H.—34,

were given to various dairying organizations during the year. In addition, a considerable number of inquiries from local and overseas sources were dealt with.

Publications.

Articles have also been contributed monthly by members of the Institute staff for publication in the Exporter. As in past years, the Institute had the hearty co-operation of the Massey Agricultural College and staff, and enjoyed the privilege of use of the College herds, buildings, and plant for experimental purposes. The Institute also had the full co-operation of the Director and staff of the Dairy Division and members of the Investigational and Statistical Branch of the Department of Agriculture, of the Grasslands Division of the Plant Research Bureau, and of various commercial organizations. To all of these the thanks of the Institute are expressed. PLANT RESEARCH BUREAU. Plant Research Bureau Committee : Mr. A. H. Cockayne, Chairman; Dr. F. W. Hilgendorf, ViceChairman; Professor G. S. Peren, Massey Agricultural College; Professor E. R. Hudson, Canterbury Agricultural College; Mr. T. Rigg, Cawthron Institute; Dr. E. Marsden, Department of Scientific and Industrial Research; Mr. R. B. Tennent, Fields Division, Department of Agriculture; Secretary and Chief Executive Officer : Mr. F. ,R. Callaghan.

18

Institute Publication, Title. Author. Journal No. ! 83 The Coagulation of Milk with Rennet: Some Experi- F. H. McDowall, R. M. J. Dairy Research. ments with Slow Renneting and Soft Curd Milks Dolby, and A. K. R. McDowell 84 Investigation of Feed Flavours in Cream and Butter Wm. Riddet, J. N. (D.S.I.R. Bulletin No. 52) Hodgson, E. Bruce Levy, and P. D. Sears 86 The Effect of certain Metallic Contaminants on the C. R. Barnicoat .. J. Dairy Research. Cheddar Cheesemaking Process 87 The Reactions and Properties of Annatto as a Cheese C. R. Barnicoat . . J. Dairy Research. Colour (with Particular Reference to the Chemistry of Cheese Discoloration) 88 Diacetyl in Cold Stored Butters : II .. .. C. R. Barnicoat .. J. Dairy Research. 90 The Determination of Casein by Formol Titration after F. H. McDowall and Analyst. Precipitation with Acid : An Improved Technique A. K. R. McDowell 91 Studies on the Chemistry of Cheddar Cheesemaking—V : R. M. Dolby, F. H. J. Dairy Research. Factors influencing the Acidity and Mineral Content McDowall, and of Cheese A. K. R. McDowell 92 Studies on the Chemistry of Cheesemaking—VI: Factors R. M. Dolby, F. H. J. Dairy Research. affecting the Relation between Lactic Acid and McDowall, and Titratable Acidity of Wheys A. K. R. McDowell 93 Studies on the Neutralization of Cream for Butter- F. H. McDowall and N.Z. Jour. Sci. & Tech. making—Part I : The Determination of the pH of A. K. R. McDowell Cream, Butter, and Buttermilk 94 Studies on the Neutralization of Cream for Butter- F. H. McDowall and N.Z. Jour. Sci. & Tech. making—Part II : The Estimation of the Titratable A. K. R. McDowell Acidity of Cream 95 Studies on the Neutralization of Cream for Butter- F. H. McDowall and N.Z. Jour. Sci. & Tech. making—Part III : The Carbon Dioxide Content of A. K. R. McDowell Cream and the Effect of Carbon Dioxide on the Acidity of Milk and Cream 96 The Keeping Quality of Butter .. .. .. C. R. Barnicoat . . N.Z. Jour. Sci. & Tech. 97 Observations on the Activity of Bacteriophage in the H. R. Whitehead and Jour, of Pathology and Group of Lactic Streptococci G. J, l j. Hunter Bacteriolotsv. 98 Annual Report 1935-36 99 Lactic Bacteria in relation to Cheese Flavour .. I. R. Sherwood . . J. Dairy Research. 100 Studies on the Neutralization of Cream for Butter- F. H. McDowall. N.Z. Jour. Sci. & Tech. making—IV : The Effect of Dilution with Water on R. M. Dolby, and the Titratable Acidity of Milk A. K. R. McDowell The following are in the press : — Institute Publica- - Title. Author. tion No. 85 Experiments in the Packing and Storage of Butter .. . . C. R. Barnicoat. 89 Studies on the Chemistry of Cheddar Cheesemaking. Part VII—Acidity R. M. Dolby, F. H. McDowall, in Cheese : The Relation between Hydrogen Ion Concentration, Titra- and Wm. Riddet. table Acidity, and Quality in Cheese 101 Studies on the Neutralization of Cream for Buttermaking—Part V : The F. H. McDowall and A. K. R. Reaction of Sodium Bicarbonate on Milk and Cream and the Effect of McDowell. Pasteurization on the Reaction 102 Studies on the Neutralization of Cream for Buttermaking. Part VI— F. H. McDowall, J. W. Smith, Factors affecting the pH of Salted Butter : The Relation of pH to and A. K. R. McDowell. Quality of Salted Butter 103 Milk-supplies to Cheese-factories .. .. .. .. F. H. McDowall.