DAIRY EXPERIMENTS

Hokitika Guardian, 7 May 1929, Page 7

DAIRY EXPERIMENTS

VISIT TO MASSEY COLLEGE.

PALMERSTON N., Alay 3.

When members of the Dairy Control Board paid .an ofTicijil visit to Massey Agricultural College yesterday Professor Riddet oultlined for the board the various investigations that .ape .being carried out by the Dairy Research Institute, to which work the board contributes financially. During the \past year have been made into the variation that takes place every day. in the amount of butter-fat and milk yielded by a cow, and these variations arc linked up with climatic records kept at the college meteorological. station. The' important part the health and condition of a cow plays in the annual yield of the animal and the necessity for clean and regular malking, was emphasised by Professor Riddet., who said that experiments along these lines were ve-iw clear cut. Results of investigations into the Gterber, Babcock, Morsin. and Hoy berg methods of testing .milk for its fat content should he available, soon. Results of investigations as to whether fat was lost when a whole milk starter was used in making whole milk cheese show that the whole milk starters do not increase the loss ot fat —that is, the fat that goes in with (he starter is recovered in the cheese. 'ln investigations into the matter of openness in cheese particular attention is being paid to the effect pasteurisation has, and a number of cheeses have teen made from both raw and pasteurised milk, not only at different temperatures, hut also at different ways. No results can he obtained ’ until these arc ripe, but careful chemical and bacteriological analyses have been made of cheese manufactured at the college so that full details of the cheese-making process from start to finish will be available.

Experiments are also being carried out with .-different .floor materials in an endeavour to find a substance that will resist the corrosive action of milk and al'-o all wear and tear. Trials have been carried out with sepal atois also.

With the view of finding hoar many turnips can ho fed to cows without producing, the causes of turnip tain* in cream have been investigated. After being conducted through the chemical and bacteriological research laboratories, the new dairy factory, milking shod, and pastures, the visitors visited the pig area, where there are pigs undergoing feeding trials, in an endeavour to discover the food value of “whey paste,” which consists of concentrated wlicy from which the moisture has been blown off.