THE CHEESE INDUSTRY.

Otago Witness, 1 June 1910, Page 20

THE CHEESE INDUSTRY.

EXPERIMENT AT EDENDALE, (Fbom Our Own Cobkesfondent.)

INVERCARGILL, May 26.

With a veiw to giving further impetus 1)0 the dairying industry of New Zealand the. Dairy Department is attempting to solve the problem of eradicating the turnip flavour from milk so that wintertoad© cheese should command as good a *ale in the markets as the summer-pro-duced article.

Mr James Sawers and Mr A- C. Ross, the Government dairy instructors of Southlamd and Otago respectively, have been entrusted with the experiments, and Jor the last few days they have been Jngaged an operations at the Edendale )airy Factory. During the course of the yurrent week they will be joined by Mr W. M. Singleton, assistant director of lairy prud&ce, who is coming down from Wellington for the purpose before pro.jeedins to the Duiiedin show.

On visiting the Edendale factory yesterday a representative of the Southland ■ Times found the two instructors hard at work' in the process of cheese-making. They are dealing each day with one vat of milk, of which one-half is manufactured into cheese on the ordinary lines, the other being specially treated before the cheese is made. Whereas the usual method of cheese-making is to heat the milk to a temperature of 86 or 88 degrees before the addition of the rennet, the preliminary stage of the experiments which are carried out is to pasteurise the milk by raising its temperature to heats vary-: ing between 130 and 170 degrees, and then without delay running it over a cooler to reduce the temperature to between 80 and 86 degrees. The latitude of the temperature alluded to is due to the fact that the experiments have been made at varying heats in order to afford different tests as a line to the best results. ' After the pasteurisation has been carried I out, certain other treatment is effected, J the nature of which, however, is for the present not divulged. The instructors ' nevertheless supplied the information that I the experiments were certainly partially I successful, as the two varieties of cheese | had' a marked difference in taste, the turnip flavour in the one specially treated j having entirely disappeared. The lasting I qualities of the cheese w-ere, however, still J on trial, and it would be a matter of j three or four weeks before it could be j definitely announced whether or not their j efforts had been brought to a satisfactory : conclusion. j —: