1 86 



Journal of Agriculture. 



[8 jNIarch, 1907. 



Class G. — Export Cheese, not 



Competitor. 



Points Awarded. 



C'liemical Analysis. 



Fat. ICaseiii. 



% 

 Salt. 



138 a 

 138b 

 138 c 



138D 



139 



140 



142 



143 



144 

 145 

 146 

 147 



14S 

 150 

 151 



152 



154 

 156 



157 



158 



Boisdale Factory . . 



Boisdale Factory . . 

 Boisdale Factory . . 

 Boisdale Factory . . 



Boisdale Factory . . 



H. Hemiessy, Bena 



P. Irvine, Orbost . . 



Upper Maffra Factory, Newry 



Welshpool Factory. Welshpool 



R. and J". Crothers, Wangoom 

 Cobrico Cheddar Co. 

 Clachan Dairy, Cororooke . . 

 B. Conlon, Terang 



.T. Baker, Foxhowe 



.T. J. Meredith, Larpent 



McRae Bros., Larpent 



McC'onachy Bros., Cororooke 



A. McRae, Larpent 



Noel Bros., Terang 

 Tandarook Factory. Cobden 



Warrnambool Factory. ALlaus- 

 ford 



Sutton Grange Factorv, El- 

 phinstone 



40.5 



41 

 42 

 44 



42.5 



43.5 



42.5 



43 



40 



40 



42.5 



42 



43 



27 



27.5 

 27.5 

 27 



26.5 



27 



27 



27.5 



26.5 



42.5 I 27.5 



44.5 I 23.5 



44 . 27.5 



42 26 . 5 



42 27 



45.5 28.5 

 40 I 26.5 



14 

 14 

 14 



14 



14 



14 



14.5 



14 



14.5 

 14.5 

 14.5 

 14 



14.5 



14 



14 



14 



14.5 

 14 



27.5 ! 14.5 



i 

 27.5 ' 14 



4.5 

 4.5 

 4.5 



4.5 



4.5 



4.5 



4.5 



4.5 



4.5 

 5 



4.5 

 4 



4.5 

 4.5 



87 

 88 

 89.5 



87.5 



89.5 



92.5 

 00.5 

 86.5 



86 

 8S 



4.5 86.5 



4.5 



4.5 



4.5 



4.5 

 4.5 



40.5 23.2 ' 31.6 



38.3 

 38.1 

 38.5 



36.4 



36.0 



34.0 



37.4 



23.2 

 24.1 

 26.7 



24.9 



24.5 



23.4 



23.2 



31.0 

 31.9 

 30.0 



31.2 



33.7 



36.3 



36.3 



36.1 I 25.4 32.3 



35.7 I 25.4 I 32.9 

 36.4 ; 25.4 31.7 



37.0 23.2 



32.8 23.6 



36.4 24.3 



33.7 24.2 



34.0 

 37.1 



33.0 

 35.2 



2.03 

 3.19 

 2.34 



2.59 



2.20 



1.58 



1.69 



1.74 



2.04 

 1.29 

 1.63 

 1.77 



1.44 

 1.35 

 1.67 



he complained of the curd knixes being too wide between the blades, and 

 recommended them being made much closer. With cutting the curd 

 smaller a firmer bodied cheese is obtained. It is a great mistake to make 

 the quality of a cheese suffer simply to obtain a large quantity. The aim 

 of the cheesemaker should be, first, to obtain quality, then quantity. In 

 the export class this defect was more noticeable, because the cheeses being 

 of a large size, should be made firmer, as a soft curd is so liable to develop 

 acid after salting. Cheese which we ha\-e termed " OA-er acid " has not 

 been too acid at the time of salting, but has developed it later on. One- 

 inch threads in a soft curd may produce a more acid cheese than two-inch 

 threads in a firm curd. Cooking more does not necessarily mean higher 



