CHEESE AND HUMIDITY

Taranaki Daily News, 27 September 1933, Page 12

CHEESE AND HUMIDITY

PROPER CONTROL NECESSARY. \ REASON FOR CASE-HARDENING. Case-hardening in cheese might be caused by incorrectly regulated humidity, said Mr. B. H. Andrew, a heating engineer, Wellington, during the course of a lecture on modern heating at Hawera on Monday night. Cheese, he continued, must be matured at a certain temperature, and in some Taranaki cheese-rooms he had seen control of humidity was so lacking that he considered case-hardening must result. This would be followed by excessive contraction and expansioh within the cheese, which would lead to the development of a “soggy” article. The growth of green mould, too, would be stimulated by irregularity in the heating system. In other countries, said Mr. Andrew, the importance of proper heating and ventilation in all buildings was recognised, and at the University of Illinois there was a chair of heating. New Zealand would have to study the problem scientifically, and in Taranaki especially the importance to the community of the cheese industry made proper heating and ventilation a necessity.