INSULATION BY VACUUM.

Hawera Star, Volume XLVI, 7 February 1927, Page 4

INSULATION BY VACUUM.

TO AID DAIRY INDUSTRY. OVERCOMING SHRINKAGE AND RIND. A month ago a preliminary trial was begun of an invention which is considered likely to revolutionise, methods oi packing and export of cheese amt butter by a process of filling and sealing containers under a vacuum. The result, it is claimed, will be to prevent deterioration in dairy produce or any roods which, under present processes of holding in store lose weight through loss of moisture, are affected by oxidation, or are attacked by mites, weevils, or other vermin. The result at the end of one month, as reported by Mr P. 0. Veale, scientist to the Federation of Dairy Factories in South Taranaki, under whose control a six months’ trial is being made, is that the one cheese opened up from a container shows no shrinkage, is free from mould and hard rind and was moist right to the outside edge. . The claims made for the invention, said Mr Veale, appear to be fully justified so far a.s the'test has gone j but he. naturu iy looks forward with interest to the further tests because, as he said, the estimate of loss for ,a year from shrinkage alone is a quarter of a million pounds .sterling, and if this can ba overcome that gain will be a very great help to the producers. This is the effect of the report of the scientist, and it gives) good ground for confirmation of the firm, belief of the inventor and those associated with hjjn that this much-needed result —a factor in the industry,, which has been desired by all the leading men inter- '■ ested'm it —will be achieved at tlie jP end of anv period of storing. If this proves to be the case, it will mean that all the primary produce of the Dominion can be landed in the Old Country, or in any other country to which it is exported, exactly in the same condition as when placed in the container. Under present-day methods there is, and always. lia s been, a very serious loss from shrinkage, from hardening of outside and from other deteriorating processes . in addition to development- of flavours which have a decidedly adverse effect on the. quality. An outstanding advantage expected is that the moisture will be evenly distributed over the whole cheese out to the rind, thereby reducing the present loss caused bv a hard thick rind.. This, is the much-to-be-desired condition which has long been sought, and which will be keenly appreciated by consumers in the 'countries where New Zealand cheese is imported. Fraction hv all the cheese manufactured in the Dominion has a hard rind, but onei firm in the South Island have for some —ears exported a cheese in air-tight tins for local consumption, and this lias always secured twopence per lb more than the export ckeddar. The, gain to the producers, if . they can export all their cheese in a similar . condition, with soft rind and no shrinkage, may thus be estimated. In addition there would be a. hugs saving in cartage, railage and .shipping space and in cold storage, both in country of origin and in country of consumption, by using metal containers in place of wood. It is estimated by experts that there would be savings as below :—On size of container for two 801 b c-beeseis, 3 inches by 1£ inches; on weight of container, fifes (43 per cent, freight into factory); 61 cheeses more to the cubic ton (40ft); a saving of 3.4 per cent, in gross weight - <■£ a ton of cheese; and an elimination, or the 3.5 per cent shrinkage (the .sealing weight is the selling weight. 'The saving in cubic measure on 898,632 crates or cheese, the total shipped overseas from New Zealand and Australia for tlie twelve, months xo April, 1926, would be equivalent to a saving of 18,9-8 cubic tons. The gain can S thus be realised and the consequent aeief to congestion in freights, reduction in. cost of freight, assistance in maintenance of the high qua'jty and reduction in cost of marketing and m all losses at .present existing on steamer and in stores. It would allow actually of an increase in output from the two Dominions of 20 per cent without further 1 increase in cost, a valuable reduction in cost of manufacture.

It would be an effective preventive for the contamination of milk on the farm, eliminating all odours and flavours known as “cowey,” and arising from feed also, and would be a strong step forward in the Droduction and supply of a milk perfect for human consumption. In addition, to thus dealing with butter and cheese and milk, the invention could be applied to numerous other products —eggs, fruit, dried fruits, dried milk, tea, rubber goods, tinned meats, and other commodities. The invention relates to the bottling and canning of liquids and solids, and provides improvements whereby the latter may be filled into such receptacles a® are suitable, either by. gravity or pressure, as required. By this means air is evacuated from the containers, which are filed under the vacuum and sealed without coming into contact with the atmosphere. Deaing with the very favourable report made by Mr S. S. Steele, chief analyst to Wellington City Council, Mr P. 0. Veale confirms his findings. He adds that “the process will confer an. inestimable boon on the dairy industry if it can provide without undue expense a vacuum insulated can for transport of cream long distances by rail or road. It would ensure higher returns to the farmers by securing “superfine” • grading for their cream. I consider that New Zealand cheese factories could show a tremendous anmini saving by the universal adoption - of the container, quite apart from the economy in shipping space.” In addition, the very serious loss from shrinkage, amounting to at least 2} ‘ per cent, and in some cases as much a® 5 per cent, would be obviated. “Mould growth,” adds Mr Veale. and the hard rind, often cracked, would bo impossible in a vacuum-sealed metal container, and it would result in _making a rindless cheese of even moisture content throughout. Our export cheese would open up rich and matured, clean, moist, rindless, and attractive both to eve and to palate. I feet convinced higher .selling weights and higher prices could he confidently expected from the introduction of the _vaeuumised metal container for exporting cheese. I feel it is no exaggeration to state tljar th<> vn’jie of the machine to our dairy industry can hardly be over-estimated.” The final results will he awaited with keen in to rest by alt concerned with the industry.