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14th WORLD’S DAIRY CONGRESS

Rome, 24th-28t h September, I956

BY E. CAPSTICK

The World’s Dairy Congress returned to Italy for a second time in September this year. The previous Congress was held in April/May, 1934, and on that occasion met both in Rome and Milan. Those who then made the crowded and uncomfortable train journey between the two cities for the second half of the Congress, were thankful that they would not have to face such an ordeal on this occasion. Many of us who had attended the earlier Congress could not, naturally, help making comparisons and think- ing of all that had happened in the intervening twenty-two years.

In 1934, Mussolini, the Italian Dictator, kept the members of the Congress assembled in the Capitol for fifty minutes after the scheduled time, before he arrived with considerable pomp and ceremony to declare the Congress open. The meetings were held in scattered meeting rooms in Central Rome, and punctual commencement of the meetings was sel- dom observed. The charm and politeness of the Italian people smoothed away our irritations and minimized our difficulties. Entertainment was lavish and, in the age before the aeroplane had become a popular mode of travel for the ordinary mortal, full evening dress with decorations was strictly en- forced for all evening functions. The British in sombre white tie and tails with a sprinkling of war medals amongst the older of us, were only able to cut a very modest dash amongst the gay uniforms of many of the European visitors, all much beribboned and bemedalled to give an atmosphere of a modern Ruritania.

Italy is now a democracy and was far seeing enough to attract to Rome the headquarters of the Food and Agriculture Organization of the United Nations. This comprises a magnificent office block and adjoining suite of splendidly appointed assem- bly rooms all equipped with simultaneous transla- tion into, if necessary, as many as six languages. In this suite of assembly rooms which are normally used by Government representatives attending meetings of the F.A.O., members enjoyed facilities seldom available for a congress which approached 3,000 members.

On the Sunday evening the place was deserted and members who visited it went away disappointed at being unable to collect their Congress documents. All was changed, however, on the Monday, when a competent office staff sitting at tables round the large entrance hall, handed out to each delegate a folder containing all the pertinent information in-

cluding the programme, a magnificent map of Rome, and details of the sightseeing tours which were available both within and around the Eternal City during the period of the Congress.

The main Assembly Hall was filled to overflowing for the opening ceremony which took place in the middle of the morning. After speeches by Professor Visco, President of the Italian National Committee, and Professor Mork, President of the International Dairy Federation, the Congress was declared open by the Italian Minister of Agriculture, the Hon. E. Colombo. The Deputy Mayor of Rome then in- vited us to enjoy the gems of art and architecture with which we would be surrounded during the week. Sir Herbert Broadley, Director General of the Food and Agriculture Organization, then extended all the facilities of his building, including the most helpful permission to use the magnificent restaurant and self-service cafeteria on the roof of the main office building. From the roof, on which gentle post- prandial exercises could be taken, a magnificent view of the Alban Hills in the distance, and the Capitol Hill, the Coliseum, the Circus Maximus and the Dome of St. Peter’s, were enjoyed. After lunch the serious business of the Congress began.

The subjects to be discussed at the Congress had been divided into 3 Sections:- (1) Milk for liquid consumption, sub-divided into seven subjects ; (2) Dxiry products, technical and economic problems, sub-divided into six subjects, and (3) Legislation, Control and Analytical methods divided into five sub.jects. An enormous number of papers had been submitted to Rome by the end of 1955, and these were sent under their subjects to Reporters appointed by the Italian National Committee, whose task it was, well before the Congress com- menced, to summarise and comment on the matter in the papers in sufficient time to have the reports available during the run of the Congress. Unfor- tunately owing to organization difficulties these reports were only available in roneod form at the meetings at which they were to be discussed, which was a distinct drawback for those anxious to take part in the discussion which ensued after the Report- ers had summarized their reports. Two of the three Sections were always in session morning and after- noon from Monday at 3 p.m., up to mid-day on Thursday. The attendance at these sessions occa- sionally exceeded 300 delegates and seldom fell below 100. The Reporters and the subjects for which they were responsible are set out below.

