lo Dec. 1912.] Good and l''aiilfv Cheeses at Koyal S/ioic, [912. 715 



The fault ill flavour is due evidently to lack of clcauliricss. result- 

 ing in fermentations eaused l)y bacteria, which develoj) only at a high 

 temperature. Body and texture being too firm. dry. and rough, is 

 due to over-cooking the curd in the whey, causing the curd to l)e<'ome 

 greasy, and producing excessive loss of l)ut1ei- fat in ])ressiiig the 

 cheese. 



A cracky condition in the rind is diu^ to ()vei--cooking. or sour i-ui-d ; 

 the fat adhering to the outside ])rcventing ])ar1icles of curd from join- 

 ing into one mass. 



Fig. 4. — This lot is of very infiM'ior make: only saleable at a very 

 low })rice. 



FIG. 4. CHEESE OF VERV INFEKlOU (^1 .\I.1T^ DIJE TO ['XCLEANLINESS 



PRIOR TO PRESSING. 



Remarks. — The flavour is putrid, sour; body and texture weak, 

 soft, and mealy. Finish — very poor. 



The fault in flavour is due to lack of cleanliness, and holding the 

 milk several days at a low temperature before being manufactured 

 into cheese. 



Body and texture weak. soft, and mealy, is due to the milk being 

 sour — insufficient cooking allowing too much acid in the curd before 

 drawing the whey off. causing excessive moisture; and at times leak on 

 the shelf. 



Cheese of this descrii)tion dries up readily on the rind, and shrinks 

 in size. It is shown as a striking examph^ of what to avoid. 



STORAGE TEST OF SHIPPIXG GRAPES. 



F. de Casfella, Govcnuirent Vificulturiit. 



Experiments similar to those conducted last year, to test the keeping 

 power of several varieties of grapes.* were again undertaken this year 

 with a similar object, namely, to test the suitability, for exporting in a 

 fresh state, of several recently introduced table grapes. 



The grapes, which were all grown in the Rutherglen district, and 

 without irrigation, were packed in granulated cork in ordinary export 

 grape cases. West Australian i)attern, holding 28 lbs. of fruit net. They 

 were conveyed to Melbourne in ordinarv fruit trucks (not cooled), actual 

 transit occupying eight hours, but the total time spent in the truck was 

 about 24 hours. 



* Sec Joi/mo/ for Julv. 1911. 

 2 A 2 " 



