DAIRY TECHNOLOGY.

Taranaki Daily News, Volume XXIII, Issue 185, 14 August 1901, Page 2

DAIRY TECHNOLOGY.

Mr. Kinsella, tho Dairy Commissioner, who is at present engaged in conducting elapses of instruction in cheese ancHmttcr making ab Stratford, was in town oa Monday evening. In she Cuiwe of conversation with a Daily News representative, Mr. Kin-jt-'lla Mnted rh.it when ho 0.-.me to this colony he was uriior engagement to take charge of a North lelanil Dairy School, but as thut institution was no'i in existence his services had beeu used by t,lw Department in other directions. A.s far a-i he could judge the North Island Dairy School was now as far off as ever, and he was inclined to think that an agricultural college would shortly be established either at Levin or Momohaki. If so a dairy school would probihly be established in connection with the college. There would ba a distinct advantage in such an arrangement, inasmuch as a proper and regular supply of milk could b» obtained from the college which would be tquippad with a suitable herd cf cows, and thus enable the quantity and quality of milk for experimental purposes to be regulated. He quite anticipated that a project of this nature would eventuate before long. There is no doubt that the plan mentioned by Mr. Kinsella would, if adopted, prove of great benefit in tr lining recruits for the onerous and scientific duties which now devolv.) on factory managers, bub the difficult problem ti) be solved is how will promising lads passing from primary schojla, and not sufficient means to defriy college expenses, be enabled to obtain the benefi s of this desirable technical an i p aoticil training? Mr Kinse'la h<s already had planed before him certain suggestions, having for their object the institution of a course of •lemen'iary tetching in d<i>y technology for the pupils attending primary S'hoo's in tin district. There are, of cuurs", many difficulties in the way of accomplishing such a desiiable b ion, but if th se can be overcome, it might bd a moms of opening up an avenue for the advancement of those pupils who on examination show ip'atude and ability for the special work. At all events the matter is one that it is quite worth while pressing on the Department, as no stoae should be left unturned in the direction of securing tbe best talent and skill available, wherewith to further the intereats of our stap'e industry.

The clashes noar being held at Stratfoid for thn purpose of advancing the work of uniformity in existing systems of manufacture, and for the general education of makers in their business are be'ng well attended, principally by fuctory managers and their assistants. At a conference of instructors and students, present details in manufacturing wen discussed, and the subject: of the G srber test, and the Wisconsin; rurd test was brought up. The Gerber * eat: is a m itVod of testing milk which k io general use throughout the principil European dairying countries, Ic i-i based on the same principles as tha Bibcock teat, which is the method of determining the butter fat constituent of milk in general use throughout this colony and all Eaglish-sp;aking. dairying countries. In both tests sulphuric acid is used to di-silve all the constituents of the milk sav<a the butter fat, which is forced into the thin graduated neck of the test bott'e by means of centrifugal force. It is claimed by the advocates of the Gerber system that their teat is more accurate, while the advocates of the American system rightly hold that their method is the simpler, more consistent and, in the hands of the faotory worker, should be quite reliable. The Gerber test is the result of improvements made to an older test by a Swedish chemist, Dr N. Garber. Dr. Babcock, chemist of Winconsin Agricultural Oolhgo, U.S.A., invented and peif.cted the teat which bears his name. The Wisconsin curd test wis also perfected at the Wisconsin College, though the principle underlying it was first applitd in Swi zjiland. Gheesumakers are often troubled with what is known as "floating" or "gassy" curd—the result of bad milk—whici produce* defective in flavour and texture. One can of bad milk may causw a whole vat of curd to bi thus affictel, and it is in order to rfe'ect inch milk that the curd test in used. It is in general use in Bome European chtesemaking centre-), and is a'sj use! in Canada and the Srafcss. It is to be hoped that i»s introduction to the makers present at the Stratford class will be the means of making its application general throughout the colony.