Judging Butter for Country Shows. 617 



BACTERIOLOGICAL EXAMINATION. 



Contained a large number of micrococci, wliicli form small yellow 

 colonies and slowly liquefy, gelatine subcultures in milk cause 

 coagulation accompanied with a bitter taste. These organisms are not 

 generally found in first class butters. 



Report on Box Marked No. 3. 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 ... 42-5 out ofa possible of 50 points. 

 Texture ... 80 „ ,, 30 ,, 



Condition... 20 ,, „ 20 „ 



100 „ 



Bacteriological Examination. 



This sample showed the presence of liquefying bacteria which very 

 eoon rendered the plate cultivations liquid. Possibly the water used 

 for washing the butter was originally obtained from a river and not 

 filtered. 



Report on Box Marked No. 4. 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 ... 44 out of a possible of 50 points. 

 Texture ... 29 „ ,, 30 ,, 



Condition... 20 „ „ 20 



Total ... 93 „ „ 100 



Remark. — Showino; too much moisture. 



