BUTTER QUALITY

Dominion, Volume 12, Issue 220, 11 June 1919, Page 10

BUTTER QUALITY

DIVISION OP CREAMS. i a papor on "Sidelights of Pasteurisation," the Commonwealth Dairy Es- ■ pert (Mr. M. A. O'Calloghan) said that during the season just closed, he had had an opportunity of making observations on Victorian butters generally, and -it had been manifest that a number-of managers had been working in the dark to a great extent as regarded the grading of cream suitable for neutralisation and pastenrisation, in order to make choicest butter. 'Practically only two classes of cream needed excluding from the vat from which first-grade butter s was to be made, viz., dreams in which the fat had been split by any cause, and creams.badly tainted by 6nch well-known plants as parrot weed. The first included tallowy, cheesy, and similar creams. A third subdivision would, perhaps, include putrescent creams, in which the albuminous molecule had been so disintegrated by the action of bacteria that obnoxious aromatic substances of a rather poisonous.nature, might bo traced. All creams in an advanced stage of putrefactive decomnosition should be rejected; all first'gTade creams should be carefully blended, neutralised and pasteurised.