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Activities in Dairy Manufacturing Extension

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

The main object of dairy manufacturing extension is to apply the findings of research and practical experience to the production and processing of high quality dairy products in order to bring about the best possible consumer acceptance. Dairy manufacturing extension also embraces the activities related to the improvement of efficiency in processing these products. These activities are concerned with producers, processors, and consumers.

Work with Producers

The founders of the American Dairy Science Association were concerned with the improvement of dairy products and the development of the sanitation consciousness necessary to bring it about. At the first annual conference of the Official Dairy Instructors' Association, R. A. Pearson, president of the Association, urged that more attention be given to extension work in dairy sanitation. He called attention to the general lack of producer understanding of the importance of sanitation in milk production and recommended the appointment of a committee to study this problem. Such a committee, consisting of B. W. Eawl, J. M. Trumand, and E. S. Guthrie, made its recommendations at the third annual conference in 1908.