ILLINOIS DAIRYMEN'S ASSOCIATION. 255 



8. City Milk Supply. — Proper methods of producing, cooling, hand- 

 ling, shipping and distributing milk for direct consumption. Methods of 

 production and preparation for sale of certified milk. A study of the milk 

 supply of several cities of the State. This work is well illustrated by the 

 production and sale of certified milk at the University dairy. Second 

 semester; Tuesday and Thursday; 2 semester hours. 



9. Comparative Dairying. — A study of the dairy systems and prac- 

 tices of different countries, including the care and management of dairy 

 cattle. The principal dairy products of the different countries and the 

 methods of handling and sale, particularly the preparation of milk for 

 direct consumption. The more important conditions, historical and 

 present and local and inherited influences affecting dairy practices 

 Recitations, reference readings, and illustrated lectures. First semester; 

 Monday, Wednesday, and Friday; 3 semester hours. 



10. Dairy Husbandry Minor. — A study of the composition and varia- 

 tions of milk; detection of adulteration by means of the Babcock test 

 and lacometer; standardizing milk and cream; methods of detection of 

 impure and unwholesome milk; where and to what extent milk becomes 

 contaminated and methods of prevention; scoring of butter and cheese. 

 This course is required for graduation of all students in agriculture who 

 do not take more extended courses in Dairy Husbandry. First semester; 

 Monday, Wednesday and Friday; 3 semester hours. 



11. Dairy Bacteriology.— A careful study of the distribution of bac- 

 teria as determined by the bacteriological analysis of air in the open field, 

 dairy room, and dairy barns under different conditions, showing where 

 and to what extent milk becomes contaminated during the process of 

 milking and subsequently; also how this contamination may be largely 

 avoided by proper methods. The effect of bacteria on milk and on the 

 rapidity with which it sours after being produced under different degrees 

 of cleanliness and held at different temperatures. The part that bacteria 

 play in the ripening of cream and making of butter and in the manu- 

 facture and ripening of cheese. First semester; daily; 5 semester 

 hours. 



