...bacteriological tests made in connection with this work were made in the bacteriological laboratory of the Department of Dairy Industry of the New York State College of Agriculture. The chemical tests of all untreated and of all treated wastes were made in the laboratories...

...the estimated cost being $1,500,000, the gift of George F. Baker of New York, and a new building for the department of dairy industry of the New York State College of Agriculture was begun, for which the State appropriated about $400,000. President (inaugurated Oct....

...should be clean in flavor, with a distinct mild aroma resembling fresh butter. It should be of a creamy consistency with plenty of body, but entirely free...Method of Manufacture. To 10 pounds of cream cheese add one-half pound of mixed walnuts and almonds. The nuts should first be blanched by soaking in hot water...

...due to the method of manufacture and the ingredients used. The process has recently been developed by the Department of Dairy Industry of the New York State College of Agriculture at Cornell University, and is very simple. Method of Manufacture. A small quantity of American...

...milk stations by organizations of milk producers and by milk distributors. It has been prepared by the Department of Dairy Industry, of the New York State College of Agriculture, in cooperation with the Bureau of Markets, of the United States Department of Agriculture....

...are here discussed in a general way. Some floor plans are given in this bulletin (figs, i to 9), and the Department of Dairy Industry, of the New York State College of Agriculture, will furnish on request blue prints of floor plans for country milk stations and give...

...allowed when it is recorded in their presence. The following milk inspection question sheet used by the Department of Dairy Industry of the New York State College of Agriculture, and score cards from other sources, for the farm dairy and milk distributing plants serve as illustrations....

...pressed, kosher, neufchatel, and cream. In order to meet the demands of the commercial manufacturer, the Department of Dairy Industry of the New York State College of Agriculture has carried on a large number of experiments to determine just what is the best method...