Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-third annual convention November 14, 15, 1934 assembled in the Eagles Auditorium Sheboygan, Wisconsin
Jackson, H. C.
The University of Wisconsin Dairy Department, pp. 43-46 PDF (931.2 KB)
FORTY-THIRD ANNUAL CONVENTION THE UNIVERSITY OF WISCONSIN DAIRY DEPARTMENT BY PROF. H. C. JAcKsoN Ladies and Gentlemen: Mr. Whiting stated we ought to be getting on with our program. We are having some fine talks following this one I am going to give, and so I will make my talk short. I have jot- ted down some things that I wanted to say and I know you will bear with me if I follow my notes rather closely. Your Secretary has asked me to tell you about the work of the Dairy Department of the University of Wisconsin. It is a pleasure for me to do this, first, because I know that you are interested in what the department is doing, and that many of you have taken courses of study conducted by the department, either at Madison or at other places in the state, and, second because I am so interested in our work and feel that I have something to talk about. In the first place I want to stress the idea that the members of our department look upon our Dairy School as a service organization. Dr. Glenn Frank, the president of our University, in stressing this idea of service to the state, has preferred to refer to our University as the University of Wisconsin, not a University in Wisconsin. In like man- ner, we hope that you will think of our department as the Dairy School of Wisconsin, not a Dairy School in Wisconsin. This ideal of service, which our President has envisaged in his statements concern- ing the function of the University, namely, that it should render the utmost service to the citizens of the state by maintaining a close con- tact with them and by appreciating fully their problems, has ever been the ideal of the Dairy School staff. Always we have maintained a close contact with the cheese makers of the state, both individually and collectively, through the State Cheese Makers Association. We have welcomed this opportunity of working with you and the produc- ers in advancing the welfare of this important branch of the dairy industry. During the past seven years this service has been extended by in- creasing the personnel engaged in the cheese making branch of the industry. The entire time of three members of our staff is devoted to cheese making. In the main the activities of the school may be classified into three divisions: research, teaching and extension. At this time I will men- tion briefly what we are doing along these three lines of activities as applied to the cheese industry. Research Progress is made in an industry when the findings of the experi- mentalists are translated into practical plant practice. Constantly new information is being uncovered, both by the research worker in the laboratory and the maker in the factory. Not all of the results obtained in a research laboratory may be of immediate benefit or use 43
This material may be protected by copyright law (e.g., Title 17, US Code).| For information on re-use, see http://digital.library.wisc.edu/1711.dl/Copyright