DAIRY RESEARCH WORKERS

Shannon News, 6 July 1928, Page 4

DAIRY RESEARCH WORKERS

NEW ZEALAND APPOINTMENTS. IMPORTANT IN YESTIGATIONS. The two scientists who have been appointed to the new Dairy Research Institute at Palmerston North—Mr IL. R. Whitehead, M.Se. A.1.C., bacteriologist, and Dr. F. H. McDowall, chemist —have recently spent a considerable time at the National Institute for Research in Dairying, near Reading. There they have obtained an insight into the methods which have proved successful in attacking numerous dairy problems in England. Before then departure for New Zealand, which isto take place shortly, both .will also visit the dairy research school attached to the West of Scotland Agricultural College at Kilmarnock. Dr McDowall is now visiting various dairy research laboratories on the. Continent to discuss important problems with other eminent scientists.

Those connected with the dairy industry in New Zealand are, no doubt, very anxious that research should be commenced at Palmerston North as early as possible. Although this is very deirable it should bo emphasised that .the time spent by the New Zealand scientists upon this side of the world is hot being wasted. Quite the contiary, for the knowledge they gather here will prevent them from spending time in New Zealand' in performing lengthy experiments which have already been carefully done here; it will also enable them to find much more rapidly solutions of the problems awaiting them in New Zealand. Those who knew the two scientists are satisfied that the new Dairy Research Institute is obtaining the services of. two very capable men, who are exceedingly well qualified to carry out the important work entrusted to them. Another worker at the National Institute for Research in Dairying,is Mr G. M. Moir, M. Sc., who has been there since last October. Last year he was awarded a free passage to England by. the New Zealand University to enable him to continue his studies. He has been investigating the chemical changes produced in milk by the method of flash pasteurisation usually practised in New Zealand cheese factories. Some of his results suggest that the adoption of some form of milk grading similar to the system of cream grading*, which has helped to improve the quality of butter, would likewise help to improve the products of New Zealand cheese factories.