NEW BUTTER PROCESS

Hawke's Bay Tribune, Volume XXIV, Issue 97, 7 April 1934, Page 9

NEW BUTTER PROCESS

Christchurch Invention IMPORTANT POSSIBILITIES By Telegraph—Press Association. CHRISTCHURCH, April 6. Butter treated under a special process which, it is claimed, will allow it to compete on an equal basis, both in quality and flavour, with Danish on the Home markets will be shipped from Christchurch this month. It is claimed also that the new process will make a possible saving of £300,000 annually to the dairy industry. Local tests of the process have been highly satisfactory, and the inventors are positive that the butter will stand the final test of shipment to England. If the shipment is a success it will mean that butter can be exported to London unfrozen, it will retain all its freshness in transit and have keeping qualities equal to frozen butter. These ut any rate are the claims of the inventors. Some particulars of the uew method were given to a reporter by Mr L Hansen, manager of the Kiwi Dairy Co’s factory in Christchurch where the butter has been made. The cream is treated in the same way as Danish to ensure butter of good flavour, and preservation in transit is secured partly by the use of CO2. One new essential is the use of dark wrappings to exclude light. The taste of the new butter is very different from ordinary New Zealand factory-made. It is described as “tasty,” of a very fine texture and easy to spread. In all respects it is like Danish butter.