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Journal of Dairy Science Vol. 38 No. 4 449-453
© 1955 by American Dairy Science Association ®
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Selection and Evaluation of Dairy Products

A course offered at Michigan State College for Hotel Administration, Restaurant Management, Food Distribution, and Home Economics Majors

G. M. Trout

Dairy Department, Michigan State College, East Lansing

ABSTRACT

Conclusion: Here is a great opportunity to teach the potential hotel and restaurant managers, and other food buyers of tomorrow the truth about dairy processing, quality selections, and the enjoyment of good food. Dairy departments having an adequate staff but limited students might well consider the potentialities of a course in the selection and evaluation of dairy products for consumer or special-purchasing groups.






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Copyright © 1955 by the American Dairy Science Association ®.