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Show 85 Dairymen Attend Course At College Problems relating to dairy manufacturing man-ufacturing were discussed by authorities auth-orities from the mid-west and the Pacific coast states at the annual Utah Dairy Manufacturer's short course held last week at the Utah State Agricultural college under the direction of the Extension Service. Eighty five dairymen from the intermountain region attended. This was the largest group ever to enroll for the course. Professor Profes-sor A. J. Morris of the Dairy department de-partment states. Speakers at the school included B. J. Ommodt of Los Angeles, U. S.D.A. marketing specialist; C. H. Parsons, research labraitories, Swift and Company, Chicago; A. H. Rishoi, research labratories, Cherry-Burrell Company, Chicago; and several Utah dairymen. Speaking on "What's ahead for Utah's Dairy Industry, Professor George B. Caine, head of the Utah State Agricultural college dairy department, declared thaat one out of every 15 families in the United States is depending on milk for livelihood. Milk is the largest single source of farm cash income, larger than from cattle, twice that of cotton, and three times the income from wheat. Professor Caine stated that the farm cash income from milk in Utah for 1939 was $6,021,000 and that the total number of cows in the state on January 1, 1940 was 100,000. Scientific methods of processing milk were explained by Mr. Par- . sons and Mr. Ommodt discussed methods of improving the man. ufactured. dairy product. "Many of the defects in butter are due to the , faulty raw materials, therefore, they are not within the control of the creamery operator. But it is the responsibility of the manufacturer man-ufacturer to assist the producer in the improvement of the material," mater-ial," Mr. Ommodt remarked. Winners in the dairy product show held jointly with the school, were Al. Peterson of the Farr Ice Cream Company, manufacturer of ,the highest score ice cream; N. C Adams of the Western Creamery, Cream-ery, company, maker of high class A butter; A. J. Alder of the Sego Milk Products, Preston, Idaho, first in the class B butter division; and Rulon Brown of the Western Creamery company, Neola, Utah, I first place for making the hifih score Cheddar cheese. Individual products judging honors were won by W. C. Winder of the Winder Dairy, Salt Lake City. |