WHEY BUTTER.

Stratford Evening Post, Volume XXXII, Issue 91, 17 April 1912, Page 6

WHEY BUTTER.

IMPORTANT CONFERENCE. An important gathering of directors of Ngaire, Lowgarth, and Cardiff Dairy Companies, all of whom are chiefly interested in cheese production, was hold in the Ngaire Hall ll is morning, to meet Mr. 1). Caddie, Chief of the Dairy Division, and discuss the possibilities of successfully and remuneratively manufacturing butter from, as is being done in certain places, whey. Mr. W. Monson was in the chair. Mr. Cuddio went very fully into the whole matter, and expressed the view that the manufacture of whey butter was quite good business, provided always that a good article was turned out. This could be done, and the thing was past the experimental stage. It was, however, imp.: that the utmost care and cleanliness be observed in the manufacture of whey butter, and, in fact, just rue same Care’ exercised as was required to produce a first-class butter from new milk. Mr. Cuddio went on to sound a note of warning Lint if the making of whey butter were undertaken and it was discovered that it was not quite up to the mark, the Government would insist on it being branded as whey butter. So long, however, as it was of high quality and practically indistinguishable from ordinary fresh Imtter—ancl there was no doubt it was just as good and as wholesome—it would pass with ordinary creamery butter and consequently maintain a higher value. Mr. G. H. Buckeridge, who was present, said he knew of one company who had successfully 'made whey butter, and were so assured of the future that they had signed a contract to supply whey butter during the whole o i their season’s output, with a guarantee to grade 90 points. This meant that the value was as high as creamery butter. A hearty vote,of thanks to Mr. Cuddie, for the valuable information given, was accorded.