NEW BRITISH BUTTER REGULATIONS.

Shannon News, 3 April 1925, Page 3

NEW BRITISH BUTTER REGULATIONS.

Ou several occasions, "Rusticus has reminded butter factories, that it was only a question of a short while, when they would be compelled to dispense with the use of boric acid in the manufacture of butter. Cable news came through from Melbourne a few days ago, that the members of the Victorian Board of Trade, who are also members of the Dairy Control Board, are very much excercised over the draft of the new British butter regulations. The new regulations not only prohibit the use of boric acid as a preservative in the manufacture of butter but also in the neutralisation of cream. It is stated that if these regulations are put into effect, they will entirely disorganise the dairying industry, for it would be impossible to export butter under such conditions. The proposed regulations will no doubt arrive in New Zealand by mail during the next month or so, but judging by the cabled report, it would appear that a mistake has been made somewhere. The regulation prohibit- • ing the neutralisation. of cream must} surely relate to cream for human con- ; sumption and not cream for butter . making. The principle of neutralisa- 1 i tion in relation to the manufacture of J butter has been applied in practice | in many countries and for a number of years. Although fresh sweet cream may 'not require neutralising, it is recognised by all buttermakers, that the addition before pasteurisation, of an alkali to sour cream will improve the flavour of the butter churned from it. There is just one factor that may have a bearing on .this question. The neutralising agent used by New Zealand buttermakers is Sodium bi-Car-bonate, which, when used carelessly, imparts a bitter, soapy taste to the butter, a taste that is often mistaken for a preservative flavour. Extensive experiments carried out by American dairy Ghemists have resulted in the discarding of Sodium compounds, and the only neutralising agent, used in that Country now is Calcium lime, in the form of concentrated milk of lime. A great feature in the American dairyworld during the last year or two has been the manufacture of sweet cream butter. This is butter made from cream of a low acidity a'ud without any neutralisation. Needless to say, only a small portion of the average New Zealand' factory cream would be suited for sueli butter.

If the regulations are reported correctly, it would certainly, revolutionise all present day methods and ■would mean a s severe blow to the dairying industry of the Southern Hemisphere.