VACUUM CHEESE CONTAINERS.

Otago Daily Times, Issue 20354, 10 March 1928, Page 9

VACUUM CHEESE CONTAINERS.

PREVENTION OF SHRINKAGE. A BIG SAVING CLAIMED. ' (Per United Press Association.) HAW ERA, March 9. Mr O. J. Ila-wkcu (Minister of Agriculture) was present with ICO representatives of dairy factories, who assembled to-day for the opening of the plant for the manufacture of vacuum cheese containers and for the opening of a number of containers in v. iijcb cheese was packed several months ago under the supervision of Mr P. 0. Veale, scientist at Hawera Dairy Laboratory Twelve containers were opened containing cheeses, some at two days after manufacture and the rest at 14 days. In contrast there were several cheeses crated in the ordinary way. The object was to ascertain the amount, of shrinkage in the different methods of handling. Air Veale found after catrcful weighing that the sprinkage under the vacuum system was very small —Ijlb for four white nnpasIcurisod cheese, and jib for four coloured pasteurised cheeses. The shinkago in the crated cheeses was 22’}d and 211 b respectively. These Were all cheeses taken into the container two days after manufacture. With the cheeses taken at 14 days the shrinkage was a little more. At the same time a’ container was opened which had been sealed for 14 months, and the shrinkage was found to be only lib. Mr T. A. Winks, president of the Taranaki Dairy Federation, said the sav mg could be estimated when it was realised that the average for the first 14 ..as 1 per coni., and from that time to arrive! ca the London market 22 fee cent.