QUALITY OF BUTTER.

Hawera Star, Volume XLVIII, 20 August 1924, Page 4

QUALITY OF BUTTER.

DAIRY DIVISION DIRECTOR’S, REPORT. (By Telegraph.—Special to the Star.) WELLINGTON, Aug. 20. The quality of butter has been fully maintained by most factories, states the Director of the Dairy Division in his annual report. Climatic conditions have been unfavourable, as high temperatures facilitate the development of undesirable flavours. Reports have been received commenting on some butter evidencing the flavour of the agent used in the partial .neutralising of acidity in cream. Doubtless many of these reports were justified, and the butter-makers have in many instances failed to give the necessary attention in the partial neutralising of the acidity in cream. A test has been suggested by the department’s chemist, which it- is anticipated will place dairy instructors, graders and factory managers in, a better position to combat this trouble in future. During the season considerable complaint was made by'the importers of New Zealand butter into the United Kingdom regarding butter found to contain water content- over the legal limit, ‘and the test division has followed the practice of testing' for water one box of butter from "each churning. Graders have, as the vesult, prevented a good deal of butter containing an excess of water from being exported until after being reconditioned. It is satisfactory to know that not one official complaint has since been received respecting New Zealand butter containing excess of water. Some 106,786 samples have been tested for water content, and a considerable amount of samples of export butter have been tested for salt content. The results give evidence of too much variation not only as between the different dairy factories but between different chunkings from the same factory. There is room for considerable improvement in the. manufacture of butter from whey cream, 100 little care is in many instances given to the care of the cream between the time of separation and its being manufactured into butter A. number of dairy companies have forwarded for export whey butter of good quality, thus emphasising the fact that a good quality may be made.