CURING OF CHEESE

Waikato Times, Volume 125, Issue 20907, 12 September 1939, Page 9

CURING OF CHEESE

FACTORY OPENS NEW ROOM AUTOMATIC CONTROL SYSTEM (Special to Times.) PALMERSTON N., Monday The only one of its type in New Zealand, the Tokomaru Dairy Company’s recently erected cheese-curing room was officially opened by the chairman of directors, Mr J. R. Whyte. Those present included Dr. T. R. Vernon, of the Dairy Research Institute, and Mr J. J. Walker, of the Dairy Division. The company’s output 25 years ago was 80 tons a year and today the annual output was 300 tons, said Mr Whyte. The inadequacy of the old cheese-curing room had been realised by the directors, who felt that it was unfair to both the suppliers and the manager that the quality of the cheese should be jeopardised by uncontrolled curing conditions. The new curing room had been constructed in accordance with the best advice available and was equipped with automatic temperature and humility control. The advantages of automatic humidity control were explained by Mr Vernon, who said it was a unique feature of the new curing-room. High humilities led to mould damage and low humidities resulted in shrinkage losses and cracked rinds. The automatic device should enable a desirable compromise to be maintained. He congratulated the directors on their enterprise. Congratulations were also extended by Mr Walker, who said the new room was the only one of its type in New Zealand.