Making cream clean and free of odours
I’ve been doing some research for MOTAT's vacreator. Here’s a photo of it:
I was brought up on a dairy farm so this has intrigued me. It was developed by H. Lamont Murray and Frank S. Board in the 1920s to remove odour from cream that they bought from local dairy farmers for their Te Aroha Dairy Company. The odour came from what the cows ate.
They wanted those flavours removed from the cream so that they could get a better price for their butter overseas. In the vacreator the cream is mixed with steam, which both pasteurises (kills micro-organisms) and deodorises (removes unwanted smells and tastes) the cream. With the unwanted flavours removed, the butter could be kept frozen for up to two years.
As well as being involved in the dairy industry, Henry Lamont Murray was secretary of the National Rose Society of New Zealand and his obituary in the Christchurch Press in 1959 mentions that his father, W.T. Murray was ‘a pioneer in the condensed milk industry in Australia and New Zealand’ and his mother, M. Murray was ‘an Albertland pioneer’. (Press, 21 January 1959, p. 12)
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