https://www.iowaheritage.org/items/browse/page/174?collection=103&amp%3Bsort_field=added&output=atom <![CDATA[Iowa Heritage Digital Collections]]> 2024-03-29T15:32:43+00:00 Omeka https://www.iowaheritage.org/items/show/66768 <![CDATA[Testing acidity of cheese, 1930]]> 2014-11-25T07:57:52+00:00

Title

Testing acidity of cheese, 1930

Description

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. The photograph shows an electronic pH meter in use next to a vat of cheese. Packaged cheeses on the table next to the men include Iowa State College Blue Cheese and Iowa State College Swiss.
The first coursework specifically on dairying was offered at the Iowa Agricultural College in 1880 and included instruction on the breeding and care of dairy cows, milk composition and production, and manufacturing of cheese and butter. In 1890, the Iowa Agricultural College Board of Trustees approved the building of the College creamery and the beginnings of a dairy program. The Department of Dairying was established in 1898 and included: a four-year course, a one-year course, a winter course, and a summer course. Graduate work was first offered in 1911. The name of the department changed to the Department of Dairy Industry in 1928, then to the Department of Dairy and Food Industry in 1957. In 1961, it became the Department of Dairy and Food Industries and in 1969, the name and curriculum were changed to the Department of Food Technology. In 1990, the department merged with the Department of Food and Nutrition to form the Department of Food Science and Human Nutrition.

Creator

Iowa State University

Source

9-13-F.Dairy.703-4-2

Publisher

Iowa State University Library Special Collections; http://www.add.lib.iastate.edu/spcl/index.html

Date

1930
2007-04-06

Rights

U.S. and international copyright laws protect this digital image. Commercial use or distribution of the image is not permitted without prior permission of the copyright holder. For permission to use the digital image, please contact Iowa State University Library, Special Collections archives@iastate.edu For reproductions see: http://www.add.lib.iastate.edu/spcl/services/photfees.html

Relation

University Photographs; http://www.add.lib.iastate.edu/spcl/collections/images.html

Format

Photograph
17.8 x 24.1 cm

Type

Still Image (color)
Image

Identifier

9-13-F.Dairy.703-4-2
https://digitalcollections.lib.iastate.edu/
]]>
https://www.iowaheritage.org/items/show/66766 <![CDATA[Making ice cream, 1912]]> 2014-11-25T07:57:52+00:00

Title

Making ice cream, 1912

Description

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 crock at the machine s left end. Two students at the right in the photograph are shown handling the ice needed in the ice cream making process. All of the students are dressed in the traditional white jacket and trouser uniform used in the dairy industry.
The first coursework specifically on dairying was offered at the Iowa Agricultural College in 1880 and included instruction on the breeding and care of dairy cows, milk composition and production, and manufacturing of cheese and butter. In 1890, the Iowa Agricultural College Board of Trustees approved the building of the College creamery and the beginnings of a dairy program. The Department of Dairying was established in 1898 and included: a four-year course, a one-year course, a winter course, and a summer course. Graduate work was first offered in 1911. The name of the department changed to the Department of Dairy Industry in 1928, then to the Department of Dairy and Food Industry in 1957. In 1961, it became the Department of Dairy and Food Industries and in 1969, the name and curriculum were changed to the Department of Food Technology. In 1990, the department merged with the Department of Food and Nutrition to form the Department of Food Science and Human Nutrition.

