DAIRY FACTORY PREMISES. 



Some delay occurred in the earlier stages of the work, but eventually with 

 the co-operation of the Biologist, Dr. G. P. Darnell-Smith, another start was 

 made early in October, 1919, and the results of the first portions of the 

 investigation are now available. 



The Dairy and Biological Branches of the Department have approached 

 the work in a spirit of co-operation for the benefit of the dairy industry. 

 The Biological Branch was responsible for the bacteriological results, 

 making the plates, isolating, identifying and counting the various colonies. 

 The Dairy Branch, apart from initiating the scheme, supervised its 

 operations up to the laboratory stage, correlating each step taken so that 

 a comparison of the results might be jointly made and the information 

 applied to the manufacture of dairy produce in a practical manner ^ De- 

 ductions will be made from the data brought to light, and recommendations 

 given as to how the dairy companies can best use them to retain and further 

 enhance the reputation already achieved for the output of their factories. 



Example 1. 



This factory was built of wood many years ago, renovated to a certain 

 extent about 19 10 or 1911, and situated on the bank of a river with a lagoon 

 at the back ; the water in the lagoon contained vegetation, was stagnant and 

 heavily charged with germ life. This water was used to pump over the 

 condenser of the refrigerating plant, and gave off a very apparent musty, 

 swampy smell. The surroundings of the factory generally were unsatisfactory, 

 and the inside premises were in a state of disrepair, floors, drains and walls 

 needing attention. Leading from the front verandah (connected with the 

 churn room by large double doors) were two underground earthenware 6-inch 

 drains ; these pipes were straight, no bend or sanitary trap being inserted 

 at the factory end. They emptied into a concrete well or sump and carried 

 off all the washings of the churns and factory generally; at the time o' our 

 visit a most offensive smell was arising from them and penetrating to all 

 parts of the factory. "When the sump was half empty the outlets of the 

 pipes were exposed and a draught of foul air blew right through then) into 

 the churn room. 



As was to be expected, butter made under such conditions was of inferior 

 quality and showed further rapid deterioration when kept. It was arranged 

 to make an inspection of the premises by bacteriological means, in addition 

 to the outward examination of the premises and surroundings. Samples 

 were taken of the cream, butter and water during the different processes of 

 manufacture, and atmospheric exposures were made as already outlined. A 

 room was given for use as a temporary laboratory, and in five days after our 

 arrival the company's directors and manager were called in and shown the 

 plates. These were explained and the company's representatives then taken 

 through the premises and shown where the infections came from. As far as we 

 know, this is the first time that dairy factory buildings have been scientifically 

 inspected in this manner, and the result has been, from the Department's 

 point of view, satisfactory. There is no disputing the results when obtained 



