N.Z. SCIENTISTS RESEARCH FOR AN IMPROVED BUTTER

Bay of Plenty Beacon, Volume 15, Issue 13, 22 March 1950, Page 5

N.Z. SCIENTISTS RESEARCH FOR AN IMPROVED BUTTER

■- The principle line of research pursued at present by the chemists of the Fats Research Laboratory, Department of Scientific and Industrial Research, is the investigation of butter produced in New Zealand. Special analytical methodc have been developed in the Laboratory with the view of explaining the reason for differences, nutritive value, and flavour. From the lengthy analyses that have to be made a detailed picture »f chemical and physical properties is gradually emerging.

It has been found that there has been an absence of correlation between the composition of fatty acids and the physical properties of the butter. It is thought that these properties may be explained from knowledge of glyceride structure, in other words, from the way in which fatty acids combine. This is now being investigated and it gives a good promise of affording, the exact relationship sought for. Valuable knowledge of overseas methods and experience is being gained by a few members of the Laboratory. Mr I. Ting isstudying in Paris under a French Government Scholarship. Dr. F. D. Collins, who has an Imperial Chemical Industrial Fellowship at the University of Liverpool, is also engaged on fundamental research on vitamin A and its role in connection with vision. Thus, the Laboratory keeps in immediate touch with developments in research in other countries and, on the other hand, the Laboratory dissemination knowledge acquired through its own investigations by maintaining a steady flow of scientific papers.