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Caption: Book - Research on Campus (1949)
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.y '^,, - . , , jgr .-•*' A s A PART of the fast-growing i-; « • # * » • . tUmi m*w •4" * e * t f * ' ' , >*P^I program in food technology at Illinois, a complete dairy and creamery are operated on the campus. Here studies are made of the best means for processing milk, butter, cheese, ice cream, and other dairy products. Shown on this page are two pieces of apparatus used in studying how quality can best be maintained in dairy products. T H E S E chrysanthemums growing in the floriculture greenhouse of the Department of Horticulture are of varieties developed by crossbreeding experiments. Fruits and vegetables, too, are under constant study a n d im- provement which has the aim of producing varieties that are hardier, easier to grow, higher in yield, higher in quality and more resistant to disease. This picture was taken at the time of the annual m u m show in the fall. O N E of the studies being conducted by the Department of Food Technology has to do with the keeping quality of dried milk, cream and ice cream. T h e picture above shows the apparatus used to analyze the gas content of the air space in sealed containers of dried milk. A new approach to the destruction of bacteria in milk is the ultrasonic generator shown in the picture on the right. This machine destroys the bacterial cells with sound waves of such high frequency that they are not audible to the h u m a n ear. Q Q Page 36
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