Caption: Booklet - One Hundred Million (Impact of UI) (1931)
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1 th< pr luction of the av< in lilm in 1910 b l i uiuls. It was estimated Januarj 1. 1930, thai th< • I,' 001 owa t\\ Id r older in the Stat Figuring milk at uulred, the 1,00 000 dairy cows with the pr< enl a I n would return in a j tr's nine $29,1 \,7G0 moi than tl, inn number of >ws with the average production of 1910. While all o this ver) signifi mt improvement was nol brought about by extension t < ing un tubtedly much of it was. There are moi than 21.000 cows in the dairy herd improvement iss iation proj< I which is one of the main ones of dairy < ion v irk. These 21.000 > s in 1929 were, on the average, 65 per c tit w more efficient as milk and butterfat producers than the average cow- in the State. A five-year study has provided the basis for recommendations on milk grading systems established throughout the State. A method or" manufacturing sweet curd cheese has been developed that has met with approval wherever tried. This has assisted plants in disposing of surplus skim milk profitably and this in turn has reted better prices to milk producers. Acquisition of a better understanding of the principles involved in the O] tion of ice cream freezers has led to the establishment o: •r methods of freezing which have saved the industry thousands of dollars and resulted in a higher quality ice cream for the consuming I blic. The cause for the shrinkage of ice cream has been determined and methods of control devised, thereby solving one of the perplexing problems of the industry. The ' ithering" of cream in coffee has been a problem to milk plant operators, but recent studies by the College have shown the causes the defect and preventive measures have been recommended. Th ollege has developed a deeantation method for the determinai of fat in butter which is rapid, convenient, inexpensive and acCur; e and which is being used in creameries to control the composition bi- r manufactun I. A modified Babcock test for fat in buttermilk has been developed which is useful in discovering undue losses of fat during the manuj ire of butter. A study n the relation existing between the fat, specific gravity lids of milk resulted in the modification oi formulas for the ip U tation of total solids and of solids not fat. A non acid method for the determination of fat in Ice cream affords ,,,.,1- means of assisting in the plant control of the >mM |, , Bitioti th' • luct «
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