WHEY BUTTER

Dominion, Volume 8, Issue 2551, 27 August 1915, Page 10

WHEY BUTTER

. PROTECTING THE CONSUMER. . ■ For some years past a number of New Zealand cheese factories have been skimming for the purpose , of recovering " in otherwise ■unavoidable loss of butterfat. This'product has been made up into butter, and with, considerable sue--1 cess. The trade;has become'aii extensive 'and profitable one. : Permission was granted by thei Department of Agricul- . turo to factories to brand .this butter with the words, "Factory made," as distinguished from ' "Creamery"-—the butter made. from cream taken direct ■< from the milk. Some of the factories wore most successful in turning out a good whey butter, an article which was in no way detrimental to the high reputation of' New Zealand 1 creamery butter on the Britislii market: There was considerable profit attached to the making qf whey tlio turning to . commercial account of wliat was practically a waste product. Many factories have,now installed the necessary plant for making whoy butter, consequently its production will bo greatly aug- ; meirted. ■ .". .. Fearing that injury to the good name of the creamery butter would be the result of a large iucreaso in the make; of whey butter, and also to protect the consumer against'paying for a first-class ; creamery butter when receiving whey butter, air makers will now be required to brand' Whey butter as such, whether for export or lor the local trade. "Whey •' butter" will have.to appear in' legible ■ . print upon the pat as well as upon tho box. This has. to be done by makers of butter forthwith. Some 240 tons of whey butter was exported last season,'] : but most of .the-make went into the local' markets of .New Zealand, and was sold as just butter and' bought,. ii6_ doubt, imder the •; impression ' that it . was, :■; creamery butter, whereas it was butter of a'secondary quality.