I propose with your permission, a Cheann Comhairle, to take Questions Nos. 9 to 12 together.
Creameries are required to pay their suppliers for milk on the basis of its butter-fat content and it is, therefore, very important not only that the butter-fat testing of milk be accurately performed at creameries but also that suppliers who have any doubts in the matter can have the testing by creameries independently verified. It is accordingly the practice of my Department to have the butter-fat testing at all creamery premises check-tested as a matter of routine and also to have special check-tests carried out as necessary to reassure any suppliers who may have doubts as to the accuracy of the creamery testing in their particular cases. No criteria are laid down for the acceptance by my Department of requests for check-testing, and the general aim is to satisfy any such request which is not clearly unreasonable. Apart from meeting the wishes of the suppliers concerned, these check-tests serve to reassure the creamery societies that they are discharging their duties towards their members. I could not accept therefore that my Department's practice in this matter is in any way damaging to the creamery societies concerned.
The 1960-61 series of special check-tests at the creamery concerned in these Questions was undertaken following a request made on behalf of a group of the suppliers, and my Department was able to advise the Chairman of the Society on 29th September 1961, that on no occasion during the series of tests was any sample found to have been inaccurately tested. The April, 1966, check-tests were carried out following requests made by an association of farmers in the area, and once again the tests confirmed the accuracy of the creamery's testing.
As regards the samples of milk found on 11th July 1961 and 21st June 1965 to contain 2.9 per cent and 2.85 per cent butter-fat, respectively, I am advised that such low butter-fat content need not necessarily have been due to any cause such as is suggested in the question. Butter-fat content is subject to wide variations depending not only on the period of the year but also on such factors as the breed of cow, the length of time since calving, and the general level of nutrition.