UNKNOWN IMPORTANT DISCOVERIES.

Otago Witness, Issue 2669, 10 May 1905, Page 30

UNKNOWN

IMPORTANT DISCOVERIES.

Mr J. F. Whitting, a Swedish dairy expert, who has settled in Yangan, Queensland, lays claim (says Dalgety's Review) to be a discoverer in those hidden milk and meat processes where the bacteria do their mischievous work. When his discoveries have been fully tested, and if proved of worth, and applied, ' considerable changes will be effected in the working of dairies and meat works. Last year he discovered! and patented what he affirms to be a simple method of destroying the bacteria which accumulate in milk, and which rapidly produce deterioration. This method •was subjected to various experiments, and, ifc is said, proved to be effective. The Government Bacteriologist, after carefully examining the milk treated by this process, certified that no bacteria was found in it after 35 days' exposure, and that the milk was not in any way deteriorated by its use. Later on in the year he claimed to have made another discovery. He had devoted! his attention to the chemical changes that meat undergoes as it putrefies, and to the bacteria which produce the putrefaction, and decay, and he found a means by which these little busy damaging entities could be destroyed. And he claims for it that without putting the meat in freezing chambers, boiling it, or subjecting it to salting ■or pickling, if it be only stored in places in ordinary temperature it can be preserved sweet and sound for almost any length of time. This has been tested at several large butchering establishments, and is regarded as a s\icoess. The meat retained all its flavour and juiciness after the» test had been made, and it is not a costly application. A whole bullock can be preserved for about one shilling, and, o£ course, smaller animals at much less expense. If meat can be preserved at this oheap rate and in such a simple manner, it will alter the conditions altogether upon which meati preserving works are constructed, and probably give a new impetus to the meat trade. But it is said that Mr Whitting has also made another discovery, and this on« may be of remarkable service in the present development of the dairying industry. He> has discoverey how to destroy the pernicious bacteria in over-ripe cream and in T ferior butter. By a process which does not at all affect the flavour of the butter, except to improve it, cream that has lost its best condition and is going bad can bef turned into high-class butter ; and butter that has been graded as only fit for pastrj; can be improved into a first-class article 1 . All the usual preservatives _ are unnecessary, it is alleged, where this is used, id takes the place of complete pasteurisation, and is also useful in preserving the butter from losing its best qualities when packed and exported from the factories. Mr Whitting lias patented his discoveries, and! has formed companies to promote their J»,d^tiQJu