PROCEEDINGS OF SECTION G. 345 
GENERAL REMARKS. 
“99th December, 1899. 
“No. 1.—Clean, close, very good flavour and aroma, colour 
perfect, bright primrose, with satisfactory salting. 
“No. 2.—Clean and close, with fair flavour, but greasy to 
the palate, with fair aroma, colour very good, and satisfactory 
salting. 
‘The samples from which the above judgment was made were 
somewhat small, viz., about 4 ozs. each, and to assimilate the 
points to value commercially I have added five extra points 
to colour, as packing would not be taken into consideration. I 
may further state that both lots are particularly good quality 
and well manufactured. 
* The points are made on the basis that the choicest butter is 
worth at the time of inspection commercially 100s. per cwt., 
so that I consider No. 1 worth 98s. per cwt., No. 2 worth 94s. 
per cwt. A. SIMPSON.” 
No. 1 butter was manufactured from pasteurised cream, and 
subsequently ripened with the Garvoe pure culture. No. 2 is 
the ordinary output from the factory, and not submitted to 
pasteurisation. 
The bacteriological examination confirmed Mr. Simpson’s 
report, and, further, it is fully indorsed by Mr. R. Crowe, Chief 
Dairy Expert. 
It may be interesting to know that the culture used was the 
thirty-sixth remove from the original plate cultivation. 
- In every case bacteriological examinations have been con- 
ducted of both pasteurised as well as control or ordinary 
factory samples of butter. 
In the former case it was found that none but lactic acid 
organisms were developed, whereas in the latter distinct in- 
vasions of yeasts, moulds, and adventitious organisms have been 
recognised, several of which are responsible for the creation 
of the Australian butter-makers’ béte noir, “ fishiness.” We 
are therefore justified in assuming that, given proper condition 
of ripening after pasteurisation, this prevailing fault will dis- 
appear. This advantage is a large commercial gain apart from 
that secured from higher uniform quality. 
