NOT ENHANCED

Evening Post, Volume CXII, Issue 29, 3 August 1926, Page 8

NOT ENHANCED

... . ; . ♦ . PRESTIGE OF OUR BUTTLH HOLDING FOR BETTER PRICES. la View, of th,e discussion centring round the question of dairy control, it is interesting to note'the comments of Mr. W. M. Singleton, Director of the Dairy Division, on the subject of the quality of New Zealand butter. , In his annual report Mr. Singleton states that it is pleasing to state that the quality of butter this season has been well maintained, and that a fairly large number of dairy companies have evidenced considerable improvement. This improvement has been particularly noticeable with '■■ companies which have appointed a farm dairy instructor and have adopted cream-grading and payment according to grade. Improvement has also been influenced by the increase of the minimum for firstgrade butter from 88 t0,90 points. Probably during no season has morn attention been given to the neutralisation of the acidity in cream for buttarmaking. Less neutralising agent has been ■used, and fewer complaintß have been received from the United Kingdom in reference to that objectionable flivonr described as "preservative." The tody and texture of, butter continues to be uniform, and moisture is evenly incorporated. As a means to improving the quality of our butters the Dairy Produce Control Board is offering prizes to dairy companies which have made the most improvement in their average grade for this season ovef* that of the previous year. , v , ■ , "Although the quality of butter has evulenced improvement in Wew Zealand it would appear that the, prestige of our butter has not .been' enhanced in the United Kingdom," says Mr. Singleton "It is known that too much of oui ! butter is held for protracted period; by owners who await a higher range oi prices. Such butter loses its 'freshness,' and in other" cases it develops r 'staleness' which is not appreciated. We have various reports on button manufactured about a year prior to in spection in the United Kingdom, r system which will reduce these delay in our butter getting to the consumer i very much to be desired."