BETTER BUTTER
NEW PROCESS TESTED. (Special to “Northern Advocate.”) - HAMILTON, This Day. Possibilities of revolutionising the dairy industry were visualised in connection with the new system of churning butter in a vacuum, which was referred to by Dr. H. E. Annett, dairy scientist, in an interview yesterday. He said the new method would improve the quality of butter by removing impure air and by raising the grade. Experiments had indicated that the body and texture of the butter were considerably bettor, Dr. Annett said. The butter made by this process also packed into a smaller space, which would result in freight savings. He also claimed that the butter could oe shipped at a slightly higher temperature than usual. Au experimental churn installed by the New Zealand Co-operative Dairy Company has so far given most promising results. The churn is made of stainless steel, which makes it easier to obtain hygienic -conditions.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NA19330721.2.67
Bibliographic details
Northern Advocate, 21 July 1933, Page 6
Word Count
151BETTER BUTTER Northern Advocate, 21 July 1933, Page 6
Using This Item
NZME is the copyright owner for the Northern Advocate. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in