BUTTER FLAVOUR.

Star (Christchurch), Volume LXVI, Issue 20483, 8 December 1934, Page 20

BUTTER FLAVOUR.

N.Z. Research to Produce Danish-like Taste.

Valuable headway has been made at the Dairy Research Institute at Massey College in the production of butter which will be acceptable to consumers in England who now prefer the Danish product on account of its flavour. This fact was reported to the Council of Industrial and Scientific Research at its meeting in Christchurch yesterday. The chairman (Mr G. Shirtcliffe) said that the work of the institute for the last quarter had been almost entirely concerned with the activity of starters, the source of cheese flavour, the chemical changes in cheese manufacture and the cause of cheese discoloration Definite steps forward had been made in all these problems and new starter organisms had been isolated, giving quicker acid production. Work on the discoloration of cheese had been completed and remedies had been suggested, added the chairman. Shipments of ghee, a form of butter used by the native population of India, had been made to ascertain the requirements in several overseas consuming areas. These were made to give different flavours and different colours. Further work had been completed on methods of neutralising cream, the treatment of timber for butter boxes and feed flavours in butter. Mr Shirtcliffe also reported that valuable headway had been made with the question of an equitable payment for milk for cheese-making, based on laboratory tests and on work in sixteen factories. This w*ould not be as hard on high fat-content milk as was at first supposed.