432 Agricultural Journal of Victoria. 



On making a comparison of quality at the end of the test, there was 

 a diiference of opinion, the general conclusion, however, was that for 

 current local consumption, the cheese matured at the factory was the 

 better lot, whilst for shipping, that kept in cool store was preferred, 

 as it was less ripe and cleaner in flavour. 



Lot No. 2. — The second lot for which incomplete data were kept 

 by the maker, arrived on the 20th January, 190o, weighing 1204 lbs. 

 It was placed in a chamber at 40 degrees F., with 60 per cent, 

 humidity. On 20th February, the weight had decreased to 119 lbs. ; 

 on 20th March to 117|; and on the 20th April to 116, making a total 

 shrinkage of o"7 per cent. The weight of the duplicates kept at the 

 factory were not recorded as arranged. As regards quality, the agents 

 reported that that kept in cool store was worth from \d. to Id. more 

 per lb. than that ripened at the factory. 



Lot No. o. — The third lot was put into the chamber and kept at 40 

 degrees F. and 60 per cent, humidity. Two large cheeses arrived on the 

 15th January, 1903, weighing S2h lbs. On the 29th June, five and a 

 half months afterwards the weight was 78 lbs., indicating a shrinkage 

 of 5 '4 per cent. The duplicates matured at the factory weighed 

 84j lbs. when made, and on 29th June 76| lbs., showing a reduction 

 in weight of 9"1 per cent. From the same factory two small cheeses 

 weighing a total of 25 lbs. were received on 23rd January, and on 

 29tli June, five months and one week later, the weight was 22^ lbs., 

 which was equal to a shrinkage of 10 per cent. The duplicates at the 

 factory weighed 25 j lbs. after taking from press, and on 29th June 

 21^ lbs., showing a shrinkage of 14'8 per cent. The difference in 

 favour of the cheese ripened at the low temperature amounted to a 

 saving in weight of 3*7 per cent, in the case of the large cheeses, and 

 of 4'8 per cent, with the smaller ones. The general opinion as regards 

 quality was in favour of the cheese ripened at the cool stores, as it 

 was cleaner in flavour and suitable for a wider range of customers 

 than the duplicates matured at the factory. 



Lot No. 4. — The fourth experiment was also with factory-made 

 cheese, which reached us on 20th January, 1903 ; it consisted of four 

 large and four small cheeses. The weight of the large was 161 lbs. 

 on arrival, and on 30th June, five months and one week later, the 

 weight was 152 lbs., showing a shrinkage of 5 "5 per cent. After it 

 was received it was stored at a temperature of 40 degrees F., with 

 60 per cent, humidity. The duplicates matured at the factory at from 

 60 to 62 degrees F., weighed 166^ lbs. when made, and on 30th June 

 the weight was reduced to 151 lbs., indicating a shrinkage of 9*3 per 

 cent., or a saving of 3"8 per cent, in favour of cold storage. 



The four small cheeses on arrival weighed 44 lbs., and on 30th 

 June, five months and a week later, weighed 40j lbs., showing a loss 

 of 8"5 per cent. The four duplicates at the factory weighed 44 lbs., 

 and finally weighed 39 lbs., showing a reduction in weight of ll'l per 

 cent., or a saving of 2*6 per cent, in favour of low temperature ripening. 