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Section I. Milk for Liquid Consumption H. D. Kay (Great Britain). Chairman; K. Schirmer (Germany). Vice-chairman; D. N. Khurody (India). Vice-Chairman; A. Del Rio Perez (Spain). Vice- Chairman; s. Cramarossa (Italy). Vice-chairman ; J. A. B. Smith (Great Britain). Secretary. 1. A. Zeilinger (Austria). The collection of milk

from farms and small collecting stations, having particular regard to environment conditions, to size and accessibility of herds, transport prob- lems, &c.

2. G . Winberg (Sweden). The planning and manage- ment of dairies processing milk for liquid con- sumption.

3. F. Procter (Great Britain). The distribution of liquid milk, in relation to type of milk, containers used, character of distribution area, consumer preference, &c.

4. L. Randoin-J. G . Causeret (France). The effect of different types of modern processing on the nutritive value of liquid milk (of various animal species).

5 . P. Solbera (Norway). Various forms of utiliza- tion of mak'and cream.

6 . A. J . Hennerty (Ireland). The assessment of the cost of producing, processing and distributing various types of milk for liquid consumption.

7. K. L. Devriendt (Belgium). The position of milk as an article of diet in various countries, together with methods for increasing liquid milk consump- tion.

Section 11. Dairy Products, Technical and Economic Problems A. M. Guerault (France). Chairman; J. A. Gould (U.S.A.). Vice-chairman; J. W. Pette (Netherlands). Vice-chairman; C. J. MacDermott (Australia). Vice-chairman; D. Miraglia (Italy). Vice-chairman; E. Capstick (Great Britain). Secretary. 1. F. H. McDowall (New Zealand). Technical prob-

lems of butter production. 2. J. J. Walker (New Zealand). Various aspects of

the relation of butter to other fats used for human consumption.

3. A. Hilding (Sweden). The assessment of butter production costs.

4. E. Locatelli (Italy). Technical problems of cheesemaking.

5. S . Hartmans (Netherlands). The assessment of cheese production costs.

6 . P. Kock Henriksen (Denmark). Butter and cheese as articles of diet in various countries, together with methods for increasing their consumption.

Section 111. Legislation, Control, Analysis Methods P. Kaestli (Switzerland). Chairman; M. Sode- Mogensen (Denmark). Vice-chairman ; G. Sjostrom (Sweden). Vice-Chairman; K. Johns (Canada). Vice- Chairman ; M. Scapaccino (Italy). Vice-chairman ;

F. Zafarana (Italy). Secretary. 1. H. L. Forest (U.S.A.). International trade in

dairy products. 2. 0. Langhard (Switzerland). National legislation

and international conventions concerning cheese. 3. W. A. Lethem (Great Britain). Milk legislation

in various countries (results, advantages, defects, possible improvements).

4. M. H. Hietaranta (Finland). The organization of the control of quality of dairy products.

5. G. Schwarz (Germany). The standardization of methods for milk analysis. In addition to these reports, three general lectures

were given, each of approximately one hour's dura- tion as under:- 1. P. Albertario (Italy). The position of the milk in-

dustry in national economy. 2. F. Viera De Sa (Portugal). The provision in hot

countries of a sufficient supply of milk particu- larly in relation to milk-producing animals- cows, buffalo, sheep, goats.

3. A. H. Eoerma (F.A.O.). Effective and controlled use of surplus dairy products. The writer was mostly tied to the sessions of Sec-

tion 11, but by chance was able to listen to Mr. F. Procter presenting his report on Section I., and to hear the animated discussion which followed. Again in Section 111, he heard part of the report on Inter- national Trade in Dairy Products by Mr. H. L. Forest (U.S.A.), which developed into an able defence of the disposal of American dairy surpluses in the under-developed countries of the world with a minimum disturbance of normal trade in dairy products.

Further comment on Sections I and 111 are im- possible at the time of writing as neither the papers nor the reports are yet to hand. In Section 11, Dr. McDowall of New Zealand, who had written a report on the Technical Problems of Butter Produc- tion, was unfortunately unable to attend, but one of his colleagues Dr. Barnicoat, of Massey College, proved a very able substitute. The discussion which followed ranged over such points as the desirability and legality of adding aromatic substances pro- duced by biological means to butter to increase flavour, and the need for vacreation of cream which we in this country think may be in danger of being over done. Finally it crystallized into a lively debate on the respective merits of continuous butte, making compared with the normal or the newer types of batch churns. Partisans of each method ably put their points and at the conclusion Professor Guerault, the Chairman, declined to take sides and wisely admitted that the suitability of both methods largely depended on circumstances.

