MOISTURE IN BUTTER.

Evening Post, Volume LXXIX, Issue 77, 2 April 1910, Page 3

MOISTURE IN BUTTER.

REPORT OP MR. D. CUDDIE. The Dairy Commissioner, Mr. D. Cuddie, in tho course of a report to the Minister of Agriculture on the subject of moisture in butter, and on the butter industry generally, says: — "Tho legal limit for moisturo in butter for export is 16 per cent., and this standard is adopted in Great Britain, Denmark, Holland, Canada, and Australia, and also in other countries. Strictly speaking, the department cannot interfere so long as the butter for export does not contain moro than 16 per cent of water, and it is not illegal io sell butter on tho local market above this limit, although I think it should be. The Dairy Division has consistently recommended the factories to makebatter for export with not more than 12 to 13 per cent, of moisture, and I am glad to be able to say that the majority of dairy companies have adhered to this principle. It must be remembered, however, tint other countries have been steadily increasing the moisture in their butter." Mr. Cuddie states that the introduction of tbo combined churns and butterworkers has resulted in increasing tho moisture content of the butter. "It must also be remembered," continues Mr. Cuddie, ''that the same prico has been paid during the past season for butter containing 13 per cent, of moisture as that which contained only 10 per cent., therefore, it is only natural that the various dairy companies should endeavour to work up as near tho moisture standard as is consistent with safety. This is actually what has taken place, and consequently some of the buyers who purchased * the butter discovered after it reached London that it contained' moro moisture than the' same brands originally contained, and when tho produce was placed in the hands of the blenders, they found that less profit could be made in handling it, and this hns no doubt given rise to some of the complaints received from London.'' The Dairy Commissioner gives an emphatic denial to the charge in respect to waterlogging, and he points out that although strict supervision is exercised by the Customs authorities in Great Britain, not n single prosecution was instituted during last season. He states that the figures received from London prove that New Zealand butter is now celling for ss. to 6s more than Australian. "Tho only effective way,*' says Mr. Cuddie, "of preventing an excess of moisture in Now Zealand butter over 16 per cent, would be for tbo Government to take action in every case as from the beginning of next season, which opens in a few weeks' time, and I am satisfied that if one or two of tho offenders were dealt with, there would be no further cause fcr complaint.' 1