Milk and Butter Tests at the Bristol Show , 1913. 279 
The milks selected were those of the Shorthorn, Jersey, 
and Guernsey breeds, and the following cheeses were made — 
One from each of the whole milks of the three breeds, one from 
the equal quantities of Shorthorn and Jersey milk, one from 
the equal quantities of Shorthorn and Guernsey milk, and one 
from two-thirds whole and one-third separated Shorthorn milk. 
The following is the report of Miss Noble, Dairy Instructress 
to the Staffordshire County Council, who carried out the 
experiment. 
“ The process of making was the same for each cheese, but 
“ owing to changes in weather from day to day and the fact 
“ that the cheeses were made in the open dairy, it was difficult 
“ at times to maintain the required temperature, which con- 
“ sequently caused a considerable loss of fat through the curd 
“ becoming chilled. 
“ This accounts for the difference in weight of the 
“ Shorthorn-Jersey mixed milk cheese, the temperatures in the 
“ making of this cheese having fallen considerably lower than 
“ in the making of the other cheeses. 
“ The weight of curd for each cheese was taken, and the 
“ cheeses were examined at the end of six weeks, and again 
“ at the end of three months. 
“ At six weeks the Shorthorn and mixture of Shorthorn 
“ cheeses were the best in quality, the Jersey and Guernsey 
“ not having fully matured. The separated milk cheese was 
“ very poor in quality, being dry, hard, and brittle. 
“ At the end of three months the Jersey and Guernsey had 
“ greatly improved, excelling in quality the other cheeses. 
’ “ The Shorthorn and Jersey, and the Shorthorn and 
“ Guernsey mixed milk cheeses had also matured, but the Short- 
“ horn whole milk cheese was not so good, and had developed 
“ a bitter flavour. It also showed signs of becoming blue veined. 
“ The Shorthorn whole and separated mixed milk cheese 
“ showed a marked improvement in quality, though poor as 
u compared with the other cheeses. This cheese also showed 
“ signs of blue vein. 
“ It might here be stated that the Shorthorn milk for the 
“ making of the Shorthorn, and Shorthorn and Jersey mixed 
“ milk cheeses was evidently tainted when received, which will 
“ account for the poor flavour of these particular cheeses. I 
“ consider that the cheese made from Jersey milk is the best 
“ cheese, the Guernsey coming next ; this latter not being quite 
“ so good in quality as the Jersey, and too deep in colour. The 
“ Shorthorn and Guernsey mixed milk cheese comes third, the 
“ keeping qualities of these three cheeses being very good. 
“ The cheese made with separated milk is decidedly inferior 
“ to the other five cheeses.” 
