Electronics Speed Up And Sweeten Up Butter A Brorihend. Wis . dairyman who put electronic:- to work to spc d up his butter production has found tiiat it also produces a : pread flint tastes bi ller and fr. slier. Roy Ri.bichaux of the Golden rod creamery was primarily aim ing at the elimination of ros'.'y and timc-consuminft manual sam pling and testing when he worked out an idea for electronic controls The n - i!t wa- a new process that also makes churning more effi cient and reduc' production costs Key to the process is the con tinuousness of production proce dure. with the aridity < f cream I • ing automatically Tt gulnted In special electronic system dew ! oped by Minneapolis Honeywell food industry er ■- . I.. enr • eers explain that com eliteeral hut ter-n.ak.r.g methods •>.-•• aetua'.y a series of,.ndivui ,al opcratii i •halted periodically to manu.; ly ti-.-f and sample the cream for acidity Fvcn then under-neutral ization of the cream's aridity Hi shy flavors after storage' or over - neutralization 'papery flav ors' often results. The electron e system controls acidity within (' 2 per cent preventing improper neutralization. Initial tests of butter made through this process have proved it not only has a “fresh cream" taste but has a storage Life o-f at least 100 per cent lunger than but ter churned under conventional methods. In addition to improving quality, the continuous flow opera tion reduces production costs ami has enabled Robichaux to increase the output of his butter-making equipment by some 50 per cent.

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