MOISTURE IN BUTTER.
The question of moisture in butter is still exercising the minds of Wellington factors, nnd so far from New Zealand butter being tar too dry, the complaint is now made that some of it coitains altogether too much moisture. On Ist January, 1908, the Butter and Margarine Act came into force in the United Kingdom, which made it all the more necessary that the moisture content in our butter should be checked, and at the same date as the British Act above referred to, became operative the New Zealand Butter Export Act also came into force by which the maximum of rcoisturd was limited to 16 per ceit. The Dairy Commissioner, Mr D. Culdie, recently had stopped reveral lines of faranaki butter intended for shipment to London on account of their excessive moisture. Yesterday the head of a butter firm in Wellington informed a "Post" representative that butter was si ill coming in from farmers containing as much as 30 per cent, of moisture.
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https://paperspast.natlib.govt.nz/newspapers/WAG19081229.2.24
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Wairarapa Age, Volume XXXI, Issue 3080, 29 December 1908, Page 7
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167MOISTURE IN BUTTER. Wairarapa Age, Volume XXXI, Issue 3080, 29 December 1908, Page 7
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