CHEESE STARTER TROUBLES

Southland Times, Issue 23945, 11 October 1939, Page 4

CHEESE STARTER TROUBLES

DAIRY INSTRUCTOR FINDS REMEDY

ADPRESS TO FACTORY MANAGERS Successes in eliminating starter failures, thus reducing the quantity of cheese spoiled, were referred to by Mr A. T. Gulliver, dairy instructor, in an address at a meeting of the Southland and Otago Cheese Factory Managers Union.

From time to time discoveries connected with starter failures had been made known and in many cases suggestions and recommendations had been carried out, but with only partial success when applied to practical conditions, said Mr Gulliver. In a recent address he had mentioned the points which he considered would eliminate starter failures. First, he referred to the question of technique in handling, as it was essential that this important procedure should be perfected to achieve success; then there was the question of creating a pure environment within every part of the factory by systematic spraying to suppress the likelihood of air-borne contamination. During his visits to the factories his observations had been to the effect that while many managers were handling starters along correct lines, it was evident that a number was handling more or less haphazardly. METHODS EXPLAINED “While I am very pleased at having the opportunity of again bringing this matter, before you, I feel that the trial and error period has passed, and where starter failures now occur, it is the duty of the manager to question himself whether he is carrying out the procedure as recommended, and has he the required plant," said Mr Gulliver. “During this season. I have <experienced further successes by applying the methods I am recommending, and, notwithstanding the fact that in one case outside this district this did not prove the remedy, I feel confident that starter failure can be averted by applying the methods advocated. In the case of the factory referred to, it is possible that it was allowed by frequent failures to become so impregnated with phage that several sprayings were necessary to correct the trouble. It is significant, however, that the removal of both bulk and mother cultures to a separate building only a few feet distant was effective in obviating the trouble. Should starter failure . occur, managers are requested to advise me immediately. “The essential points are: Heat starter milk, both bulk and mother culture, and cool to the required temperature, 72 degrees, without raising the lids of the containers. Keep the starter room door closed at all times. Spray with chlorine disinfectant for several minutes before inoculation of the starters. Adopt the correct technique in handling. Spray the making room occasionally and scald cheese vats each morning before the addition of milk and starter. Separators, > pumps and whey spilage on the floor are a means of broadcasting phage, and it is a fact that where the most whey mist occurs, so is the presence of phage more pronounced.” IMMEDIATE ACTION URGED Already starter trouble had been in evidence in some factories this season, but he did not know of one failure experienced in this district where systematic spraying had been carried out. He urged them not to carry on just hoping for the best and trusting to luck. They should take action now and prevent failure. Those managers who had not yet acquired this all purpose outfit were advised to do so ’without delay. This small item would prove a very profitable insurance to .a company as its use would prevent much cheese spoilage as the result of inactive starters.

Both Messrs W. C. Bagrie and Linklater spoke of their experience with Mr Gulliver’s activities in the handling of starters at their factories. They stated that they had reached a stage when the starters would not remain active and which necessitated acquiring fresh starters from neighbouring factories almost every day. Further, this was at the expense of valuable time, not to mention the inconvenience caused and travelling cost. Mr Linklater stated that after acute trouble last autumn, Mr Gulliver took charge of the starters for several days, demonstrating the methods which he was now recommending. As a result of following the same procedure not one starter had failed at his factory since then.

Mr Bagrie mentioned that his experience was somewhat similar, -excepting that it was more recent He mentioned that he had never in his experience known starters to work so pleasingly since adopting the measures recommended, and although his experience of the changed methods was comparatively short, certain starters had already remained active for a considerably longer period than previously. Messrs Bagrie and Linklater reiterated that the success already achieved was undoubtedly the result of following the lines advocated by Mr Gulliver, and they expressed confidence that the methods recommended were effective.

At the conclusion of the address questions were asked by members present and answered by Mr Gulliver, who was thanked for his address.