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 A twelve weeks course is provided for those who for some reason cannot spend a longer time at the University, or for those who can- not meet the long course entrance requirements. The only entrance requirements for this course are that the student must be of good character and must have had at least six months dairy plant experi- ence. This course has been revised considerably during the past few years. Instruction in dairy mechanics, bacteriology (including labora- tory work), dairy arithmetic, and milk composition and tests is given in the first six weeks. In the second six weeks period a student may take cheese making for a solid three weeks. This gives as much time in the cheese laboratory as in former years and, in addition, the stu- dent has no other work to distract his attention from the study of cheese making. It likewise makes it possible for any cheese maker who has previously had the 12 weeks course to come back any year and take the three weeks course in cheese making, butter making, ice cream making, or market milk. Quite a few former Winter Dairy Course graduates have taken the opportunity of doing this. At the present time forty students are enrolled in this course. Since the beginning more than 5000 students have taken the course. In addition, two five week courses are given in farm dairying to young men in the Agricultural Short Course who come from farms and who expect to return to them and engage in dairy farming. Last year 59 took the course. It begins this year on November 19th and we are expecting about 180 students. Many men who cannot leave the factory for a longer period of time find that it aids them in their work to attend the four day course at Madison which is given this year on March 5, 6, 7 and 8, 1935. Last year 126 attended this course. In addition to the four day course given at Madison a series of short courses for cheese makers are given in the various cheese making dis- tricts of the state. These range in length from four days to ten days. All of the dates have not been set for these courses this year, but those of you belonging to the various district associations will learn from your local secretaries as soon as arrangements are complete. Last year 635 men attended these courses. Extension Service The extension work of the department consists in cooperating with the industry in solving technical problems that arise in manufactur- ing and in improving the quality of the cheese that is manufactured. This work is carried on by correspondence, consultation at the de- partment, and visits to plants. Three members of our staff engage in this work, two of whom devote all of their efforts in this phase of work. At the present time there are two main extension projects dealing with cheese making-the Improvement of the Quality of American Cheddar Cheese, and the Improvement of the Quality of Swiss Cheese.
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