DEPARTMENT OF DAIRY INDUSTRY 



TEACHING 



The total number of students receiving instruction in the Department 

 during the year was 764. The numbers registered in the various courses 

 are given below : 



Regular courses. — The same courses as were outlined last year have 

 been continued and three new ones have been added, as follows: 



Course 16. Milk Composition and Tests (for special students). 



Course 18. Butter-making (for special students). 



Course 19. Advanced Cheddar-cheese-making. 



The number of students enrolled in the regular courses during the 



year was 547. Their distribution among the different courses is as 



follows : 



Number of 

 Course students 



1 Milk Composition and Tests (given both semesters) 157 



2 Butter-making 33 



3 Cheese-making 22 



4 Elementary Bacteriology 28 



6 Market-milk Inspection 69 



7 Advanced Testing 9 



8 Dairy Bacteriology 20 



9 Advanced Butter-making 9 



10 Fancy-cheese-making 5 



1 1 Dairy Equipment and Business Methods 9 



12 Seminar (given both semesters) 12 



13 Research (given both semesters) 5 



14 General Agricultural Bacteriology 43 



15 Bacteriology for the Home 30 



16 Milk Composition and Tests (for special students, given both 



semesters) 45 



18 Butter-making ( for special students) 16 



19 Advanced Cheddar-cheese-making 4 



Graduate Students 31 



Total enrollment of students for year 547 



This is an increase of 19 per cent over the enrollment for last year. 

 Winter-course instruction. — The number of students enrolled for the 



CXVl 



