-334 Agricultural Gazette ofN.S.W. [May 3, 1920. 



hot lime would h;ive the effect of destroy in.i^ many oryanisius — especially 

 mould growths — for the cultivation of which the medias used were specially 

 selected. 



The cream treated at the factory was in all cases delivered by I'oad 

 vehicles — in a few^ by carriers plying for hire, but mostly by the daiiy- 



- farmers themselves. In transit from farm to factory it was held in 6 or 8 

 gallon cans, mostly of tinned steel and in good condition. . The bulk of the 

 supply was received before midday. On arrival each can was weighed, 

 sampled for testing, and graded for quality. The cream receiving platform 

 was open to the yard, and there was no partition between it and the receiving- 

 vats, pasteuriser, and pipe-cooler. After passing over the gi-ound-floor 

 cooler the cream was pumped up to another cooler on the next floor, imme- 



' diately overhead, and from there taken in an open fluming to the holding 

 vats, which were fitted with coils in order to regulate the temperature and 

 bring it down as required for churning. This is necessaiy in the sunnner 

 time, as the cream remains in these vats overnight, being churned the 

 following morning. 



The upstairs cooler was placed in a small gable-end room with low ceiling, 

 through which was an air shaft ; further ventilation was provided through 

 .a glass window, which was kept open, and through which a good breeze was 

 blowing at the time the plates wei'e exposed. The attemperator vats were 

 placed in an adjoining room of much larger size, but also with low ceiling. 

 These vats were immediately over the churns. 



The cream examined was received in jjood condition and was closely 

 graded by the Department's officers, and found to be of choicest quality. It 

 will be seen from the plate Bl that much latent infection was present. The 

 great number of organisms of the coli group demonstrate contamination at 

 the cow-yard and bails ; other types present indicate that the cows had in 

 some cases access to swampy ground and pools of stagnant v-ater. In B2 it 

 is shown that heating to 182 degrees Fah. practically sterilised the cream and 

 made it possible to manufacture from it a high-grade, good keeping butter, 

 thus proving that extreme care had been exercised in efficiently carrying 

 out pasteurisation. Untreated in this way, such cream would make a butter 

 that would deteriorate to a very low quality within a week. 



This care, with all the work and expense attached to it, was largely taken 

 in vain, because of the practice (already referred to) of adding unpasteurised 

 cream as a " starter " (see B3), the shai'p acid flavour of which covered up 

 similar latent | pollution to that previously destroyed in the bulk of tiie 



• cream by the pasteurising process. This infection was found in the butter 

 when marketed, and was niaiidy responsible for reducing its grade, when 

 made, from 43 points for flavour (choicest quality) to 38 points (or second 

 grade and unfit for table use), some six weeks afterwartls. In the interval 

 this butter was kept in cold storage at 10 degrees Fah. 



It will V)(" seen from plate Bo that the water used for washing the butter 



-^jontained licjuefiers, gas formers and moulds. This water could be made 



