296 J. K. MURRAY. 
dition not occurring in a cheese-making process. Hess and 
Unger,” writing in teference to the anti-scorbutic (“O’’) 
vitamine, state that “‘in connection with ageing, alkalinis- 
ation, heating and probably other agencies deleterious to 
this vitamine, the length of time to which it is subjected 
to this injurious environment is, in general, more important 
than the intensity of the process.’’ Such a conclusion 
favours flash regenerative as against holding or vat methods 
of pasteurisation. Steenbock and Hart!® state that vitamine 
A isa comparatively stable substance since the preparation 
of dried whole milk leads to little if any loss of the original 
value of the milk in this essential. They further state 
that the anti-neuritic (‘“‘B’’) vitamine is a very stable com- 
pound; nothing that can be done to milk, while it still 
preserves much of its taste and appearance, is likely to 
decrease the amount of this vitamine. Sterilising, drying 
and condensing milk do not affect the ultimate content of 
vitamine B. Concerning vitamine C they state that it is 
partly destroyed by pasteurisation, especially where the 
milk is agitated and aeration results . . . even the ageing 
of milk causes this vitamine to disappear. 
It would appear that cheese made from raw or pasteurised 
milk may contain the anti-xerophthalmic and anti-neuritic 
vitamine while both are probably devoid of the anti-scor- 
butic vitamine. 
Quality of Pasteurised Cheese. 
The following notes kindly supplied by Mr. Atkinson 
show that an improvement in quality accompanies the 
improved bacterial conditions :— 
‘*The cheeses were examined by Mr, A. T. R. Brown, a 
Senior Dairy Instructor of the Department of Agriculture, 
and Mr. H. Parbery, Manager, Moruya Co-operative Dairy 
Company. The cheese showed in all cases a marked 
improvement in flavour without losing in texture or body 

