The Journal of the Department of Agriculture, Victoria . ) FIG. 4. CHEESE OF VERV INFEKlOU (^1 .\^ DIJE TO [XCLEANLINESS PRIOR TO PRESSING. Remarks.—The flavour is putrid, sour; body and texture weak,soft, and mealy. Finish—very poor. The fault in flavour is due to lack of cleanliness, and holding themilk several days at a low temperature before being manufacturedinto cheese. Body and texture weak. soft, and mealy, is due to the milk beingsour—insufficient cooking allowing too much acid in the curd beforedrawing the whey off. causing excessive moisture; and at times leak onthe shelf.
The Journal of the Department of Agriculture, Victoria . ) FIG. 4. CHEESE OF VERV INFEKlOU (^1 .\^ DIJE TO [XCLEANLINESS PRIOR TO PRESSING. Remarks.—The flavour is putrid, sour; body and texture weak,soft, and mealy. Finish—very poor. The fault in flavour is due to lack of cleanliness, and holding themilk several days at a low temperature before being manufacturedinto cheese. Body and texture weak. soft, and mealy, is due to the milk beingsour—insufficient cooking allowing too much acid in the curd beforedrawing the whey off. causing excessive moisture; and at times leak onthe shelf. Cheese of this descrii)tion dries up readily on the rind, and shrinksin size. It is shown as a striking examph^ of what to avoid. STORAGE TEST OF SHIPPIXG GRAPES. F. de Casfella, Govcnuirent Vificulturiit. Experiments similar to those conducted last year, to test the keepingpower of several varieties of grapes.* were again undertaken this yearwith a similar object, namely, to test the suitability, for exporting in afresh state, of several recently intro
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectagricul, bookyear1902
