clxxxii Regular Courses of Instruction 



Show at Chicago, immediately after Thanksgiving Day; to breeders and 

 herds in the vicinity of Syracuse, immediately preceding the spring vacation; 

 to the stockyards and slaughterhouses in Buffalo and to breeders in the 

 vicinity sometime in May. These excursions are elective. 



DAIRY INDUSTRY 



I. Milk Composition and Tests. The topics considered are secretion and 

 composition of milk, samples, lactometer, Babcock fat test, acid tests, 

 moisture test, salt test, preservative tests. 



2. Butter-Making. This course considers the principles and practice of 

 butter-making in farm dairies and creameries, cream separation, pasteurization, 

 starters, cream-ripening, churning, marketing, judging, etc. 



3. Cheese-Making. In this course are considered the principles and prac- 

 tices of cheddar-cheese-making, apparatus and buildings, factory bookkeeping. 



4. Elementary Bacteriology. The purpose of this course is to familiarize 

 the student with laboratory methods, preparation of culture media, steriliza- 

 tion, methods of studying bacteria, and morphology and cultural character- 

 istics of bacteria. 



Dairy Mechanics. See Farm Mechanics 4. 



6. Market Milk and Milk Inspection. Attention is given to the production 

 and control of market milk, with special reference to its improvement; milk 

 as food; shipping stations; transportation and sale; pasteurizing; standard- 

 izing; certified milk; milk laws; duties of milk inspectors; apparatus and 

 buildings. The practice includes also visits to dairies in the vicinity of Ithaca. 

 A two-day inspection trip in the neighboring counties may be arranged. 



7. Advanced Testing Laboratory Course. This course includes work in 

 such subjects as the determination of moisture and dry matter in dairy 

 products, commercial tests for casein, various tests for butter fat, commercial 

 tests for butter and oleomargarine, preservatives and adulterations, milk 

 modification. 



8. Dairy Bacteriology. This course deals with the sources of milk bac- 

 teria and methods of controlling their growth, bacteriological studies of 

 market milk and other dairy products, different species of dairy bacteria, 

 rriaking of starters, effect of straining, separation, pasteurization and tempera- 

 ture, bacteriological methods of city milk inspection. 



9. Advanced Butter-Making. The practice will consist of practical work 

 in the creamery, where 600 to 1,000 pounds of butter are made daily. The 

 work will include receiving and ripening cream, starter culture, manufacture 

 of butter, testing for moisture and salt, and judging. Outside reading will 

 be required. 



10. Fancy- Cheese- and Ice-Cream-Making. The manufacture of certain 

 brands of fanc}^ cheese is given attention. 



II. Dairy Buildings and Equipment, and Business Methods. This course 

 will include location, plans, and construction of buildings suitable for cream- 

 eries, cheese factories, and market milk plants ; water supply and sewage dis- 

 posal ; equipment for special lines of dairy work; records; business manage- 

 ment, including buying and selling of dairy products. 



12. Seminary. This course is for advanced students and is required of 

 graduate students taking work in the Department of Dairy Industry. 



