JOURNAL O.F DAIRY SCIENCE 11 and handling frozen semen has been acquired while working in the A.I. field. U. S. Public Health Service Courses The Public Health Service, through its Division of Environmental Engineering and Food Protection, will present two consecutive 1-wk. training courses, Laboratory Examina- tion of Milk, February 12-16, 1962, and Labo- ratory Examination of Foods, February 19-23, 1962, in Cincinnati, Ohio. The first course is desigaled for personnel in laboratories engaged in milk analyses and dairy-products examination. It presents the theory, laboratory techniques, and interpreta- tion of tests used in evaluating the sanitary quality of milk and dairy products and in- eludes laboratory practice in the special pro- cedures employed in detection of bacterial groups or species of special significance in the control of milk quality. The second course presents advance techni- cal information for laboratory and supervisory personnel concerned with examination of foods for bacterial or chemical contaminants. It emphasizes methods, standards, and proce- dures applicable to a food-sanitation program, giving consideration to the relation of the laboratory to inspection, grading, and licensing of food establishments. These courses follow Recent Developments in Water Bacteriology, February 5-9, 1962, for the convenience of those desiring to enroll in the three consecutive microbiological courses. Instant Milk and Ice Cream Demonstrations in Germany A return engagement for instant milk and a demonstration of the use of exportable dairy ingredients in ice cream making recently was scheduled for the Republic of Germany. These were at Fairs in Stuttgart and Hamburg, with Dairy Society International, American Dry Milk Institute, and American Dairy Associa- tion cooperating with the U. S. Foreign Agri- cultural Service. Dates were: Stuttgart, Oc- tober 27-November 5; Hamburg, November 10-19. MRS. MADGELITTLE, nationally known home economist of American Dry Milk Institute and W. L. P~InL]PSE~, Assistant Adminis- trator of Dairy Sociey International, will supervise the demonstration. FAS will be represented by W. L. SCEOLZ of the Dairy and Poultry Division. Dairy Technology Societies Central Illinois--The October meeting" at the Jefferson Hotel, Peoria, featured Dr. F. A. Kummerow, professor of Food Chemistry, University of Illinois, with the subject: Ques- tions and Answers on the Role of Fats in the Diet. Professor L. R. Fryman, extension BEACON DAIRY FEED PROGRAMMING Speeding the practical application of nutritional advances through I. Laboratory analysis of roughage. 2. Using that analysis to recommend the most economical grain protein level. 3. Programming the feed for each in- dividual cow. 6. Monthly review and revision of the feeding program for each cow. Devised by Beacon Research Applied by Beacon Advisors THE BEACON MILLING COMPANY Spencer Kellogg Division of Textron Inc. CAYUGA, NEW YORK NUMBERED BLENDS SPEED PRODUCTION Eliminate lost batches, save time, speed production. Use Numbered Blends and the Dairy Laboratories system of rotation that supplies high- est quality fresh culture every week to keep aroma, body, flavor and production uni- form in all fermented milk products. FLAV-O-LAC FLAKES Write for details in our free Culture Booklet T~~THE DAIRY LABORATORIES 2300 Locust Street L~SSOCIATES~ Philadelphia3, Pennsylvania Branches: New York - Washington, D.C.
Transcript
JOURNAL O.F DAIRY SCIENCE 11
and handling frozen semen has been acquired while working in the A.I. field.
U. S. Public Health Service Courses
The Public Health Service, through its Division of Environmental Engineering and Food Protection, will present two consecutive 1-wk. training courses, Laboratory Examina- tion of Milk, February 12-16, 1962, and Labo- ratory Examination of Foods, February 19-23, 1962, in Cincinnati, Ohio.
The first course is desigaled for personnel in laboratories engaged in milk analyses and dairy-products examination. I t presents the theory, laboratory techniques, and interpreta- tion of tests used in evaluating the sanitary quality of milk and dairy products and in- eludes laboratory practice in the special pro- cedures employed in detection of bacterial groups or species of special significance in the control of milk quality.
