VACUUM CHURN

Grey River Argus, 15 February 1934, Page 7

VACUUM CHURN

Butter-Making Process IMPORTANT ADVANTAGES. AUCKLAND, February 7. A demonstration of a new vacuum process of manufacturing- butter was given at the East Tamaki (Jo-oporative Dairy Company’s factory. Among the many interested onlookers were •the Hon. (’. E. Macmillan, Mr. J. N. Massey, M.P. for Franklin, Mr. E. Woods, chief grader in Auckland, and Mr. W. W. Dempster, dairy instructor for the Waikato district. The vacuum process of manufacturing butte)' has been the subject of research for many years, and it is claimed by those interested that recent demonstrations have established beyond doubt the success of the new methods. Facilities for the demonstration were provided by the East Tamaki Co-operative Dairy Company, and the churning was supervised by the factory manager, Mr. A. Baird. The ordinary process of butter manufacture were followed in the preparation of the cream and filling of the churn. The churn used was an ordinary churn encased in a steel circular easing, with an air space between this and the outer sides of the churn. After being filled with cream, the churn was closed and the steel chamber also closed up. Power was turned on to operate the machinery which creates the desired vacuum. Mr. Baird explained that it was possible to open up the churn for testing purposes, salting, and so on at any time during churning. An equal vacuum pressure was maintained inside the churn, and in the cavity between it ami the outer casing, through automatic, equalising valves. In the process of churning the air ami gases natural to butter-making were ipx j tracted and the butter was formed under absolutely pure conditions. On completion of the churning tho newly-made butter was examined by the visitors. Samples were compared with butter made under ordinary processes <ind favourable opinions were expressed on the texture of the vacuum-process but tor. It is claimed for the process that the butter is of a much finer body and texture, there being no air-fissues and “pockets,” such as are found in butter as at present manufactured. It. is also claimed that it has greater spreadability, and greater keeping qualities. Those interested in; tho process stated that there is no doubt that the process will ultimately become the universal method of buttermaking in the Dominion. It was mentioned that the new process butter requires less space than butter manufactured under ordinary methods. ft has been computed that there would be a space saving of S per cent.