DAIRY FACTORY PREMISES. 33 



In each case, however, practical bacteriological examinations, carried out 

 in a thorough and systematic manner, have solved what seemed to the 

 managers most difficult problems. The value to the industry of science thus 

 practically directed in the manufacture of dairy produce has been so 

 clearly demonstrated and put on such a sound basis, that general interest 

 has been created on the part of those employed in dairy produce factories. 

 So great has this interest become, that the Dairy Branch has repeated 

 requests from managers that their factories should be visited for the purpose 

 of similar investigations being carried out. These applications will be acceded 

 to as soon as a favourable opportunity occurs, but meantime these articles 

 (and also lantern lectures based on the results of the examinations therein 

 described) have been the means of awakening those engaged in the manufacture 

 of dairy products to the important part that bacteria take for good or for 

 the reverse in the various manufacturing processes that are necessary to the 

 production of high-class butter and other products of milk, all of which may 

 be classed as more or less perishable. 



The important part the factory buildings and surroundings play in causing 

 inferior quality has been made evident in each of the examples already given. 

 So far the factories described have been built many years in two cases they 

 were very badly planned in the first instance for the purpose for which they 

 were intended, and in the first case, neglect had accentuated these bad 

 features until the whole premises had become nothing else than a means for 

 distributing harmful organisms, thereby enormously re-infecting at every 

 stage of manufacture either the cream or butter. 



The moral it has been our endeavour to point is the need of the utmost 

 watchfulness and care on the part of those controlling these factories in order 

 to guard against re-infection, and the nullification of all the labour and 

 expense involved in killing the dormant or undeveloped contamination which 

 is to be found to a greater or less extent in every can of cream or milk as it 

 is delivered from the farm to the factory. The dangers arising from the use 

 of bad starters were shown in Example 2, and the need of a pure water 

 supply in Example 3. We have also striven to drive home the need of 

 having properly constructed premises for carrying out the manufacture of an 

 article so susceptible to outside and surrounding influences as milk and its 

 products. 



It has been thought that it would be advisable to end this present series 

 of articles with a description of the most modern and best constructed and 

 planned butter factory in New South Wales. 



This factory was only opened for use some fifteen months before we made 

 our examination. It was planned to admit the maximum of light, to provide 

 thorough ventilation, and to eliminate, as far as possible, all overhead floors, 

 beams, pipes, &c.. which act as collectors and distributors of dust and germs. 

 Much attention was given to the matter of drainage and keeping the inside 

 of the premises clean. The walls in the manufacturing rooms were lined with 

 white opalite tiles, and all woodwork was covered with white enamel paint 

 t 2343 B 



