PASTEURISATION OF MILK FOR CHEDDAR CHEESE-MAKING. 297 
to any marked extent. It wasshown that cheeses could be 
made from pasteurised milk which were equal in texture 
and body to those made from raw milk. This confirms for 
our conditions the experience of New Zealand where more 
than 70% of factories use the pasteurised process. On 
account of the improved flavour and keeping quality since 
the installation of the pasteuriser at Moruya, shipping 
companies are buying this cheese in place of special brands 
previously called for.”’ 
New Zealand experience is conveniently summed up by 
Mr. C. Stevenson:!’—“* The improvement in the quality of 
the cheese made from pasteurised milk as compared with 
that made under the old system has been very marked 
amleed oii os. in most factories where pasteurisation is 
carried on second grade cheese has been almost entirely 
eliminated ... . with pasteurisation the milk is in prac- 
tically the same condition from day to day and consequently 
@ very much greater degree of uniformity in the quality of 
the cheese can be obtained.”’ : 
The writer wishes to express his appreciation of the 
unstinted assistance given by the manager of the Moruya 
Co-operative Dairy Company, Mr. Parbery, and by Mr. 
MacGillivray, Dairy Instructor, of this College, and the 
invaluable collaboration of Mr. T. H. Atkinson of the 
Dairy Branch. 
Literature Cited. 
1. Sammis, J. L. and Bruan, A. T.--The Manufacture of Ched- 
dar Cheese from Pasteurised Milk. Univ. Wisconsin Agr. 
Expt. Sta. Res. Bul. 27, 1912. 
2. STEVENSON, C. and Grant, W. Pasteurisation of Milk for 
Cheese-making. New Zealand Jour. Agr., Vol. x11, No. 6, 
p. 441, 1916. 
Brown, C. W. and Periser, K. A Study of the Factors 
which Influence the Resistance of Lactic Acid Bacteria to 
Heat. Michigan Agr. Expt. Sta., Bul. 30, 1916. 
bo 
