QUALITY IN BUTTER
BOILING WATER ESSENTIAL At the last meeting of the Mih mata hanch of the Farmers’ UnSaa. in referring to the quality 0! Net Zealand butter, Mr Higgins said Ik one of the chief causes of low qmJ. ity was lack of boiling water on Ik farm. The Thames Valley ,Pb»b Board was experimenting with a vlet to securing a new heater and one hi been installed in his shed with a tiet to trying out its capacity. Them heater was on the lines of a.‘(4lj heater and was made in Auckland t‘ a cost of £5 or £6. However, a report which he expected from; 11> Power Board had not come to hik and thus, for the moment, be wail not give them more information, lit could say, however, that it appejni essential to have boiling water mil 1 and morning if butter of first-clia quality were to be exported.
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Bibliographic details
Bay of Plenty Times, Volume LX, Issue 10827, 26 March 1932, Page 2
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153QUALITY IN BUTTER Bay of Plenty Times, Volume LX, Issue 10827, 26 March 1932, Page 2
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