METHODS OF MANUFACTURE.

Matamata Record, Volume VI, Issue 492, 26 November 1923, Page 4

METHODS OF MANUFACTURE.

OF DAIRY PRODUCE. Address at Momnsville. At the conference of small dairy companies held at Morrinsvillc last week an address was delivered by Mr. W. Garrett, of Auckland, of his experience in the dairy industry in other parts of the world. METHODS IN AMERICA. While in America he had attended a dairy conference in Chicago. New Zealanders might think that America was behind the times in the manufacture of dairy produce, but this was by no means the case, the methods adopted being certainly up to date. Glass-lined utensils were in general use in the American factories and their value was already recognised in New Zealand, where a few factories were using glass-lined pasteurisers and vats. It had been discovered thai; certain undesirable taints which were, traced back to metal-lined utensils had got into the butter. IN ENGLAND. At the grading stores at Home lie had found that New Zealand butter had been better than any other on the market. Danish butter, however, would realise the best price. He said New Zealand butter was too firm and would not spread as easily as Danish, which spread evenly and thinly. He had been taken into a building containing seven machines, old dough kneedors, which were mixing two kinds of butter in equal quantities. One of these was of New Zealand manufa«ture. The New Zealand butter did not contain enough moisture and the other with two much moisture was mixed with the New Zealand article to bring it up to the correct moisture content. The butter under this treatment came out in quite good order at the finish.