An introductory course to the dairy industry with a focus on its evolution and the scope of New York’s, United States’ and the world’s industry. It will include discussion of farm types, production techniques, breeds of cattle, cattle behavior and selection, economics and trends. Dairy products will be studied, as well as consumer trends, milk quality and processing, a section on farm organization, cooperative careers, farm management structure and the future of the industry will be included. The lab will supplement the lecture and will include animal behavior, marketing, performing milk quality tests, and field trips.
3 credits, (2 lecture hours, 2 laboratory hours), fall semester