WHEY BUSTER

Shannon News, 2 March 1926, Page 4

WHEY BUSTER

WHIT QtJAUTY HAS GONE BAOK. 1 regret to state that during the past few years the quality of our •whey butter has been going; back, eaid Mr. J.^W.. Smith, Dairy Inspec,tor during his address to Factory Managers at Wanganui the other day. This can be attributed to some of the following reasons: — 1. Saving the whey from the presses. 2. Insufficient care and cleanliness of the plant. 3. Inefficient and up-to-date whey butter plant. ; 4. Lack of experienced men to operate the plant. 1. The saving of the whey from the presses is not to b» commended, and while I admit it is now atrooet universally fione, I would like to add my protest against the system of collecting the fat which drains from the presses over-night and putting it in to be separated. 2 Insufficient car e and cleanliness of the plant'. This is the cause- ot the majority of faults in our whey butter to-day. Managers and dairy companies would be well advised to take a much keener interest in tms Sanch of the work when their whey butter is Placed second fade. . 3 Ineffidient and up-to-date plants. It is surprising to find many of our leading factories poorly equipped, and it to to be hoped that the man.agers will.hring. these defects.under the companies' notice .-before, the commencement of «««[ w 4. Lack of experienced men to op

erate the plants. Excejvc in the case •where a permanent whey buttermaker is employed we generally find the latest addition to the staff in charge of the whey separator and whey butter making—this is decidedly wrong because the inexperienced man in a great many cases costs the company just double his salary in the wear and fear of sepa-. rator parts (such as over or under Oiling). Loss in fat separation, loss in moisture, salt and fat content of the butter, and very often a resultant low scoring butter.