DAIRY SCIENCE.

Hawera Star, Volume XLVI, 1 June 1926, Page 6

DAIRY SCIENCE.

research: at haweea. LABORATORY INSPECTION. INSTRUCTION CONTINUED. In connection with, the course of instruction in dairy bacteriology being conducted by Mr P. 0. Veale, scientist, to the Federation of Taranaki Co-oper-ative Dairy Factories, the laboratory at iTawera'was thrown open for inspection yesterday. Approximately 60 officials and others interested responded to the invitation, and were also present when, subsequent to the inspection, an address dea ing with the work of toe laboratory was given by Air Veale in the Foresters' Hall. The visitors were welcomed by Air t. A Winks, president of the federation, who also presided during the ensuing address. * ' In the different rooms- of the laboratory various portions of the equipment meat were arranged, the respective functions of the different apparatus being explained by lettered cards, while to those desirous of further information, the particular points wore explained by Air Veale in reply to inquiries. . r . In the testing-room a variety o± interesting items of equipment was shown. Arranged in transparent glass bottles the results obtained by using various chemicals for indicating acidity or alkalinity in liquids were -shown. Tile soxh'et extractor for the determination of fats was another exhibit of much interest, in using this apparatus, cheese or other fatty substance is placed in a- large paper thimble encased in glass, below which is a flask containing ether. Heat applied by means of hot water to tlie ether causes it to vapourise and rise through a seal tube and enter a condenser, whence, after being condensed, it drops into the thimble. Here the fat is extracted, and tv-hen the thimble and central tube is full, the ether contained the dissolved fat syphons off into a lower flask. This process continues automatically until finally the whole of the f at has" been extracted from the contents of the thimble and deposited in the lower flask. The latter is then disconnected and the fat weighed after the evaporation of the ether. Showing the specific gravity of milk, a lactometer floating m watered milk was shown, it being explained that if the milk is normal the reading of the instrument level with the surface would not be below 29. The experiment adopted to determine the proteins in cheese was shown in two stages. In the first stage retorts* are used for the conversion of the protein into ammonium sulphate by heating with strong sulphuric acid. In the second stage the protein matter thus converted is placed in a large distil lino- flask connected with a condenser. The ammonia is distilled off through the condenser into the standard acid, which is contained in a smaller flask below the condenser, and from the amount of acid neutralised the amount of protein is calculated. . . lu-ehided among the other exhibits jn the testing room were a hot air oven used to determine the moisture contentin cheese; a hot-air steriliser, in which all glassware for baeteriologica-f work is roasted to ensure the destruction of bacteria, spor-c-s and moulds; a steam steriliser for the preparation of Liquid and solid bacteriological culture media, and for the sterilisation of milk; the burettes used for the determination of the strengths or acids and alkalies in milk; the eryoscopic apparatus for the determining the freezing point of milk correct to one-hundredth. part of a degree by means of which the percentage of added water in milk may be- determined and t-lie Babcock testers for the percentage of bu.tter-fa-t in. mpfeIn the ‘culture” room a large case containing hundreds of test tubes showing the various bacteriological culture media was seen. On an adjoining bench a metal water trough mounted over a gas burner and containing flasks of milk .showed the means used in the pasteurisation of milk for starter culture. In another portion of the room was to be seen an incubator,' gas heated and water jacketed, for maintaining any desired temperature, and an electricallyheated incuabtor, self-controlled at atemperature of 70deg. Fahr., or 22deg. cen., for the growth of gtarter culture of pure lactic acid bacteria, while tubes' of the basteria under cultivation were a'so on view.

From here the visitors went into an adjoining room, where particular interest was evinced in an opportunity to examine milk batceria under the microscope, a. glass slide on which contagious mam-mitis bacteria had been fixed and strained being placed under the lens. The colony presented to view showed the characteristic chain or rope formation, but though magnified to 1250 the normal size, the individtuali bacterium showed scarcely larger than a pin prick. PRESIDENT’S REMARKS. When the gathering assembled for the lecture in the Forresters’ Hall, the chairman expressed his pleasure at the continued in terest evinced in the work of the ’aboratory bv the large attendance at the laboratory and in the hall. “There seems to be some misapprehension as to the effect Sir Frank Heath’s report is likely to have on the continuance of the work at the laboratory,” continued Mr Winks, “but there is no cause for immediate alarm. The position is that the laboratory has been granted £IOOO annually for three years, and when in Wellington recently T interviewed Dr. Reakes, Director-Gen-eral of the Department of Agriculture, who gave an assurance that the grant for the forthcoming year would be recommended.”