The second subject on the Various aspects of the relation of butter to other fats used for human con- sumption was handled by Mr. J. J. Walker (New Zealand). This is a subject which has raised much

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anxiety in the dairy world owing to the suggestions in certain research wotk that the higher cholesterol content in butterfat when compared with animal fats, increased the risk of arteriosclerosis. On the other side of the ledger, research in another field showed some correlation between the incidence of cancer and the consumption of hydrogenated fats in animal experiments. Before the discussion ended it was pointed out that the correlations on which the conclusions were based were by no means scien- tific, and similar correlations could be drawn be- tween the increase of arteriosclerosis with the density of motor cars, radiograms or industrial development.

The third subject was a highly technical one-The assessment of butter production costs by A. Hilding (Sweden). The subsequent discussion was largely confined to experts in the costings field who argued vigorously on the alternative methods of comparing the costs in industries with varying degrees of seas- onal incidence. No solution appeared available to the allocation of rent in the season of non-manufac- ture, which to an ordinary layman would appear to have to be spread over the operational season.

Mr. Locatelli (Italy) in the 4th session summariz- ed the papers on the technical problems of cheese- making.. This produced a very lively discussion after the Chairman had split the wide range of subjects into four in order to simplify procedure. These were ( I ) Properties of milk for cheesemaking, (2) Pas- teurization of milk for the manufacture of cheese, (3) Mechanization of cheese factories, and (4) Pre- paration and packaging of cheese for market.

Under the first heading it was clear that the con- tinental cheesemakers seemed to have more prob- lems in connection with milk quality for cheese- making than we experienced in Great Britain. This may be in part due to greater seasonality in the calving of cows and a longer period of stall feeding necessary in Central and Northern Europe, owing to the more severe winters experienced there.

Again with pasteurization the fears of the conti- nental makers that the Health Authorities will soon- er or later make pasteurization of milk for cheese- making compulsory are still very real and were reminiscent of the doubts in this country twenty-five years ago when pioneers were commencing to heat- treat milk for the manufacture of hard-pressed cheese. During the discussion the announcement of the development of a phage resistant medium for the propagation of bulk starters was mentioned, and Dr. Mattick explainedits advantagesand limitations.

In the field of mechanization of the cheesemaking process, it was apparent that recent developments in Great Britain had reduced labour requirements which now compared favourably with the Gruyere and Emmenthal processes. Considerable progress in the mechanization of the manufacture of the smaller continental varieties of cheese by the use of

vertical cylindrical tanks with agitation and cutting apparatus has taken place. The curd and whey are then run out together straight into the moulds to shape the curd, the whey passing through to the whey disposal drain. Mechanical salting and mixing such as we have in Great Britain, is only paralleled by the stirring apparatus in use in the Cheddar factories in the Southern Dominions and North America.

Professor Hartmans (Netherlands), owing to ill health was unable to attend to present his report on the Assessment of Cheese Production Costs which had a damping effect on this session, the chief con- tributor to which was Mr. J. G. Inglis of the Scot- tish Milk Marketing Board, who described the saving which he was effecting by using larger vats and greater mechanization in the creameries of the Scottish Board.

The final session, reported by Mr. P. Kock Henriksen (Denmark) was devoted to Butter and cheese as articles of diet in various countries, to- gether with methods for increasing their ccnrumption. This was a very lengthy but most interesting report which disclosed the wide variations in the consump- tion of butter and cheese between the various countries and the considerable variations in such consumption in individual countries since 1939. The report also dealt with the effect of reductions in the price of dairy produce and reductions in consumer income, both of which have significant effects, par- ticularly on the consumption of butter. A lively discussion ensued in which the potentialities of the Far East as an almost insatiable market for dairy produce when the general standard of living in Asia has been raised, found all speakers in agreement.

At the conclusion of the paper reading sessions, the Management of the Congress formulated re- commendations which reflected the general opinion in the various sections and these were submitted to the Final Assembly at the closing session of the Congress. They were accepted with acclamation and are set out below :- Section I (1) There is, in almost all countries, room for in-

creased per capita consumption of milk in liquid form to supplement the amounts of essen- tial nutrients in the dietary. Further advertise- ment of liquid milk on nutritional grounds is to be strongly recommended.

