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As there are various forms of animal life found only in certain regions and 
climates, so also are there bacteria, which have become so accustomed to live in 
milk that they are in some form or other frequently met with in all dairy 
products. Those of a friendly nature are of the most interest to dairymen, and 
are the cause of most of the alterations in milk. hen there are others which — 
are termed accidental guests, taking their origin from filth in some shape or 
other, thus finding their way into the milk, and once there, they multiply — 
rapidly, and often introduce substances of a poisonous nature. In America 
cases have been known where cream, cheese, milk, &¢., have been the c1use of 
poisoning those who partook of them. These germs are termed pathogenic, 
and from their morbid nature are often the means of spreading diseases. Such 
profound scientists as Pasteur, Fleischmann, Lazrus, Duclaux, and Bilter have 
proved bevond a doubt that these pathogenic germs are destroyed by pasteurisa- 
tion. Bilter, by experiments, has proved conclusively that heating milk for 
15 minutes to 154 degrees to 156 degrees Fahr. kills the typhus bacillus with 
certainty. Cholera and diphtheria bacilli are less heat-resistant than those of 
either tuberculosis or typhus, so it follows that they too would be destroyed 
by this treatment. Asalready pointed out, these diseased germs find their way 
into the milk from filth or carelessness on the part of the producer before it 
leaves the farm. In concluding these remarks it may be said that while the 
person in charge of the creamery receives milk containing dead flies, cow-hair, 
&c., it cannot be expected that Queensland dairy produce can be brought to 
the required pitch of excellence. va 
BUTTER-MAKING. 
In Queensland, as in the southern colonies, sufficient care is not being 
exercised in preparing and ripening the cream for churning, with the result 
that there are bound to be various grades of butter in each shipment and from 
each individual factory. To overcome this serious trouble a “ starter” (a pure 
culture of bacteria) must be added to ripen the cream. By doing so the 
factories will be enabled to turn out a uniform grade of butter, free from 
“ fishiness,” so much complained of in the English market. Fishiness in butter 
is due to no other cause than badly ripened cream. Cream should not be 
kept too long before churning. A. sufficient quantity of ferment (not more 
than 5 per cent.) should be added to bring the cream’ to the proper stage of — 
ripeness within twenty hours. Nearly every competent factory manager is or 
should be aware of the fact that cream kept over for forty-eight to fifty hours 
becomes stale, and is no longer in a fit stage to be converted into a nice, well- 
flavoured butter. Instructions for propagating and using the ferment can be 
found in dairy pamphlet No. 9, issued by the Department of Agriculture in 
Hebruary, 1896. Butter-milk from the previous day was universally used 
as_a “ starter,” which method is still adhered to in many places, and is not 
objectionable, provided the butter-milk contains pure lactic ferment, which is 
capable of producing a rapid development of the lactic acid. As soon, Na 
however, as other ferments crowd out the lactic ferment in the butter-milk, 
which may easily occur in the hot weather, the cream becomes seriously 
affected. Too much attention cannot be paid to the proper ripening of cream ; 
and however much some of our factory managers may be prejudiced against 
departing from the old groove, I would certainly advise their adopting the use 
of a ferment in ripening the cream. In the last shipment of butter from here 
the writer observed a great want of uniformity in salting, which is due to the 
same amount of salt being used on a moist butter as that on a dry, and 
therefore would advise a little more discretion being used in this respect. 
Every manufacturer knows that if the butter contains excessive moisture more 
salt should be used, as a great deal of it is carried away in the moisture during 
the working. A well-made butter should contain about 13 per cent. of 
moisture, water itself greatly helping decomposition. 
