DSCI-DAIRY
SCIENCE
Dairy Science Department
DSCI
100
Selection
and completion of a management/production project under faculty supervision.
Project participation is subject to approval by the project supervisor and the
Cal Poly Foundation. Degree credit limited to 12 units. Credit/No Credit
grading only.
DSCI
101 Dairy Feeds
and Feeding (4)
Introduction to Dairy Cattle/Ruminant Nutrition. Classification
and metabolism of nutrients. Nutrient content and
identification of feeds common to dairy cattle. Nutrient
analysis procedures and requirements. Ration formulation, feeding
practices for maximizing growth and milk production. 3
lectures, 1 laboratory.
DSCI
121 Elements of
Dairying (4)
General information on statistics and opportunities
in the dairy industry. Composition and food value of dairy products. Common
tests to determine quality of products. Principles and
practices of the feeding and management of dairy cattle. 3 lectures, 1 laboratory.
DSCI
134 Introduction
to Dairy Products Technology (4)
Science and technology in the development and
manufacture of dairy food products. Equipment and dairy processing techniques for fluid
milk, butter, cheeses, ice cream, yogurt, concentrated dairy foods and dried
dairy foods. 3 lectures, 1 laboratory.
DSCI
200 Special
Problems for Undergraduates (1–2)
Individual investigation, research, studies, or
surveys of selected problems. Total credit limited to 4 units, with a maximum of
2 units per quarter. Prerequisite: Consent of instructor.
DSCI
202 Dairy
Promotion and Marketing (4)
National and state dairy promotional programs,
advertising and merchandising. Marketing and pricing of milk and dairy products at
the state and national level. 4 lectures.
Prerequisite: DSCI 134 or consent of instructor.
DSCI
223 Frozen
Dairy Foods (4)
Technology,
equipment, mix calculations and preparation required to process, freeze, packge, harden and distribute ice cream and related
products. 3 lectures, 1 laboratory. Prerequisite: DSCI
134.
DSCI
230 General
Dairy Husbandry (4)
Selection, breeding, feeding, and management of
dairy cattle. Composition and food value of dairy products. Milk
pricing, political influences, dairy industry statistics and opportunities.
Producing and handling products. Intended
as introductory course for non-dairy science majors. 3
lectures, 1 laboratory.
DSCI
231 General
Dairy Manufacturing (4)
Composition and properties of fluid milk and
manufactured milk products. Chemistry and microbiology of
dairy products. Processes and equipment involved in the manufacture of
butter, cheeses, and other fermented dairy products, frozen, condensed, and
dried dairy foods. Intended as introductory course for
non-dairy science students. Survey course for dairy
husbandry majors. 3 lectures, 1 laboratory.
DSCI
233 Milk
Processing and Inspection (4)
Composition and properties of fluid milk and its
constituents. Equipment used to handle, process, and distribute fluid milk and
related products.
DSCI
234 Dairy Foods
Evaluation (2)
Basic principles of sensory evaluation of dairy
foods, physiology of various senses and their relationship to distinguishing
the quality of dairy products by sight, flavor, body and texture. Product
defects, causes, and methods of prevention. 1 lecture,
1 laboratory.
DSCI
241 Dairy
Cattle Selection, Breeds, Fitting and Showing (4)
Selection of dairy cattle on type conformation and
the correlation between type and production. Dairy cattle breeds and
breed comparisons. Techniques to properly condition,
groom and present dairy cattle for evaluation and merchandising. 2 lectures, 2 activities. Prerequisite: DSCI 121 or DSCI 230.
DSCI
301 Dairy Cattle Nutrition (4)
Principles of dairy cattle nutrition and management
and their application to economical feeding practices and computerized ration
formulation. 3 lectures, 1 activity. Prerequisite: DSCI
101 and DSCI 121 or DSCI 230.
DSCI
321 Lactation
Physiology (4)
Mechanisms of milk component secretion, including
protein, lactose and fat metabolism. Disorders of the mammary gland
(mastitis) and control strategies. Endocrine aspects
of mammary gland development and lactogenesis.
4 lectures. Prerequisite: DSCI 101, DSCI 121, BIO 151,
CHEM 111.
DSCI
330 Artificial
Insemination and Embryo Biotechnology (4)
Techniques
in the collection, evaluation and processing of semen, along with embryo
culturing and manipulation. Insemination procedures, fertility problems, record
keeping, estrous synchronization, endocrine control of reproduction, treating
reproductive disorders and embryo transfer. 3 lectures, 1
laboratory. Prerequisite: DSCI 121 or DSCI 230 or VS 223 or consent of
instructor.
