BUTTER FOR EXPORT
TESTING SPECIAL PROCESS SUBSTITUTE FOR FREEZING [BY TELEGRAPH PRESS ASSOCIATION"] CHRISTCHURCH, Friday Butter treated under a special process, which it is claimed will allow it to compete 011 an equal basis, both in quality and flavour, with Danish on the Home markets, will be shipped from Christchurch this month. Local tests of the process have been highly satisfactory. If the shipment is a success it is claimed that butter can be exported to London unfrozen and will retain all its freshness in transit and have keeping qualities equal to frozen butter. Mr. L. Hansen, manager of the Kiwi Dairv Company's factory in Christchurch, where the butter has been made, said that the cream was treated in the same way as Danish to ensure butter of good" flavour. Preservation in transit wns secured partly by the use of carbon dioxide. One new essential was the use of dark wrappings to exclude the light. The taste of the new butter js verv different from ordinary New Zealand factory-made. It is described as tasty, of very fine texture, easy to spread and in all respects like Danish butter.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19340407.2.128
Bibliographic details
New Zealand Herald, Volume LXXI, Issue 21769, 7 April 1934, Page 13
Word Count
188BUTTER FOR EXPORT New Zealand Herald, Volume LXXI, Issue 21769, 7 April 1934, Page 13
Using This Item
NZME is the copyright owner for the New Zealand Herald. 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.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.
Log in