I>ec. 2, 1908.] Agricultural Gazette of N.S.W. 1033 



The Preservative Action of Boric Acid in Butter. 



Some months ago the Minister of Agricultuie approved of the Dairy Expert 

 undertaking a series of experiments to determine the best quantity of boric 

 acid to add to butter for preservative purposes, without injuring the flavour 

 or other qualities. Varying percentages of boric acid, from nil to 0-50 per 

 cent., were to be added to butter, which was then to be put in cold .storage 

 for six weeks, and examined from time to time. 



The Dairy Expert (Mr. O'Callaglian) has submitted his report to the 

 Minister on the first series of experiments made with butter manufactured at 

 the Berry Central Factory on the 28th August, 1908. 



Weather conditions. — The day was bright and fine, the previous day being 

 similar. 



Pasture conditions. — The grass was commencing to spring after the previous 

 fortnight's heavy rain. 



Period of lactation. — A great many newly-calved cows were represented in 

 the cream supplied at this time, and hence the keeping quality of butter in 

 the ordinary way would not be as good as it should be at a later stage in the 

 period of lactation, apart from any question regarding the food or pastures. 



Age of cream used. — Two days. 



Acidity of cream (not quite as inpe as desired). — About "SS. 



Manufacture. — The butter proved of excellent grain, and the manufacturing 

 conditions regarding temperature right through were good. 



Details of Experiment. 



A jwrtion of about 90 lb. of butter from one churn was divided into three 

 equal parts — Nos. 1, 2, and 3. To No. 1, 3 per cent, of salt was added, but 

 no boric acid was included. To No. 2, salt at the rate of 3 per cent., and a 

 preservative, consisting mainly of boric acid, at the rate of 0*25 per cent., 

 were added, the latter having been previously mixed with the .salt. To 

 No. 3, salt at the rate of 3 per cent., and the preservative at the rate of 

 0*5 per cent., were added, having been previously mixed, as in No. 2. The 

 butters were woi'ked and finished in the ordinary way, and packed in 28 lb. 

 boxes. They were then stored two days at Berry, and shipped to Sydney 

 with the ordinary butter consignments of the factory, and placed in cold 

 .store on their arrival in Sydney. Previous to placing them in the cold room 

 they were examined, when no noticeable difference in flavour could be 

 detected, the opinion of the examiners — Messrs. O'Callaglian, Stening, and 

 Maclnnes — being that No. 2, if anything, had a slightly better flavour than 

 the others. 



