IMPROVED FRESH CREAM BUTTER

Otago Daily Times, Issue 22398, 20 October 1934, Page 22

IMPROVED FRESH CREAM BUTTER

[Published bt Arrangement.]

As emphasised by the report of + he Dairy Commission, which lias just been presented to Parliament, and Newspaper Leaders, the New Zealand Dairying Industry is in a most critical position. With the present low price level, this country is tending towards Bankruptcy. Most people realise that the solution does not lie with increased output, but with the superior article. This fact is being proved on the London Market today with the high price obtained for Danish Butter. The fault does not rest with our Farming Methods altogether, but rather with not keeping abreast with the times. The Dunedin Ice Cream Manufacturing Co., Ltd., have set out at an unlimited expenditure to prove this theory, and now offer to the Public a pure, Fresh Cream Butter, free from all neutralising agents (the inclusion of which is generally recognised as necessary). The Food Value Content is. therefore, greatly enhanced. The beautiful soft, creamy flavour is retained in Royal Fresh Cream Butter. Their object to-day has a three-fold purpose: — 1. Offering to the Dairy Farmer Id per lb above present prices obtained for Butter-fat, so that they can secure fresh Cream daliy. 2. Offering to the Public an improved Fresh Cream Butter. 3. By offering the finest grade Butter manufactured by the method which is being adopted by leading Butter Factories of the wqrld._ To maintain the freshness of Royal Fresh Cream Butter, daily supplies < of Cream are delivered from Farm to Factory every morning. This is treated in one of the most up-to-date plants that has been established for Butter Making. This Company have one of the most complete, up-to-date Ice Cream Plants in Australasia, and are sparing no expense to produce goods of a high quality. They are also offering Fresh Cream daily, the quality of which they are safeguarding by their Pasteurising and Bottling Methods. The New Zealand Express Co. have installed the Express Vacuum Liquid Lift, which is the most modern dairy equipment to date. The following explains how the “ Express ” Liquid Lift not only takes the place of all liquid pumps, but does so without any of the disadvantages or bad effects of previous plants. What is more interesting still is the fact that the liquid lift has certain advantages of its own, improving not only the pasteurising process, but giving a definite improvement to cream, milk, or other liquids. “EXPRESS” Vacuum Liquid Lift.— The vacuum liquid lift was developed and made by experts of The New Zealand Express Co., Ltd.’s, Dairy Department, who own the patent rights in New Zealand and the registered title " V acuum Liquid Lift.” Some of the advantages over the pump are as follows: — 1. Absence of pressure and agitation. 2. Total absence of aeration and wear. 3. Absence of surging. 4. Extreme simplicity. 5. Occupies no floor space. 6. Does not require countershafts or belts. 7. Easiness of cleaning. Lift lid, and open container is displayed. All parts are visible. 8. Efficiency is much greater because in a pump vacuum is alternately being changed to pressure. In the vacuum liquid lift vacuum is maintained and liquid is constantly flowing. 9. No froth, no damaged fat globules, no loss of butter-fat. 10. The cream is all enclosed, in the factory, and stored in a glass-lined thermos bottle, held and churned under vacuum. Undoubtedly the greatest bugbear of the dairy industry is the contamination from stomach gases and food flavours. The stomach gas and food flavours are in the cream in the form of minute air bubbles. The forcing of air into the cream intensifies the flavouring from these gases. The vacuum liquid lift removes these gases and flavours just the same as if soap bubbles were placed under vacuum. They immediately collapse. The gases in the cream receive greater buoyancy through'being in a vacuum, rise to the surface, and are carried clear away from the liquid. In fact, it is possible, by placing the nose at the exhaust of these vacuum lifts, to smell th e food the cow has been feeding on.