FACTORY MANAGERS

Wanganui Chronicle, Volume 74, Issue 150, 27 June 1931, Page 8 (Supplement)

FACTORY MANAGERS

VISIT TO MASSEY COLLEGE. CHEESE AND BUTTER PROBLEMS. - Members of the New Zealand Dairy • Factory Managers’ Association visited i Massey College recently, and displayed j the greatest interest in T he work being j carried out there, particularly as regards butter and cheese making. After an inspection of the dairy factory lhe [ visitors were shown over the college : under the guidance of Professor Rid- J det, of the Dairy Research Institute, • who also addressed the managers on various phases of the work. Professor Riddet said that during the past year the principal activities had been directed toward the quality of cheese in general. While particular attention had been paid 10 texture, other factors of quality had also been studied. The institute had carried out. experiments in butter also, but cheese had been given preference on account, of the difficulties facing the industry at the present time. Showing a number of lantern slides, Professor Riddet explained the invesand experiments being made regarding openness. Slit development was a physical defect that took place in the curd along certain definite lines. Pasteurisation in relation to qualityhat received attention. Certain people had advocated a return to raw’ milk, but experiments showed that pasturisation was not the cause of texture faults. It prevented bad cheese being made from bad milk, but it should be remembered that good raw milk made a better flavoured cheese. Until there w: s an improvement in the milk supply it would be fatal to go wholly in for raw’ milk cheese. The speaker pointed out that careful packing would minimise openness, while experiments were now in progress regarding the effect of pressure. The effects of the method of embodying salt were also touched upon. Maturity had the result of closing up the cheeses. “There arc points in the factory practices that can accentuate openness,” said Professor Riddet. “On the other hand, given the best manufacturing conditions, there will still be trouble. We cannot get very far in checking openness until we have a definite knowledge of the chemistry of milk, in its effect upon cheese, which will bp a long process.” Mr G. M. Valentine, dairy factory superintendent, then addressed the managers on experiments regarding acidity in butter, but stated that the results were not yet available from England.