Testing acidity of cheese, 1930

Testing acidity of cheese, 1930

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.

Iowa State University

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

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

1930

2007-04-06

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

Photograph

17.8 x 24.1 cm

Still Image (color)

Image

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

https://digitalcollections.lib.iastate.edu/