292 J. K. MURRAY. 
little control can be exercised over the relative activities: 
of the contained bacteria during stirring, cheddaring, salt- 
ing and pressing. Hence the essential nature of a pro- 
nounced predominance of desirable types of bacteria at. 
the time of coagulation. 
Pasteurisation’s other great advantage is that milks: 
which would ordinarily give rise to fast working batches. 
owing to the rapid production of lactic acid by the high 
number of contained organisms, are brought under control’ 
by the killing of the vast majority of these and their 
replacement by the bacteria inan amount of starter calcu- 
lated to give a normally working, easily controlled batch. 
The high counts of the pasteurised milk on the third and 
fourth days are probably due to much dirtier conditions of: 
milking arising from flood conditions. 
Moruya Co-operative Cheese Factory. 

Micro-organisms, other than Streptococcus lactis (Lister), present 
in whey immediately after “cutting.” 






Raw Milk. Pasteurised Milk. 
65,000 3,200 
136,000 450 
175,000 15,000 
% * 
146,000 8,500 
130,000 Average 6,800 




* Petri dish cultures damaged. 
This table presents the respective figures for the raw 
and ‘‘ pasteurised’’ wheys at the time of cutting the curd.. 
When cut, the curd surfaces liberate a small proportion of 
fat globules, coagulum particles and bacteria in the fast. 
escaping and accumulating whey. While the constantly 
increasing volume of the whey as the result of curd shrink-- 
