SCIENCE IN DAIRY PRODUCTION.

Hawera & Normanby Star, Volume LXII, Issue LXII, 5 May 1911, Page 5

SCIENCE IN DAIRY PRODUCTION.

(To the Editor.)

Sir, —In your account- of the laying of the foundation stone of the Kaupokonui factory Mr Greville states that the scientific process in cheese-curing was discovered by Dr. Babcock. It should be known that discovered the natural laws that affect the cooling of solids, and Faraday was"wie,first scientist to investigate the liquifaction of gases. My authority for this is "Garnot," which used to be, and may be still the standard work of science of the universities of the Old Country. Ido npt know who discovered the four conditions that affect the evaporation of liquids. The notes of the writer were taken over. 20 years ago. The scientific. fact that enang© of temperature causes chemical affinity and repulsion in the various elements has been known at least during .the'ipast 50 years, and this knowledge has been made use of in all industries excepting the dairy industry. The leading experts who propagated the bacteria theory in cheese-curing showed a lack of knowledge of an;elementary fact in science, namely, the difference between organic and inorganic matter. However, I understand that the title "Doctor" may be an honorary one and not because an; expert has a diploma for pass'ihg through a course of university studies. At stny rate the science in curing a, soft or a hard clieese was worked out by^thl^ farmers in the Kaupokonui district: Tfies use of paraffin wax and vegetable par^h^: ment, which are bad conductors of heat would check the cooling and solidity •'of the cheese curd. The loss, in temperature of. a ( cheese curd causes loss . in. volume and not, loss in weight.—l {im etc-» ". ■ . .■ "■■■*■■':;■>. ■'■ ■■•'•'... ;'■■■.■ I

L.-H. PALFREY Skeet road, Auroa. ; May S, 1911. , .■,._,. '