RESEARCH HELPS BAKERS.

New Zealand Herald, Volume LXVIII, Issue 20827, 20 March 1931, Page 13

RESEARCH HELPS BAKERS.

PRODUCT OF SKIM MILK.

WORK OF DAIRY COMPANY.

[BY telegraph.—own correspondent.] CHRISTCHURCH, Thursday.

At a mooting of the committee of the .Wheat Research Institute it was stated that some work done by the institute hiid an unexpected bearing on the industry ir) the North Island. An important co-operative dairy company in tho Waikato had been making dried skim milk for bakers' use, but the product was irregular in action and therefore was not extensivly used.

The chemist of the institute drew attention to the temperature and the time of pre-heating before the final drying, and found there was a definite time and temperature for pre-heating to secure the best results. Tho company adopted his advice, and the general manager had written saying tho advice had enabled the company to produce skim milk powder of highlysatisfactory quality for breadmaking. It was valuable from the point of view of health and in assisting the development of tho dairying industry. The chairman- of tho institute, Dr. H. G. Denham, said it was specially" gratifying to have been able to assist a sister agricultural industry. Mr." H. P. Burton, an Auckland baker, had stated that the new product had greatly assisted the' batars to turn out superior bread. The n}ombers emphasised the value to the dairy industry of having an alternative outlet for milk at a time of low prices. Two members stated, that dried skim milk used up what was largely a waste product, and that it was being exported to England with very satisfactory results.