PASTEURISING.

Bay of Plenty Times, Volume XXIV, Issue 3835, 17 April 1899, Page 4

PASTEURISING.

It is satisfactory to learn (writes ' Sylvan 'in tbe * Sydney Mail *) that tbd practice ia becoming popular, and also that tbe use of lactic acid cultures is _ at-^ tracting a great deal of attention. Tbe work of the Department of Agricortare-in Aiu directron promises to be about tbe most rateable that has been undertaken. by It could be extended to advantage, and if some operations have to be uuperseded, or abandoned, in order thai the value of pasteurising may be amply demonstrated throughout tbe dairying districts, the department would be justified by results. When the system was first advocated in New South Wales and afeir experiments were made, the 1 BtayVbehinds / ever watchful for weak points in an innovation, seized on the fact that no greatly improved , prices were maide for butter made from pasteurised creamiaa compared witli or&inary, aad tbey imad» the mosti of it. The answer to this was given many' timfts " : *ih these cblumns. Under out sale system no i butter could make a sudden rise over first-class ' creamery, and very much the same thing obtjuns in Great Britain. But, as J[ have frequently shown, the object in introducing pasteurising was to insure uniform high quality with out recourse to preservatives, and when consumers found that butter gave this price's would improve. Such was the experience or the Danes, and recent reports show that the same irflsults may be anticipated with Australian butter, once pasteurising becomes general. The butter *made from ibe new process is already bringing advanced I prices, and > one large company has informed the Minister for Agriculture that since the adoption of pasteurising and the use of T>ure cultures at one of their factories the advanced prices for thej butter 4tave|g^ren^them^in increased return, equal to £60 per Inonth. J!he Minister has also caused to be published a receipt from the last reportof the Glasgow Dairy Frop|c6|> (^o^jpbijy which deals largely in Australian butted The report states that there has been a strong tendency to boracne acid flavour ia <iur butter, and strongly recommends the discontinuance of thereof the preservative.* Ihis van % be> brought about by ; pasteurising, and I hope that the day is not far distaut when the greater proportion of , Australian butter. will be made from ¥;paHteurised cream and the aid of pure cultures. Then the traders who buy cream of all agfls and turn it into alleged butter will nave to wn^ii^3M>rgb ,^dthe wall.