The speaker was of the opinion that Sir Frank Heath’s proposal was ‘for the. establishment of a central research Department to contrdl subsidiary laboratories. and there was clearly every chance of such an institution being fes-tal)'-is lied in Taranaki. The grant at present available could possibly lie received from the central controlling body. He was quite sure that in presenting the report Sir Frank Heath was mere!'* making an illustration, and had no intention that the Ha-wera Laboratory shouhl be dispensed with. While, the action of the Chamber of Commerce and the A. and P. Association in taking the matter up directly it was thought, tho. laboratory might be lost to the district was appreciated, the speaker did not think the true position had been realised. At the same time the federation was grateful to the authorities mentioned for their sympathy and evident appreciation of the valuable work being carried out. by the laboratory. 1 APPLICATION OF SCIENCE. “The question ma.v arise why do we want a laboratory : why is a ! l this testing necessary?” said Mr Yeale. in his opening remarks. “It may perhaps be contended..” be continued, “that our fathers were successful without so much research, and we also should be able to do without it. It does not necessarily follow, however, that because a certain procedure has always been followed it is the best, or cannot be bettered, and I think you will agree that

in all industries, the assistance of science has resulted in remarkable development.” frustrating this, he referred to the ancient method of obtaining charcoal by burning wood-, and pointed out how by adopting the same principle of operation in the light of modern science valuable by-products, the existence, of which had’been unknown, were brought into use. fwdustinas of every type could be benefited by the application, of science. He fin'.'tllier instanced the case of two rival firms, which had niiiir.iiif.aotured wahliiing soda. When the one what had been, first m the field was threatened li.y a new enterprise, its directors had called li.n the aid of •scientific investigation, with the result that it had been, found hydro chloric acid gais could be taken from the original product and provide vlie meatus of a b!e,inching process. When again threatened by the advance of the competitors it- had been found that- photographic hypo could be taken, out of the waste" material. Similarly in the iron industry, the aid of -science had proved that- from material once thought of no use at all. basic -slag could be extracted. It would be difficult to say, however. to ivkiat extent the dairy industry had benefited through, scientific research. Afilk testing was one .source and in cheesemakiiig .starters were a definite cont ribution of science. Ibe fraiie nti.fi c manufacture of rennet provided another iinstance in which the industry bad been helped by research. The laboratory was not the only place where .science could be used, continued the lecturer. The farmers themselves by their -adoption, oi' milk and herd testing, by ,selecting animals for breeding on account of type and production and by the. use of manures on, the ■d and testing the manure for phosphate content, were following scientific procedures with the. objects of' obtaining better results than had been secured before. The term science was drived from, a word meaning, to know, and till us- -a. .scientist was one who knew and made, use of his knowledge.. Pa.rmeias could, therefore, be scientists, a-s well a.s the man in the. laboratory.