Creator

Iowa State University

Source

9-13-F.Dairy.703-5-2

Publisher

Iowa State University Library Special Collections; http://www.add.lib.iastate.edu/spcl/index.html

Date

1912
2007-04-06

Rights

U.S. and international copyright laws protect this digital image. Commercial use or distribution of the image is not permitted without prior permission of the copyright holder. For permission to use the digital image, please contact Iowa State University Library, Special Collections archives@iastate.edu For reproductions see: http://www.add.lib.iastate.edu/spcl/services/photfees.html

Relation

University Photographs; http://www.add.lib.iastate.edu/spcl/collections/images.html

Format

Photograph
23.8 x 18.4 cm

Type

Still Image (color)
Image

Identifier

9-13-F.Dairy.703-5-2
https://digitalcollections.lib.iastate.edu/
]]>
https://www.iowaheritage.org/items/show/66765 <![CDATA[Making ice cream, 1910]]> 2014-11-25T07:57:52+00:00

Title

Making ice cream, 1910

Description

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 Agricultural Annex. Two of the women students are shown turning the handles of ice cream makers that are packed with ice.
The first coursework specifically on dairying was offered at the Iowa Agricultural College in 1880 and included instruction on the breeding and care of dairy cows, milk composition and production, and manufacturing of cheese and butter. In 1890, the Iowa Agricultural College Board of Trustees approved the building of the College creamery and the beginnings of a dairy program. The Department of Dairying was established in 1898 and included: a four-year course, a one-year course, a winter course, and a summer course. Graduate work was first offered in 1911. The name of the department changed to the Department of Dairy Industry in 1928, then to the Department of Dairy and Food Industry in 1957. In 1961, it became the Department of Dairy and Food Industries and in 1969, the name and curriculum were changed to the Department of Food Technology. In 1990, the department merged with the Department of Food and Nutrition to form the Department of Food Science and Human Nutrition.

Creator

Iowa State University

Source

9-13-F.Dairy.703-5-1

Publisher

Iowa State University Library Special Collections; http://www.add.lib.iastate.edu/spcl/index.html

Date

1910
2007-04-06

Rights

U.S. and international copyright laws protect this digital image. Commercial use or distribution of the image is not permitted without prior permission of the copyright holder. For permission to use the digital image, please contact Iowa State University Library, Special Collections archives@iastate.edu For reproductions see: http://www.add.lib.iastate.edu/spcl/services/photfees.html

Relation

University Photographs; http://www.add.lib.iastate.edu/spcl/collections/images.html

Format

Photograph
21.6 x 17.8 cm

Type

Still Image (color)
Image

Identifier

9-13-F.Dairy.703-5-1
https://digitalcollections.lib.iastate.edu/
]]>
https://www.iowaheritage.org/items/show/66762 <![CDATA[Making cottage cheese, 1930]]> 2014-11-25T07:57:52+00:00

Title

Making cottage cheese, 1930

Description

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.
The first coursework specifically on dairying was offered at the Iowa Agricultural College in 1880 and included instruction on the breeding and care of dairy cows, milk composition and production, and manufacturing of cheese and butter. In 1890, the Iowa Agricultural College Board of Trustees approved the building of the College creamery and the beginnings of a dairy program. The Department of Dairying was established in 1898 and included: a four-year course, a one-year course, a winter course, and a summer course. Graduate work was first offered in 1911. The name of the department changed to the Department of Dairy Industry in 1928, then to the Department of Dairy and Food Industry in 1957. In 1961, it became the Department of Dairy and Food Industries and in 1969, the name and curriculum were changed to the Department of Food Technology. In 1990, the department merged with the Department of Food and Nutrition to form the Department of Food Science and Human Nutrition.

Creator

Iowa State University

Source

9-13-F.Dairy.703-4-6

Publisher

Iowa State University Library Special Collections; http://www.add.lib.iastate.edu/spcl/index.html

Date

1930
2007-04-06

Rights

U.S. and international copyright laws protect this digital image. Commercial use or distribution of the image is not permitted without prior permission of the copyright holder. For permission to use the digital image, please contact Iowa State University Library, Special Collections archives@iastate.edu For reproductions see: http://www.add.lib.iastate.edu/spcl/services/photfees.html

Relation

University Photographs; http://www.add.lib.iastate.edu/spcl/collections/images.html

