MENACE TO BUTTER.

Press, Volume XLIX, Issue 14759, 1 September 1913, Page 9

MENACE TO BUTTER.

SfeirTT-FOR MAINTENANCE Pi QUALITY. m§ at? 1 ' . ll EtfISIN'G DEMAND FOR || p^A'tca'tiNE. M !■'••■.__ OWN rOP*B-POST>aST.\ %s<&.■■ LONDON, July 25. 5- ' „/■ ...nr-cadix to thoir anproduce trade, fi and Co. have something W ?:?£" thc increasing trade that is & Gf-vin margarine, the consump- '& in the largo towns of I in the methods % * hflorc-l-as made such enor--1 "Si during the part two years, liSit has become a.enous factor I Kiter trade of the kingdom, *Jff Jcdilcl and Co. say that or this trade, tho position Js£ji and Australian butter «• soon become critical. * Sftd out that the compcti- ; f sgarino with "choicest" Sitter is practically lmpos%T& it Poses'* 3 neither the keepl»i« noT the genuine flavour f m*r£ batter. Therefore its sale iteJto those who cannot afford W*x£ rawrior article. It is the M£S\sfoferior quality button* the effects of the imand unices of thc-e "off" flavoured greatly reduced ll __v nltiaatcly be supplanted by l| Scr and much more palatable H -iftho past season the difbciilty SI _% secondary Australian butter ll S.-greatly increased and the % *£ in prices between "choicest *1 Sd tfioso of lower qualities is if ?-Xing. During the Eurorean 1 It ofWll, secondary, qualities § Already sale within. 2s of thus made prices far m f_U r intrinsic merits owing to XL of all qualities of butter. But # fnornuil supplies were resumed, f _KS of eclling inferior Aus--1 hntter" even at low prices, I S_ed in a Skater degree than % during tho past reason i w?tlj aiffieultv ■& ocr cwt below "choicest. *l nrn of Australasian butter is to Ifi. Kv {{ direct- competition with roarI m is to be avoided. WuGAEISB AND ITS VARIETIES. awn a time the name mar- % »m not suggest anything attrac- # becauso of its association with ij taws of various fats which aro not m urOy seen on - meal-tables. Now, U ;eter;-:'so great is the change that f§ -token place in tho composition of **■ fa!fc ; of margarine, that there aro & _&iinct kinds: Oleo margarine, ii liffom animal fats; vegetable mnr- ?| k, mado fro" 1 wis, mostly cocoai* r'jnd a margarine that is mado f ii mixture of tho two. varieties. f| -mirinfneturcrs of margarino are *% S'ffcalthv companies, and Messrs f& >M 'and Co. point out that they % fhlkcn full advantage of the proM iinthcrhical science, which in re|C Ywars has been remarkable, and if tot them have made wonderful res. fij 'into tho origin of flavours, •$ ion the bacterial- and on tho % MO-physical bases. These studies y£ still.going on,.but the results 5| are' somewhat astounds| :on-tne bacterial side they have jl jt_\in their ripening and churn--I.S mercies with almost complete ceril lyYof'residt. the lactic acid fer- % biklib'Tn in tho butter factories as v~| rkrs"). and have been able thereby H|j iii heutrar animal and vegetable l.| i lactic-acid flavour, almost idenl| with that produced in butter. On Si icmico-nhysical side, a process of bTiifng liquid oils, such as cotton ■X' soya' beans, sunflower, etc., by iU of hydrogen lias been adopted, ijji has already proved succpesful in fcfion with oik used in the manual fre of saip. '.This process comrl !y removes all Savour and colour, 1,1 ittrie*.sattie time'solidifies the oil. % Mitst oil; 1 from which the-bulk of « tabic - margarino is now made, Kj tilt At the usual temperature, but ty margarines lack the S fifsob'djtyjof tho texture of : butottch more, than do the 0100-mar-y wifdoabtless the hydrogen process p inwdinthenear future to harden j| ir-the vegetable varieties and so |j y&m. atao closer, to tho body and |j genuine butter. Margarine a asm, by means of scientific reI M&ove Also been successful in $ Soil and neutralising the flavour of S pother animal fats, and thus m «<iiapletely revolutionised the makW s=ince it« first inven--1 Mouries. I aE|iRDLESS.OPEXPENSR P*«|i}lfnstrotion of the scientific !i ( i-cosUy machinery now in II the best up-to-date mara| *fetoribs to-day, Slessrs Weddol ffl : following:—The room for H aSngithe butter flavours in mann *«Dtains a#numbor of vats filled m ;iw?tnilk, all of which aro feral "?'.% lactic acid bacteria. Some |! their own special if %o' bacteria, wlu'ch they claim 1 ilwter flavour than tho ordinary | msei by butter factories. To I $P nT foreign ferments obtaining W milk in tho vats, this II from the ordinary atmosl|| W-temg • made praeticallv airsj %W ,>s supplied by means of suc--1 ™>»th an atmosphere thoroughly fl W*** filtered by passing through m Srf on s>hawer of water from an m M:.i?ol?, : so „iat not a particle of §§ I* "".ny foreign bacteria or- germs M f. , ?, 1 t- Electricity is the motive 1 to carry all the raw--1 iT, receiT ea at tho factory to tho 1 5. opartmenta j though gravitaH im utilised to remove tho goods 1 to another, further 1 " inunj erablo travclm fc_v*.T P roven t margarino i W :to «*or-inside of the churns, H Jjf*•■« the well-known combined f L*?_ type, as well as to r$ J?Wwl-of tho churns from beM beds for objection- *& .Tr^ , .. tllß churns, tho working are made of alu- % W^ ln9<l '-* ith Jt - Everything 1 __'?!?^ te P°rfect hygienic conit MaKr mv ention to improvo f RESEARCH. IB S^ l7 *--'"What can the butter 1 tl*° Com Peto with such a conI l|wn*gs?" Messrs Weddel snpf M**r* 'I? addition to using I ■Stf?« fac W ti « and opportune •I !i ofu!I < Bst «tent, they must do factories liavo done, ■4WR^ 'advantage of all the disTs S? cUwn «»l science, study the M from the bacterial and I lS5 emi «>-phvsical bases, and, 1 i_l- eiß _? b<Jr that butter-making I (^>,^t k V ,s aro fermentation inI fc_TiS_? ba J° corisod *o bo Arts 1 Sciences, and must bo 1 teii 0 - 3 ;^ scientific aspect. I n ? er Q nd deft S_-Ws*' y ! a S absolutely the'laws I ri__fl o, > b is produced 1 *^T^ Vo, ?' in butter and l^itfcV 9 * cause for 1 IE nt flavour - Sood and bad. I k^o, " l it 1 PrOfiuco whatever flavour •1 ont these causes "S industries have :$ g;;f«. aaiyersities and scientific

institutions in Australia and New Zealand can readily supply many scientific men capable of carrying on original r<v searches concerning flavour, and exploring the present unknown mysteries regarding the real origin of each different flavour in butter and cheese, and could thus supply the factories with tho cultures and 'starters' to produce tho flavours desired. We are only at the. besinninr: of discovering and controlling with absolute certainty the making of butter and chee.-o with perfect flavours out of every churning of cream and out of every vatting of milk. Until butter and cheese-makers can do this, they should not consider that tbe sciences of butter and of cheese-making have reached the limits of perfection." •