Mountain Home maverick. [volume] (Mountain Home, Idaho) 1906-1911, 1909-10-07
DAIRYING AT THE
STATE UNIVERSITY

In addition to the four-year work
in dairying which is planned especial
~ for those who want to prepare for
teaching dairying or do United States
or state government municipal inspec
ton work, the university offers a one
year course in commercial dairying.
This course is especially planned to
meet the demand of those who want
to acquire a knowledge of practical
methods as well as something Of the
scientific principles underlying the
work, but who do not feel able to
take longer course. This course
has been offered for the past two
years and has proved itself very pop
ular.
The dairy department is located
in the new Morrill, Hall. 1t is fitted
up with the most modern apparatus
for handling milk and cream and the
manufacturing of butter, cheese, and
ice cream. All the leading makes
of dairy machinery are shown in OPP
Grafton. The laboratory is modern
and well equipped with apparatus. A
thorough training in the use of Bah
cocks milk and cream test, Manns
acid test and the various rapid tests
for moisture in butter will be given.
The department has installed an arti-
fetal refrigerating plant This not
only allows considerable experiment.
al work to be done under different
temperatures, but also enables dairy
students to become familiar with
cold storage engineering The new
quarters for the ice cream work
have just been fully equipped. Every
thing needed to enable the depart
ment in giving thorough course in
this important branch of dairying has
been added.
The work of this course covers a
period of two semisters. During the
first semister, beginning September
20 and ending February a, the stu
dent will be given lectures on secre-
ton and composition of milk. cream
Ripening, butter-making, milk and
cream testing, bookkeeping, breeding
and judging dairy stock. factory
management, dairy bacteriology dairy
engineering and dairy chemistry.
n.rrfno tho cooopd cor,,fcfor bo
ginning September and ending June
Is, lectures will be given on cheese
making, feeding dairy COWS, scoring
butter and cheese, dairy bacteriol-
ogy, factory management, dairy chem
istry and ice cream making.
The keeping qualities and general
palatability of dairy products de-
ponds largely on meteorological con-
troll. During this course the student
will have opportunity to becomefa-
miliar with Bacteriology as related
to dairying.
The university creamery is in OPP
Grafton throughout the year. 1t re-
ceives milk and cream from numer-
Gus patrons in the community in adj
dition to the entire supply from the
university farm.
The purpose of operating the uni
versity creamery on commercial
basis is that it may offer the largest
opportunity for practical work. 1t
enables the student to gain a thor
ough knowledge of the practical as
we'll as the theoretical phases of
dairy work Throughout the entire
course the student is required to per-
form a certain amount of work in the
creamery.
All the laboratory work is so ar
ranged so that each student will have
individual charge of different pro-
cesses through which the cream goes
before it reaches the finished pro-
duct. This enables the student to
see and realize the Importance OF
each process.
That the students taking this work
are well equipped to enter the com.
mercial field of dairying is well
shown by the fact that for two sue
-cessive years our dairy students have
won first prize for best butter exhib-
it at the state dairy convention
Our graduates are scattered through
out the northwestern states, many
holding responsible positions such az
makers and inspectors.
The American Creamery Review
says: 1--WE do not know any indust
ry that offers to a well trained young
man or an older man. better immedi
ate returns for his labor and a brigh
future. than is offered today b.
the dairy industry. Frequently gooC