POOSIIIILITTES EXPLOITED. The Hiawer-a laboratory had been, established because the farmers themselves weue using .scientific principles and wished to exploit them further. Already its, work had been successful in meeting lactic -troubles, and bad effected a- saving of what- would perhaps otherwise been second grade cheese. The institution had endeavoured to assist managers out- of trouble in the man a,fact-lire o.f cheese and butter, and the speaker had been labile to assist in bracing the source of defects in colour, poor body land bad flavour, while a great deal had been clone in other analysing work and in supplying .starter culture in the ibesit possible condition. Numeiouisi inquiries from fanners had been (attended to-, in mentioning which Air. Veale said he hoped that farmers would not hesitate to apply for any assistance .which the laboratory lhighit be able to give. Tlhere remained ,a great deal to do and if a larger .staff could be found and further equipment provided, the scope of tine work would extend. With a number of asisiisha.ntis it- would 'be possible to effect, continual cliecking of all isources. of wastage and a.Lso by the study of the particular needs in. different 'localities to effect desired improvements in .starter culture. Routine work for the control of water content could be adopted ami everything purchased for use in manufacture could (lie to- analysis to ensure that no infection, wlas introduced. Again., (in tlie dairying industry there were numerous -by-products, tlie poiNsibili ties of which had not .been fully investigaibcd, and even on account of the ‘research work in that direction .alone, the laboratory would be justified. Eled erring to .Sir Frank Heath’® report in which the. establishment o.f a centila.l .institution was recommended, Mir. said tihia.t- vs-xicilx eonlcl c-Ater very well for the requirements of gene.rai research work, but would not function to the same extent in particular work of the district ais the local laboratory. If the latter ivas made subservient to isuch la. central organisation, it would not be able to give proper attention to-local requiemients. In countries where the heist .results were obtained laboratories ivere found in close proximity to the .industry and therefore ivere in. ibouoh. Avilth the daily .routine. He thought that laboratories should be established at Aiarious centres of the industry .to assist- the dairy Dacitiony managers in connection with tlhel.r particular local problems a,ml there .silroukl also be further kibcratoriesi to- carry out research.' iinto, miattens of general rather than, district in. porta nee. The collaboration whiioi. woirld ho (possible ilietAveeiii tlie l.oiti' laboratories and. the .research institu Li.cn Avon Id result in the fullest pos silvle benefit to the industry.

ALAINTENANCE ESSENTIAL. Mr. H G. . Dickie, M.P., said he had listened with great interest to Mr. Yeale, and emphasised that such a. laboratory as the one in use greatly increased the efficiency of factories in the elimination of waste and by combating the inroads of bacteria and their effects on produce. In Holland he had been greatly impressed with the work accomplished by the laboratories established in all the margarine manufacturing centres. He was of the opinion that it was essential- that the laboratories should be close to the centre of manufacture. It was necessary that the laboratory should be maintained in Taranaki, and he looked forward to the time when similar. institutions would be established in other dairying centres. This would he preferable to the agricultural college upon which the expenditure of a large sum of money was contemplated. He hoped the Ha-wera laboratory would continue to grow and would considerably develop its activities in the future. QUESTIONS. Replying to Mr. J. IL Aluruoch. Air. Yeale said the dangers from dairy factory drainage could he effectively disposed of by the provision of suitable septic tanks. One such liad already Leon established in a 'Taranaki factory, but the results had not proved as successful as was anticipated, owing to the fact that- the volume of drainage was larger than the particular tank provided could cope with. He explained the- principle of operation by passing the drainage through the septic tank system, after which the remaining fluid could be allowed to enter streams without any danger.

Replying to a question as to the respective values of high and low testing milk for cheesemaking purposes, the chairman said arrangements had been made to carry out te-st-s from three herds of different breeds during the coming season. "Do solids other than butter-fat vary in high-testing as compared with low-testing milk?” asked Air. Gaue. Air. Yeale replied that a variation existed, as had been indicated by experiments carried out in America. In low-testing milk it had been found that the percentage of solids not fat amounted to 8.6 to 8.7, and in hightesting milk to 8.9 or 9 or a trifle over. Compared with the actual butter-fat received, however, the ratio on low-

test figures shewed a higher amount of solids not fat than with the hightesting milk. For instance, with a test of 3 (allowing that the percentage of solids’ not fat in the milk amounted to 8.6) the ratio would be one part of butter-fat to 2.866 solids not fat, whereas with a test of 5 (allowing 9 per cent, of solids not fat) the ratio would be one of fat to 1.8 solids not fat. Answering an inquiry as to the supply of starter culture, Mir. Veale said that sufficient was kept at the laboratory to to give factory managers, on a day’s notice, enough to set the cans. Without notice, enough could be supplied' to allow its working at the factory and give the amount required to set' the cans the following day. A vote of thanks was accorded Mr. Veale in appreciation of his address.