"DRY BUTTER"

Bay of Plenty Beacon, Volume 5, Issue 44, 24 April 1942, Page 4

"DRY BUTTER"

METHOD OF MANUFACTURE

DAIRY COMPANY'S ENTERr

PRfSE

Asked to comment on the production of "dry butter," Mr C„ J. Parlane, general manager of the New Zealand Co-operative Dairy Company, Ltd., said that in 1924 his company manufactured substantial quantities of "dry butter" at Frankton. This was produced from unsalted butter by centrifugal separation by much the same l methods: as at present being used and was exported in 4 gallon tinned cans.

j From 1929 "dry butter" in the form of ghee given attention and shipments were made to India as late as 1935. This type of "dry butter" is different from the separator product in that a slight cooked or caramel-like flavour is developed by submitting the butter to a cooking process. In both cases, however,, curd and moisture are removed from the butter and a pure, clear fat or oil obtained, which has an advantage over butter in that it keeps well without cold storage. At the same time it has practically all the food value associated Avitli butter, a little * over 41b of pure butterfat being equivalent to 51b of butter in value. Early in 1941, after discussion between members of the Dairy Research Institute and technical officers of his company regarding the production of • pure butterfat for shipment to England, arrangements were made for a trial run at the Te Awamutu factory, said Mr Parlane. "Should the war last for a long period this product may be of great importance to the dairying industry. If it is to be produced in large quantities, obviously this should be done as near as possible to where the butter is mnaufactured, Avhich would mean a considerable saving in labour, boxes, paper and freight."