FAULTS IN CHEESE TEXTURE

Taranaki Daily News, 22 October 1930, Page 7

FAULTS IN CHEESE TEXTURE

PROGRESS OF RESEARCH WORK.

PRELIMINARY RESULTS'. GOOD..

By Telegraph.—Press Association.

Wellington, Last Night. The activities of the Departir nt of Scientific and Industrial Research are outlined in the quarterly report by the chairman of the council, Mr. G. Shirtcliffe. At the new experimental orchard in the Moutere district, Nelson, it is proposed to undertake trials with root stocks, manurial experiments, spraying experiments and entomological studies. The orchard work is being conducted in association with a cool storage investigation, which will be undertaken at the Cawthron Institute and elsewhere. The wonk 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 are not fully understood, and it is 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, '"he 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.