WHEY BUTTER

Manawatu Times, Volume XLIX, Issue 3280, 25 February 1926, Page 6

WHEY BUTTER

WHY QUALITY HAS GONE BACK.

I regret to state that during fhe past few years the quality of our whey butter .has been going back, paid Mr. Smith, Dairy Inspector during his address to Factory Managers at Wanganui the other day. This can be attributed to some of the following reasons i—r ,1. Saving the. . whey from the presses.

2v Insufficient care and clearfllneßs of the plant. 8. Inefficient -and up-to-date whey butter plant. 74. Lack of experienced men to operate the' plant. 1. The saving of the whey from the presses is not to b e commended, and while I admit it is now almost uhiversally (done, I would like 'to add my protest against the system of collecting the fat which drains from the presses over-night and putting it in to be separated. 2. Insufficient car e and cleanliness of the plant. This is the cause of the majority of faults in our whey butter to-day. Managers and dairy companies would be well advised to take a much keener interest in this branch of the work when their whey butter is placed second grade. 3. Inefficient and up-to-date plants. It is surprising to find many of our ■leading factories poorly equipped, and it is to be hoped that the managers will bring these defects under the companies’ notice before the commencement of another season.

4. Lack of experienced men to operate the plants. Except in the case where ■ a permanent whey butter‘maker is employed we generally find the latest addition to the staff in charge of the whey separator and whey butter making—this is decidedly wrong because ,the inexperienced man In a great many cases posts the company just double his sa’ary in the wear and fear of separator parts over or under oiling). Loss in fat separation, loss in moisture, salt” and fat content of the butter, and very often a rcsult,ant low scoring butter.