Chemical work on the influence of salt on cheese showed that the practice of using excessive quantities of salt in order to get a firmer body in the cheese was at one time spoiling the quality of some considerable quantity of the cheese made in-New Zealand. This has since been corrected.
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Taranaki Daily News, 11 September 1934, Page 20 (Supplement)
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51Untitled Taranaki Daily News, 11 September 1934, Page 20 (Supplement)
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