The second course presents advance techni- cal information for laboratory and supervisory personnel concerned with examination of foods for bacterial or chemical contaminants. I t emphasizes methods, standards, and proce- dures applicable to a food-sanitation program, giving consideration to the relation of the laboratory to inspection, grading, and licensing of food establishments.
These courses follow Recent Developments in Water Bacteriology, February 5-9, 1962, for the convenience of those desiring to enroll in the three consecutive microbiological c o u r s e s .
Instant Milk and Ice Cream Demonstrations in Germany
A return engagement for instant milk and a demonstration of the use of exportable dairy ingredients in ice cream making recently was scheduled for the Republic of Germany. These were at Fairs in Stuttgart and Hamburg, with Dairy Society International, American Dry Milk Institute, and American Dairy Associa- tion cooperating with the U. S. Foreign Agri- cultural Service. Dates were: Stuttgart, Oc- tober 27-November 5; Hamburg, November 10-19.
MRS. MADGE LITTLE, nationally known home economist of American Dry Milk Institute and W. L. P~InL]PSE~, Assistant Adminis- trator of Dairy Sociey International, will supervise the demonstration. FAS will be represented by W. L. SCEOLZ of the Dairy and Poultry Division.
Dairy Technology Societies
Central Illinois--The October meeting" at the Jefferson Hotel, Peoria, featured Dr. F. A. Kummerow, professor of Food Chemistry, University of Illinois, with the subject: Ques- tions and Answers on the Role of Fats in the Diet. Professor L. R. Fryman, extension
BEACON DAIRY FEED
PROGRAMMING Speeding the practical application of
nutritional advances through
I. Laboratory analysis of roughage. 2. Using that analysis to recommend
the most economical grain protein level.
3. Programming the feed for each in- dividual cow.
6. Monthly review and revision of the feeding program for each cow.
Devised by Beacon Research Applied by Beacon Advisors
THE BEACON MILLING COMPANY
Spencer Kellogg Division of Textron Inc. CAYUGA, NEW YORK
NUMBERED BLENDS SPEED PRODUCTION
Eliminate lost batches , save t ime, speed p roduc t ion . Use Numbered Blends and the D a i r y L a b o r a t o r i e s sys tem o f ro t a t i on tha t supplies high- est qual i ty fresh cul ture every
week to keep a r o m a , body , f lavor and p r o d u c t i o n uni- f o r m in all f e rmen ted mi lk p roduc ts .
FLAV-O-LAC FLAKES
Write fo r details in our free Culture Booklet
T ~ ~ T H E DAIRY LABORATORIES 2300 Locust Street
L~SSOCIATES~ Ph i lade lph ia3 , Pennsylvania Branches: New York - Washington, D.C.
12 J O U R N A L OF D A I R Y SCIENCE
specialist, Department of Dairy Science, Uni- versity of Illinois, spoke at the November nmeting on Milking Practices--Good and Bad - -on Illinois Farms. The meeting was held at the Blue Mill Restaurant, Decatur. The December meeting will be in Champaign, and will honor the Illinois Dairy Products Judg- ing Team.
Oentral Michigan--Carl Christianson, of the Cherry-Burrell Corporation, Chicago, was guest speaker at the October meeting, and brought members up to date on the vacuum treatment of fluid milk for the removal of off-flavors.
Detroit---The regular monthly meeting was held November 13 at Cregar's Pickwick House on Grand River. Speaker was ~eil Angevine of the Meyer Blanke Company, St. Louis. His topic was cultured products and Cottage cheese.
Kansas--The September dinner meeting featured H. J. Breejen, Ex-Cell-O Corporation, Detroit, with the topic: What's New in Milk Packaging. Speaker for the November 13 meet- ing was gaymond Zeigler, Zeigler and Son, Topeka, speaking on The Manufacture of Cottage Cheese.
Ka n sa s Oity Area- -A social hour was held October 14 at Ward Parkway Country Club. The regular monthly meeting was on Novem- ber 16, with D. R. Raney, V.C.M., speaking on Veterinary Medicine and You.
