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1 June, 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 447 
obtained shows the percentage of fat in the Jersey skim milk to be .020 per 
cent., in the Ayrshire ‘022 per cent., and in the Holstein ‘024 per cent. In the 
second trial the reading of the fat in the skim milk gave: Jersey 020, Ayrshire 
024, and Holstein ‘026 per cent. The percentage of fat in the mixed milks was 
(first) *022, and (second) ‘023 per cent. 
The butter fat test of the cream shows a reading of 37:2 per cent. in the 
first trial, and in the second 47°4 from Jersey cream. From Ayrshire cream the 
results were: First trial, 36°2 per cent.; second, 444. The Holstein cream 
readings were 33'0 and 42°6 per cent. ‘ 
The results indicate that the Jersey milk gives up its fat more readily 
than the milk of the Ayrshire, and the Ayrshire more readily than the Hol- 
stein when the milk is submitted to centrifugal force, but the results do not 
show so great a difference in the separating characteristics as we anticipated, 
and we intend to make further experiments in this direction. 
JERSEY Mink. 
First Trial. Second Trial. 
Per cent. of fat in whole milk he 4: 471 
Separating temperature “x ay, 85° F. 90° F. 
Per cent. of fat in skim milk re 020 020 
Per cent. of fat in cream... <a, 37°2 ATA 
AYRSHIRE MILK. 
Per cent. of fat in whole milk es 36 3°7 
Separating temperature ee, S60 85° I. 90° F. 
Per cent. of fat in skim milk me 022 024 
Per cent. of fat in cream... ~. 36:2 44° 4 
Horstern Minx. 
Per cent. of fat in whole milk rs 3: 3° 
Separating temperature oon 20% 85° FF. 90° F. 
Per cent. of fat in skim milk ah 024 026 
Per cent. of fat in cream... det, 33° 42°6 
Mixep Mirxks. 
Per cent. of fat in skim milk bys 022 023 
ON COLD CURING OF CHEESE. 
Advantages of curing cheese at low temperatures, flavour, texture, colour, 
small white specks, regulating flavour, uniformity, molds, consolidated stations. 
At the tenth annual convention of the Wisconsin Cheese Makers’ Asso- 
ciation, held at Madison, Wis., in January, as mentioned in last month’s issue 
of Ice and Refrigeration, Dr. H. L. Russell, of the Wisconsin Experiment 
Station, presented some instructive data in reference to the cold curing of 
cheese. They were based upon the results of practical experiments made not 
only in the laboratory, but on a commercial scale—i.e., by utilising one full 
day’s output of an established factory handling 40,000 or 50,000 Ib. of milk 
per day. The experiments were extended over a period of about four years, 
and hence the results are of more than ordinary value. Dr. Russell’s remarks 
were substantially as follows :— 
Conp Curtne or CHEESE. ' 
We have been working upon the curing of cheese to determine if in some 
‘way we cannot improve the quality of cheese by varying in one way or other 
the method by which it is cured. Cheese differs from butter in that when it 
comes from the vat it is practically a worthless substance, and it only receives 
its value from a commercial point of view after a lapse of a certain period of 
time, during which those profound changes occur that characterise the ripenmg 
process. 
