Transactions of RHASS Volume 1940 - Page 227
Image details
| Year | 1940 |
|---|---|
| Transcription |
|
| OCR Text |
32 NATIONAL DIPLOMA IN DAIRYING. CHEESE.—Principles of manufacture. Appliances for cheese- making. The making of the principal varieties of British, Colonial and Continental cheese from cream, whole milk and skim milk. Acidity of milk. Common tests for acidity. Uses of rennet and its substitutes. Whey. Ripening and storage of cheese. Packing and sale of cheese. Making of cream and other soft cheese. Defects in cheese and their causes. Judging cheese. (b) DAIRY FACTORY MANAGEMENT AND DAIRY ENGINEERING. FACTORY PRACTICE.—N[ilk depots and handling of factory milk. Systems of cooling and refrigeration. Pasteurisation. Factory butter and cheese-making. Milk Powders. Condensed milk. Frozen milk. Ice cream. Dried casein. Ferment-ed milk. Lactose and Whey-butter. Margarine manufacture. Equipment of milk depots, butter, cheese and dairy factories. FACTORY MANAGEMENr.—Factory routine. Organisation of labour. Handling of milk on arrival at the factory. Methods of dealing with the milk. Milk contracts. Dairy factory legislation. DAIRY APPLIANCES AND MACHINERY.—Appliances used in the production and handling of milk, butter and cheese. Care and management of engines and boilers, dairy factory machinery, refrigerating machinery. BUILDINGs.—Situation, construction and drainage of creameries, milk depots and dairy factories. IH. ——CH:EMISTRY. (a) GENERAL CHEMISTRY AND PHYSICS. CECEMISTRY.—Elements, compounds and mixtures. Chemical symbols, formula and equations. Acids, bases, salts: their dis- tinctive properties. Acidity and alkalinity ; their quantitative esti- mation. The Atmosphere: its constituents and impurities; in- fluence on dairying operations. Water: its constitution; pure and natural waters; impurities in water and whence derived. Importance of a good water supply in dairying. General knowledge of elementary chemistry. Oxygen; hydrogen; carbon; nitrogen; phosphorus and sulphur; common metals; common acids; com- pounds of potassium, sodium, ammonium, calcium. Elementary organic chemistry ; sugar, milk sugar, starch, alcohol, acetic acid, formaldehyde, butyric acid, lactic acid, glycerine, saponi- fication of fats ; albumen, casein, pepsin. PHYSIcs.—The difierent forms of matter; solid, liquid, gaseous. Specific gravity and instruments for determining it. Temperature and methods of measuring it. Expansion; thermometric scales. Influence of temperature in dairy operations. Atmospheric pressure and its measurement. Hygrometry. Heat and its measurement; specific heat. Latent heat. Conduction. Convection. Radiation. Solution. Filtration. Distillation. Simple machines, such aslevers, pulleys and light weighing machines. NATIONAL DIPLOMA IN DAmYING. 33 (b) DAmY CHEMISTRY. CHEMISTRY or MILK.——The nature, composition, properties and chemical constituents of milk. Microscopical appearances presented by milk. The influence of feeding. The changes which occur in the keeping of milk, and how produced. The natural and artificial souring of milk. Rennct, its nature and uses. MILK PRODUCTs.—Physical and chemical changes involved in the making and keeping of butter and in the manufacture and ripening of cheese. Separated milk. Condensed milk. Fermented milk. Synthetic milk. The use of preservatives. DAIRY ANALYSIs.——Analytica1 methods, their theory and practice. A general knowledge of the methods employed in the chemical analysis of milk, butter and cheese. Adulteration of milk, cream, butter and cheese, the ways in which adulteration is practised, the changes in composition thereby produced, and a general lmowledge of the methods employed in detecting the same. CHEMISTRY or FEEDING.—The principal constituents of food materials and the functions they severally fulfil. The influence of food constituents on milk production. Assimilation and digestion. The manurial value of foods. Milk and milk products as foods. N.B.—Candidates are required to bring to the Oral Examination their Laboratory notebooks in sections (a) and (b) of this subject certified by their teachers as being the record of their Laboratory work carried out during the course. IV.—DAIRY BACTERIOLOGY. GENEnAL BACTERIOLOGY.——Bacteria; their form, classification, growth and reproduction. The microscope and its use. Staining and microscopic examination of bacteria. Methods of isolation and cultivation. Preparation of culture media. Fermentations and chemical changes produced by bacteria. Enzymes and their action. Effects of heat, cold, sterilisation, pasteurisation, disinfectants and preservatives on bacteria and enzymes. Bacteriological examination of water supplies. BACTEBIOLOGY or hIILK.——-Th0 changes produced by bacteria in milk. Useful forms and their functions. Harmful forms and their effects. Coagulation, discoloration, taints, &c. Bacteriological and other standards in relation to the cleanliness of milk. MILK PBODUCTS.—The bacteria concerned in the ripening of cream and butter-making. ‘ Starters,’ their preparation and management. The ripening of hard, soft and blue-veined cheese. Bacteria in- jurious to milk products, including condensed and dried milk. DAIRY MYCOLOGY.—Moulds and yeasts in dairy practice. Their form, classification, growth and relation to dairy products. N.B.—Candidates are required to bring to the Oral Examination in this subject their Laboratory notebooks certified by their teachers as being the record of their Laboratory work carried out during the course. VOL. Ln. 3 |
| Title | Transactions of RHASS Volume 1940 - Page 227 |
