UNIVERSITY OF CALIFORNIA agricultural experiment station COLLEGE OF AGRICULTURE E - J - Wickson, d, rector BERKELEY, CALIFORNIA CIRCULAR No. 44 (June, 1909.) ■ OPPORTUNITIES FOR INSTRUCTION IN DAIRY INDUSTRY AT THE UNIVERSITY FARM, DAVIS, CALIFORNIA 1909-1910 The first regular instruction in Dairy Industry to be offered at the University Farm was given in the fall of 1908, to a class of twenty-five short course students in creamery butter making. This was followed during the second half of the year by courses of longer duration and wider scope, for students in the School of Agriculture and for regu- larly enrolled students of the College of Agriculture, who also pursue extended courses at the University Farm. LOCATION AND BUILDINGS. In 1906 a commission appointed for the purpose selected and pur- chased a farm of 780 acres of fine valley land at Davis in Yolo County, which is thirteen miles west of Sacramento and ten miles south of Woodland. This junction point of the Southern Pacific lines makes the University Farm very accessible to all parts of the state. Nu- merous buildings and improvements have already been provided and several new buildings are now under construction for purposes of in- struction in agriculture. The dairy building is a two-story structure 60 X 80 with rooms on the first floor for separating, churning, cheese making, market milk and cold storage of butter and cheese. There is also a power room containing an engine, motors, compressor and a 3 40 H.P. boiler which furnishes steam for heating and power to operate creamery machinery and the eight-ton refrigerating machine. On the second floor are two class rooms, a laboratory for testing milk and dairy products, and several offices. THE CKEAMEKY. The University Farm Creamery has been in operation since Sep- tember first, 1908. It is a very important help in creamery instruction. Cream and milk are received from local patrons exactly as should be done in a private or cooperative creamery and payment made for same according to market quotations. The maintenance of a well organized creamery run upon commercial lines is a necessary adjunct to effective instruction in butter making or creamery management. With an as- sured local supply of milk and cream, the University Farm Creamery will provide occasion for studying many of the vexed creamery ques- tions of California, and in turn impart what may be thus learned to those taking certain courses of instruction at the University Farm. All courses in dairy industry offered in any way by the University of California College of Agriculture are given at the University 'Farm, where students have the opportunity of seeing all operations conducted from a practical and commercial point of view. EQUIPMENT AND METHODS. The standard makes of centrifugal separators, both hand and power, are in use as occasion demands and are available for instruction at all times. All cream received is pasteurized through a continuous machine and ripened in a modern ripening vat where the temperature can be controlled by revolving brine coils. A trunion starter can is in use- for making starter in order to properly control fermentation in the ripening of the cream for churning. Pasteurization and the use of starters are recognized as essential practices in the making of butter from gathered hand separator cream. These alone should constitute an especial attraction to the present or prospective California butter maker, as their use is far too rare in the creameries of the state. From the ripener, the cream passes by gravity to the churns. Two modern combined churns and workers are in daily use. From the churn the butter is packed in modern molds, cooled, cut out and wrapped or packed according to the disposition. From receiving platform to finished butter, the cream is carefully guarded at every step. Acidity tests and water control form an important part of the THE HAND SEPARATOR PLAYS AN IMPORTANT PART IN OUR DAIRY INDUSTRY. THE STUDENT STUDIES ALL TYPES OF MACHINES DURING HIS COURSE. MAKING CHEESE IS AN IMPORTANT INDUSTRY IN CALIFORNIA. MORE CHEESE MAKERS ARE NEEDED. work. Sanitary construction and modern equipment rule throughout. In the cheese-making rooms are found sanitary steel vats, modern presses and other appliances for making cheddar and other types of cheese. There are two cheese-curing rooms where temperature is under control and where the humidity may be observed by the Mason Hygrometer. A market milk room is being planned which will contain machinery and devices for the practical and sanitary handling of milk in its preparation for market purposes. These will include pasteurizers, coolers, bottle fillers, bottle washers, testers, etc., and such other appli- ances as the room will accommodate. The milk testing laboratory is equipped with turbine and electric Babcock milk testers, acidity testing apparatus, cream weighing scales and tests for determining water in butter. Each student is assigned an extensive assortment of Babcock testing glassware, for which he is responsible, and also an individual drawer in which to keep it. There are eighty drawers and room for forty students in a section. g In £ O W ft co £ ft n THE SHORT COURSES-FALL 1909 DAIRY INDUSTRY Since creamery men and dairy men cannot absent themselves very long from their usual activities for purposes of study, short, condensed courses of instruction are offered in which the best practices in the respective branches are taught, together with enough of the science underlying them to make them interesting and valuable. In the past, these courses have been useful, effective and well attended. Those who have taken them are uniformly well pleased with their investment. Two dairy short courses will be offered at the University Farm during October and November, 1909, as follows : DAIRY MANUFACTURES— EIGHT WEEKS. October 4th-Novembek 24th. For creamery butter makers and cheese makers. Object. — To give practical instruction in the principles underlying