USE OF BUTTER-WORKERS.

Dominion, Volume 2, Issue 469, 30 March 1909, Page 2

USE OF BUTTER-WORKERS.

THEIR EFFECT OX MOISTUJtE. Tlic extended use. of combined churns and butter-workers is said to be the 'cause of the increase- of moisture noted in New Zealand flutters tin's year. The present season's innko is admitted by dealers to have btan up to the average with, however, do appreciable improvement. Tho chief differences havo ljoen noticed in respect of body and texture, and it is in these directions that it is believed ' tho combined churn and bilttorworker lias been tho responsible- -cause. Tho users of theso machines, being unaccustomed to their peculiarities, hnyo failed in some cases to regulate the working so as to' givo tho buttor just the amount of manipulation desired. Hut this, of course, will bo got over very soon, and, in most cases, tho tendency of tho machines in tins respect was fully mastered as tho season advanced. This feature of tho machines, of course, is a moi'o detail of method. They are a valuable introduction, and probably a few years ilionoo overy factory in New Zealand will bo using them, for they aro great labour savers. It is found that by tho use of theso machines a larger quantity of buttor can bo nindo from tho samo amount of butter-fat than with tho old box churn. This, of course, means extra water. At a rough estimate, tho extra moisturo in New Zealand butters made with tho combined machine this season has been about 2 per cent. Extra water is good or bad according to how one looks at tho matter. It is good for tho supplier if it pays him for more buttor from his butter-fat, but it is a point that'needs to bo carefully watched with a view to its effect on tho quality of tho butter mado and on the relativo value of our buttor on tho Homo market. Caro therefore needs to bo exercised in tho working of tho machines to. avoid overloading tho butter with moisture, a result which can easily bo prevented by tho, proper mothods.