PASTEURISATION OF MILK FOR CHEDDAR CHEESE-MAKING. 293 
age makes bacterial counts only an index to numbers con- 
tained in the curd particles, the relative proportions of 
contained bacterial groups is probably similar in curd and 
whey at this stage. 
The respective averages of 130,000 and about 7,000 per 
c.c. of bacteria other than Streptococcus lactis in the wheys 
from raw and pasteurised milk are striking. 
Moruya Co-operative Cheese Factory. 

| Micro-organisms, other than Streptococcus lactis (Lister), present 
in whey at the time ‘‘running” or ‘‘wheying off.” 






Raw Milk. Pasteurised Milk. 
54,500 10,900 
680,000 3,500 
108,000 15,000 
85,000 _ 500 
+ 9,500 
231,800 Average 7,500f 
* Cultures damaged. + Average of four. 
At wheying off the contrast between the “‘other groups’’ 
content of the two types of whey is even more marked than 
at cutting. In this connection it should be borne in mind 
that both wheys are exposed to contamination from air, 
hands, mechanical stirrers, etc., which would be expected 
to increase their content of undesirable bacterial types. 
This contamination and the different physical andchemical 
conditions which have been gradually taking place in the 
whey and curd since the time of cutting, make the bacterial 
count of a whey at wheying off a less reliable indication of 
the prevailing curd content of bacteria both as to number 
and to the relative proportions of groups than at cutting. 
Nevertheless, the marked contrast between the “‘raw’’ and 
““‘nasteurised’’ figures confirms the allowable deduction at 
