DISCOLORATION OF CHEESE
THE CAUSE DISCOVERED. CONDITION DUE TO BACTERIA. An outbreak of discoloration in cheese about two years ago stressed the necessity for the development of knowledge as to its cause and source. Action taken by the Dairy Division in reducing the transport temperature of the cheese and in ensuring that plug-holes were efficiently resealed, prevented a recurrence of the trouble on any large scale; but sporadic cases still occur, hence it is highly desirable that the actual mechanism of the development of discoloration be discovered. Work at the Institute has shown that discoloration is due to bacteria acting under certain conditions. Tire defect can be produced by adding to the cheese vat a mixture of bacteria isolated from discoloured cheese; but so far the precise organisms causing the fault and the conditions necessary for its development have not been defined with certainty.
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Taranaki Daily News, 11 September 1934, Page 33 (Supplement)
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144DISCOLORATION OF CHEESE Taranaki Daily News, 11 September 1934, Page 33 (Supplement)
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