PRESERVATIVES IN BUTTER.

Auckland Star, Volume LVI, Issue 65, 18 March 1925, Page 7

PRESERVATIVES IN BUTTER.

I • . EFFECTS ON MANUFACTURING : METHODS. EXPERIMENTS ADVOCATED. (From Our Own Correspondent.) MORRINSYILLE, Tuesday. If the suggestions of the British Food Commission to prohibit the inclusion of preservatives in butter are given effect to, and if this includes all neutralising agents, it means that the process of 'butter making throughout the Dominion will have to be altered. With this in mind, Morrinsville Co- ! Operative Dairy Company has written ;to the Dairy Produce Control Board [ asking if it was correct that neutralising I agents were being connected with this suggested prohibition. The company were of the opinion that a superfine butter would require no preservative (boric acid), but suggested that experiments should be carried out with the lower grades to test their holding qualities. The Control Board has replied that in the definition of "preservative" in Great Britain there is included all neutralising agents. i The chairman of directors (Mr. R. J. I McCausland) remarked that if the preservative were eliminated a great deal of the cream could not be dealt with at all and the majority of the companies 'would have to go out of business alto- ' get her if they could not utilise neutratI ising agents. I