454 Journal of Agriculture. [ii July, 19 io. 



to vanishing point. The milk is then bottled and submitted to intermittent 

 pasteurization until absolute sterilization is achieved. A temperature of 

 150 degrees for twenty minutes is sufficient to kill all ordinary organisms 

 and some of the spores. By leaving the milk at a favourable temperature 

 for a time, the remaining spores germinated are destroyed by subsequent 

 pasteurization, and the produce will naturally keep for an indefinite period 

 " in any climate " as per the label. It is well to know and be reminded 

 of these points, as it enables one to appreciate the value of cleanliness in 

 dairying operations. 



The discovery is not new. There may be in the new process an 

 economic method of applying it, and under that heading a claim may be 

 legitimately made to something original. T remember sterilized bottled 

 milk that would keep indefinitely being prepdred at Tooram, near Warr- 

 nambool, over twenty years ago. 



Dried and Concentrated Milks. 



Practical measures have been taken during the past season for the 

 establishment of dried and concentrated milk factories. According to a 

 recent report, the concentrated milk factory at Rosebrook is to take up 

 the manufacture of dried milk. Another company, it is announced, has 

 taken setps to commence operations in the same direction at Glenormiston ; 

 whilst there is approaching completion, what is reputed to be, the finest 

 milk condensing building and plant in the whole world — Nestles Limited, 

 at Bennington, near Warrnambool. This factory will embody every re- 

 quirement and improvement in vogue in their other factories. The whole of 

 the plant was manufactured specially and fitted up before being sent to 

 this country and it is expected to be in operation by next October. This 

 business will form an additional arm to our already extensive dairying 

 industry. 



Cheese Exports. 



Early last spring it was recognised that a considerable surplus of cheese 

 would be available for shipment on account of the increased attention paid 

 to cheese making. A few factories started in addition to quite a number 

 of dairy farmers. An attempt was made by circular to induce each large 

 cheese-maker to contribute small consignments to one or more of the ship- 

 ments, but only a couple of tons were offered. Almost without exception, 

 those who were approached agreed that it was an excellent idea to export 

 some of the surplus, that the chance of a payable price on the export 

 market was good, and that it would be the means of keeping the local 

 market in a healthy condition. But some excuse was always offered as 

 to why they particularly should not contribute. 



The result is that more matured cheese remains in stock in Victoria 

 than has ever been the case in the history of the State. This has exercised 

 a prejudicial effect on cheese making generally since the beginning of the 

 year which is likely to continue for months. It might have paid the 

 dairymen to sacrifice one or two hundred tons in order to improve the market 

 for the balance, but no such suggestion was made or result likely. Although 

 the export market is a comparativelv profitable one each man thought that 

 if others could be persuaded to send sufficient away to relieve the local 

 market he would benefit; and so all suffered. 



This continued shyness does not necessarily mean large losses, as nearly 

 all the factories making cheese have dual plants, and divert the milk into 

 butter instead of cheese when there is a congestion of the latter commodity. 



