Dairy Factory Managers

Manawatu Times, Volume 64, Issue 97, 27 April 1939, Page 4

Dairy Factory Managers

ANNUAL CONFERENCE AT MASSEY COLLEGE The Dairy Factory Managers’ Week will be held this year at Massey College from Tuesday, May 2, to Friday, May 5. This popular gathering of dairy factory managers and first assistants is held yearly by the Dairy Research Institute to provide an opportunity for those engaged in the manufacture of butter and cheese all over tho Dominion to meet the research workers and discuss with them tho technical problems that arise in the industry. The dates are arranged to enable men from any factory in New Zealand to travel to Palmerston North for the conference and return within a week. Tho “Week” is free to all bona fide dairy factory managers and first assistants, any number of whom will be welcome. All meetings are held in the lecture rooms, laboratories and experimental dairy factory of the Massey Agricultural College. A programme of lectures has been drawn up which will enable managers to hear details of the progress that has been made in the various lines of investigation being pursued at the Institute. In every case the specialist members of the Institute staff responsible for the work will deal with their own particular subjects. At all meetings discussion is invited. Managers will therefore have the opportunity of freely discussing with research workers the results of the work carried out and also of bringing up any particular problems that they themselves care to raise. All members of the Institute staff will take part in the proceedings. Some of

the addresses given will be on matters of general interest to both butter and cheese factory managers. At other times meetings will be held simultaneously in the different lecture rooms for demonstration and discussion on matters of special interest in cheese and butter making respectively. One of the greatest difficulties in the manufacture of essentially good cheese has always been that of securing and maintaining good starters. Notable further progress has been mad© by the staff during the year towards the understanding of causes which lead to “phasing” or failure of starter cultures, and methods by which this can be avoided. Several periods will bo devoted to discussion of this subject. Other questions of interest to cheesemakers that will bo discussed are cheese yields and losses in manufacture and the role of bacteria in influencing flavour, colour and texture of cheese. Discussions and laboratory demon-

strations of special interest to buttermakers will deal with butter flavour, factors affecting the body of butter, oxidation of butter, relation of quality of butter to the feeds and weeds consumed by cows, and sources and control of losses of buttcrTat during manufacture. Of general interest will be discussions on tho origin and control of mould in dairy produce, by Dr. Vernon, action and defects of detergents, by Dr. M»Dowall, conservation of heat and cold In dairy factories by Mr Beatson, standardization of dairy requisites and testing methods, study of the composition of abnormal milk drawn from cows suffering from the effects of mastitis, and its reaction on dairy products, by Drs. McDowall and Dolby. Dr. C. K. Barnicoat who has recently returned from two years’ research studies in America will give an address on the evening of Wednesday, May 3 on the dairy iu- - dustry in the United States of America.