(2) All sides of the dairy industry must pay greater attention to the maintenance of the nutritional quality of liquid milk at all seasons of the year.

(3) Modern conditions of liquid milk distribution emphasize the importance of (a) the dairy lab- oratory, which should play a central part in the work of every modern milk distribution and pro- cessing plant, (b) the standardization of milk bottles and crates, and the possible replacement of bottles by non-returnable containers, (c)

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better education and training for all those enter- ing the industry.

Section I1 The need is emphasized for:- (1) Better methods of disseminating scientific infor-

mation to the dairy industry. (2) Improvement and control of quality of milk

used in the manufacture of dairy produce. (3) Improved physical and bacteriological methods

for developing flavour in dairy produce. (4) Improved efficiency in dairy plants through the

increasing adoption of mechanization. (5) Control of operational efficiency by greater use

of adequate factory records leading to the de- velopment of effective cost-accountancy.

(6) Greater and more enlightened publicity to secure increased consumption of butter and cheese.

(7) Greater co-operation between the medical pro- fession, human nutritionists and the dairy in- dustry, to achieve and maintain full and sym- pathetic understanding.

Section 111 Taking into account the facts that dairy products:- (a) in many countries should be consumed in larger

quantities (b) must be kept in store when they cannot be sold

at normal market price (c) in some countries, provide as export commodi-

ties a large percentage of national income (d) suffer competition from products that do not

contain butterfat or other fat than butterfat. The following measures are recommended to in- crease international trade in dairy products:- ( I ) The reduction of legislative and other restric-

tions, and of taxation handicaps on dairy pro- ducts intended for import and export unless health reasons, or reasons of national economy of the dairy industry affecting the prosperity of agriculture and dairying, necessitate such res- trictions.

(2) The cessation of dumping of dairy products, with due consideration to any necessary export to countries where consumption, still very limited should be stimulated.

(3) The terms ‘milk’, ‘butter’, ‘cheese’ and those used for other milk products should, by inter- national agreement, be protected in such a way as to prevent the consumer or buyer from being misled.

An international convention on the lines now being considered by I.D.F. and F.A.O. would appear to provide the most desirable means for implementing the foregoing recommendation. Moreover, in the interest of consumers and of international trade, the aim must be to obtain within the framework of the International Con- vention, more uniform standards of definition,

composition and hygiene. (4) Legislation concerning the dairy industry ought

to be framed to suit national conditions. After being examined by experts representing all the different aspects, such legislation should con- tain only requirements which are easy of inter- pretation and application. The importance of hygienic composition and of payment for milk according to quality should be emphasized in dairy legislation. The importance of informa- tion and advisory services should also be em- phasized.

(5) The standardization of methods of sampling, evaluation and analysis is of particular import- ance, as it gives the opportunity of obtaining not only more uniform and more exact results, but also of preventing difficulties that might arise in international trade from results which are not comparable. The standards already adopted by the International Dairy Federation should, therefore, receive international recognition as soon as possible.

During the duration of the Congress four stand- ard sightseeing tours of the museums and antiqui- ties of Rome were available to Congress members on Tuesday, Wednesday and Thursday, and as Congress members had been accorded the privilege of free entry to all museums and art galleries, sight- seeing for those who were on their first visit to Rome was strenuously and happily pursued under pleasant weather conditions.

A few half-day excursions to places of agricultural interest outside Rome were also organized, but the high spot of the tours was undoubtedly the audience granted by His Holiness, The Pope, at his summer residence at Castel Gondolfo, some ten miles south of Rome. Although it necessitated early rising and a lengthy wait before the audience commenced, about 1,000 members attended and enjoyed an inspiring address by His Holiness, which he delivered in French.

In the evenings the Italian Committee provided two receptions, one in the Baths Diocletian and the other in the Art Gallery in the Villa Borghese. In addition, the leaders of National Delegations, Con- gress Officials and Reporters were entertained to dinner by the Italian National Committee. The Mayor of Rome also offered a cocktail party, but owing to a mistake in the notification of the time, few were able to enjoy his hospitality.

