“FISHINESS” IN BUTTER

Taranaki Daily News, 12 October 1928, Page 11

“FISHINESS” IN BUTTER

INVESTIGATION BY SCIENTIST CAUSE OF TROUBLE DISCOVERED. NEW METHOD OF TESTING FOUND. By Telegraph—Press Assn.—Copyright. Australian Press Association. Received Oct, 11, 8.35 p.m. Suu Cable. London, Oct. 11. It is understood that two tests recently concluded at the National Institute of Dairying Research at Shinfield by Dr. W. L. Davies, under the auspices of the Empire Marketing Board, lias resulted in important discoveries affecting Australia’s butter industry. Dr. Davies’ researches concerned oxidisation as a potential cause of tho fishiness occurring in butter in transit, which last year cost the Australian producers at least £7OOO. On investigating the deterioration of Australian butter Dr. Davies discovered that (he minutest metallic substance in contact with milk can damage an entire butter consignment, and immunity from the fishiness, which leads to eventual discolouring, ean only be ensured by the elimination of all possibility of such contamination.

Dr. Davies further discovered a method of testing butter before, export to enable determining the period, almost to within a day, that butter will carry without deterioration. This will enable perfect grading for export as well as deciding what butters should be used solely for home consumption.