VACUUM PACKING.

Hokitika Guardian, 20 June 1928, Page 1

VACUUM PACKING.

HAAVERA, June 18. The possibility of an important extension in the use of vacuum packing process for dairy products, is indicated in a cablegram received here from Messrs H. A. Lane and Coy., London, stating that a shipment of Hawera butter vacuum packed, and forwarded on the S.S. “Devon”' early in April, opened up superior in flavour and in fresher condition than obtained with produce forwarded in the usual manner in boxes. Hitherto the investigations concerning the process, so far as affects "dairy produce, have been in relation to cheese only. The cable advises that the containers referred to were opened in the presence of Messrs Davies (Control Board Representative), Wright and Ross (Now Zealand Department of Agriculture) and Vickeridge. Arising out of the experience gained through the recent fire 'in tlie West Coast. Refrigerating Coy’s building, when it was found that cheese packed in vacuum containers which was left in an open room and exposed to heat had not been impaired, another experiment the result of which may point the way to extensive economy in freight charges ns at present under way. Three hundred vacuum containers carrying cheese arc (being forwarded to London as ordinary cargo, it being claimed that if this method is successful a saving of over £399 in freight charges will be possible. REPORT TO DAIRY ASSOCIATION. PALMERSTON N., June 19. Tho following telegram was received by ‘the Dairy Association Conference to-day from Air Veale, of Hawera, regarding his investigation on the cheese cow question. It was as follows:—“I regret that my experiment re the standardisation of milk for cheesemaking are too few to furnish a conclusion of value. I consider the adoption of lowtesting cows is infinitely preferable to standardisation and cow-testing. The low-test milk will give bigger yields smaller losses, greater ease of working, and a better reputation to our product.