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[FOR THE MAN ON THE LAND.]

MILK AND CREAM.

EFFICIENCY IN TESTING.

.*

NEW PROVISIONS.

üo.-3 of the regulations made undeT . ' the'D^iry Produce Act has been repealed

and" a new "regulation; dealing 'willi Tpet sons'.who/desire to follow, the .vocation of testing or grading milk and cream at a factpry, has been approved. - - ?.

. It was announced at the Department of Agriculture and Stock yesterday that every "such person was required to pass an examination in testing or grading as the case might be, and, would then obtain a certificate of competency, signed by the Under Secretary and the Examiner, The subjects to-be studied for such examina- tions wiere as follows:

" Milk and cream testing.-(1) Elementary knowledge of the secretion of milk and factors which influence the*same. (2) The composition of milk and cream and factors which induce variations therein. (3) Esti- mating by the BabcocU method, the quan- tity of butter-fat in milk and cream, from weight and volume of samples. (4) Er- rors, -which may oceur in testing, i>id how to correct or avoid the same. (5) Es- timating solids in milk. (0) The collection of "samples and_ means of preserving the sanie. (7) Recording and computing re

suits ot testing. (8) Methods of testing for acidity, moisture, and preservatives. (0) The over-run and factors wh.ch in- fluence it. (10) The legislative measures in the various States. The lest books officially recommended for study were: Vanslj'ke-or Farrington and Woll.

Milk and Cream Grading.-(1) Ele- mentary knowledge of the secretion of milk and factors which might influence the quantity and quality of the sime (2) , The composition of milk and cream, and

factors which induce variations therein. (3) The collection of samples and means of preserving the same. (4) Methods of test- ing for acidity, moisture, and preserva- tives. * (5) Elementary knowledge of dalry bacteria, their _ development and their influence in milk and cream. (6) The" neutralisation and pasteurisation of milk and cream, (7.) Temperature-their influence in the treatment, manufacture, and s.torage of any dairy produce. (8) The causes affecting the quality of mille, cream, butter, cheese, or other dairy pio dtiets. (9) Grading milk and cream. (10) The dairy legislative measures in the various States. The text books officially recommended for study were:-Hunziker, "The Butter Industry,"' or M'Kay and ' Larsen. "Principles of Butter Making,"

Sid edition; M'Kay, ''Principles and Practice of Cheddar Cheese Making"; Yanslykc. "Cheese Making"; Jensen "Dairy Bacteriology."

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