NEW CHURNING METHODS
VICTORIAN EXPERIMENTS A new butter-making method which, it is claimed, will reduce factory costs by one-third, is being experimented with at Codben, Victoria. The method, it is stated, permits the cream to be churned on the day of receipt at the factory, instead of being held for 24 hours. This enables the handling of greater quantities in less time. Further, it is claimed that with the new process there is a reduction in bacterial count. Less equipment is needed in the factory.
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Bibliographic details
Timaru Herald, Volume CXLV, Issue 21183, 2 November 1938, Page 3
Word Count
85NEW CHURNING METHODS Timaru Herald, Volume CXLV, Issue 21183, 2 November 1938, Page 3
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