FOOD COLOURING.

Otago Daily Times, Issue 19476, 11 May 1925, Page 14

FOOD COLOURING.

MILK, BUTTER, AND CHEESE. Writing of colour and food, a contributor to tie Daily Graphic says: —Tie old prejudice in favour of brown hens’ eggs is as strong as ever and the seller knows,, it and acts accordingly. Five out of six of the brown eggs bought by the customer were white enough when they left the nest. Pure mile -is white, yet it is so difficult to get town folk to realise this fact that el great deal of milk sold in towns is tinted with a harmless colouring matter in order to give it a yellowish hue. Butter, as it comes from the churn, is far too pale in colour to meet with the favour of the average purchaser, and it, like milk, must be tinted before it is exposed for sale. Margarine, snow-white as first manufactured, is given the same colour as butter. In the matter of cheese, different parts of the country have strongly marked colour preferences. In East Anglia a brick-red cheese is by far the most popular, while in ! Lancashire, the cotton operatives will have nothing but Manchester white. Farther , north the preference is for a golden-tinted cheese. Canadian exporters are quite aware of these prejudices, and their cheeses are carefully coloured according to the orders of the importers. The whole country still ex- , hibits the old deplorable preference for white, I flavourless, and innutritions bread. j