332 COLLEGE OF AGRICULTURE

DAIRY HUSBANDRY

Howarp CAMPBELL JACKSON, Ph.D., Professor of Dairy Husbandry, Chairman
WALTER VAN PRICE, Ph.D., Professor of Dairy Husbandry

Huco HENRY SOMMER, Ph.D., Professor of Dairy Husbandry

JOHN LANGLEY SAMMIS, Ph.D., Associate Professor of Dairy Husbandry
LOUIS CHARLES THOMSEN, B.S., Assistant Professor of Dairy Husbandry
HANS TJELLESEN SONDERGAARD, Instructor in Dairy Husbandry

The department offers instruction in the science and art of manufac-
turing dairy products, suited to the needs of (a) farm dairymen, (b) in-
vestigators or teachers, (c) managers, operators, or inspectors of cream-
eries, cheese factories, city milk, ice cream plants, and condenseries.

Students majoring in dairy manufacturing should follow Curriculum B,
electing Chemistry 12, 3 cr., Physics 61, 5 cr., Chemistry 20 or 120, 5 er.,
Agricultural Chemistry 1 and 2, 5 cr., and Dairy Husbandry 1, 8 er., in the
sophomore year. Agr. Chem. 121, Dairy chemistry, 5 cr., and Agr. Bact.
121, Dairy bacteriology, 3 cr., should be taken in the junior year; and Dairy
Husbandry 3, 4, and 5, 83 er. each, and Dairy Husbandry 1238, 2 er., should
be taken in the senior year as a minimum.

Dairy Husbandry is intimately connected with the Departments of Ani-
mal Husbandry, Agricultural Bacteriology, and Agricultural Chemistry, and
with marketing given in the Department of Agricultural Economics. Stu-
dents preparing for dairy manufacturing should consider courses in these
departments when selecting electives related to the major.

1. INTRODUCTION TO DAIRYING. II; 3 cr. A general survey course de-
signed to give the student an understanding of the relationship of
dairy manufacturing to general farm problems. Emphasis is given
to methods of quality control, judging, and elementary analysis of
dairy products. Lab. fee $4.50. Mr. Jackson, Mr. Thomsen.

38. CREAMERY OPERATION AND MANAGEMENT. I; 1-3 cr. The theory and
practice of cream separation, the pasteurization and handling of
dairy products under commercial conditions, composition and flavor
control of butter, and the management and operation of creameries.
Lab. fee $2.25 per lab. er. Mr. Jackson, Mr. Thomsen.

4, CHEESE-MAKING. I; 4 cr. A combined lecture and laboratory course
to study the manufacture of cheese. Several types of cheese will be
made by the students in the laboratory to acquaint them with com-
mercial practices and to illustrate the importance of certain physical,
chemical, and biological factors which influence curd-making and
cheese-ripening. Lab. fee $4.50. Mr. Price.

5. Crry MILK SUPPLY AND Ick CREAM MAKING. I; 3 cr. The commer-
cial handling of market milk and preparations. Milk ordinances and
board of health regulation of milk supplies. Theory and practice of
ice cream making. Lab. fee $4.50. Mr. Sommer.

8. Datry MECHANICS. II; 38 cr. Dairy plant construction, heating, ven-
tilation, sewage disposal, refrigeration, installation and operation of
dairy machinery. Lab. fee $2.25. Mr. Thomsen.

100. THESIS. Yr; 2cr. Lab. fee $2.25 per lab. cr. Staff.