AN IMPORTANT DISCOVERY

New Zealand Times, Volume LXXI, Issue 4330, 13 April 1901, Page 6 (Supplement)

AN IMPORTANT DISCOVERY

At A recent meeting of the WisconsinCheeßemai'eis’ Association, an important paper on th«T ripening of ciiees. prepared by Doctors Babcock and Russell, of the Wisconsin Ex pertinent Station, was read by iho former. In 1897, as tho result of years of study, these investigators surprised the dairy world by announcing that milk containe an inherent ferment, which slowly tends to digest it. This ferment they named “galactaso.” The announcement awakened the dairy world, and other investigators followed up tho subject, notably Dr Freudenreich, of Berne, Switzerland, whose researches confirmed tho work of the Madison investigators, and the fact is now generally accepted by dairy scientists. DiBabcock tells us that this digesting fluid galactose is present in small quantity in normal milk, and has the character of tho secretions of the pancreatic organ of the body.

When the discovery of galacfcijo was announced, many dairymen regarded it simply. as a scientific fact, without practical bearing, and the question was asked. "After all, of what value can such discoveries be to dairymen?’’ Continued study bv these scientists led to the important: conclusion that it was galactaso which, acting upon the casein of cheese, renders* the indigestible curd digestible, slowly converting it into an edible product. Previous to this time it had been held by daivv scientists generally that the ripening of cheese was due to bacteria. If the Madison scientists are correct, the old theory must give way to the entirely new and strange one, based upon Iho discovery of galactose. In their further studies of the subject. Drs Babcock and Russell made the important discovery that galactaso ferment was not killed or its action destroyed by temperatures as low as the freezing point, mid even lower. At the freezing temperature, and somewhat higher, the work of bacteria, in the%heese is arrested, and if the cheese is held for some time in low temperature, the bacteria die through the action of the cold and time. Drs Babcoek and Russell then concluded that if these facts are all correct it would be possible t o cure dice ire at very low tempera lures and secure more satisfactory results than if higher temper.'",tures were used. The-low temperature;! would allow the galactose to continue iltr work of digesting the curd, while the injurious bacteria would be held in check and finally killed.

Putting their theories to test, cheeses were placed in refrigerators and held, at varying temperatures, with surprising results. In some instances cheeses hold below tjo freezing temperatures for eighteen monlh.fi were found to be of fine texture, without; holes and of excellent flavour. ChefeiWM liola within eight degrees of freezing wore found at the end of eight months to- have developed a soft texture witliout hold*, tom excellent flavour. Moreover, what is important. these cheeses had no mold upon their exterior, and they had lost very littlei in weight. Samples of the eight months old cheese brought fresh from the ref iterators, never having been in n high "*r temperature than 40 degrees, were louiui to be of the finest texture, without any holes whatever, and so brdken down to be almost in a condition to be spread on bread lil-e butter. These cheeses, it is reported, wero tested by hundreds of people attending the .meeting, and were pronounced saaslacj tory in all particulars by the experts Mr R A. Pearson, assistant chief dairy division United States Department of Agriculture. and Professor J. A. Kuddick, assistant dairv commissioner, Ottawa, Canada, declared that these announcements opened up a new era in choese-maKinc:. Mr A. H. Barber, Chicago, n large dealer, who was present, expressed tbs purpose oi purchasing the output of a cheese factory and shipping the same everv other day as last as made to his refrigerator in the citj.

If the proposed theories, as borne out by the experiments, are correct, the curing room will no longer bo a necessity v, IUI tbe average cheese factory, and the cheese maker will bo relieved of a large share of his former burdens. Most of our cheese factories are poorly ecinippcd wrtli < mrmg rooms, and the cheese-maker 18 ‘ burdened with work. By the Proposed system the cheese will be taken as fast. as made, daily, or every other day v'”™ 0 * “ the nrusc to rol f i s*.ovrtf’o c*€t>vics. , they Wifi be cared for at bv experts. This division of Irto'ir Mil roalf*possible a. higher and more uniform grade of product, and bring great jehef to cheese makers.