FOOD VALUE OF BUTTER

Timaru Herald, Volume CXLV, Issue 21126, 27 August 1938, Page 15

FOOD VALUE OF BUTTER

NOT IMPAIRED BY PASTEURISATION Asked if there was any foundation for the belief in some quarters that pasteurisation impairs the food value of butter, Mr R. L. Manners, Engineer of the National Dairy Association, Wellington, was quite definite in saying that this was not so. Cream for butter is pasteurised instantly by what is known as the “flash” process at a very high temperature—--203.6 deg. fahrenheit, varying according to the district —and is cooled at a very low temperature, generally about 8 degrees. While this possibly accounts for the loss of taste 'in factory butter as compared with the dairy product, the former will retain its freshness for a much greater period and is equal in food value to dairy butter, though It is admitted that the “spreadability” of the factory product does not compare favourably. “It is surprising that no modern method has yet been discovered In butter-making,” said Mr Manners. “The ancient Egyptians, so it is said, placed a bag of cream on the back of their camels to agitate it into butter. The present-day churn is merely an elaboration of this process. “A member of the State Agriculture Department In Australia, however, is at present experimenting with a machine which will manufacture butter from cream In a few seconds. "The main drawback is that it is essential that fresh cream only is used.”