30 
THE AUSTRALIAN GARDENER. 
November 1, 1909 
THE D&IRY. 
Cool Curing of Cheese. 
It is now coming to be generally 
recognised in all countries where the 
temperature is likely to rise to a con- 
siderable height, that a cool "chamber for 
the curing of cheese is an indispensable 
condition if a high-class article is to be 
produced. The advantages of cool curing 
are so succinctly set out in a report on the 
subject by Mr. J..A. Ruddick, dairy and 
cold-storage commissioner, Ottawa, that I 
am quite sure it will be interesting to. 
quote them. If cool storage is advan- 
tageous in Canada, it must be absolutely 
necesssary in Australia. Mr. Ruddick 
says:—‘ Cool-curing delays the curing not 
more than a week or ten days. It effects 
a direct gain by saving from 1 to 13 per 
cent in the shrinkage of the cheese during 
the period of curing: It eliminates the 
heated flavor and mealy texture which 
are characteristic of all ordinarily-cured 
cheese in hot weather, and thus avoids 
what has been one of the chief defects in 
a large proportion of the Canadian 
cheese. It tends to retard the develop- 
ment of bad flavors in many cheese which 
would otherwise be very inferior on that 
account. It protects the cheesemaker in 
some measure from unjust claims arising 
from causes over which he has no 
control. Cheese which has been properly 
cured does not require subsequent storage 
at an extremely low temperature to. check 
the injurious processes which are set up 
by high temperature, but may be kept 
under conditions suitable for developing 
the rich, ‘ nutty’ flavor which is essential 
in astrictly fancy cheddar cheese. General 
improvement in the quality increases the 
consumption of the cheese enormously 
thereby increasing the demand, and 
ensuring a better average price.” 
—Australasian. 
Sterilising Milk. 
— 
A new process of sterilising milk hag 
lately beon patented by. a Danish 
inventor, Dr. Budde. ‘Jhis process 
depends on the existence in the milk of 
an enzyme ‘ catalase,’ which decomposes 
hydrogen peroxide, with the liberation of 
oxygen. The milk is heated to 120 
degrees Fah., and a small quantity 
of hydrogen peroxide added. Asa result 
of the reaction which takes place, the 
pathogenic organisms are destroyed after 
ashort time. The milk is then run into 
sterilised bottles, fitted with air-tight 
stoppers. 
News and Notes. 
No matter how many head of milk 
cows you own, sce that they are pro- 
proportioned to the productive, not the 
acreage size of your farm. 
Tf you want the heifer to develop into 
a profitable cow, you must extend her 
first milking period as far as possible in 
order to promote and fix the milking 
habit. 
Tne be-t requirements for a good dairy 
farm are its fertile or capable soil, its 
adaptability to producing such crops as 
are desirable dairy feeds, and its nearness 
to good markets, 
Plug up the holes in your milk pails, 
but never do it with old rags. Solder is 
cheap and clean. 
To get milch cows to do their best and 
give most the attendant must know each 
cow individually. He will be acquainted 
with her capacity for food, and tempera- 
mentor habit of body. 
The addition of a starter to pasteurised 
sweet cream without subsequent ripening 
improves the flavour of the fresh butter 
without adding enough acid to cause 
fishiness. 
There are three classes of cows:—Those 
that eat food and produce beef from it; 
those that eat food from which they 
produce mil; and those that eat food 
and the Lord knows what they do with 
it, 
The Melbourne 
Tailoring Depot, 
No. 10 ARCADE, Adelaide. 
Absolutely the best in the States. 
Customers have a choice of over 2,000. 
patterns. 
New Goods now open for Spring and 
Summer wear. 
First-class fit and workmanship guar- 
anteed. 
NOTE THE ADDRESS, and profit 
by ordering your next suit from us. We- 
post free to country customers patterns. 
and self-measurement forms. 
Please mention this paper. 
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