Oct. 2, 1908.] Af/rlcullm^al Gazette of N.S.rf\ 797 



Cheese-making on the South Coast of New 



South Wales. 



VV. GRAHAM, 



Dairy Branch, Department of Agrimiltiire. 



The southern end of the South Cuast of !New South Wales is commonly known 

 as the cheese district: of this State ; although there are other districts where 

 cheese is made successfully. 



Methods. 



In the endeavour to make a good saleable cheese, most of the factories and 

 dairymen work on the Cheddar principle, and I think I am quite safe in 

 saying that there is no other system so well adapted for this warm climate. 

 To prevent loss, deterioration in flavour, and also have a good market 

 appearance, we require a firm-bodied cheese, and in the Cheddar principle this 

 is easily obtainable. Some dairymen still make on the old American acid 

 system, but I am pleased to say that this method is gradually dying out. 

 With this, as in all soft cheeses, where the climate is warm, the flavour goes 

 oflT very quickly, owing to the excessive moisture they contain ; hence the 

 keeping quality is not so good. A mild, clean flavour is what the market 

 demands, and by the Cheddar system we are better able to produce cheese-- 

 of that class. 



Care of the Milk on the Farm. 



Too much attention cannot be exercised in the care of milk if we wish to- 

 produce a good-flavoured cheese. It is necessary that the cows' teats should 

 be washed, and any dirt sticking to the udder, or legs, should be removed 

 before commencing to milk. The hands of the milkers should be washed 

 regularly. The clothes of the milker should also be clean. Each cow's milk 

 should be strained immediately after the cow is milked. A good strainer 

 should be used, so that all particles of dirt, hair, &c., are removed. A fine 

 wire strainer is recommended, as it is a difficult matter to keep a cloth 

 strainer clean, and very often they become a source of contamination, instead 

 of being a purifier. 



Aeration after Milking. 



Aeration, when carried out in a clean atmosphere, is beneficial to the milk 

 for cheese-making purposes. By aeration food flavours, which taint the milk, 

 are allowed to escape, and, although they may not be removed altogether, are- 

 much I educed. It also assists in the coolinir of the milk. Aeration is 

 strongly recommended, as the benefit is great, but it should not be carried 

 out if the operation has to take place where the atmosphere is not pure,. 



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