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.
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…
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.""
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.
This photograph, taken July 16, 1930, shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) next to a cheese vat assessing the temperature of the milk as it is being soured and thickened into cottage cheese. The…
This photograph, taken July 16, 1930, shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) and a student packaging cottage cheese. Prof. Goss is using a laboratory scale to measure the cheese into round…