Format

Photograph
15.2 x 20.0 cm

Type

Still Image (color)
Image

Identifier

9-13-F.Dairy.703-4-6
https://digitalcollections.lib.iastate.edu/
]]>
https://www.iowaheritage.org/items/show/66761 <![CDATA[Making cottage cheese, 1930]]> 2014-11-25T07:57:52+00:00

Title

Making cottage cheese, 1930

Description

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.
The first coursework specifically on dairying was offered at the Iowa Agricultural College in 1880 and included instruction on the breeding and care of dairy cows, milk composition and production, and manufacturing of cheese and butter. In 1890, the Iowa Agricultural College Board of Trustees approved the building of the College creamery and the beginnings of a dairy program. The Department of Dairying was established in 1898 and included: a four-year course, a one-year course, a winter course, and a summer course. Graduate work was first offered in 1911. The name of the department changed to the Department of Dairy Industry in 1928, then to the Department of Dairy and Food Industry in 1957. In 1961, it became the Department of Dairy and Food Industries and in 1969, the name and curriculum were changed to the Department of Food Technology. In 1990, the department merged with the Department of Food and Nutrition to form the Department of Food Science and Human Nutrition.

Creator

Iowa State University

Source

9-13-F.Dairy.703-4-5

Publisher

Iowa State University Library Special Collections; http://www.add.lib.iastate.edu/spcl/index.html

Date

1930
2007-04-06

Rights

U.S. and international copyright laws protect this digital image. Commercial use or distribution of the image is not permitted without prior permission of the copyright holder. For permission to use the digital image, please contact Iowa State University Library, Special Collections archives@iastate.edu For reproductions see: http://www.add.lib.iastate.edu/spcl/services/photfees.html

Relation

University Photographs; http://www.add.lib.iastate.edu/spcl/collections/images.html

Format

Photograph
15.2 x 20.0 cm

Type

Still Image (color)
Image

Identifier

9-13-F.Dairy.703-4-5
https://digitalcollections.lib.iastate.edu/
]]>
https://www.iowaheritage.org/items/show/66759 <![CDATA[Testing acidity of milk, 1930]]> 2014-11-25T07:57:52+00:00

Title

Testing acidity of milk, 1930

Description

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. Controlling the acidity of the milk as it sours keeps the curd firm, not mushy, and prevents the flavor of the cheese from becoming too sharp. Professor Goss is shown titrating a measured amount of milk in a white porcelain cup with an alkali solution that has been placed in a burette.
The first coursework specifically on dairying was offered at the Iowa Agricultural College in 1880 and included instruction on the breeding and care of dairy cows, milk composition and production, and manufacturing of cheese and butter. In 1890, the Iowa Agricultural College Board of Trustees approved the building of the College creamery and the beginnings of a dairy program. The Department of Dairying was established in 1898 and included: a four-year course, a one-year course, a winter course, and a summer course. Graduate work was first offered in 1911. The name of the department changed to the Department of Dairy Industry in 1928, then to the Department of Dairy and Food Industry in 1957. In 1961, it became the Department of Dairy and Food Industries and in 1969, the name and curriculum were changed to the Department of Food Technology. In 1990, the department merged with the Department of Food and Nutrition to form the Department of Food Science and Human Nutrition.

Creator

Iowa State University

Source

9-13-F.Dairy.703-4-4

Publisher

Iowa State University Library Special Collections; http://www.add.lib.iastate.edu/spcl/index.html

Date

1930
2007-04-06

Rights

U.S. and international copyright laws protect this digital image. Commercial use or distribution of the image is not permitted without prior permission of the copyright holder. For permission to use the digital image, please contact Iowa State University Library, Special Collections archives@iastate.edu For reproductions see: http://www.add.lib.iastate.edu/spcl/services/photfees.html

Relation

University Photographs; http://www.add.lib.iastate.edu/spcl/collections/images.html

Format

Photograph
15.2 x 20.0 cm

Type

Still Image (color)
Image

Identifier

9-13-F.Dairy.703-4-4
https://digitalcollections.lib.iastate.edu/
]]>
https://www.iowaheritage.org/items/show/66758 <![CDATA[Making cottage cheese, 1930]]> 2014-11-25T07:57:52+00:00

