MAKING OF BUTTER

Dominion, Volume 27, Issue 188, 8 May 1934, Page 4

MAKING OF BUTTER

Danish Methods for N.Z. “UTTERLY IMPOSSIBLE” Dominion Special Service. Palmerston North, May 7. “It is utterly impossible in New Zealand to follow the Danish methods of ihanufiictui’e. We cannot imitate other couiitriea and must work out our owu salvation to satisfy the consumers in the foreign markets?’ said Professor W, Riddet. Director of the Dairy Research Institute, when speaking to the dairy factory managers who attended the college last week. -“The manufacture of butter and the development of flavour in New Zealand, aecording to Danish methods, is untenable,” he continued; “It could not be expected, and experimental results bear this ou’, Even packing in tin containers cannot prevent chemical changes • from tp.kins place inside the 1 butter. If the life were taken out of the inside of the butter dur ing the manufacturing process One would expect, somewhat better results, but even this would not perinit of the adoption of Danish practioes.’’ Professor Riddet said* that four years experiments had shown that the first essential in butter quality was cream quality. Everything bore out that sisnlficant feature.