DANISH BUTTER

Press, Volume LXXI, Issue 21418, 9 March 1935, Page 9

DANISH BUTTER

CASK IMPORTED FOR EXAMINATION FLAVOUR STRANGE IN THIS COUNTRY A cask of Danish butter was the centre of interest yesterday of a number of men connected with the manufacture of dairy produce. The butter was imported for examination, and was to be seen at the factory of the Tai Tapu Dairy Company. In appearance, the Danish butter was markedly different from New Zealand butter, as it had a very bright colour, as bright as the creamery butter sold in New Zealand. Some of the colour was undoubtedly due to the oxidisation of the outside of the mass, but when a tester was inserted, it was seen that even where no air had reached it, the butter was still to New Zealand eyes, very high in colour. Among those who made the inspection were Government butter graders, but they were non-committal. In body, it was agreed, the Danish did not compare well with New Zealand, the difference evidently being due to. difference in the manufacturing process. New Zealand butter was made to keep for some weeks, but Danish only for about three weeks. In flavour, the Danish butter is very different from the local make. It has a higher taste, with a peculiar aftertaste quite strange to a New Zealand palate. It is very difficult for a layman to understand why there should be such a high premium for Danish butter on the English market. The Danish butter was packed in a hundred-weight cask, and was wrapped in paper on which there was an encrustation of salt. It was brought from England in the refrigerated hold of a ship, and had actually slightly better treatment than New Zealand butter receives on its journey to England. It is intended to make up the cask into pats, and to study its keeping qualities.