THE BUTTER INDUSTRY

New Zealand Times, Volume XXXII, Issue 7047, 8 February 1910, Page 9

THE BUTTER INDUSTRY

RESULT OF GENERAL ADOPTION OF PASTEURISATION. SPLENDID ADVANCE IN QUALITY. Soon there will be very few laggards in regard to the adoption of pasteurisation of cream in factory butter making, that valuable principle where uniformity of quality is desired, but essential where keeping quality is imperative, as is tho case with the butter of, this, country. By next season, it is anticipated, there will be hardly a factory which will have failed to realise the value of the To some dairy companies adoption of cream pasteurisation will make a gratifying difference to their account sales this season. Tho great Taieri and Peninsula Milk Supply Company, of Dunedin, which makes more butter under one roof than any similar concern in this country, is grading up to 95 and even over; and before the principle was employed it was not recognised as turning out a high-pointing brand, principally due to the fact that it draws its cream supplies from such* a great radius. This, however, is only one instance. London reports coming to hand tell of the great satisfaction of the Home trad© with the quality of. New Zealand butter of this season,. It is an admitted fact that this advance in quality has been solely brought about by the new method of manufacture advocated and introduced by the .Dairy Commissioner and his staff.