Eliminating Openness in Cheese
SOLUTION BY DAIRY RESEARCH INSTITUTE Per Press Association. WELLINGTON, Last Night. After several years’ investigation with a view to devising some method by which openness can be eliminated from New Zealand cheese, the Dairy Research Institute, Palmerston North, appears to have found a solution of the problem. A report received from the Institute by the Minister in charge of the Department of Scientific and Industrial Research (Hon. D. G. Sullivan) states that there is every reason to believe openness can be reduced to such a degree that the fault ceases to be of commercial significance, and an impirical solution of the problem seemed to be at hand. Experience in factories up to the present indicated that a simple modifications of the procedure eliminated most of the trouble previously experienced. At the same time it would be unwise to make too positive a statement before the end of the present season. The method is by the use of a single strain starter from which it is believed the action of bacteriophage can be eliminated,
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https://paperspast.natlib.govt.nz/newspapers/MT19370118.2.72
Bibliographic details
Manawatu Times, Volume 62, Issue 14, 18 January 1937, Page 7
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177Eliminating Openness in Cheese Manawatu Times, Volume 62, Issue 14, 18 January 1937, Page 7
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