TAINTS IN BUTTER.

Auckland Star, Volume LXIV, Issue 1, 3 January 1933, Page 4

TAINTS IN BUTTER.

SEARCH FOR REMEDY. NEW PACKING MATERIAL. CAMBRIDGE, this day. It is well known that the timber taint in butter—even in the white pine box—has been a problem for" dairy scientists and manufacturers, especially so when white pine supplies are rapidly diminishing. It is also on record that tainted butter has not received its taint from the box, but from other timbers or substances packed in close proximity to the butter. Odours which pass through the seams of the boxes and the vegetable parchment lining are quickly absorbed by the butter. It is now claimed that the problem has been overcome by the invention in Wellington of a laminated lining of paper that will make boxed butter impervious to volatile odours from wood or other outside source. It is further stated that in the future butter boxes will be made from any kind, of wood. This week a representative of Wellington interests was in Cambridge and released for the first time information on the invention. The lining has been provisionally protected, and an effort is being made to secure the interest of paper manufacturers. It was explained to a representative of the "Star" that the new packing substance would supply a perfect insulation to the butter, and would exclude all volatile odours. This will have the effect of hermetically sealing the butter contained in a box, and will thus overcome the risks of storage or shipment.

As a further protection, which will exclude all light, a black lining is provided on the new packing paper, and this will remove another cause of deterioration. Two important advantages are thus indicated. Firstly, the standard of-butter will be raised; and, secondly, cheaper wood can be used for the manufacture of boxes.