HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Search for Related Content

Dairy Technology Societies

Central Illinois—John J. Jacus, technical sales engineer, Creamery Package Mfg. Company, Chicago, was speaker at the March meeting, held at the House of Plenty, Decatur. He spoke on new developments in dairy plant equipment.

Central Michigan—Guest speaker at the March meeting, held at the High Life Inn, Saginaw, was Joe Dinneen, assistant personnel director, Dean Milk Company, Rockford, Illinois. His topic dealt with means by which the dairy industry can create student interest in food science.

Kansas—Town and Country Lodge Restaurant was the locale of the March 12 meeting, with Dr. W. F. Collins, Swift & Company, stabilizer department, Kearney, New Jersey, as speaker. His subject: Factors Affecting Stability of Ice Cream.

Kansas City—New Developments in Cultured Products was discussed by Neil Ange-vine, president, National Cottage Cheese Institute, St. Louis, Missouri, at the March 22 meeting at the World War II Memorial Building in Kansas City.

Metropolitan—N. C. Angevine, who is also technical advisor for the Products Division of the Meyer-Blanke Company, also spoke in New York City March 13 on Let's Examine Our Cottage Cheese and Cultured Products Manufacture.