OUR BUTTER AND DANISH.

Waipa Post, Volume I, Issue 8, 12 May 1911, Page 4

OUR BUTTER AND DANISH.

MR CUDDIE ON MOISTURE. It has been stated in certain quarters that the wide disparity

between the prices of Danish and New Zealand butters has been due in part to the prevalence of unsatisfactory flavours of the latter. Mr D. Cuddie, the Dairy Commissioner, says that this is probably quite a wrong view of the position. No doubt the main reason is the diversion of a considerable quantity of Danish butter to Continental markets," he says in his latest article on the subject, and a consequent shortage of supplies in British channels accustomed to the Danish article. The main reason for the weakness in popularity of New Zealand butter with a certain section of British traders is the tendency of quite a number of factories this season to employ a percentage of moisture which is too near the British legal limit. In England the actual vendor of butter is held responsible for its purity, and any breaches of the Act, ,such as water adulteration, are viewed in a very serious light, heavy penalties being inflicted for even a first offenceand imprisonment without the option of a fine for a third breach. This will suffice to indicate the ne rvousness of the Home grocer j n candling butter which he has reas on to believe contains moisture near the' danger-line, and p OSS ibly over it. The risk is too great, anc * he prefers even a lower quality if it is a safer article- Obviously it is no advertise ment f° r a grocer to be hauled before a magistrate for selling an adulterated article. " This statement of the careless use of moisture is not the outcome of any report from the Hoihe end, but is the result of repeated tests made at this end, quite a number of factories, and factories well equipped, having been repeatedly warned this season of their risky method of manufacture. No butter should be taken from any combined churn without a rough test being made of its water content; and there is no excuse for failure to do this. Not only is the tendency of some factories to aim at too high a percentage of moisture —a bad thing from 'the viewpoint of a possible excess, and thereby the cause of ultimate legal action —but the body and texture of the butter are seriously affected. Some butters have also exhibited a weak salvy body, and altogether an unattractive appearance, due to over-working. Of course, these weaknesses, which, unfortunately, are . more pronounced this season than in any past period, are confined to a minority of factories."