Danish Butter.

King Country Chronicle, Volume III, Issue 157, 20 May 1909, Page 4

Danish Butter.

The following arc considered to be the main reasons why Danish butter is of such consistent and good quality: — 1. The cows receive roots all the winter, so that the butter is soft and not hard and dry, as it would be if they were fed on hay and cakes alone.

2. The milk when it comes to the factory must be pasteurised tolßsdeg. F., and by this means the turnip and other flavours are got rid of. The Danish Parliament made a law that all must be pasteurised before separating, and the local policeman is authorised to look in every two weeks or so and take a sample of the milk as it comes from the pasteuriser, and sends it to an analyst in Copenhagen, who can tell by chemical process whether the milk has been sufficiently heated, and the manager is fined if it has not been done. 3. The cream is cooled down to about 64 deg. F., and a culture of pure lactic acid added, and only kept for twenty-four hours before churning. By the addition of lactic acid all otberbad flavours are kept down. 4. The barrels the day before being used are steamed, and the inside receives a coating of moist lime, which runs intoj»ll the corners, and is allowed to remain on till the next day. The lime is then washed off with boiling water and the barrel rubbed with salt. In this way the odour from the wood is to a large extent kept down. The paper which lines the barrel is always steered for two days in salt water. Also the churns, butter workers, and cream barrels receive a coating of moist lime after the cream has been washed off. This is allowed to remain on for about five or.ten minutes, when it is washed with boiling water. Thus it will be seen that everything is done to make the Danish butter of uniform quality the whole year round, and not just at certain seasons of the year.