616 



Agricultural Journal of Victoria. 



BACTERIOLOGICAL EXAMINATION. 



This butter, when examined for bacterial contents, was found 

 to contain a few liquefying colonies and represents a fair bacterial 

 condition. 



Report on Box Marked No. 1. Class 135. 



Received 21st October, samples taken for analysis, and then 

 placed in chambers at 30 deg. Fahr. Judged on 7th November and 

 returned per iced truck on 9th November. 



Points Scored. 



-Flavour ... 41 out of a possible of 50 points. 

 Texture ... 30 ,, ,, 30 ,, 



Condition... 20 „ „ 20 ,, 



Total 



91 



100 



Chemical Analysis. — 

 Moisture 

 Fat ... 

 Curd ... 

 Soluble Salts 

 Ash ... 



12-24 % 

 83-95 % 



•21% 



3-53 % 



•03% 



99-96 % 



BACTERIOLOGICAL EXAMINATION. 



Cultivations made from this butter showed the presence of the mould, 

 Oidium lactis, in large numbers, 15,000 per gramme, also a Mucor 

 and liquefying bacteria. 



The bacteriological condition was inferior. 



Report on Box Marked No. 2. Class 135. 



Received 21st October, samples taken for analysis, and then 

 placed in chambers at 30 degrees Fahr. Judged on 7th November, 

 and returned per iced truck on 9th November. 



Points Scored. 



-Flavour ... 42 out of a possible of 50 points. 

 Texture ... 30 ,, ,, 30 ,, 



Condition ... 20 ,, ,, 20 



Total 



Chemical Analysis. — 



Moisture 

 Fat ... 

 Curd ... 

 Soluble salts 

 Ash ... 



92 



11-77% 



84-46 % 



•22% 



3-51 % 



•05% 



100 



100-01 % 



