The properties and composition of buffaloes' colostrum have been compared with those of cows' colostrum. The most significant differences found between the two may be summarized as follows:

(1) Buffaloes' colostrum was richer in total solids, lactose, total N, globulin N and proteose-peptone N than cows' colostrum.

(2) Buffaloes' colostrum had a much wider range of fat content than cows' colostrum. A distinct difference between the two colostrums lay in the fact that while buffaloes' colostrum was definitely poorer in fat content than normal buffaloes' milk, cows' colostrum was richer in fat content than is normal cows' milk.

Changes in buffaloes' mammary secretion during the transition period from colostrum to milk.

The following is a summary of the most significant trends in the properties and composition of buffaloes' mammary secretion during the transition period:

(1) The specific gravity, acidity and chlorine decreased until they reached a normal value at the fifth milking. This compares well with the trends reported in the literature for cows' mammary secretion during the transition period.

(2) The pH increased gradually until it reached its normal level before the fifth milking.

(3) The highest level of total solids occurred at the first and second milking, and dropped sharply at the third milking to the level normally found in buffaloes' milk.

(4) Changes in the lactose content from the second milking onwards were very slight. This contrasts with the known trend during the transition period in cows, when a gradual increase from a low level at the first milking to higher levels at the following milkings is noticeable.

(5) The total N, globulin N, albumin N and proteose-peptone N decreased from relatively high levels at the first and second milkings to lower levels at later milkings, and thus closely followed the trend shown by the total solids.

Buffaloes' mammary secretion may be considered comparable in its composition to normal buffaloes' milk and suitable for human consumption from 5 to 7 days after parturition.

1. A study has been made of the development of titratable acidity, lactic acid and volatile fatty acids in five locally made type cheeses. The study of the changes involved has been made over the period of ripening up to the stage at which each type would normally be marketed. All the cheeses were made from the same batch of milk at the same time.

2. Slight modifications to the micro-column devised by James & Martin (13), and its use, have been suggested which have resulted in improved recovery of volatile fatty acids.

3. The volatile fatty acids have been determined in toto and also as separate constituents. Formic acid has been noticed as a common constituent of the acid mixture in all the cheeses, while, over the ripening period involved and apart from unidentified acids higher than caproic, the only other volatile acids encountered have been acetic and butyric, and on one occasion iso-butyric.

4. Over the short ripening period studied, the lactic acid content of the soft cheeses rose, but after the initial rise in Pont l'Évêque and in Dutch cheese the results showed a downward trend. Fluctuations in the lactic acid content of the Smallholder cheese have been noted which compare with the corresponding findings of other workers.

5. All the results presented have been calculated on the basis of fresh cheese because this is the customary practice and comparisons with other work would be difficult if this had not been adhered to.

Some of the factors influencing the concentration of carbon dioxide found in New Zealand Cheddar cheese have been investigated.

1. Cheeses made with the use of commercial starters (containing betacocci) are characterized by a rapid increase in their carbon dioxide content during the 2 weeks following manufacture.

2. Cheeses made with the use of single strain starters do not change in carbon dioxide content in the first 2 weeks following manufacture, but may ultimately contain as much carbon dioxide as commercial starter cheeses.

3. High concentrations of carbon dioxide within a cheese result in an open texture, especially when the carbon dioxide is formed shortly after manufacture.

4. The loss of carbon dioxide to the atmosphere is demonstrated by the existence of a carbon dioxide concentration gradient within the cheese.

5. Storage of cheese at a lower temperature than is usual results in retarded carbon dioxide formation.

A method for the study of the diffuse reflexion spectra of dairy products in the near infrared region has been described. It has been shown that in this region of the spectrum, the reflexion method gives better results than the transmission method for butter and dried milk products. The effects of homogenization on milk spectra have been studied, and also the effects of temperature and mechanical working on the spectrum of butter have been considered. Assignments have been made for the bands observed in the dried milk spectra and the effects of moisture and other factors on the spectra of dried materials have been briefly studied.