Water For Butter Sterilisation Advocated The possibility of contaminated water, used in the process of butter-making, being responsible for the deterioration of New Zealand butter on the Home market was hinted at by Dr E Gilmour, pathologist at the Auckland Hospital, in an interview last week. Adequate sterilisation of all water supplied to dairy factories was in his opinion, imperative. “1 would like to see a thorough investigation of this question carried out by such a body as the Massey Agricultural College,” said Dr Gilmour. “From the bacteriological point of view, which is strictly the view I am taking, it is absurd to pasteurise the cream used in butter-making
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Northland Age, Volume 28, Issue 67, 19 September 1928, Page 7
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109Page 7 Advertisements Column 2 Northland Age, Volume 28, Issue 67, 19 September 1928, Page 7
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