Journal of the Society of Dairy Technology, VoI. 13, No. 3, 1960 141

flavour is true to the variety. The physical and chemical properties are comparable (Table 2) and machine-cheddared cheese are accepted as good quality Cheddar cheese.

Advantages of the Method The advantages of the system of continuous cheddaring which has been described may be summarized as follows :-

1. The machinery required is simple, easy to construct and comparatively inexpensive both to install and to operate.

2. Any existing type of curd-making equipment can be used, without modification, to prepare curd for the machine.

3. Use of the system enables the advantages of single strain starters to be more fully exploited.

4. The whole cheese-making process is subject to greater control so that a more uniform product can be obtained.

5. Since the process is carried out in a closed vessel, the risk of airborne contamination is considerably reduced and manual contamina- tion is avoided. The reduction of heat losses also encourages the cheddaring action.

6. By the use of a suitably designed cutter for removing the curd from the machine, the necessity for a separate milling operation can be avoided.

7. Handling of the curd is considerably reduced both during the actual cheddaring stage and at the milling stage so that there is a reduction in the labour and power requirements.

8. Existing machinery for salting and hooping can be used to full advantage by being operated continuously.

9. In creameries where traditional cheddaring is carried out in the making vat, the process would release the vat for further curd-making at an earlier stage.

10. In creameries where the cheddaring is carried out in separate curd coolers, use of the process would reduce the amount of floor space required.

Acknowledgments The authors wish to thank their colleagues of the Engineering Department and Experimental Dairy of the National Institute for Research in Dairying for their advice and valuable assistance in this work.

REFERENCES I . Czulak J and Hnmmond L A. Ausfr. J. Dairy Tech. 1956. 11, (2).58. 2. Lavender’ A W. Brit. Pdr. 797 517 (1958). 3. McCadai W. W. and Leber H. J . Dairy Sci. 1958 41 (9) 1293. 4. Walter, H.’E., Sndler, A. M. Ad Mitchell, C. D.. 1. b d y Sli. 195U,41,

ldl <<s ,-,, .,*”. 5. Hensgca. B. T. and Bcland. W. H., U.S. Pat. 2,846.767 (1958).

M.B.E. for Mr. Patrick O’Neill When Mr. Kevin Patrick O’Neill came down from milk supply situation, prohibition of cream and of Oxford in 1936 he joined his famous father, Mr. other products; milk rationing-one seventh cut in Vincent O’Neill, and found himself immediately supplies (Mr. O’Neill was seconded to the M.O.F. involved in the complicated and delicate operation at this period); registration of milk customers, of forming the National Dairymen’s Association priority customers, MK2 certificates, introduction which was taking the place of the old National of the National Milk Scheme; the Price Structure Federation of Dairymen’s Associations. from October 1942. Then the commencement of

Mr. O’Neill was well equipped for this task. the H.T.S.T. method of pasteurization and the After leaving Brighton College he spent four years increasing use of aluminium capping; plans for, at Worcester College, Oxford, whence he emerged and organization of, Local Dairymen’s Wartime with the degrees of Master of Arts and Bachelor Associations for retail rationalization and Mutual of Civil Law. He also followed his father’s example Assistance Pacts and distribution in air raids. and became a Barrister-at-law. Later came the unwinding of controls. The

On June lst, 1937, the N.D.A. started work with Government White Paper on proposals to make Patrick O’Neill as Secretary. In this capacity for compulsory the retail sale of only designated milks the last 23 years, Mr. O’Neill has served 14 (the specification of the country is now about 95 Presidents and has witnessed at close quarters the per cent complete), and, the restoration of the great development and indeed evolution that has M.M.B.’s marketing powers. The catalogue is taken place in the industry. Mention of a few endless. subjects conjured up a vast array of thoughts. For Mr. O’Neill has also been Secretary of the example, those intense price and margin negotiations Metropolitan Dairymen’s Society since March, with the M.M.B. before 1939; planning for distribu- 1956, and of the Central Milk Distributive Com- tion in an emergency; the Ministry of Food control mittee since April 1958. He is probably best known of the M.M.B. and of distributors (the M.O.F. for his helpful attitude towards the small dairyman. settled each person to whom milk might be sold, No-one appeals to him in vain for help. the quantity of milk and the price); the tightening N.B.A.