RESEARCH WORK.
MASSEY COLLEGE’S CHEESE STUDIES. The fact that research work is'still in progress in regard to the openness of texture and discolouration of cheese; was commented upon by Professor W. Riddet, Dean of Dairying at Massey Agricultural College, in liis- report To the College Council vesterday. He added that to permit of necessary extension for discolouration work, the chemistry and bacteriology laboratories, on the top floor had • been fitted up. Gas lias also been laid on to the dairy factory and one room had been fitted up as a factory laboratory. The expense of both improvements had been borne by the Dairy' Research-In-, stitute. A bacteriologist, Mr Ellison, lias been appointed to take up the special study of discolouration. In addition to the reports on discolouration already circulated, .a; paper -on “The Nature and Present State of Knowledge of Discolouration” had been prepared and was to be distributed to factories as a confidential bulletin. Two other bulletins which were issued shortly were .“The Effect of Salt on the Quality of Cheddar Cheese” and “Factors Affecting the Rate of Ripening of New ' Zealand Cheese.”
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/MS19330210.2.105
Bibliographic details
Manawatu Standard, Volume LIII, Issue 63, 10 February 1933, Page 10
Word Count
184RESEARCH WORK. Manawatu Standard, Volume LIII, Issue 63, 10 February 1933, Page 10
Using This Item
Stuff Ltd is the copyright owner for the Manawatu Standard. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in