. oe 
180 “ 
Regarding the manufacture of butter, the pasteurising has over and over 
again proved its beneficial influence by the increased keeping qualities, and the 
purer and more delicate taste it gives to the butter when properly applied, and 
in conjunction with a right fermentation. 
The Laval Pasteurisers and Coolers are equally useful for cream as for 
whole milk, but it must be borne in mind that only perfeetly sweet cream can 
with advantage be treated, for if acidity has developed it will be found after- 
wards to contain small specks of casein, coagulated during the heating, whieh 
will prove to be,most detrimental to the value of the butter manufactured 
from it. The treatment of the cream is exactly the same as the whole milk. 
It is heated up to 156 to 160 degrees Fahr., and then cooled to 50 to 55 degrees 
Fahr. when the “the starter”’ is mixed into it. The reader will remember that 
the bacteria in the cream has been destroyed by the heat, and specially the 
lactic acid bacteria. By introducing the starter, which, if scientifically 
produced, should contain only lactic acid ferment or the bacteria that develops 
the characteristic pleasant acidity in the cream and butter, we have inoculated 
the agency for obtaining the right fermentation. 
The starter is nothing else than milk soured in a certain way and requiring 
great care in preparation. A small quantity of this starter is added to the 
cream, which is then allowed to stand till the following day, when it is ripe and — 
ready for churning. In order that the batter should be good, this ripening of 
the cream must be perfectly normal, and, since bacteria cause it, everything 
depends upon their nature; so, for instance, if the milk added to the eream 
in order to ripen it should contain some of the bacteria which produce oily, 
fishy, or other evil-smelling substances in milk, the cream will acquire some 
disagreeable odour and bad taste, consequently it is most necessary to take 
care that the milk employed for this particular purpose is inoculated only with 
' bacteria producing proper ripening and an agreeable aroma. 
At the same time great stress should be laid upon the exercising of the 
most scrupulous cleanliness in the treatment of the raw material during the 
whole manipulation, and all through the factory, if a regular result is to be 
obtained. 
‘We next proceed to Bays Nos. 29 and 30, where we first notice a number 
of fine cheeses made by Mr. Mahon at the Exhibition; also, three very striking 
trophies, the first to catch the eye being that of the wines of Mr. Fred. Cox, of 
Pimpama. Mr. Cox’s father was one of our oldest vignerons and wine-makers, 
and his son has carried on the industry with signal success, buying grapes 
rather than growing them, and devoting himself to the scientific production 0 
Australian wine, notably clarets, of which the trophy under the charge of the 
Department mainly consists, both in glass and wood. The wool trophy was 
erected by the Agricultural lepartment, and very neatly finished off by wool 
exhibits of the Graziers’ Butchering Company, which show to great advantage. 
The third trophy in these bays is devoted to the arrowroot of Mr. S 
Grimes, M.L.A., neatly put up in 7-Ib. bags and in 1-Ib. and 3-lb. packets. The 
Messrs. Grimes haye for many years made a specialty of their arrowroot at 
Rockholme, Coomera River; and in general appearance, get-up, and excellence 
as a food product, as well as for its purity, this arrowroot would be hard to beat. 
The same gentleman also has a large exhibit of chicory, both manufactured and 
in the root form. 
Ranged along the wall, and following on Mr. Grimes’s chicory exhibits, 
we have arrowroot again, shown by Mrs. R. Mayes, of Pimpama, another centre 
of the arrowroot industry. Messrs. J. Latimer and Sons, of Yatala, also have 
a very excellent exhibit of arrowroot in the same bay. 
A unique exhibit in honey is that of Mr. Court, who shows a frame of 
honey in which the bees have worked Mr. Court’s name in raised cells. The 
method of causing the bees to do this is a secret which has not been divulged. 
Bays 30 and 31 deserve more than passing notice. A wheat trophy 
arranged by officers of the Department attracts the eye by the sensible and 
graceful manner in which the wheats of various kinds are arranged so as to 
i iain 
