BUTTER FLAVOUR.

Wairarapa Age, 5 May 1934, Page 5

BUTTER FLAVOUR.

IMPORTANCE OF FRESH CREAM. , PROFESSOR RIDDET’S APPEAL. PALMERSTON N„ May 4. Time and again yesterday, when speaking to dairy factory managers in conference in Palmerston North, Professor W. Riddet, director of the Dairy Research Institute, appealed for fresh eream as the main solution of the flavour problem in New Zealand butter oh the Home market. And Professor Riddet did not leave the matter at that—he showed from his experiments that fresh cream was absolutely essential if New Zealand is tq hold, let alone improve its position on the British butter market. “We want the finest quality of cream and the freshest cream we can possibly get ” he stated. “Time after time the resuits of our investigations have borne out this one very significant fact.” Professor Riddet announced that only fresh cream butters had lieen reported on favourably in England. Mild acid cream butters were nice after manufacture, but were all second grade in London. Fishiness developed as well as metallic flavours. “It is no use the people of New Zealand thinking we can copy other countries and make the type of butter they are making ” added Professor Riddet. “We have to work out our own salvation. '(PA)