Annual catalogue of the officers, students and graduates of the Kansas State Agricultural College, Manhattan ... . causes and condi-tions influencing the quantity and quality of milk; testing of glassware used inthe dairy; testing of the quality of milk, cream, buttermilk, and , Wings Milk and its Products. Feeds and Feeding. Properties of common feed stuffs; their effect on thecharacter and yield of milk and butter; adaptation and combination of feeds tomeet the needs of dairy cows; effect of feed on quality of product; preparationof feeds and methods of feeding; compoundin
Annual catalogue of the officers, students and graduates of the Kansas State Agricultural College, Manhattan ... . causes and condi-tions influencing the quantity and quality of milk; testing of glassware used inthe dairy; testing of the quality of milk, cream, buttermilk, and , Wings Milk and its Products. Feeds and Feeding. Properties of common feed stuffs; their effect on thecharacter and yield of milk and butter; adaptation and combination of feeds tomeet the needs of dairy cows; effect of feed on quality of product; preparationof feeds and methods of feeding; compounding of dairy rations to secure thebest yield at least cost. Study of the feeding of the College dairy herd; thedairy farm and care and management of dairy herd. Text book, Henrys Feedsand Feeding. Diseases of Dairy Animals. The common ailments of calves and dairycows are discussed and their causes and symptoms explained, remedies and pre-ventives suggested, all from a practical farmers standpoint. During the dairyschool the College herd will be tested with tuberculin and the students taughthow to make the DAIRY 122 KANSAS STATE AGRICULTURAL COLLEGE. Bookkeeping. Practice in bookkeeping that will enable the student to un-derstand the underlying principles, followed by training in keeping books forfarm, dairy and creamery accounts. Butter- and Cheese-making. The handling of the milk for the market andfor butter-making, including milking, straining, aerating, cooling, preserving,and shipping; testing; creaming of milk by the separator; cream-ripening andbutter-making. Construction and management of skimming stations and cream-eries; methods of handling farm-separator cream; methods of dealing withpatrons. The handling of milk for cheese-making; contamination, aeration,enzymes, rennet, making of cheddar cheese, cutting and heating curd, drawingwhey, dripping and milling the curd, salting and pressing the curd, curing andpacking the finished cheese, coustructionof cheese
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectkansasstateagricultu
