"FISHY" BUTTER.

Taranaki Daily News, Volume XXIII, Issue 218, 24 September 1901, Page 2

"FISHY" BUTTER.

Thb Ohief Dairy Commissioner, Mr. J. A. Kinsella, in his annual report dealt at fiome length with the problem of so- j. called " fishy" butter. Fortunately he I '. is able to state with some pleasure that I the vast bulk of our butter is free from j the taint and that the number of brands . reported as strongly " oft," tallowy or oily, can be counted on one's fingers. ' He advances, as the result of his experience, a theory that tallowy and flat; flavours which are closely allied to "fishy" are largely brought about by j over-washing the butter while inj granular form. He advocates low tern-1 perature in ripening and churning so that the fats are solidified before the butter breaks, and adds:—Pure water is one of the most important factors of butter-making. While this is true, the whole trouble of flshiness can undoubtedly be overcome by strict attention to the following points:—Greater cleanliness ou the part of the supplier; strict cleanliness at the creameries; pasteurisation; more frequent delivery of cream to the central factory; cleanliness again in every detail at the central factory; a uniform system of ripening with pure cultures; chilling; churning and washing at low temperatures, and immediate withdrawal of water from | the butter after washing. 1 -i —■