BUTTER FLAVOURS

Rotorua Morning Post, Volume 3, Issue 627, 4 September 1933, Page 7

BUTTER FLAVOURS

MANUFACTURE OF SPECIAL LINE FOR ENGLISH MIDLANDS PRODUCT COMMENCED Touehing upon efforts made to suit the markets of Britain the report of thet Dairy Control Board says: — Efforts have been made to develop a method of manufacturing hutter of a somewhat fnller fiavour than the average of New Zealand produce, to suit the trade in the Midlands and northern areas of Britain. By the shipment of experimental lots, it has been shown that New Zealand can supply these areas with the type of butter acceptable to them. This hutter was made from perfectly fresh cream (the acidity of which was so low that it did not need to be corrected by the addition of neutraliser), pasteurised and cooled in the ordinary factory method and immediately thereafter treated'with starter in such a small amount as to fiavour the cream without increasing its acidity. Whilst this butter has not the fiavour charactert istic of cream in which a relatively ; high acidity is developed by starter, : it has a distinctive, desirable, lactic fiavour and, unlike high-acid cream; ' preserves its bright, fresh character ; during storage. Butter of this type was very favourably commented upon I by a merchant who deals extensively | in produce of other countries. Merchants who deal regularly with New Zealand brands commented equally favourably on this buttery Tj^se merchants also very highlyf dpamehded butter made from perfectly fresh cream not requiring the addition of any neutralizer, and not even treated with starter. They especially valued the clean, fresh fiavour and the marked absence of any trace of socalled "neutralizer" fiavour. Attempts were made to improve the spreadability of hutter by carefully regulating the rate at which the cream was cooled and the final temperature to which it was cooled. This object was achieved; but some adaptations in factory practice need to be made before the method can be recommended for regular use in commercial hutter factories. It must also be pointed out to butter-makers that only butter intended to be sold in Britain in the winter months should be made very spreadable, since one of the outstanding attributes of New Zealand hutter is its ability to stand up to warm summer weather. Experiments concerned with the development of "primrose" and similar colours, which occasionally are noted on the surface of salted butter after storage, showed this is fundamentally due to evaporation of moisture from the surface layer. Trials are in progress to determine types of materials most suitable for wrapping hutter so that this defect may be absolutely avoided.