NEW TREATMENT

Southland Times, Issue 22293, 7 April 1934, Page 6

NEW TREATMENT

SHIPMENT OF BUTTER. PRESERVATION IN TRANSIT. (Per United Press Association.) Christchurch, April 6. Butter treated under a special process, which, it is claimed, will allow it to compete on an equal basis both in quality and flavour with Danish butter on the Home markets will be shipped from Christchurch this month. It is claimed also that the new process will make possible a saving of £300,000 annually to the dairy industry. Local tests of the process have been highly satisfactory and the inventors are positive that the butter will stand the final test of shipment to England. If the shipment is a success it will mean that butter can be exported to London unfrozen and will retain all its freshness in transit and have keeping qualities equal to frozen butter. These at any rate are the claims of the inventors. Some particulars of the new method were given to a reporter by. Mr L. Hansen, manager of the Kiwi Dairy Company’s factory in Christchurch, where the butter has been made. The cream is treated in the same way as the Danish to ensure butter of good flavour, and preservation in transit is secured partly by the use of CO2. One new essential is the use of dark wrappings to exclude light. The taste of the new butter is very different from that of the ordinary New Zealand factory made butter. It is described as “tasty,” of a very fine texture, easy to spread and in all like Danish butter. ,