10 QUEENSLAND AGRICULTURAL JOURNAL. [1 Jan., 1900. 
papleurised starter was added, and the rennet was added at a temperature of 86 
egrees. From the time the rennet was added till the whey was off and the © 
curd dry on the racks was 8 hours. This, we considered, was a very good | 
time to get the best results. From the time the curd was dry on the racks till 
it was fit for milling was 2 hours and 5 minutes, and the time between milling 
and salting was about 5 minutes, and 10 minutes afterwards it was hooped. 
No. 2 cheese was made from the ordinary milk delivered at the factory. 
We found that when the milk was delivered it was sufficiently advanced, so no 
starter was added, and the rennet was immediately added. Three-quarters of an 
ounce of colouring to 1,000 lb. of milk was added. This was also set ata 
condition that gave us 8 hours from the time the rennet was added till the | 
curd was dry on the racks. We found the flavour was a little defective, while _ 
the curd was a little acid. It was fit for milling in 1 hour and 40 minutes — 
from the time it was dry to cutting, and sufficient time to aerate and get the 
flavour as good as possible before salting. Three per cent. of salt was added. 
No. 3.—This cheese was made from milk in a very advanced stage—a class: 
of milk we often find during the summer in a great many factories throughout 
the whole colony. We found this vat was very fast. We put in a little 
more than the 8 oz. of rennet in order to get the coagulation — 
sufficiently firm to be able to cut it as soon as possible. From the time the 
rennet was added to this vat until the whey was off was 1 hour and 10 minutes. — 
Any cheesemaker will understand from that what sort of milk we had to — 
contend against, and I may also remark that this cheese, in my opinion, had a 
little more acid than | would like to see. The manufacture was exactly the 
same after the whey came off as with the others. ‘Three per cent. of salt was: 
added—the same as the other two. 
I have tested the cheese myself at the factory on one or two occasions to- 
see how they were progressing. I then received instructions from Mr. Ruddick 
to fetch them here, in order to see what exporters would think of them, and I 
pave therefore, much pleasure in asking Mr. MacEwan to give his opinion on 
them. 
Mr. MacEwan (having tried the cheese) said: After the explanation 
made by Mr. Sawers, 1 would say that the experiment demonstrates, — 
from a standpoint of manufacture, one of the strongest points made by ~ 
dairy-instructors since the factory system was started in New Zealand— 
that, even where you have bad milk, you can, with skilful management, © 
nearly always make a very fine “trying” cheese. To make the point — 
clear: We sometimes find that a cheese cuts very close and has a fine texture. 
Other cheese we find open in the body, sometimes showing pin-holes, and 
sometimes porous—defects directly the fault of the manager. We find here — 
that, although we have three different lots of milk, the cheeses, from a point of 
manufacture, are all well made; showing that, even when you have faulty milk, — 
you can always, with care and intelligence, get a passable cheese. Then we 
have flavour; and this is a point very difficult for the manager to overcome,. 
caused by the fault or carelessness of suppliers. ‘lake the No.1 cheese: — 
Although it is a little cold, and it has consequently taken some time to get the — 
curd warmed up, still the flavour is almost quite clean, giving what is very strongly — 
called for in all parts of the world—a mild, clean-flayoured cheese. No. 2 is not 
quite so nice; but No. 3 has a condition which I would say, with the very 
limited time we have for examining them, would not stand anything like age — 
before it would show a bad fault. I think this is all I am called upon to say,. 
but I would like to emphasise the position taken up by instructors and the — 
Department of Agriculture as far as our cheesemakers are concerned. We say _ 
you have a certain responsibility, and, if you employ skill, you can always make 
a passable cheese out of any milk you handle—a cheese fairly close in the body, — 
and which, although not always choice, would always pass in the market. Then, — 
given the most skilful management we have got—for the manager must do & — 
reasonable share of the work—we have it here demonstrated beyond a doubt — 
that, if we have care of the milk, aeration or cooling, we have managers in New 
