AUSTRALIAN BUTTER.

Hokitika Guardian, 8 May 1923, Page 1

AUSTRALIAN BUTTER.

COMMENT ON DISAPPOINTING FEATUR ES.

Drastic comment was made by the judge of the export. Imttor classes at the Sydney Show (.Air F. Wigan. C.'nnimonwealth (iovernmout grader) upon the quality of the hotter in those classes.

“The finalities of the butters oil the whole” lie said, “were not up to the general standard of previous years, anti the winning butters were certainly a good deal behind the high finality flavour which has characterised previous winning exhibits. No doubt that is due to the droughty conditions which have existed throughout most of the dairying districts. The outstanding fault of the flavour throughout the whole of the export classes was the

great numbers of exliil iits having a flavour greatly affected in the process ol neutralising and pasteurising, evidencing faults which should not exist in manufacturing. I must also state that the texture of the butter on the whole was most disappointing, many exhibits losing points for loose, open, or greasy texture; and again, the finish of some butters showed evidence ol carelessness. Sailing, however, seems to have been carefully carried out in all instances.” Tn regard to the class lor hotter stored for six weeks, containing no preservatives other than salt. Air Wigan said that the quality of the best butters was quite equal to any other butters shown in export classes, and it demonstrated the fuel that where cream selection, pasteurisation, and manufacturing methods had been properlv attended to. the keeping qualities did not suffer through lack ol chemical preservatives . Dealing with a new class instituted this year for butter picked out hv the Federal graders in the first wev-c in February from ordinary export consignments of the choicest brands only, and stored until the show. Air Migan said: “Tins class, in mv opinion, was me most important one in the show an i gives a true reflex ot the genera quality of export butter as packed b> D.e factory in the ordinary course ot its operations. The quality of the butter this class was most disappoint mg. Alanv of the exhibits were only hut ounlitv. and too many were su<ncl quality butter. Of the percentage whiih remained choicest, tne TlViHt' was not high, the winning butter parin', or.lv 03J points. Apart t.o.n the poor flavour of most of these butters the outstanding feature was the loss ot the points for mamifaeturitig-n ,t.v t ire which has been noticeable throughout the export season. It behoves factory managers and butter-makers to 4e serious consideration to. tins most h porta.it function of their operations as there can he no excuse foi the*e defects where factories are pto* these defects where factories are p»o----perlv e i ipped. and I believe-most of our factories are now well up to date in this respect. ’