TEXTURE OF BUTTER.
FIXED BY FOOD STANDARD COMMITTEE. Received This Morning, 1.10 o'clock. MELBOURNE, July 5. The Food Standard Committee has resolved that butter should contain not less than eighty-two per cent, of fniilk fat, not more than four per cent, salt, and no foreign fat, oil, preservative, or foreign substances, except harmless -vegetable colour.
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Wairarapa Age, Volume XXXII, Issue 10279, 6 July 1911, Page 5
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55TEXTURE OF BUTTER. Wairarapa Age, Volume XXXII, Issue 10279, 6 July 1911, Page 5
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