TURNIP FEEDING

New Zealand Times, Volume XXXII, Issue 7141, 31 May 1910, Page 10

TURNIP FEEDING

THE QUESTION OF TAINTED PRODUCE. PASTEURISATION AS A REMEDY. In orJor to thoroughly test the efficacy of pasteurisation' as a means of preventing turnip-flavoured milk aifeeting cheese made from it the Dairy Division of the Department of Agriculture is conducting an experiment at tho Edendale Dairy Factory (Southland). The experiment is under tho control of Messrs James Sawors and A. C. Rosa, the department's instructors in 'Southlnud and Otago. The method the experts are adopting is to make half a vat of milk into cheese under the ordinary process and the other half of the milk into cheese after it has been subjected to special heating. In the latter case the-milk is heated up to between 130 degrees and 170 degrees and tl'.en cooled down to the ordinary temperature of 8G to 88 degrees before the addition of tho rennet. The range of temperatures adopted in the heating is to ascertain the degree of heat -which will give" cue best results. So far the resuits ot the experiment are satisfactory, as there is a marked difference in taste between the two varieties of cheese, the turmp flavour in. the cheese made 1 from pasteurised milk having entirely disappeared. Tlie lasting effect of this desirable result has, however, still to bo tested.