At the conclusion of the Congress, two short and two long tours had been organized by the National Committee-one to Naples and Capri, and one to Florence, taking only two days. A more ambitious tour of Sicily took eight days. These three tours had no particular technical interest, but the six-day tour through Florence to Milan and the Po Valley, included two days of visits to milk process- ing and manufacturing plants in the Po Valley.

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In retrospect it would be easy to disparage the hisser fuire methods of the Italians in contrast with the magnificent organization of the Swedes in Stockholm and the Dutch at The Hague during the previous two Congresses. Who, however, wants to be completely organized whilst staying in Rome,

where it is so easy for the most fastidious to satisfy their artistic and gastronomic appetites! In any case it was too hot to suffer intensive organization. In its place our hosts radiated politeness and charm of which many happy memories will long remain with those who attended the Congress.

THE COACH PARTY T O ROME

Sept. 16th - Oct. 7th, 1956

Yes, it was a great party, fifty-eight strong, in two coaches starting from Devon. And for this we are largely indebted to the excellent arrangements made by Mr. Sonn. Most, including a strong Irish contin- gent and others from Scotland and the North of England, joined in London and assembled at the Tate Gallery on Sunday afternoon. We looked at each other with the usual suspicion, wondering what these strange people would turn out to be like, as, no doubt, the Canterbury pilgrims did when they assembled at the Tabard Inn. Soon the coaches arrived, with ‘ROME in large letters on the .wind- screen, and we climbed in, feeling a little self-con- scious before the stares of the afternoon crowd,

After a night at Dover and a smooth crossing, we drove to Rheims, and walked round after dinner to see the flood-lit cathedral, a thing of unspeakable beauty, which few of us will ever forget. Then to Epernay, where we were entertained to a champagne party by Messrs. Moet & Chandon, a night at Luxeil-les-bains and into Switzerland, at Basle, to spend the night at Weggis on Lake Lucerne. The moon was full and many lingered by the lake side admiring the perfect setting.

Next morning we drove along the lake, through wonderful scenery, to the St. Gotthard pass, up, up, up, round incredible hairpin bends, above the tree level, almost to the snow level, to picnic at the top in bright sunshine, the world below us. Then down an even more precipitous descent, through cloud, till we came to earth again for a night at Lugano, again on a lake.

Into Italy, through Milan, where we had a quick glimpse of the cathedral, to Bologna, then to Flo- rence, where a few hours sight-seeing did not prove unprofitable to the jewellers on the Ponte Vecchio. An unplanned stop at Siena gave one coach time for a quick look round, while the other was led through the narrow winding streets by one of the party, after the manner of the Duke of Plaza-Toro.

Then a long climb over the Apennines to see at last, in the distance, the lights of Rome.

There we were lodged in two hotels, and the party broke up, each one pursuing his own bent. The time was all too short for the many things to be seen, the Colosseum, the Catacombs, St. Peter’s, picture galleries, museums, churches, shops, and even night clubs! Some actually attended meetings of the Con- gress! But whatever we were doing, we mostly assembled at midday at the roof restaurant of F.A.O., where the Congress meetings were held to compare notes and to enjoy the cheapest meal and the best view in Rome.

The weather was perfect, if a little on the warm side for sightseeing. On one night there was an open- air Reception in the ruined Baths of Diocletian, under a velvet sky studded with stars; on another, an indoor Reception in a picture gallery, surrounded by masterpieces, and on one afternoon a fashion parade for the ladies.

Perhaps the highlight of the week was a private audience by the Pope, in the courtyard of his Sum- mer Palace, an impressive and colourful ceremony with the Swiss Guards in their mediaeval purple and yellow uniforms. The last day was spent by many in bathing and sun-bathing at Ostia.

All too soon it was time to take the road-the legion’s road to Rimini-and turn our face for home. To Pisa, with a look at the Leaning Tower, through the fashionable seaside resort of Viareggio (where Shelley’s body was burned on the beach), along the Italian Riviera to Genoa, Alessandria, Turin, and over the St. Cenis pass, where we again picnicked near the top. The cows, many with cow- bells, were being driven down from their summer pastures, and would not stop for the photographers. as they, too, were on their way home, but were less inclined to linger. On into France, Aix-les-Bains, again on a lake, Dijon, and a visit to the palace of