BETTER BUTTER

Otaki Mail, 21 December 1923, Page 3

BETTER BUTTER

CO.\!l*li=U.NT FKOM HOME. SOFT ENDS IN CHEESE. Sneakin-- to a large number of the: factory immagers of Taraimki. Mr : \\- K Gwilliam referred to the fact I that Complaints had been received I f-ean Home in regard to certain dej tects in the butter and cheese which in the interest of the industry of j New Zealand, required to be corrected. • Most of the trouble in connection with cle-ene was caused by South Is- ! lend factories, ho said. Almost i very ! mad from Home brought letters from ' ejj.. Walter Wright (inspector in Eon don) MgMtding the quality of their butter and cheese. Some of the reports vei-e of a very conippmentarv eharacter, but meat of them dealt ' v pV , .-c.duce in which defects had been tome!. Of late the rather freu„, ,p complaint had been that a certain quantity of butter posses.scd a: . bitter tlavoiir. Souk- people at Home ■ described the flavour as being that of a preservative 'while others descrili»d it.7,a a soda, havotir. The cause of j rrm flavbur was rather dillicult to ' trace here, as a number of butters i described as possessing that flavour; '■■ had been ltnown to contain no pre.sorj vative, and no soda had been utilised in its manufacture. A bitter flavour could be caused by feed or ii might tie due to the need of greater clean- | hr.ee.- in handling the milk or cream J or to the need for fresher cream or milk. A number of butter makers — and more .specialty those dealing with home-separated cream—received cream containing a higher degree ef (acidity than was desired, and employed soi*e material to reduce the ex- j ci ss percenta.gr of acidity. The effect j lon the keeping quality of the flavour | i of the butter was good, provided the jcr-arn was pasteurised to a sufflcient- ! le high degree, and no more of the i £ neutralising : agent was used than:

j was necessary. In that case the neu-ItraH-er used practical!',- disappeared in ~, manufacture of the butt.r. On the other hand, graders occa-

iu.r -, Flight harsh flavour such as j could be caused by an excess of arid. I and they indicated tin- fact on the j geae:V- note and also "scored down" j the gra-ie points, accordingly. In view) oi" tip reports received butter makers! w ... well advised whenever tin- Ha- | vour dm to the netitraliser used was j ferncd, to talc immediale sfe p3 1o i r.-mrc-e <h» cause. Various kinds of j; , :.;: ; ; a ';;;j;7 o :;:: r % i :.;;:' ; \;z\ ft,e l.esi and safest was the high I grade bicarbonate of soda. 'lt was ibs-e.-l in the manufacture of a numbe- of food products, and. when used in ■ r«ii)i with discretion, no bitter flavour in the resultant butter was . iiki-ly to be present. j Mr. Wright had also reported that J complaints were made in relation to | soft i.nJs in cheese that was reaching 1!i- Home i.tarie b. Only this week he in.M stated that some of tie: cheese ! from the leading factories in the j South Island during the month of i .March shower! this; defect. At the grading stores when those cheese* were uncased for check weighing they were firm and dry at the ends, ft wa.s hardly possibh- that the damage was done while on One steamer. | as the crates v-ro usually placed on I their sides wh>-n loaded, and most of

the crates had space al the top and the bottom in each compartment | crate, am] with a prope,- circulation jof coo! air through the crates the | cheese Fhoulrj become harder rather | than softer. Thr pronpral opinion won I that the onds of the nheese -cvere not KUtneif-ntly rliied out on shelves before heins- caserl. and the end? and centre hoard- of th- crates were not dry or properly Fe.-.soned. The ,-jnk of soft ends was greater in spring and 'ate summer than at any other period of the ylnr . and i. was H „sr. £re:-te,.i thai during the periods when fh< re was room on the curing p'nel- | "s cV»»s should :,e spread on* on I ;l'.'iv-s ar.d so arranged that each j cheese re?!ed on a place where no •: other cheese hod been the day be-