FROZEN BOTTER TESTS.

Press, Volume XLVIII, Issue 7777, 3 February 1891, Page 3

FROZEN BOTTER TESTS.

Some six weeks ago a couple of boxes c, 1 batter were placed In the Islington Freezing WorfceTwifch a view to testing the relative merits of placing butter iv the freezing or cool chamber or tiio steamers. The period selected was that taken by the steamer to perform tbe voyage from the colony to England. Yesterday morning the boxes were opened for inspection by Mr M. Murphy, Secretary of the Canterbury A. and P. Association. Mr Munnlnga, and the Directors of the Tai Tapu ;Dairy Factory. The test was not quite so satisfactory as could have been wished, for two reasons. One was that, owing to alterations, &c, being carried on at the Factory, the temperature in the cool chamber got as low as freezing point, so that.tho buttei was actually frozen for a time. The othex was that there was an unequal quantity of salt in the two parcels of batter. Both parcels opened splendidly, but the experts were unanimous in classing that in the cool chamber aa first quality, and that in the freezing chamber as second quality. As has been said, however, it can hardly be considered a perfect experiment for the reason mentioned. Another one is now contemplated which will enable the experts co judge properly of the relative merits of the two systems. It is intended to weigh two lotsol butter so as to ensure the same quantity oi salt, and to place one in the cool chamber and one in the freezing chamber. Then a quantity of fresh batter made up into rolls will be also placed in the freezing chamber, and all the butter left until May next. Tnen four days before the fresh butter is taken out some butter will be made at the factory and tested with the frozen butter after it is thawed out. It is intended that all the samples shall be on view at the Association rooms, and those interested will be invited to samplf them.