Title

Making cottage cheese, 1930

Description

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.
The first coursework specifically on dairying was offered at the Iowa Agricultural College in 1880 and included instruction on the breeding and care of dairy cows, milk composition and production, and manufacturing of cheese and butter. In 1890, the Iowa Agricultural College Board of Trustees approved the building of the College creamery and the beginnings of a dairy program. The Department of Dairying was established in 1898 and included: a four-year course, a one-year course, a winter course, and a summer course. Graduate work was first offered in 1911. The name of the department changed to the Department of Dairy Industry in 1928, then to the Department of Dairy and Food Industry in 1957. In 1961, it became the Department of Dairy and Food Industries and in 1969, the name and curriculum were changed to the Department of Food Technology. In 1990, the department merged with the Department of Food and Nutrition to form the Department of Food Science and Human Nutrition.

Creator

Iowa State University

Source

9-13-F.Dairy.703-4-3

Publisher

Iowa State University Library Special Collections; http://www.add.lib.iastate.edu/spcl/index.html

Date

1930
2007-04-06

Rights

U.S. and international copyright laws protect this digital image. Commercial use or distribution of the image is not permitted without prior permission of the copyright holder. For permission to use the digital image, please contact Iowa State University Library, Special Collections archives@iastate.edu For reproductions see: http://www.add.lib.iastate.edu/spcl/services/photfees.html

Relation

University Photographs; http://www.add.lib.iastate.edu/spcl/collections/images.html

Format

Photograph
15.2 x 19.7 cm

Type

Still Image (color)
Image

Identifier

9-13-F.Dairy.703-4-3
https://digitalcollections.lib.iastate.edu/
]]>
https://www.iowaheritage.org/items/show/66756 <![CDATA[Making cottage cheese, 1930]]> 2014-11-25T07:57:52+00:00

Title

Making cottage cheese, 1930

Description

As the first step in making cottage cheese, this photograph shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) pouring skimmed milk into a cheese vat. A starter culture with lactic acid bacteria is then added to the vat of skimmed milk to start the souring process.
The first coursework specifically on dairying was offered at the Iowa Agricultural College in 1880 and included instruction on the breeding and care of dairy cows, milk composition and production, and manufacturing of cheese and butter. In 1890, the Iowa Agricultural College Board of Trustees approved the building of the College creamery and the beginnings of a dairy program. The Department of Dairying was established in 1898 and included: a four-year course, a one-year course, a winter course, and a summer course. Graduate work was first offered in 1911. The name of the department changed to the Department of Dairy Industry in 1928, then to the Department of Dairy and Food Industry in 1957. In 1961, it became the Department of Dairy and Food Industries and in 1969, the name and curriculum were changed to the Department of Food Technology. In 1990, the department merged with the Department of Food and Nutrition to form the Department of Food Science and Human Nutrition.

Creator

Iowa State University

Source

9-13-F.Dairy.703-4-1

Publisher

Iowa State University Library Special Collections; http://www.add.lib.iastate.edu/spcl/index.html

Date

1930
2007-04-06

Rights

U.S. and international copyright laws protect this digital image. Commercial use or distribution of the image is not permitted without prior permission of the copyright holder. For permission to use the digital image, please contact Iowa State University Library, Special Collections archives@iastate.edu For reproductions see: http://www.add.lib.iastate.edu/spcl/services/photfees.html

Relation

University Photographs; http://www.add.lib.iastate.edu/spcl/collections/images.html

Format

Photograph
20.0 x 15.2 cm

Type

Still Image (color)
Image

Identifier

9-13-F.Dairy.703-4-1
https://digitalcollections.lib.iastate.edu/
]]>
https://www.iowaheritage.org/items/show/66755 <![CDATA[James, Rosser O'Neal, graduate student, 1930]]> 2014-11-25T07:57:52+00:00

