealls with the production of milk and cream on the producer's farm: the feed- ing, sanitation and cooling meth- ods carried on there and the trans- portation facilities to the dairy manufacturing plant. It also directs the grading of cream for flavor, sourness and other defects and the checking and grading of milk re- ceived especially at cheese fact- ory plants for flavorgsediment and bacteria. It covers also the sanita- tion and construction of cans used in shipping milk and cream. The equipment used in the dairy plants and the sanitary care given to this equipment as covered in the

Act is an essential part of this Division's work. CIIECK 0N DEFECTS

The Dairy Division has also the duty of correcting defects in the

quite frequently appears in butter flavor, work anship, moisture, stilling and color defects which need correction and cheese there also appears -sim r defects in flavor, acid. body, openness and finish which very often have to be corrected. These defects are found by a system oi grading which was established in this Province about ten years ago and which has prov- en very beneficial to the industry from a quality improvement stand int. By this system a seven pound sample box of butter is taken from each churning made daily in the

The Dairy Division has no part-.

manufactured product. T h e r e i

”a.J. Mat.-DONALD mnw SUPERINTENDENT rm. narr. AGRICULTURE

mmv DIVISION

registration number of the factory.' the number of pounds of butter in the churn, the date of manufacture and also whether the churning of butter is packed in solids or wrap- ped in prints. These are

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kept in storage at the creamery for one week and at the end of that period are sent to the Provincial Agricultural Laboratory for grad- ing. In the laboratory these samples are checked for flavor, texture, will manship. color. salting and packing From these samples yeast and mould samples are taken to determine the sanitary condition of the equipment with which the pro- duct is being manufactured. When the grading is completed a report is sent to the creamery manager with the defects marked regarding any of the above mentioned qual- ities. There is also a separate re- port sent to the creamery manager showing the yeast and mould counts found in the samples taken for! that purpose.

CHEESE Tl-JSTS Wlgh cheese it is somewhat dif-

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(Continued on page 5)

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