BUTTER AND CHEESE FLAVOURS.
In view of the growing demand in the United Kingdom for, margarine, which is being manufactured in a most scientific .manner, Mesa's Weddell and Go., Ltd., urge upon butter-makers the necessity for research, ,so that only the best flavours will be produced in butter. Individual butter factories, they state, cannot afford to make such research, but the combined factories should >be able to do so. It is suggested that scientific men from our Universities should make original researches , regarding flavour, and explore the present mysteries of the real origin of the different flavours in butter aind cheese, so that cultures and "starters" may be supplied to factories, to produce the flavours desired. Great as are the improvements in the present Triethods of butter and cheesei-making over those of our forefathers, we are only at the commencement of discovering and controlling with absolute certainty the making of butter and cheese with perfect flavours. Until butter and cheese makers can do this, they should not cpnsider that the sciences of butter and of cheese-making have reached the limits of perfection.
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Wairarapa Age, Volume XXV, Issue 10713, 6 September 1913, Page 4
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182BUTTER AND CHEESE FLAVOURS. Wairarapa Age, Volume XXV, Issue 10713, 6 September 1913, Page 4
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