DAIRY INSTITUTE

Dominion, Volume 23, Issue 46, 18 November 1929, Page 6

DAIRY INSTITUTE

WORK IN FULL SWING EXPERIMENTS BEING CARRIED OUT With the beginning of the new season, work at the Dairy Research Institute is now in full swing, stated the chairman of the Council of Scientific and Industrial Research (Mr. G. Shirtcliffe) in his report to the Minister in charge (Hon. 11. Atmore).

The report stated that a line of cheese had been specially prepared and would be.scnt forward, accompanied by thermographs, for inspection by officers of the Reading Institute. Investigations at the Dairy Research Institute, Palmerston North, would be focussed upon the influence of the milk-ing-shed upon milk quality. Researches had indicated that most of the troubles iu dairy produc’d could be traced back to the shed; therefore, it was decided to investigate these problems at their source. At the same time, exhaustive inquiries would be made into the prob-, leni of open-texture in cheese, following up. work which hiid been inaugurated last year. Work upon butter problems, in particular in regard to flavour and texture developments, was also being undertaken at the institute. Full co-operation in research had been arranged with both the I-lawera and Hamilton Laboratories. At the former further attention would be given to the question of milk grading and to the losses of fat occurring in cheese factories. At the latter a most: useful investigation had been completed upon the losses of fat occurring in buttermilk, but, in view of the important avenues for further work that this had opened up, it was decided to further extend the research so as to doth with dried buttermilk.