FARM AND DAIRY

Taranaki Daily News, Volume LIII, Issue 295, 8 May 1911, Page 3

FARM AND DAIRY

PASTEURIZATION. REMARKABLE CRITICrSM. A London dairy-produce firm, which is for some strange reason opposing the principle of pasteurization in buttermaking. wrote recently to a Taranaki dairy company to the following effect: "We think it advisable to toll you that we notice your butter turns' off quickly in flavor after being exposed to the normal temperature, and we believe this is entirely owing to its having been pasteurized. The majority of the factories whose butter we handle do not pasteurize, and we find that their butter stands better after being defrosted. This is particularly the case with the butter and the . When your but-" ter is first landed and full of frost it is as good as other factories, hut after it has been exposed to normal temperature for a few days it does not compare favorably with others, which' stand much better. We mention this to you because we have a very strong opinion, and.have had for years, that pasteurizing is a great mistake, as it. takes away the finest properties of the butter. Further, we think it must be an expense to you which might well he saved. . . We may mention, further, that in the opinion of most of the judges here pasteurization is the one thing which has caused deterioration in the quality of Danish butter, which is not now of the high standard of quality that it used .to be before pasteurization became general." ./Hie remarkable nature of this criticism is contained in the fact that the company whose butter is complained of does not pasteurize. One thing this class 'if criliciMii emphasizes-is that New Zealand buttermakers can hardly accept with confidence opinions on butter-quality from Hie Home trade, especially as this case is one of many similar 'instances ,wuere an entire misunderstanding of the practical side of biittermaking has been .displayed.