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94 FRESNO STATE COLLEGE
159. Pump• and Motora (3)
Prerequisite: AgM 15, Ag 146. Operation and study of centrifugal and deep well
turbines; testing of pumps and momrs under operating conditions to determine
efficiency; installation, protective devices, maintenance and proper selection of
single and three-phase motors used on the farm. (2 lecture. 3 lab bouts)
DAIRY INDUSTRY (DI)
53. Mcnket Milk (3) (Former DS 53)
Pre1·equisite: AnSc 12 or permission of instructor. Principles of market milk
production, processing, and distribution; modem processing methods and equipment.
(2 lectures, 3 lAb hours)
103. Manvfacturlng Dairy Product• (3) (Former DS 111)
Prerequisite: junior sranding or permission of instructor. Making common varieties
of cheese, mix making and freezing desserts, churning butter and culturing
d3iry products. (1 lecture, 6 Jab hours)
113. Manufactured Dairy Products (3) (Former DS 112)
Prerequisite: DI 53 or 103, or permission of instructor. Chemistry, physics, and
mathematics applicable to the production of butter, concentrated products, cheese,
and ice cream.
123. Dairy Bacteriology (3) (Former DS 151)
Prerequisite: Mcrb 20. Bacteria, yeasts, -and molds in manufacture of dairy products.
(2 lecture, 3 lab hours)
133. Dairy Plant Manageme~tt (3) (Former DS 154)
Prerequisite: DI 53. Principles, practices, and problems in management of
modern dairy plants.
143. Marketing Milk Products (3) (Former D5 156)
Prerequisite: DI 53. Practices and principles of marketing and pricing dairy
products.
153. Dairy Inspection (3) (Former DS 154)
Prerequisite: AnSc 12, DI 5.3. Application of the California Agricultural and the
United States Public Health Codes to the inspection of dairies, dairy plants, and
dairy products.
163. Dairy Chemistry and Testing (3) (Former DS 185)
Prerequisite: Chern 2A-B. Milk constituents and application of chemical laboratory
tests as used in food plants. (2 lecture, 3 lab hours)
173. lvaluatlon of Dairy Products (3) (Former DS 189)
Prerequisite: DI 103. Evaluation, scoring, and grading dairy products; methods of
defect control. (2 lecture, 3 lab hours)
ENOLOGY (Enol)
15. Enology (3) (Former V 15)
History and development of the wine industry; mechanics of various processes
and factors involved in wine making.
115. Wine Analysis and Production (5) (Former V 116)
Prerequisite: Chern 109, Enol 15, Mcrb 20 or 104, PlSc 127. Principles and pmctices
of preparation and analysis of dessert and table wines; operation of plant
equipment; controlled tests. (3 lecture, 6 lab hours)
Object Description
| Title | 1969-70 General Catalog |
| Creator | Fresno State College |
| Format | PDF Document |
| Date of publication | 1969-05 |
| Subjects | California State University, Fresno. Curricula. Catalogs |
| Object type | Document |
| Location | Fresno, California |
| Language | eng |
Description
| Title | Page 094 |
| Full Text Search | 94 FRESNO STATE COLLEGE 159. Pump• and Motora (3) Prerequisite: AgM 15, Ag 146. Operation and study of centrifugal and deep well turbines; testing of pumps and momrs under operating conditions to determine efficiency; installation, protective devices, maintenance and proper selection of single and three-phase motors used on the farm. (2 lecture. 3 lab bouts) DAIRY INDUSTRY (DI) 53. Mcnket Milk (3) (Former DS 53) Pre1·equisite: AnSc 12 or permission of instructor. Principles of market milk production, processing, and distribution; modem processing methods and equipment. (2 lectures, 3 lAb hours) 103. Manvfacturlng Dairy Product• (3) (Former DS 111) Prerequisite: junior sranding or permission of instructor. Making common varieties of cheese, mix making and freezing desserts, churning butter and culturing d3iry products. (1 lecture, 6 Jab hours) 113. Manufactured Dairy Products (3) (Former DS 112) Prerequisite: DI 53 or 103, or permission of instructor. Chemistry, physics, and mathematics applicable to the production of butter, concentrated products, cheese, and ice cream. 123. Dairy Bacteriology (3) (Former DS 151) Prerequisite: Mcrb 20. Bacteria, yeasts, -and molds in manufacture of dairy products. (2 lecture, 3 lab hours) 133. Dairy Plant Manageme~tt (3) (Former DS 154) Prerequisite: DI 53. Principles, practices, and problems in management of modern dairy plants. 143. Marketing Milk Products (3) (Former D5 156) Prerequisite: DI 53. Practices and principles of marketing and pricing dairy products. 153. Dairy Inspection (3) (Former DS 154) Prerequisite: AnSc 12, DI 5.3. Application of the California Agricultural and the United States Public Health Codes to the inspection of dairies, dairy plants, and dairy products. 163. Dairy Chemistry and Testing (3) (Former DS 185) Prerequisite: Chern 2A-B. Milk constituents and application of chemical laboratory tests as used in food plants. (2 lecture, 3 lab hours) 173. lvaluatlon of Dairy Products (3) (Former DS 189) Prerequisite: DI 103. Evaluation, scoring, and grading dairy products; methods of defect control. (2 lecture, 3 lab hours) ENOLOGY (Enol) 15. Enology (3) (Former V 15) History and development of the wine industry; mechanics of various processes and factors involved in wine making. 115. Wine Analysis and Production (5) (Former V 116) Prerequisite: Chern 109, Enol 15, Mcrb 20 or 104, PlSc 127. Principles and pmctices of preparation and analysis of dessert and table wines; operation of plant equipment; controlled tests. (3 lecture, 6 lab hours) |