clean milk production and the manufacture therefrom of butter and cheese and to afford an opportunity of making and handling these products under the instruction of successful operators. Instructors. — Assistant Professor Hopper, Dr. Ward, Mr. Hage- mann and others. Lectures on the secretion, composition and handling of milk; fer- mentations in milk and their control ; testing milk, cream and other products for butter fat ; separation of cream, cream ripening, pasteu- rization and the use of starters ; churning, control of and tests for water in butter; dairy bacteriology, cheese making, curing, creamery account- ing, etc. ; steam engines, boilers, motors, pumps, etc., and many other subjects of vital interest to all who aim to become successful creamery operators. Two lectures daily for eight weeks. Practice in the separating room, churning room, cheese rooms, milk testing laboratory, bacte- riology laboratory and with machinery ; 4-6 hours daily, including Saturday. A TR UNION STARTER CAN IS IN DAILY USE. THIS PIECE OF APPARATUS IS THE CALIFORNIA BUTTERMAKER 's BEST FRIEND. CHURNS IN USE AT THE UNIVERSITY FARM CREAMERY. 9 During this course the sixth and last entry for the current year of the Educational Butter Scoring- Contest will be scored at the dairy school and premiums awarded. It is recommended that those registering in this course shall have had some creamery or dairy experience. MARKET MILK AND CREAM SUPPLY— TWO WEEKS. October 11th-23rd. For milk dealers and creamery patrons. Object. — To give practical instruction in the most approved meth- ods of handling milk or cream for creamery purposes or for direct consumption. Instructors. — Assistant Professor Hopper, Dr. Ward, Mr. Hage- mann and others. Lectures upon the secretion of milk, its composition and the influ- ences affecting same. Requirements for handling milk and cream for market or dairy purposes. Testing milk and cream for butter fat, acidity or adulterations. Practice in running hand separators, bot- tling, standardizing and pasteurizing milk or cream for market. Two or three lectures daily. Practice in milk testing, laboratory and market milk rooms. 4-6 hours daily. For instruction in milk testing, short course students must register in one of the above courses. FEES. Dairy manufactures, $10.00 and $5.00 deposit to cover breakage. Market milk and cream supply, $2.00. Deposits are for breakage and the unusued part is returnable. Necessary books will not exceed $5.00. There is no tuition. Other expenses are purely personal. 10 11 COURSES FOR STUDENTS IN THE COLLEGE OF AGRICULTURE DAIRY INDUSTRY 11. Butter and Cheese. Assistant Professor Hopper and Mr. Hagemann. Nature and composition of cow 's milk ; Babcock and other tests for milk and milk products ; creaming of milk ; use of starters and pasteu- rization in the ripening of cream; salting, working, packing, scoring and marketing of creamery butter. Selection and care of milk for cheese making. Principles of and practice in making cheddar and other types of cheese. Second Semester. First half, 2 1 /2 nnits. Given at the University Farm. 21. Market Milk. Assistant Professor Hopper. Conditions affecting quality of milk for direct consumption. Req- uisites for producing different grades of milk. Tests for quality, adul- terations, etc. Standardizing, bottling, and delivering under various conditions. Inspection and scoring of dairies. Second Semester. Second half, 2~y 2 units. Given at the University Farm. Prerequisite: Dairy Industry 11 or an equivalent of milk testing and bacteriology. 12 £ p . < CO &h w 2 « « w « 2 C5 O SZJ 13 THE SCHOOL OF AGRICULTURE DAIRY INDUSTRY During their second year students in the School of Agriculture receive instruction in dairy industry for one semester. This is work of secondary grade and while it covers part of the field indicated in the courses for students in the College of Agriculture, it is not so technical and rather more general. It aims to give the student a gen- eral dairy training, but does not fit for special lines of dairy work — such preparation is secured in the other courses mentioned. THREE ESSENTIALS IN MODERN CREAMERY MANAGEMENT ARE THE STARTER CAN, PASTEURIZER AND RIPENER. THESE ARE FOUND AT THE UNIVERSITY FARM. POSITIONS NOT GUARANTEED. While we encourage as many as possible to take such courses as seem to meet their needs, and have multiplied courses in order to meet the demands of as many as possible, we cannot guarantee to find em- ployment for all after completion of their course of study. This ap- plies especially to those taking the short courses. However, we are constantly receiving calls for men with training and all worthy stu- dents will probably find satisfactory positions. 14 LIVING ACCOMMODATIONS. Board and room can be obtained in Davis at from $20.00 to $25.00 per month. The University Farm is adjacent to the town, making- all accommodations accessible. Inquiries concerning courses listed herein will be carefully an- swered by addressing, Dairy Industry, University Farm, Davis, Calif. OTHEE SHORT COURSES FOR FARMERS. They are two weeks in length and include poultry husbandry, gen- eral agriculture, horticulture and viticulture and animal industry. Announcement of these courses is made in another circular. For information, address. Superintendent. University Farm Schools, Davis, California. UNIVERSITY OF CALIFORNIA-COLLEGE OF AGRICULTURE UNIVERSITY FARM, DAVIS, CALIFORNIA SHORT COURSES IN DAIRY INDUSTRY. Detach and ti,sc this Application Form. Xame in full : Permanent P. O. Address Age Xame and address of parent or guardian (if under 21) : Butter making Market milk Indicate course desired Dairy or creamery experience Date of application It will be helpful to us to know approximately the expected attendance upon the courses before their time of beginning and Ave thus ask all to fill out and mail the above application as soon as the decision to attend is reached. Address, Dairy Industry, University Farm. Davis, California.