Question in House on butter
Parliamentary reporter
Butter distributed through-, out Canterbury was produced by the Ammix process, which was developed by the Dairy Research Institute, the Minister of Agriculture, Mr MacIntyre, told Parliament yesterday. In a written reply to a question by Mrs Ann Hercus (Lab., Lyttelton), Mr ’ MacIntyre said that the milkfat for the butter was .not fractionated but was subject to shock cooling, high speed churning, and working during the process.
Ammix . butter was smoother and more easily spread at normal room temperatures than butter produced by conventional churns.
Mrs Hercus had asked What new forms of butter processing were used in Canterbury' and whether any butter was fractionated to make it spread more easily. If so, she asked if there was any change in the taste and texture of the butter and whether there had been any complaints from consumers.
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Press, 25 November 1982, Page 2
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144Question in House on butter Press, 25 November 1982, Page 2
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