WHEY BUTTER.

Waipa Post, Volume IV, Issue 152, 8 October 1912, Page 4

WHEY BUTTER.

BEARING ON THE EXPORT TRADE. Referring to the manufacture of whey butter, Mr W. Wright, inspector of New Zealand dairy produce in London, has the following to say in his annual report: — “As there is now every indication of a considerable output of “ whey ” butter from our Dominion, I would strongly recommend that an amendment be made in the Dairy Act and Regulations making it compulsory to brand it as “ whey ” butter, or words to that effect. Owing to the objectionable flavour ol this class of butter, I am of the opinion that it would not be advisable to continue exporting “whey” butter from the Domtnion under our “ creamery ” brand, as it will lower the high standard of quality of the latter butters on the Home market. The result would,be that we should probably have to accept lower prices for our butters than would othetwise be'the case if the “ whey ” butter were placed in a class by itself and branded accordingly. Mr Wright says that if it should be decided upon to use the term “ superfine ” for our higher grades of creamery butter, he would recommend that this class should apply only to those butters scoring 93 points and over.