BUTTER’S KEEPING QUALITIES

Press, Volume XCIV, Issue 28013, 6 July 1956, Page 2

BUTTER’S KEEPING QUALITIES

TESTS MADE IN GERMANY

N.Z. PRODUCT GRADED HIGH

(New Zealand Press Association) ' WELLINGTON, July 5.

New Zealand butter has received highly favourable publicity in Germany as a result of tests which have proved the superiority of its keeping quality, says a statement issued by the New Zealand Dairy Products Marketing Commission. The Fats Irhport and Storage Board of Germany carried out a large-scale examination for quality of butters of various origins which had been held in cold store, says the statement, and the results showed that New Zealand and German butters were far ahead of Danish. Swedish and Dutch in all cases where the butter was more than four months old.

The commission says the German butter came out well since 100 per cent, of what was examined met the standards “quality butter” after five months storage. The result for New Zealand butter was better since it was also classified as 100 per cent, “quality butter” even though older than the German product. Germany is a substantial purchaser of New Zealand butter, although the amoimt taken in anv one season varies considerably according to whether the domestic production season h£s been good, bad or indifferent. Last season, the commission sold 4696 tons to Germany. In the 11 months of the present season, up to the beginning of July, sales have totalled 3669 tons. Most of the New Zealand butter sent to Germany and other Continental countries is unsalted.