CHURNING IN A VACUUM

Taranaki Daily News, 21 July 1933, Page 9

CHURNING IN A VACUUM

MANUFACTURE OF BUTTER ADVANTAGE OF NEW PROCESS. GREAT POSSIBILITIES PREDICTED. MAY REVOLUTIONISE INDUSTRY. By Telegraph—Press Association. Hamilton, Last Night. A system of churning butter in a vacuum which it is considered may possibly revolutionise the methods of manufacture in this country, to its great advantage, was mentioned by Dr. H. E. Annett in an interview. “For some years past experiments have been made with the idea of Producing butter by churning in a vacuum,” said Dr. Annett. “These have culminated in the production of the Falkiner churn, which is covered -by patents throughout the world. The advantages claimed for the new process are many. In the first place, the keeping quality of the butter is apparently improved, because any impure air is removed from it in the process of manufacture. It is claimed that the grade of butter is improved and that less time is taken in churning. Experiments certainly indicate that the body and texture are considerably bettered. A very important factor is that the butter made by the process packs into a smaller space, approximately a saving of one-sixteenth in room. This would result in a large saving of freight. It is also claimed that the butter can be shipped at a slightly higher temperature than usual. .An experimental churn has been installed by the New Zealand Co-operative Dairy Company, and so far has given promising results. “The churn is made of stainless steel, and it would seem that it is far easier to obtain hygienic conditions in one of this type than in one built of wood, as is the usual practice. “There are still further improvements required, however, before it can be said that the churn is thoroughly satisfactory. At the same time, there is no reason to doubt that the principles underlying the process are sound, and that such minor difficulties as at present exist will soon be overcome. • ■ “It is remarkable that vacuum churning has not been practised hitherto. Any process such as' this which shows any possibility of the improvement of the quality of our produce is of national importance.” • '