OUR BUTTER AND DANISH.

Dominion, Volume 4, Issue 11111, 8 May 1911, Page 8

OUR BUTTER AND DANISH.

ME. CtJDDIE ON MOISTURE,

It has been stated in. certain quarters that the wide disparity between the prices of Danish and New Zealand butters has been duo in part to the prevalence of unsatisfactory flavours of the latter. Mr. D. Cuddie, the D.airy 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 tho Danish article. Tho main reason for the weakness in popularity of New Zealand butter with a certain sec--tion of British traders is the tendency of /quite a number of factories this season •to employ a percentage of moisture which is too near tho 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 offence arid imprisonment without the'option of a fine for a third breach. This will suffice to indicate the •-nervousness of the Home grocer in handling butter which ho has reason to believe contains moisturo near the dan-ger-line, and possibly over it. The risk is too great, and he prefers even a lower quality if it is a safer article. Obviously it is no advertisement for a grocer to be hnuled before a magistrate for selling , an adulterated article. •

"This statement of the careless use of moistnro is not the outcomo of any report from the Homo end, but is tho result of repeated tests mode 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 bo taken from any combined churn'without a rough test being mado of its water content; and thoro is no excuse , for failure to do this. Not only is the tendency of somo 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 tho Ixidy and texture of the butter are seriously affected. Some butters have also exhibited a weak salvy body, and altogether an unattractive appearance, duo to over-working. Of course, theso weaknesses, which, unfortunately, are more, pronounced this season than in any past period, are confined to a minority of factories."