DAIRY INDUSTRY

Evening Post, Volume CXXVII, Issue 100, 1 May 1939, Page 5

DAIRY INDUSTRY

MANAGERS' "WEEK"

FACTORY RESEARCH

The gathering of dairy factory managers and first assistants which is arranged annually by the Dairy Research Institute to provide an opportunity for those engaged in the manufacture of butter and cheese all over the Dominion to meet the research workers and discuss with them the technical problems that arise in the industry is to be held this year from tomorrow until Friday. The dates are arranged to enable men from any. factory in New Zealand to travel to Palmerston North for the conference and return within a week. j The "week" is free to all bona fide dairy factory managers and first assistants, any number of whom wall be welcome. All meetings are held in the lecture rooms, laboratories, and experimental dairy factory of the Massey Agricultural College. A programme of lectures has been drawn up which will enable managers to hear details of the progress that has been made in the various lines of investigation being pursued at the institute. In every case the specialist members of the institute .^taff responsible for the work will deal with their own particular subjects. At all meetings discussion will be invited. Managers will therefore have the opportunity of freely discussing with research workers the results of the work carried out, and also of bringing up: any particular problems. BUTTER AND CHEESE MAKING. All members of the institute staff will take part in the proceedings. Some of the addresses given will be on matters of general interest to both butter and cheese factory managers. At other times meetings will be held simul- ; taneously in the different lecture rooms for demonstration and discussion on ! matters of special interest in cheese | and butter making respectively. I "One of the greatest difficulties in I the manufacture of essentially good j cheese has always been that of securing and maintaining good starters. Notable further progress has been made by the staff during the year toi wards the understanding of causes which lead to "phaging" or failure of starter cultures, and methods by which I this can be avoided. Several periods will be devoted to discussion of this subject. Other questions of interest to cheese-makers that will be discussed 'are cheese yields and losses in'manufacture and the role of bacteria in influencing flavour, colour, and texture of cheese. Discussions and laboratory demonstrations of special interest to buttermakers will deal with butter flavour, factors, affecting the body of butter, oxidation of butter, relation of quality of butter to the feeds and weeds consumed by cows, and sources and control of losses of butterfat during manufacture. CONTROL OF MOULD. Of general interest will be discussions on the origin and control of mould iri dairy products, by Dr. Vernon; action and defects of detergents, by Dr. McDowall; conservation of heat and cold in dairy factories, by Mr. Beatson; standardisation of dairy requisites and testing methods; study of the composition of abnormal milk drawn from cows suffering from the effects of mastitis, and its reaction on dairy products, by Drs. McDowall and Dolby. Dr. C. R. Barnicoat, who has recently returned from two years' research studies in America, will give an address on the evening of Wednesday, May 3, on the dairy industry in the United States of America.