SCIENTIFIC RESEARCH
DEPARTMENTAL ACTIVITIES OUTLINED. OPEN TEXTURE IN CHEESE. (Per United Press Association.) Wellington, October 21. The activities of the Department of Scientific and Industrial Research are described iu the quarterly report by the chairman of the council (Mr G. Shirtcliffe). The report outlines the work being done at the new experimental orchard in tho Moutere district, Nelson, on which it is proposed to undertake trials with root stocks, manorial experiments, spraying experiments, entomological studies and orchard work being conducted in association with cool storage investigation which will be undertaken at Cawthron Institute. Elsewhere the work of the Dairy Research Institute has thrown a good deal of light upon the serious problem of open texture in cheese, but as yet the cause or causes of this defect arc not fully understood and it will be only when further fundamental work concerning the chemistry of milk and cheese products has been completed that, it will be possible to suggest remedial measures. The past season’s work has done a great deal towards clearing up certain alleged causes of open texture and varying types of openness have been classified and grouped in a manner which will simplify their future study. Other work being done includes investigation into insect pests, soil reconnaissance and fleece development,
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Southland Times, Issue 21221, 23 October 1930, Page 2
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211SCIENTIFIC RESEARCH Southland Times, Issue 21221, 23 October 1930, Page 2
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