OUR BUTTER AND DANISH

Ohinemuri Gazette, Volume XXII, Issue 2789, 12 May 1911, Page 2

OUR BUTTER AND DANISH

MR CUDDIE ON MOISTURE

It has been stated in certain quarters that the wide disparity between the prices of Danish and New Zealand butters has been due in part to the prevalence of unsatisfactory flavours of the latter. Mr D. Cuddie, Jhe Dairy 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 the Danish article. The main reason lor the weakness in popularity of New Zealand butter with a certain section of British traders is the tendency of quite

a number of factories this season to employ a percentage ot moisture which is too near the 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 adul-

teration, are viewed in a very serious light, heavy penalties being inflicted for even a first ofience and 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 he has reason to believe contains moisture 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 hauled before a magistrate for selling an adulterated article.

" This statement of the careless use

of moisture is not the outcome ot any report from the Home end, but is the result of repeated tests made at this end, quite a number of factories, and factories well equipped, have been repeatedly warned this season of their risky method of manufacture., No butter should be taken from any combined churn without a rough .test being made of its water content ; and there is no excuse tor failure to do this. Not only is the tendency of some factories to aim at too high a percentage ot moisture—a bad thing from the viewpoint of a possible excess, and thereby the cause of ultimate legal action —but the body and: texture of the butter are seriously affected. Some butters have also exhibited a weak salvy body, and altogether an unattractive appearance, due to over-working. Of course, these weaknesses, Avhich, unfortunately, are more pronounced this season than in any past period, are confined to a minority of factories."