DAIRYING PROBLEMS

New Zealand Herald, Volume LXXIII, Issue 22405, 29 April 1936, Page 14

DAIRYING PROBLEMS

RESEARCH INSTITUTE'S WORK CONFERENCE OF MANAGERS [by telegraph—own correspondent] PALMERSTON NORTH, Tuesday Lectures and demonstrations of considerable interest to the dairying industry are sot down for the fifth annual dairy factory managers' week, •which commenced at tho Dairy Research Institute. Twenty-five managers and assistants are attending, representing all dairying districts in the North Island. Dr. H. H. Whitehead, who iB acting as director of the institute during the absence overseas of Professor W. Riddet, speaking of the work of the institute, said that there were a number of problems which faced the industry as a whole for which there was no solution at the present time. They had problems that men in the service laboratory, busy on other work, could not tackle in a big enough way, and that was where the Dairy Research Institute came in. Matters which the institute was engaged upon included the problem of soft curd milk, neutralisation of cream, butter and cheese manufacture, openness in cheese, and cheese flavour.

The institute, Dr. Whitehead continued, had now come to the conclusion that the problem of openness in cheese could not be solved by any of the remedies of the past, and was waiting for something to turn up. Investigations as to whether the flavour of New Zealand butter could be modified to compete with the Danish product had been undertaken, as well as a lot of work on the keeping qualities of butter. The manufacture of ghee did not seem commercially worth while.