Title

James, Rosser O'Neal, graduate student, 1930

Description

This photograph shows James Rosser O'Neal (M.S., Iowa State College, 1930) measuring the contents of a metal can while collecting data for his theses ""Influence of water bowls on water consumption and butterfat yield with dairy cows.""
The first coursework specifically on dairying was offered at the Iowa Agricultural College in 1880 and included instruction on the breeding and care of dairy cows, milk composition and production, and manufacturing of cheese and butter. In 1890, the Iowa Agricultural College Board of Trustees approved the building of the College creamery and the beginnings of a dairy program. The Department of Dairying was established in 1898 and included: a four-year course, a one-year course, a winter course, and a summer course. Graduate work was first offered in 1911. The name of the department changed to the Department of Dairy Industry in 1928, then to the Department of Dairy and Food Industry in 1957. In 1961, it became the Department of Dairy and Food Industries and in 1969, the name and curriculum were changed to the Department of Food Technology. In 1990, the department merged with the Department of Food and Nutrition to form the Department of Food Science and Human Nutrition.

Creator

Iowa State University

Source

9-13-F.Dairy.703-3-3

Publisher

Iowa State University Library Special Collections; http://www.add.lib.iastate.edu/spcl/index.html

Date

1930
2007-04-06

Rights

U.S. and international copyright laws protect this digital image. Commercial use or distribution of the image is not permitted without prior permission of the copyright holder. For permission to use the digital image, please contact Iowa State University Library, Special Collections archives@iastate.edu For reproductions see: http://www.add.lib.iastate.edu/spcl/services/photfees.html

Relation

University Photographs; http://www.add.lib.iastate.edu/spcl/collections/images.html

Format

Photograph
19.1 x 14.3 cm

Type

Still Image (color)
Image

Identifier

9-13-F.Dairy.703-3-3
https://digitalcollections.lib.iastate.edu/
]]>
https://www.iowaheritage.org/items/show/66753 <![CDATA[Dairy barn with stanchions, 1930]]> 2014-11-25T07:57:52+00:00

Title

Dairy barn with stanchions, 1930

Description

This photograph, taken April 24, 1930 shows a dairy barn with stanchions that hold several dairy cattle. Above the cows and stanchions is what appears to be a water line that supplies the cows with water in their stall by the use of drinking cups.
The first coursework specifically on dairying was offered at the Iowa Agricultural College in 1880 and included instruction on the breeding and care of dairy cows, milk composition and production, and manufacturing of cheese and butter. In 1890, the Iowa Agricultural College Board of Trustees approved the building of the College creamery and the beginnings of a dairy program. The Department of Dairying was established in 1898 and included: a four-year course, a one-year course, a winter course, and a summer course. Graduate work was first offered in 1911. The name of the department changed to the Department of Dairy Industry in 1928, then to the Department of Dairy and Food Industry in 1957. In 1961, it became the Department of Dairy and Food Industries and in 1969, the name and curriculum were changed to the Department of Food Technology. In 1990, the department merged with the Department of Food and Nutrition to form the Department of Food Science and Human Nutrition.

Creator

Iowa State University

Source

9-13-F.Dairy.703-3-2

Publisher

Iowa State University Library Special Collections; http://www.add.lib.iastate.edu/spcl/index.html

Date

1930
2007-04-06

Rights

U.S. and international copyright laws protect this digital image. Commercial use or distribution of the image is not permitted without prior permission of the copyright holder. For permission to use the digital image, please contact Iowa State University Library, Special Collections archives@iastate.edu For reproductions see: http://www.add.lib.iastate.edu/spcl/services/photfees.html

Relation

University Photographs; http://www.add.lib.iastate.edu/spcl/collections/images.html

Format

Photograph
20.6 x 14.3 cm

Type

Still Image (color)
Image

Identifier

9-13-F.Dairy.703-3-2
https://digitalcollections.lib.iastate.edu/
]]>