TURNIP FLAVOOUR IN BUTTER

Otago Witness, Issue 2924, 30 March 1910, Page 7

TURNIP FLAVOOUR IN BUTTER

An experiment has Been conducted by experts of the Department at the Mam?orei Dairy Company's factory (says the King Country Chronicle), with the object of seeing whether pasteurisation would control the turnip flavour in butter. The experiment has now come to a conclusion, and with most gratifying results. The experiment was severe and exhaustive. The milk (all of which was from cows fed on turnips) was only separated every f»°cond dav, and yet, even under these conditions, the pas-

teurisation proved so effective that the resulting butter scored at 93£ points. Some of the butter was kept under observation for weeks, and no indication of turnip flavour was discernible. A consignment was sent to the South Island Dairy Commissioner and Mr Singleton, and the examination proved the butter to be of excellent flavour. Some of it is said to be shipped to London in order to submit it to as severe a test as possible. At the first stage of the experiments rather lower temperatures than those usually employed were tried, but the result was not satisfactory. The temperatures successfully employed ranged from 186 deg to 196 deg. While the experiments have been thus successful, Mr Cuddie is not prepared at this stage to advise turnip-fed milk to be used in the manufacture of export butter. Of course, as, pasteurisation is not practicable in cheese-making,- turnip-fed milk cannot be employed in the manufacture of cheese."