CHEESE AND HUMIDITY.
PROPER CONTROL NEOESSARY. REASONS FOR CASE-HARDENING. Case-hardening In cheese might bo caused by Incorrectly regulated humidity, said .Mr B. H. Andrew, a heating engineer, Wellington, during a lecture on modern heating at Hawera. Cheese, he continued, must be matured at a certain temperature, and in some Taranaki cheese rooms he had seen control of humidity was so lacking that ho considered icasehardcning must result. This would be followed by excessive contraction and expansion within the cheese, which would lead to the development of a "soggy” article. The growth of green mould, too, would be stimulated by irregularity in the heating sytsem. In other countries, said Mr Andrew, tlic importance of proper heating and ventilation in ail buildings was recognised, and at the University of Illinois there was a chair of heating. New Zealand would have to study the problem scientifically, and in Taranaki especially the importance to the community of the cheese industry made proper heating and ventilation a neces•div.
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Waikato Times, Volume 114, Issue 19065, 2 October 1933, Page 9
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163CHEESE AND HUMIDITY. Waikato Times, Volume 114, Issue 19065, 2 October 1933, Page 9
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