PARAFFIN-SEALING PROCESS.

Hawera Star, Volume XLVII, 5 October 1927, Page 6

PARAFFIN-SEALING PROCESS.

AT KAPONGA FACTORY. A repiOisenta.tive. of “The Hawera Stair” yesterday visited, by invitation, the Kaponga Dairy Company’s factory and witnessed a demonstration of the process of “paraffin-sealing” cheeses for export, as successfully adopted last year by one of the largest cheese-making organisations in Waikato. In addition to preventing the formation of disfiguring' mould .and mudew which invariably forms on the outer surface of cheese in transit, it is claimed that the process effects a saving of lat least 1 per cent, in shrinkage. The cheese is landed at the Home markets outwardly as clean and bright as when taken from the presses, and it has been conclusively proven that the process eliminates the. growth of mould for six months and more after manufacture. . The company intends subjecting the whole season’s output to. the new process, which is simplicity itself. Each cheese is placed in an open-sided steel crate, which is projected, by a lever, along an overhead rail sufficiently curved downward at the further, extremity from the operator to permit of tire cheese- being immersed, noiselessly and without a splash, in a cauldron of paraffin wax heated to a temperature of 260 degrees Fahrenheit. The immersion is only momentary and a touch of the lever carries the cheese back to a draining table. By the' time the operator h-asT a second cheese in readiness, the paraffin has drained and hardened, and the dipped article may he taken by baud from the orate. Sixty or seventy cxiii bo 'trofitod ill 'flu hour. The Kaponga plant-, which ha.s been installed only within the fast -week, put*- the day’s output- through, m halt an hour.