NEW PROCESS FOR BUTTER

Taranaki Daily News, 19 April 1934, Page 8

NEW PROCESS FOR BUTTER

SUCCESSFUL TRIALS MADE. PRODUCT KEPT FOR SIX MONTHS. The butter treated under a special pro- ? cess by which it is claimed that it can be shipped from New Zealand to Great Britain unfrozen, retain its attractiveness, and compete in quality with the best Danish, will leave New Zealand ear ly this week to complete trials. The Christchurch inventors have completed local research into this new process, and are convinced that complete success is assured, further facts and figures calculated from data secured after months of investigation confirming the earlier conclusion of the inventors. They contend that successful shipping trials will mean a revolutionary advance in dairy produce- export (says the Christchurch Press). / , „ In an interview, Mr. L. Hansen, manager of the Kiwi Dairy Company s factory in Christchurch, where the butter has been manufactured, commented on final arrangements for shipping ths results of local tests and investigation, , and possible development in the future. The butter is made under a vacuum process and treated by the carbon dioxide method to keep it during ths journey from New Zealand to market# in Great Britain. It is claimed that ths butter will carry unfrozen—under conditions used for either fruit or eggs. The manufacture is Danish in type and extensive tests z made in Christchurch <ff the ’keeping quality of the butter over periods of up to six months, and under varying conditions, have been successful. The shipments are small only for the trials and are being made by private contract. Both the steamers carrying the butter are due to sail about Wednesday next week. Mr. Hansen said that it was natural that trial shipments privately had to be of limited quantity only, but he claimed that the invention was practicable for shipments of any size. The vacuum machines used for the process would handle 12 tons of butter an hour, and complete the process of charging with carbon dioxide. That would meaa that one plant could turn out 100 tons a day, which was more than enough fog any factory in New Zealand. COST OF TREATMENT 7s 6d A The deduction from figures obtained during the trials over many months that was most interesting was that of the actual treatment of the butter under vacuum to charge it with, carbon dioxide cost 7s 6d a ton approximately. As that was equivalent to 2|d a 561 b box it could be accounted negligible, Mr. Hansen said, and most important when the scheme would be weighed in the balance of costs as compared with the method in use at present. ' , Another important aspect which Mr. Hansen explained was that of possible repercussions from such a revolutionary advance in butter exporting methods if the invention was the success anticipated. There would not be any need for outlay in new shipping plant. The temperature at which the butter would be carried to England was up to 36 degrees Fahrenheit as compared with the 18 to 20 degrees under the method used to-day in freezing for export. It would not be necessary to charge the chamber for the carbon dioxide process at all, as the butter requires no further treatment before it reaches distributing agents in Great Britain. MOISTURE CONTENT 1 IMPORTANT. Referring to the lower moisture content of the new process product Mr. Hansen mentioned that it Would become a factor under any British quota scheme, which might be brought into operation. The first calculations for • saving of £371,000 to the- industry in New Zealand by the reduction in moisture had been accurately checked and were now thought to be conservative. Further, export would be reduced by 8000 tons basing that figure on present output, while quality would be enhanced. An integral part of the scheme the inventors consider to be the establishment of packing stations in Great Britain similar to those suggested recently by Mr. W. Goodfellow; In treatment at those culture could be added which would consume a large amount of milk in Great Britain. Present estimates made by comparing the quality of the new process butter with that of New Zealand butter landed in Great Britain under present shipping practice were that if the trials with carbon dioxide vacuum-treated butter ar® successful it could command Id to 2d • pound more on English markets. Further the new process allowed such perfect retention of flavour and freshness that the butter would be able to compete on equal terms with the best Danish. Local tests of butter kept for six months' after being made by the new process were completed yesterday and for both flavour and keeping qualities exceeded even the most sanguine expectations of the inventors. DOMINION-WIDE INTEREST. Since the first announcement of ths initial success with carbon dioxide treatment under vacuum was made keen interest has been shown by dairying interests throughout the Dominion. Th® butter has been widely tested and exhibited during the week and its qualities praised. Enquiries from the Waikato districts have been numerous and it is pos- . sible that some of the new process butter may be on exhibition at the Waikato A. and P. Association’s annual show to be held in Hamilton in a few weeks. Arrangements have not been completed yet, however. Criticism of the butter on its arrival in Great Britain will be regarded as of most importance by the . 7 1