436 Agricultural Journal of Victoria. 



witli duplicates weighing 46^ lbs. also, in another wai-ehouse in the city. 

 The loss in this case amounted to ilb. in tive weeks against If lbs. in 

 the case of the plain duplicates, showing a difference in favour of the 

 use of the wax of 2i per cent. 



Conclusions. 



The average shrinkage of all the cheese ripened at low tempera- 

 tures under .varying conditions, excluding that coated with paraffin 

 wax, was 5"83 per cent. 



The average reduction in weight of duplicates matured under 

 ordinary conditions at the factories and farms, was 9"77 per cent. 

 The average saving in weight hy keepi^ig in cold storage was 3'94 per 

 cent. 



The average shrinkage of cheese coated with paraffin wax, and 

 kept under different conditions in cold store, was 2"02 per cent. The 

 average reduction of plain duplicates kept in cold store under similar 

 conditions to the waxed cheese, was 3'62 per cent. The saving credited 

 to the use of ivax coating was PG per cent. 



The average shrinkage in five weeks of cheese coated with paraffin 

 wax and stored under ordinary conditions iu warehouses was 0'63 per 

 cent. The average reduction of duplicates was 8"81 per cent. The 

 saving on account of the use of wax was 3'18 per cent. 



Those results, it will be observed, have been secured under 

 impromptu conditions, as no chamber was specially prepared or fitted 

 for this class of work, and no expense incurred. 



The experience leads to the conclusion that in a cool chamber 

 suitably arranged and managed, the shrinkage could easily be limited 

 to less than 3 per cent., and a saving effected as compared with even 

 the most up to date curing rooms in the country at present of not less 

 than .5 per cent, with the late spring and summer make of cheese. 

 Already this season (30/11/03) the Department has received for 

 maturing in cool store over 30 tons of cheese, for which a charge of 

 3d. per 100 lbs. is made for the first week, and l|d. per week 

 following. This is equal to about 5 months free storage, as the value 

 of the cheese saved will be sufficient to cover charges for that time, 

 and in addition, the cheesemaker is relieved of anxiety, labour, and 

 expense in turning and attention during that period. More or less 

 damage to quality is always incurred in connection with summer-made 

 cheese. 



The improvement in quality by cold storage will bring about an 

 increased local consumption, and enable our cheese to secure more 

 favour for export. 



Paraffin coating gives a shiny appearance, which will likely meet 

 with some prejudice at first, but its early and general use is certain, 

 both in the case of cheese treated at the place of manufacture, and in 

 cool store. The cost of material and application is small, amounting 

 to but a fraction of the benefit effected. 