Metropolitan--The October 10 meeting wel- comed new officers and had as guest speaker Robert W. Sharer, Eastern Manager, National Dairy Council, with the topic: Fats in the American Diet.
North Carolina--Dr. W. M. Roberts, head of the new Food Science and Processing De- partment at North Carolina State College, spoke at the October meeting on The l~ole of the Food Science and Processing Depart- ment. The November meeting had as speaker C. F. Rossignol, vice-president in charge of production and engineering, South Atlantic District, The Borden Company. His subject: Construction, Refrigeration, Loading and Un- loading of Hardening Rooms.
Southern I l l inois--At the September meet- ing Dr. Joseph Tobias, University of Illinois, spoke on the topic of New Trends in the Dairy Industry. Lyle Jackson, manager of Southern Illinois Breeders Association, spoke at the October meeting on Applying Cryogenics to the Field of Improving Dairy Cattle Through A.L
Tri-State--Speaker at the October meeting was R. B. Beahm, Application Engineer, Tay- lor Instrument Company, Rochester, New York. Instrumentation in the Modern Dairy Plant was his subject. November meeting consisted of a panel discussion covering current items of interest on ice cream. Moderator was Dick Wagner, The Borden Company, Pittsburgh.
' I l l , IilIlllllllIll IllllllllIllIlil ~--
For f~ll informatlon~
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* DOWN TO lO ml. sAMP LE
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14 JOURNAL OF DAIRY SCIENCE
tOW TO
.... |KE THE WORLD'S BEST ICE CREAM You must use the finest dai ry ingredients, the finest flavors, the finest mix processing and freezing equipment, the finest packaging--And The Finest Stabil izerwKELCO STABILIZER.
Dariloid XL@ for your white mixes SherbelJzer~ for your chocolate mixes
proauot8 ol KELCO COMPANY 7-; Terminal Ave., Clark, N. ,T. 20 N. Waeker Drive, Chicago 6, Ill. 530 W. Sixth St., Los Angeles 14, Calif.
Cable Address: KELCOALGIN--CLARKNEWJERSEY
Theses Completed M.S. Degree:
~'~AURICE L. DAHNC~E--Milk composition and how i t is affected by two types of rations, environmental temperature, and breed. Southern Ill inois University.
GERALD R. Y~.RAWCZYK--Effect of feeding sti lbestroi and growth and breeding ef- ficiency of da i ry heifers. Southern Il l inois University.
CHRISTIAN LEGAULT--The her i tabi l i ty of bir th weight and its re la t ionship with production in dai ry cattle. Universi ty of Illinois.
WILLIA~£ gU~ENER--Development of meth- ods for determining the tureen microbial population in continuous culture. Uni- versi ty of Illinois.
LARRY D. STEWAR~----High vs. l imited level grain feeding for dai ry cows. Southern Ill inois University.
Ph.D. Degree: FRANK •. DICKINSoN--The addit ive dorain-
once, and epistat ic effects of six mutant genes on some quanti tat ive characterist ics of Drosophila melanogaster. Universi ty of Illinois.
ERIc W. HAHN--The effect of certain in- ternal and external enviromnents on re- production and sex-ratio of Albino rats. Universi ty of Illinois.
FOR TECHNICAL H E L P . . .
In addition to supplying you with high quality chocolate flavorings and coatings for your ice cream, The Man From Blumenthal will gladly: 1. Discuss prices and prevailing market conditions. 2. Arrange for his laboratory to perform special
services that can only be handled by a lab staffed with chocolate technicians and equipped with the latest analytical and pilot plant equip- ment to produce special types of chocolate for ice cream.
3. Refer your problems to one of our consultants specializing in technical ice cream problems.
4. Conduct research on new ideas suggested by you.
B L U M E N T H A L B R O S . C H O C O L A T E MARGARET AND JAMES STS., PHILADELPHIA 37, PA.
