lo July, 1909.] Rc'ic7c of the Dairying Season. ic;o8-g. 413 



comes along and makes proposals which relieve them of the necessity of 

 being so careful and so gets custom. Some purchasers of cream make 

 quality a secondary matter — they want to get the business and make the 

 turnover i>aramount. 



Cow Testing Associations. 



Mr. Crowe remarked — Unfortunatelv we ha\e no Cow Testing Asso- 

 ciations in Victoria. There are two or three in Xew South Wales and 

 Tasmania. I had some correspondence with New South Wales Cow Test- 

 ing Associations who wished to get in touch with Victorian organizations, 

 and I gave them the address of one in Tasmania. The system is for 

 farmers to combine and have cows tested at certain periods. I dare say 

 the Department would supervi.se the milking of the cows, taking of .samples 

 and testing at long intervals, whilst intermediary te.sts would be made by 

 the local butter factory managers. 



We have room in Victoria for at least 100 Cow Te.sting As.sociations. 

 This class of work in my opinion should be undertaken by the factories, 

 and if the manager cannot do it he should be provided with the necessary 

 assistance. Records of .some American Association cows con.si.st of per- 

 formances checked officially by the Experiment Stations. 



I certainly think we should try and improve the existing state of 

 affairs. Whatever part of the State you go to you will find groups of 

 co-operative companies at enmity with one another. This is not as it should 

 be, and I think the co-operative companies should come together and agree 

 a.^ to their boundaries. It was mentioned yesterday that competition was 

 a good thing, and while I agree with this I do not approve of the methods 

 adopted. You know what happens when people are brushed the wrong 

 way. If factories conferred and helped one another amalgamation would 

 be achieved sooner. I know of half-a-dozen instances in which factories 

 should be combined, but the bitterness of feeling between them prevents 

 it. 



Pasteurization. 



Mr. Crowe. — Everywhere that pasteurization has been introduced and 

 carried out it has been a success. The degree varies according to the 

 manner in which the system is carried out. In the Goulburn Valley they 

 had some difficulty and an officer was sent there. Although he had some 

 difficulties at first he produced a reliable quality of butter before he came 

 away. Cream which had been on the farm three or four davs was treateci 

 successfully. Considerable improvement can be effected by pasteurization 

 where cows are fed on lucerne. It is an absolute necessity under such 

 conditions. The full advantages of pasteurization are not realized until 

 after a few weeks' time. Some of the officers intrusted with the carrying 

 out of these experiments may give their experience. 



Mr. Herkes (Butter Grader"). — The consistency of the cream has a good 

 deal to do with the success of the system. Cream of sav 35 per cent, after 

 three days will perhaps not pasteurize, but cream of 40 to 42 per cent, will 

 Some pasteurize and do not use a starter. The benefit in relation to first- 

 class cream is not .so much, l)ut the carr\ ing and keeping qualities are 

 greatly improved. 



Mr. Watson (Colac). — I do not agree with the remarks concerning 

 pa.steurizing low testing cream. Our experience shows that it can be done 

 successfully. In pasteurizing cream which has a large amount of coagu- 

 lated matter in it. we find that we can get it through bv raising the tem- 

 perature to t8o degrees. If pasteurizing hardens the coagulated matter 



