JUDGING OF BUTTER.

New Zealand Herald, Volume LXIX, Issue 21239, 20 July 1932, Page 14

JUDGING OF BUTTER.

EXHIBITS FROM OVERSEAS.

COMMENTS ON THE QUALITY.

ANALYSIS BY GRADING STAFF. The samples of overseas butler exhibited at tbo Auckland Winter Show were commented on yesterday by the Government grading staff, which inspected the butter for the importers, Messrs. Norden and Company, who obtained them through Messrs. R. and W. Davidson, Limited, Glasgow. The exhibit has been the centro of great public interest, while ib was closely inspected by dairy factory managers.

The butters were all of the finost grado when they were shipped from London, but appear to have suffered considerably in transit, this being duo to the fact that nearly all were manufactured for quick consumption and not to withstand a lengthy voyage. The judging was based on New Zealand standards.

The comments on the samples from the' different countries Were as follows: —

Estonia.—Very palo colour, stale flavour, fair body and texture. Finland. —Stale flavour, palo colour, fair body and texture. Denmark.—Very high colour, excess acidity, good body and texture. Sweden.—Strong metallic flavour, fair body and texture. Netherlands.—-Pale colour, stale flavour, greasy body, open texture. Latvia.—Stale flavour, good body and texture.

Russia;— Pale colour, strong and unclean flavour, body resembles lard. Argentine.—Very stale flavour and brittle body. South Africa.—Strong unclean flavour, coarse body and texture. Fiji (Dove). —Fair flavour and body. Fiji (Tailevu). —Palo colour, stale flavour, body and texture fair. Analysis of gave the following results:— Place of Curd & Origin. Moisture. Fat. Salt. Ash. Fiji (Tailevu) . . 14.90 81.85 2.85 .40 South Africa .. 14.60 83.20 1.70 .50 Netherlands .. 15.00 84.35 Denmark .. .. 13.80 8-1.80 0.70 .70 Finland .. .. 14.40 83.70 1.10 .80 Russia .4 .. 13.10 84.65 1.30 .95 Sweden . . .. 14.80 83.90 0.65 .65 Fiji (Dove) .. 15.90 81.45 2.25 .40 Argentine ~ 15.90 83.10 Latvia .. 14.40 84.70 Estonia .. .. 15.10 84.30

It is noticeable that almost all the butters show a higher butter-fat content and less moisture than bulter produced in New Zealand, which has normally a moisture content of from 15.90 to 16 per cent., about 82 per cent, butter-fat and from to 2 per cent. salt. The highest moisture contents are noted in the case of the Argentine and Dove, Fiji, exhibits, which have a figure near that of New Zealand.