COMPLEX PROBLEM

Dominion, Volume 24, Issue 110, 3 February 1931, Page 8

COMPLEX PROBLEM

Openness in Cheese

FACTORS UNDER RESEARCH

By Telegraph—Press Association.

Palmerston North, February 2. Through financial assistance being given by the Empire Marketing Board, an extension of research work regarding openness in cheese is to be undertaken by the Dairy Research Institute, the director of which, Professor Riddet, has given an outline of the work to be done. He describes the problem of openness as a complex one, and the annual loss to the industry in New Zealand through this defect is said to be approximately £1,000,000. - While careful manufacture may overcome a certain amount of trouble, this is not the sole key to the , problem. It is necessary io carry the inquiry beyond straightforward practical manufacture. The Marketing Board’s grant is £2OOO annually for four years, and the money is to be devoted to the investigation of: (1) The isolation of milk proteins and the study of their relation to cheese-making; (2) the effects produced by specific organisms used as starters in cheese-making, and the study of methods of maintaining purity and virility of starters under ordinary factory conditions. These are. broad studies which aim at securing accurate information on what happens during the manufacture and ripening of cheese. It may take some time for the results to be obtained, much of the work being of a purely fundamental nature.