1034 Agricultural Gazette of N.S. JF. [Dec. 2, 1908. 



Points awarded for flavour on tiist cxaiiiination, after having l)eeii one. 

 week in cold store; grading l)y Mr. OCallaglian : — 



No. 1 ... ... ... 4l' points. 



2 43.V „ 



3 43 „ 



Mr. Maclnnes' markings — ■" , 



No. 1 ... ... ... 4.'{ points. 



2 4:U „ 



3 44 „ 



No ]ioints were awai-dod for texture or condition, because tlie ((uestioTi of 

 manufacture was not being taken into account. The butters exhibited very 

 little difference in this respect. 



Second Examination on October 2, about five weeks after the date of 



manufacture. 



Points for flavour and remarks, as graded by Mr, O'Callaghan — 

 No. 3 40 points, 



^ ... ... ... -iO.^ „ 



1 ... ... barely 37 „ 



Remarks. — No. 3. Flavour fair, with a good clean taste ; would just pass 

 for a first quality frozen butter 'as regards flavour. No. 2. Smell, showing 

 evidences of decomposition, though not very pronounced ; the taste was not 

 as clean as No. 3. No. 1. The taste and smell in this butter showed definite 

 evidences of decompositiftn of an undesiral)le character, and, from the smell, 

 Mr. O'Callaghan arrived at the conclusion that butyric fermentation, or 

 decomposition, was rapidly progressing. This butter would be pi-actically a 

 third-class in flavour, 



Mr, Pedersen and Mr. Maclnnes placed the butters in the same order, as- 

 above, and made practically the same remarks. 



Amount of boi-ic acid and water in the finished butters — 



Boric Acid. Water. 



No, 1 Nil, ll-4(i per cent. 



2 ... ... 0-13 per cent. ... 12-73 



3 0-26 „ ... 12-06 



Conclusions. 



The first thing to be considered is that a considerable loss of boric acid 

 took place in the working of the butter, reducing amounts present in the 

 finished article to about one-half the quantities added Notwithstanding 

 this, a definite gain and keeping quality was given to the butter to which 

 boric acid had been added ; and that to which Oo per cent, had been added, 

 and in which only 0-26 per cent remained, retained its flavour so well that it 

 passed for a first quality butter at the end of the five weeks" keeping period ; 

 whereas the sample to which no boric acid had been added would be described 

 as a very bad .second. 



