Aug. 2 1920.] Agricultural Gazette of N .S.W . 563 



- Dairy Produce Factory Premises and 

 Manufacturing Processes* 



The Application of Scientific Methods to their 



Examination. 



[Concluded from page 4S9 ] 



L. T. MacINNES, Dairy Expert, and H. H. RANDELL, Assistant to the Biologist. 



Example 4. 

 Tn the previous examples it has been demonstrated how butter and other 

 dairy produce can be and are contaminated by bacterial agencies, which 

 undo all the benefits derived from the neutralisation and pasteurisation of 

 the cream. The manufacturing company in each instance had gone to con- 

 siderable expense in installing and operating a pasteurising plant, and the 

 manager and his subordinates had devoted much time and effort to improving 

 their knowledge in order to manufacture the best quality butter — one that 

 would not only be of choicest grade for immediate consumption, but would 

 remain so after a considerable period of storage. They desired, in fact, to 

 produce a choicest grade article suitable for exporting overseas, or for long 

 storage for winter requirements. 



It has been shown bow these efforts were rendered unavailing, and that the 

 official butter grade certificates disclosed that the quality had either already 

 deteriorated or was rapidly doing so, in spite of everything that cuuld be 

 thought of to remedy matters. 



In each case, however, practical bacteriological examinations, carried out 

 in a thorough and systematic manner, have solved what seemed to the 

 managers most difficult problems. The value to the industry o* science thus 

 practically directed in the manufacture of dairy produce has been so 

 clearly demonstrated and put on such a sound basis, that general interest 

 has been created on the part of those employed in dairy produce factories. 

 So great has this interest become, that the Daii-y Branch has repeated 

 requests from managers that their factories should be visited for the purpose 

 of similar investigations being carried out. These applications will be acceded 

 to as soon as a favourable opportunity occurs, but meantime these articles 

 (and also lantern lectures based on the results of the examinations therein 

 described) have been the means of awakening those engaged in the manufacture 

 of dairy products to the important part that bacteria take — for good or for 

 the revei'se — in the various manufacturing processes that are necessary to the 

 production of high-class butter and other products of milk, all of which may 

 be classed as more or less perishable. 



The important part the factory buildings and surroundings play in causing 

 inferior quality has been made evident in each of the examples already given. 

 So far the factories described have been built many years — in two cases they 



