This photograph, taken in 1912, shows a group of students in the creamery with milk pasteurization equipment. The students are dressed in the traditional white jacket and trouser uniform used in the dairy industry.
This photograph, taken in1913 in the creamery, shows a group of students enrolled in the Iowa State College ice cream short course. Some students are working at a table with bottles of chemical reagents and pans. One of the students is whisking…
This photograph, taken in 1912, depicts a group of students in the creamery processing butter. They are shown working with motorized churns and wooden butter tubs. The churn agitates cream, bringing together its fat globules into lumps of butter, and…
In this 1930 photograph Professor E.F. Goss, Raymond Morrison, and C.O. Grigsby are shown in a dairy laboratory making pH determinations on cheeses. This determination in cheese manufacture assists greatly in the control of uniformity and quality.…
This photograph, taken about 1912, shows a group of students in the dairy laboratory using a power brine freezer for making ice cream. They are shown feeding cream into the machine at its right end, and waiting for it to be discharged into a large…
This photograph shows Martin Mortensen (2nd from left, standing behind the vat), professor of dairy for over 40 years at the Iowa State College (University) teaching a class of eight women and one male student how to make ice cream and ices in the…
As one of the final steps in making cottage cheese, in this photograph, taken July 16, 1930, E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) is shown adding cream to the curd to enhance its flavor.
As one of the final steps in making cottage cheese, in this photograph, taken July 16, 1930, E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) is shown adding salt to the curd to enhance its flavor.
This photograph, taken July 16, 1930, shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) using the Nafis Acid Test to measure the acidity of the milk, an important part of the process in making cottage cheese.…
E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) is shown making cottage cheese in a cheese vat in this photograph, taken July 16, 1930, He is shown checking the consistency of the curd using a wooden spatula.
