BUTTER MAKING.

Stratford Evening Post, Volume XXXIV, Issue 95, 17 December 1912, Page 8

BUTTER MAKING.

The dairy world is rather agitated over a import from Germany to the effect that a system of butter-mak-ing has been discovered which, it is said, adds 5 per cent, to the output j treated compared with the present methods. Doubts are expressed about! these claimed results on the ground that by thorough care there could not be lost anything like 5 per cent, of the fat in the cream. The figures supplied by the report dealing with the fraction over 3 per cent, was the amount of increase obtained. But, even if that be correct, it would mean a great thing for New Zealand if a system could bo introduced which would straight away add 3 per cent, to the incomes of the farmers as a result. A point worth mentioning is 1 that the trial was made in the presence of eight of the leading dairy ex-, ports of Germany, all of whom vouch for the value of the process, which is called the “Friwi.” The test lasted for three days, and took place last April. Before the trial the conditions of the test were carefully drafted, as follows Separated cream of 28.33 per cent., pasteurising the cream from 70.80 degrees, cooling the same up to about 10.12 degrees C., heating: up to 17 degrees C. (acid), starting with pure culture, leaving until next morning, churning by 131-14 degrees C., until granulation, during the lat- j ter part, washing with cold water, i kneading, salting, letting it lie, and then kneading once more. Two trials wore made of cream turned out at a country factory. Qualified chemists took samples at all stage sand watched the process with the greatest interest. Samples were taken and scaled up, and when the factory was closed for the night all the doors and windows were barred and sealed, so as to prevent any interference with the test. 'The butter produced was declared to be of the very best quality.