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177
Only one sample (No. 3, the finished article) contained
boric preservative, the quantity present being equivalent to
34.9 grains per lb. crystallised boracic acid.
The process of renovation of the raw samples (Nos. 1
and 2) removed a quantity of dirt as shown by the decrease
in the figure given as "curd" in the finished article (sample
3); whilst, although the raw samples could not be described
as putrid, the somewhat rank taste and odour they
undoubtedly possessed was also absent in the renovated
sample. There was no breach of the law as to moisture
or preservatives.
The process of manufacture, to which the butter (received
from France, Austria and Siberia) is subjected, consists
of washing it and removing thereby the salt, dirt,
etc. The butter is then placed in a heater and brought to
a liquid state, being thoroughly well mixed. The liquid
butter is then passed into a trough wherein cooled and
filtered water is forced into the butter, forming granules.
It then passes into a large stoneware-lined vat, where some
of the excess of water is carried away by gravitation. The
butter is then passed between rollers, and the remaining
excess of water thereby removed, leaving about 20 per cent.
mixed with the butter, which is finally placed in a coldstore,
where it parts with some of its moisture, and then
taken out and passed under rollers by means of a revolving
table, the amount of water being reduced to 15 per cent.
In view of the above fact, no official action was taken.
The premises, upon which the butter is treated, are a
model as far as sanitation and cleanliness are concerned.
Milk Blended Butter.
The Council, on March 22nd, 1910, addressed a letter to
the Board of Agriculture and Fisheries, drawing attention
to section 4 (2) of the Butter and Margarine Act, 1907,