868 



University Course in Milk Eecording. 



[Jan., 



to students at the course that they will, in fact, obtain employ- 

 ment as milk recorders. The Ministry will, however, arrange 

 to bring under the notice of all milk recording societies the names 

 of successful students, with a view to preference being given by 

 such societies to these students over other applicants when any 

 vacancy for appointment arises. 



Syllahus of the Course. — Students will travel to Beading on 

 Monday, 27th February, and tuition will begin on the follow- 

 ing day. Each day's instruction will include (a) at least two 

 hours' theoretical teaching, and {h) practical work in weighing, 

 sampling, testing, and the keeping of milk records. 



(a) Lecture Course. 



1. Milk. — Nature and composition ; causes of variation ; Food and Drugs 

 Act ; regulations concerning milk. 



Bacteria. — Milk as a medium for bacteria ; control of bacterial growth ; 

 importance of cleanliness ; use of preservatives. 



Testing. — Weighing ; methods of sampling ; simple and composite 

 samples ; determination of the percentage of fat, and of the specific 

 gravity ; the Gerber Test ; the Lactometer, calculation of percentage of 

 total solids from percentage of fat and specific gravity ; calculation of 

 averages. 



2. The principles and practice of milk recording ; the Ministry of 

 Agriculture's scheme ; why accuracy in detail is essential ; discussion 

 of the duties of recorders, with a study of the forms which must be 

 kept ; milk record certificates and register of dairy cows ; interpretation 

 of milk records ; calculation of herd averages ; marking of cows ; calf 

 and bull marking scheme ; methods of keeping food records. 



(b ) Practical Worh. 



Actual milk recording; the taking of simple and composite samples 

 under various conditions; determination of the percentage of fat 

 (Gerber method) and the specific gravity ; calculation of total solids ; 

 use of the Richmond scale ; visits to farms, evening and morning, to 

 Vv'^eigh milk and make the necessary entries : checking records ; detec- 

 tion of errors and abnormal results ; keeping food records and calcu- 

 lating cost of feeding and cost of food per gallon of milk. 



At the conclusion of the course the authorities of the 

 University College, Reading, will notify in writing those students 

 who have satisJQed their instructors as to their industry and 

 general ability, and who have passed both the theoretical and 

 practical examination held duiing the closing days. 



Tuition Fee and Residence. — The tuition fee for the course 

 will be ^3. Board and residence is obtainable in the neighbour- 

 hood of the college at rates varying from £*1 15s. to £2 5s. per 

 week, and a list of lodgings will be sent to inquirers on application 

 to the Dean of the Faculty of Agriculture, University College, 

 Beading, to whom applications for admittance to the course 



should be forwarded before 15th February, 1922. 



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