AUSTRALIAN BUTTER.

Taranaki Herald, Volume LIV, Issue 13536, 12 October 1907, Page 7

AUSTRALIAN BUTTER.

NEW GRADING CLASSIFICATION. " The new scale of points for the grading of Australian butter under the Commerce Act" (says the Sydney Morning Herald" of September 23) "comee into operation to-day, and is as follows : — Superfine.— Pure creamery butter containing not more than 14 per cent, of water, and classified at 95 to 100 points. First Grade.— Pure creamery butter, classified at 90 to 94 points. Second Grade. — Pure butter classified at 83 to 89 points. Third Grade. — Pure butter, classified at 75 to 82 points. Pastry butter. — Classified at less than 75 points." The advance in the standard of "first class" is the chief feature. A great proportion of the butter hitherto classified as "first" has been very lit-r tie over the previous minimum of 86 points, but London's notion of a firstclass butter has been for some time a butter which does not go below 90 points. The minimums prescribed by the new scale are generally about two points above, what the various factorymanagers' conferences, held in different dairying districts during the past i year, indicated as representing their ! ideas of standards. If uniformity is to be insisted upon throughout the Commonwealth, there will probably be trouble with Queensland. It was in order to let Queensland get at least some of her butter ,into "first-class" that the minimum for first was formerly reduced to 86 points, a procedure which necessitated the dividing off of the top half of "first class" into "superfine." Very little Queensland butter will grade 90 points. •