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University of Wisconsin / The winter course in dairy manufacturing, 1935-36

Second semester,   pp. 4-9 PDF (1.1 MB)


Page 6


THE UNIVERSITY OF WISCONSIN
ing, aging, ripening and neutralizing and variation in the freezing pro-
cess.
    Ice cream made in these and other comparisons will be judged by
the class so that the students will become thoroughly familiar with the
factors that affect the quality of ice cream.
    Laboratory facilities for this work include a compressor and hard-
ening room, automatic retail cabinet, mixing vats, two-stage homoge-
nizers, freezers, overrun testers, Draw-rite controller, pad-aging ma-
chine and other accessory equipment. In addition, a vacuum pan is
now installed, so that the class will have laboratory instruction on pan-
made mixes.
    The above equipment is in daily use supplying ice cream com-
mercially; thus an ample outlet is assured so that we are not limited in
the amount of ice cream to be frozen for class demonstrations.
    Lectures in the Dairy Annex Lecture Room 201, daily 3-4. Lab-
oratory, daily 8-12 an(l 1 :30-3:00.
   CHEESE FACTORY OPERATION AND MANAGEMENT
                      January 20-February 8, 1936
                    W. V. PRICE AND LEO GERMAINE
    It is the object of this course to present in a brief practical man-
ner the principles and practices involved in the manufacture of the
common varieties of cheese. The course consists of lectures and lab-
oratory practices.
PRACTICE AND EXPERIMENTS TO ILLUSTRATE PRINCIPLES OF CHEESE MAKING
6


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