BUTTER AND CHEESE

Waikato Times, Volume 110, Issue 18393, 29 July 1931, Page 8

BUTTER AND CHEESE

UNDESIRABLE FLAVOURS, A SURPRISING DISCOVERY. EFFECT OF DAYLIGHT ON STARTEfI Mr J. Murray, Dominion SecretarJ to the New Zealand Dairy Factors Managers’ Association, Avr'ites from New Plymouth under date 27 th inst.:— “The surprising effect of-daylight on starter" is the heading of a leaflet recently issued by the Scientific and ’ Industrial Research Department, New Zealand, to the members of the management committee, and sets out some startling information in an extract from the April, 1931 Issue of Hansen's dairy bulletin. A series of investigations have, been carried .out during the past tweße months in connection AA-ith. starters at. Hansen’s Laboratories, Copenhagen. “ObserA : ations have been made In the propogation of starters and the influence of daylight on certain types of bacteria, Avhicb are of vital importance in the manufacture of butter and cheese, and it has been found that the exposure of starter to daylight during the ripening process Avas the means of developing undesirable flavours. “Repeated tests at the creamery In question, it is said, confirmed the observation. It Avas found 1 that the effect Avas quicker and more pronounced the stronger light. No such reaction could be observed Avhen the vessels containing the starter Avere properly protected from the light. “As the quality of our cheese especially is balanced to a great extent by the use of starter !n Avhich are present the proper types of bacteria, the foregoing information is of such importance to the dairy industry that I appeal to you for Its publication.”