DAIRY RESEARCH.

Shannon News, 6 May 1927, Page 2

DAIRY RESEARCH.

WORK AT HAWERA. REVIEW OF PAST YEAR. s Since the inauguration of the dairy science laboratory at Hawera, which is controlled by the Federation of Taranaki Co-operative Dairy Factories, valuable work has been done in scientific research, having a direct bearing on all branches of the manufacture of dairy produce. The rapid progress made by the laboratory was indicated by the scientist (Mr. P. O. Yeale) at a meeting of the federation at Hawera. LABORATORY’S INCREASED' WORK ‘ < The most striking feature of the present season lias been the great increase in the work handled by the laboratory,” continues the report. “Whereas less than 2000 samples were received for analysis during the portion of last season when we were equipped for work, over 5500 samples of milk, cheese, and other dairy products and materials have been received at the laboratory for analysis and the number will certainly exceed 6000 before the close of the season. An estimate, of the actual number of analytical operations •performed upon these samples is difficult but probably no less than 16,000 results have been determined and reported in connection .with the samples received.

ADDED WATER CAUSES. LOW YIELD.

“During the season 175 samples of milk were received to determine the presence of added water. This-prac-tice is apparently on the wane, as suppliers are beginning to realise that losses to the factfwy are considerable and that personal gains are negligible. A couple of instances have occurred during the season, of factories experiencing a very poor yield, and on investigation a contributing factor was found in each case to be the presence of 10 to 15 per cent, of added water in the milk supply. Thus persons who water their milk for cheese making are causing a direct loss to themselves and their'fellow .co-operators. If facts of this kind ‘wore more widely known watering of milk would disappear entirely. . $ >s£Sf OTHER CAUSES OF LOW YIELDS.

“During the present season several companies have been troubled with a low yield of cheese per lb. of butterfat, and, in at least two cases investigated, the trouble has been found to be due not to loss of cheese, but to incorrect tests made abnormally high by the excessive / use of potassium bichromate as a preservative. In consequence of a too free use of this, the fat columns have been slightly swelled by small residues of: precipitated casein and the tests have appeared too high and in consequence the yield too low. This error can .be'.guarded-against by using corrosive sublimate for preserving the composite samples. It is violently poisonous and* due precautions must be observed: in regard to its use and when disposing of samples. PREVALENCE OF “NON-ACID” MILK. “The chief trouble this season has been a widespread occurrence cf “nonacid” milk and many factories have had, at various times, a number of their vats affected. As a result of much research into this problem, the cause has now been ' definitely established and proved to be a rod-shaped bacillus which rapidly neutralises . the lactic starter culture. This germ has its Origin in certain types of eow manure, but may be introduced into the milk in large numbers either through breeding in the machines or utensils or through imperfect cleansing of the cows ’ teats and udders prior to milking, or through difeet invasion of the teats when the cows frequent swampy places and cover their udders with swamp mud impregnated with bacicria. Sometimes also, the milk, when drawn on the stand, may be contaminated with dust, dried mud and manure- blown from infected ground. “Mere knowledge regarding the source of infection does not mean that factories will necessarily keep clear of the trouble unless their suppliers conscientiously do all in their power to keep the germs out of the milk or to prevent them from breeding in their machines and utensils. This forces us ■to admit that science is not much use -without co-operaticn from the suppliers, although, when combined, they can accomplish all that is desired. Again, I must emphasise how the institution of universal grading of milk for cheesemaking would solve this difficulty by offering pecuniary rewards for extra care and cleanliness by pointing out those responsible for the factory’s trouble and by penalising the constant offenders. STARTER CULTURE SERVICE.

“Through the season the starter culture service has been maintained for federated factories, and nearly 200 cultures have been supplied during the present working period. This has been a considerable convenience to manage) s and must have been a contributing factor in assisting them to improve the quality of their output. Difficulties in relation to the starter were much less common last spring than in former years. This freedom from starter trouble lias been a great relief to managers and has allowed them more timr lo concentrate upon overcoming the difficulties of spring manufacture. There can be no doubt that if by securing a constant supply of reliable starter a factory avoids the manufacture of only a few days’ make of second grade cheese it has gone a long way towards paying its share of the maintenance of the laboratory out of this saving alone. ”