Iowa Heritage Digital Collections
State Library of Iowa

Testing acidity of milk, 1930

Testing acidity of milk, 1930


Testing acidity of milk, 1930


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.


Iowa State University




Iowa State University Library Special Collections;




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University Photographs;


15.2 x 20.0 cm


Still Image (color)