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University of Wisconsin / College of agriculture announcement of courses: 1942-1944

Departments of instruction,   pp. 203-223 PDF (5.6 MB)


Page 214


COLLEGE OF AGRICULTURE
  Positions available to dairy majors are not limited to the farm, the factory
or the
laboratory. Some graduates are employed in such activities as the design
and manu-
facture of dairy equipment, the selling of dairy supplies and machinery,
and the sales
promotion of dairy products. Students desiring to major in the department
and who
do not wish to become research workers or dairy technologists may take work
in
engineering or commerce. Those who desire to become dairy engineers should
work
out their program with staff members of the department.
  1. INTRODUCTION TO DAIRYING. II; 3 cr. General survey to show the relationship
of dairy manufacturing to general farm problems. Emphasis on quality control,
grading, and elementary analysis of dairy products. Mr. Jackson, Mr. Thomsen,
Mr. Weckel.
  41. STANDARD METHODS OF ANALYSIS. II; 3 cr. (War Emergency course). Standard
methods of chemical and bacteriological analysis used in dairy plants and
in military
organizations. Prerequisites: Chem. lb and non-major in dairy industry. Mr.
Jackson,
Mr. Weckel.
  42. STANDARDS OF QUALITY FOR PRODUCTION AND DISTRIBUTION. II; 3 cr. Legal
standards for dairy products; civil and military regulations for milk production,
plant
operation, inspection and grading. Prerequisite: Sophomore standing. Mr.
Thomsen.
Mr. Weckel.
  100. THESIS. Yr; 2 cr. Prerequisites: Senior standing and consent of instructor.
Staff.
  103. CREAMERY OPERATION AND MANAGEMENT. I; 3 cr. The manufacture of cream-
ery butter and other products often made in connection with creamery operation.
Em-
phasis is placed on quality and on management. Prerequisite: Dy. Ind. 1.
Mr. Jackson.
Mr. Thomsen.
  104. CHEESE. II; 4 cr. Commercial practices and principles of curd-making
and
cheese-ripening. Prerequisite: Dy. Ind. 1. Mr. Price.
  105. MARKET MILK. I; 3 cr. Production and commercial handling, processing,
andl
distribution of market milk and related products. Quality, public health
regulations,
laboratory procedures and problems. Prerequisite: Dy. Ind. 1. Mr. Weckel.
  106. ICE CREAM AND CONDENSED MILK PRODUCTS. II; 3 cr. The theory and practice
of manufacturing ice cream, milk powder, malted milk, condensed milk, and
evaporated
milk. Quality factors and defects in these products. Prerequisite: Dy. Ind.
1. Mr.
Sommer.
  108. DAIRY MECHANICS. II; 3 cr. Dairy plant construction, heating, ventilation.
power plant operation, sewage disposal, refrigeration, installation, testing,
and operation
of dairy machinery. Includes an optional two-day field trip. Mr. Thomsen.
  123. SEMINARY. Yr; 1 cr. Prerequisite: Senior standing. Mr. Sommer and
staff.
  124. PHYSICAL CHEMISTRY OF DAIRY PRODUCTS. IIl 3 cr. Lectures and laboratory
exercises on hydrogen ion concentration, oxidation-reduction potentials,
surface tension,
absorption, viscosity, plasticity, isoelectric point of proteins, colloidal
properties of
milk constituents. Mr. Sommer.
  180. SPECIAL PROBLEMS. I, II; *cr. Prerequisites: Senior standing and consent
of
instructor. Staff.
  200. RESEARCH. Yr; *cr. Experimental study of problems in dairy manufacturing.
Prerequisites: Graduate standing and consent of instructor. Staff.
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