DAIRY RESEARCH ACTIVITY

Taranaki Daily News, 18 November 1933, Page 6

DAIRY RESEARCH ACTIVITY

INVESTIGATIONS IN QUALITY

ANNUAL REPORT OF DEPARTMENT.

STANDARD RAISED LAST SEASON.

SUCCESS WITH BUTTER FLAVOUR-

(By Wire—Parliamentary Reporter.)

Wellington, Last Night. _ An outline of the dairy research activities conducted by the Department o Scientific and Industrial Research is given in the department’s annual report, which was presented in the House o Representatives to-day. “Conditions in the dairy industry have directed research investigations particularly towards questions of quality in bo tn butter and cheese during the past season,” states the report? “Consequently, in addition to a number of fundamental problems whose ultimate solution is imperative if the reputation of New Zealand dairy produce is to be increased, work has been directed into certain channels which showed promise of bringing quicker results of benefit to. the industry. Hence it has been possible to render useful advice to the industry on a whole range of matters which form integral parts of manufacturing processes, and the accumulated effect of this has been the raising in the standard quality of factory output during the past season. “These investigations have revealed that certain parts of manufacturing processes possess greater significance than has hitherto been recognised, and. tnat due attention devoted to them will be well worth while in order to effect improvements in the quality of both butter and cheese. ~ “It is recognised that the whole chain of processes in the preparation of dairy produce for the overseas markets, right from the pastures and cows to the retailer’s counter, requires more attention, and there is a very real need for scientific assistance at each of these stages to gauge adequately their importance and to devise such emendations as will enab New Zealand .dairy produce to be raised fo a definitely higher standard of qualcheese the main defects are still those connected with texture and with discoloration, and while a- multitude of the causes of these troubles has not all been ascertained certain numbers have been definitely traced and hence a certain amount of improvement has been effected, largely through recommendations which have a bearing on the hygienic condition of the original milk sup“The standard quality of New Zealand butter has always remained high,, but endeavours have been directed principally towards effecting; improvements in its flavour and physical characteristics so that'it may more nearly meet the requirements of overseas customers. Marked success has attended these efforts, as evidenced by opinions expressed <m trial shipments delivered in Great Britain. .These trials will give valuable guidance to the adoption of such factory practices as will produce butter possessed of that fuller flavour sought by. overseas customers.”