Transactions of RHASS Volume 1940 - Page 233
Image details
| Year | 1940 |
|---|---|
| Transcription |
|
| OCR Text |
44 NATIONAL DIPLOMA IN DAIRYING. The sampling and analysis of milk and milk products. Freezing point test for milk. Commercial routine analysis of foodstuffs. Chemical aspects of water supply. ‘ 7 Dairy detergents and disinfectants. N.B.—Candidates are required to bring to the Oral Emmination in this subject their Laboratory notebooks certified by their teachers as being the record of their Laboratory work carried out during the course. VI.-—DAIRY MICROBIOLOGY. GENERAL.—The bacteria, yeasts, and moulds which commonly occur in milk and dairy products; their form, classification (in the case of the bacteria—Topley and VVilson’s), growth and reproduction. Factors which control rate of growth. Fermentations of importance in dairying; causal micro~organisms and conditions which influence activity. MILK—Microbiology of milk production; sources of contamina- tion, their relative importance and organisms derived from them. Normal changes produced by micro-organisms in milk. Abnormal changes ; ropiness, premature curdling, gas formation, bitter, yeasty and malty flavours and flavour of roots and feeding-stuffs; causal organisms and methods of prevention. Efiects of straining, centrifug- ing, cooling, heating, condensing, drying, and preservatives on the microflora of milk. Bacteriology of pasteurised and sterilised milk; influence of quality of raw milk. Standards for graded milks. MILK PRODUCTs.—Starters; their propagation and management. Ripening of cream; development of normal flavour. Microbiology of butter. Ripening of hard, soft, and blue-veined cheese; factors concerned and their control. Microbiology of condensed, dried, and fermented milks. Defects of dairy products, causal organisms and preventive measures; butter defects—rancidity, yeasty and cheesy flavours, coloured spots; cheese defects—gas formation, bitterness, slow acid development and excessive acidity, colour changes ; defects of condensed milk—gas formation, “ buttons,” coagulation. DISEASEs.—Diseases which may be conveyed by milk; sources of infection. Bacteriology of tuberculosis, contagious abortion, mastitis and methods of detection. Immunity; vaccines. Dis- infection. WATER.—The importance of a pure water supply for the dairy and the herd. Bacteria commonly present in natural waters. Sources of contamination, the effect of pollution with sewage, water-borne disease. LABORATORY WORK.—The microscope and its use. Staining (in- cluding Gram and Ziehl~Neelsen methods), and microscopic examina- tion of micro-organisms. Methods of isolation and cultivation. Preparation of bile-salt broth, milk, milk agar, and Wilson’s agar. NATIONAL DIPLOMA IN DAIRYING. 45 Methods for the examination of milk ; plate method, post-pasteurisa- tion count, coliform test, Breed’s method and the methylene blue reduction, fermentation, acidity and catalase tests. Methods for tracing sources of contamination and of milk faults. Detection of thermophilic, thermoduric, and pathogenic organisms in milk. Examination of water supplies. N.B.—Oarwlidates 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. VII.——DA1RY BOOK—KEEPING. Reasons for keeping accounts on the farm and in the dairy factory. General principles of double—entry book-keeping. Use of day-book, journal, ledger, cash-book, and petty-cash book. Preparation of profit and loss account, capital account, and balance-sheet. Adjust— ments necessary for the owner-occupier. Analysis cash-book. Valuations—Basis of valuations for accounting purposes on the farm and in the dairy factory. Dates for stock-taking. Methods of accounting suitable for dairy farms with varying systems of milk disposal. Opening a bank account. Cheques, deposits, and overdrafts. Assessment of the farmer for Income Tax purposes. |
| Title | Transactions of RHASS Volume 1940 - Page 233 |
