Transactions of RHASS Volume 1940 - Page 226
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| Year | 1940 |
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30 NATIONAL DIPLOMA IN DAIRYING. Failure in more than one subject will be regarded as failure in that part of the Examination. Failure in any part of the Practical Exam- ination Will entail complete failure. 13. The entrance fees will be as follow :—— For the whole Examination taken at one time . £3 3 0 For the Examination taken in two parts : First part . . . . . . . 3 3 0 Second part . . l 1 0 For reappearance, 10s. 6d. each subject. 14. The Board reserve the right to postpone, to abandon, or in any way or at any time to modify an Examination. and also to decline at any stage to admit any particular candidate to the Examination. DATES OF EXAMINATIONS IN 1940. SCOTLAND.—At the Dairy School for Scotland, Auchincruive, Ayr. VVEDNESDAY, 4th September 1940 and following days. Last date for receiving Applications, MONDAY, 29th J ULY 1940. ENGLAND,—At the University and British Dairy Institute, Reading. WRITTEN—WEDNESDAY, THURSDAY, and FRIDAY, 4th. 5th and 6th September 1940. ORAL AND PRACTICAL—MONDAY, 16th September 1940. and following days. Last date for receiving Applications, SATURDAY, 20th JULY 1940. SYLLABUS OF SUBJECTS OF EXAMINATION IN 1940. I.—DAIRY FARMING AND BABY HYGIENE. (a) DAIRY FARMING. SOILS AND Cams—Types of Soils suitable for dairying. Rotations and systems of cropping. Cultivation, manuring and management of grain, root and forage crops used in dairying. Silage. Temporary and permanent pastures, haymaking. PLANT PHYSIOLOGY.~——R-oots, shoots, flowers, fruit and seeds of agricultural plants. DAIRY CATILE.-—Characteristics of different breeds. Relation of conformation and appearance to Milk Yield. Choice of dairy cattle in relation to climate and soil. The milk yields of the more im- portant breeds, and suitability for the milk trade, cream, butter and cheese production. The management of 3. Dairy Herd. Cattle breeding and grading up of dairy stock. Calf rearing and management of young stock. Milk recording. Systems, and utilisation of results. Details of official schemes. NATIONAL DIPLOMA IN I)AIRYING. 31 FOODS AND FEEDING.—Summer and winter feeding of dairy cattle and young stock. Fodder crops and green forage. Roots. Ensilage. Concentrated foods, meals, cakes. Preparation of food. The effect of food on milk and its products. PIG KEEPING.—Characteristics of the more important breeds. The breeding, rearing and fattening of pigs. Production of pork and bacon. FARM MANAGEMENT.—Systems of dairy farming. The selection, stocking and equipment of typical farms. Organisation of the farm and disposal of produce. DAIRY Eoonomos.—The Dairy Industry of Great Britain and its relationship to Agriculture. The relative importance of the various products. The retail milk trade. Markets, Dairy organisation and co-operation. Modern developments in the Dairy industry. Sources of imported Dairy Produce. (b) DAIRY HYGIENE. ANIMAL PHYSIOLOGY.—Gcnoral functions of the organs of the animal body. Breeding. Parturition. The structure of the udder and the process of milk secretion. Changes which food undergoes during digestion. VETERINARY SCIENCE—The more important diseases of dairy cattle and their treatment. The transmission and eradication of disease. MILK HYGIENE.—Sa.nita.l‘y conditions. Suitability of water supply. Methods of milking and handling of milk. Regulations affecting milk production. Milk in relation to Public Health. FARM BUILDINGs.—Situation, chief dimensions and construction of cow houses and dairy buildings. Housing for young stock and pigs. Air space and ventilation, drainage and water supply. II.—DAIRYING. (a) PRINCIPLES or DAIRYING. :MILK.—1Vl_ilklng by hand and machinery. Importance of cleanli- ness. Cooling of milk. Prevention of contamination. Pasteurisa- tion. Sterilisation. Keeping of milk. Milk testing and sampling. Use of Gerber and Babcock Testers. Interpretation of results. Legal standards. Legislation affecting milk production. CREAM—Separators and their management. Different systems of cream raising and ripening of cream. Changes during ripening. Natural and artificial ripening, and preparation and uses of starters. Preparation of cream for sale. Uses of preservatives. Clotted cream. BU’I‘TER.—Chlu‘ns and butter-making appliances. Preparation of cream for churning. Washing and working butter. Butter milk. Packing and transmission of butter. Selection and keeping of butter. Salting. Use of preservatives. Characteristics of good butter and method of judging. Circumstances affecting the flavour, texture, colour and keeping qualities of butter. Potting butter for keeping. Causes of inferior butter. |
| Title | Transactions of RHASS Volume 1940 - Page 226 |