DSCI
333 Dairy
Cattle Management, Safety and Animal Well-Being (4)
Modern dairy management techniques, livestock
handling and animal comfort. Dairy safety and development of
an injury illness prevention program. Animal
well-being issues and the Pasteurized Milk Ordinance. 3
lectures, 1 activity. Prerequisite: DSCI 121 or DSCI 230.
DSCI
339 Internship
in Dairy Science (1–12) (CR/NC)
Selected
Dairy Science students will spend up to 12 weeks with an approved agricultural
firm engaged in production or related business. Time will be spent applying and
developing production and managerial skills and abilities. One unit of credit
may be allowed for each full week of completed and reported internship. Degree
credit limited to 12 units. Credit/No Credit grading only. Prerequisite:
Consent of internship instructor.
DSCI
350 Dairy
Industry Communications (2)
Application of information and computer technology
to creation of dairy publications. Exploration of Web resources for
dairy-related current events and information. Financial,
promotional, creative and technical aspects of producing dairy brochures,
catalogs, annuals and pamphlets. Total credit limited to 8 units. 2 activities. Prerequisite: ENGL 134, DSCI 121, AG 250 or
consent of instructor.
DSCI
400 Special
Problems for Advanced Undergraduates (1–2)
Individual investigation, research, studies, or
surveys of selected problems. Total credit limited to 4 units, with a maximum of
2 units per quarter. Prerequisite: Consent of instructor.
DSCI
401 Physical and
Chemical Properties of Dairy Products (4)
Composition, structure and properties of milk and
milk products. Physical and chemical changes that occur during
processing and storage of dairy products. Objective
measurement of chemical and physical properties. 3
lectures, 1 laboratory. Prerequisite: CHEM 212/312 or consent of
instructor.
DSCI
402 Quality
Assurance and Control of Dairy Products (4)
Current
methods used to evaluate dairy products with respect to plant economics and
consumer safety. Accurate procedures for chemical and
biological testing, statistical approach to sampling and design and
interpretation of HACCP programs for assuring product quality and safety.
3 lectures, 1 laboratory. Prerequisite: DSCI 233 and
MCRO 221.
DSCI
422 Breeding and
Genetics of Dairy Cattle (4)
Evaluation of inherited characteristics in dairy
cattle from an economic standpoint. Proving and selecting sires and dams. 3 lectures, 1 laboratory 4 lectures. Prerequisite: DSCI 241. (Change effective Winter 2005.)
DSCI
432 Advanced
Dairy Herd Management (4)
Dairy herd management skills needed in dairy
operations.
Instruction and lab experience in management, records, feeding and nutrition,
herd health, milk secretion, reproduction, mating and selection. 4 lectures. Prerequisite: DSCI 301, DSCI 241, DSCI 330, and DSCI
422.
DSCI
433 Dairy Plant
Management and Equipment (4)
Basic
management principles applied to the dairy industry. Industrial
organization and control. Dairy plant design, facilities, layout. Inventory control and records. Milk
pooling and stabilization records. Maintenance and
operation of equipment. 3 lectures, 1 laboratory.
Prerequisite: DSCI 233, DSCI 434.
DSCI
434 Cheese and
Fermented Dairy Foods (4)
Scientific
methods, ingredients, and equipment used in the manufacture of various
fermented dairy products, including cheeses, buttermilk, sour cream, and
yogurt. 3 lectures, 1 laboratory. Prerequisite: DSCI
134, MCRO 221.
DSCI
435 Concentration/Fractionation and Butter Technology
(4)
Technology
of evaporation, drying and membrane separation processes applied to dairy
fluids. Design and performance of evaporators, driers, and
membrane processing systems. Equipment, ingredients, and methods needed
to manufacture butter and dairy spreads. 3 lectures, 1
laboratory. Prerequisite: DSCI 134.
DSCI
444 Dairy
Microbiology (4) (Also listed as MCRO 444)
Microorganisms
involved in the fermentation and ripening processes in the dairy industry, as
well as those involved in spoilage of milk and dairy products, in the
transmission of disease through these products, and indicator systems used to
determine sanitary quality of these products. 2 lectures, 2
laboratories. Prerequisite: MCRO 221 or MCRO 224.
DSCI
461, 462 Senior
Project (2) (2)
Selection and completion of research-oriented
projects under faculty supervision. Project results are presented in a formal report.
Minimum 120 hours total time. DSCI 461: 1 seminar and
supervision. DSCI 462: Supervision.
DSCI
463 Undergraduate
Seminar (2)
Reports on student papers, bulletins, periodical
articles, and dairy research experiments. Sources of dairy husbandry
information. Practice in oral reporting. Recent developments and
research work in the dairy industry. 2 seminars.
DSCI
470 Selected
Advanced Topics (1–4)
Directed group study of selected topics for advanced
students.
Open to undergraduate and graduate students. Class Schedule will list topic selected. Total credit limited to 8
units. 1 to 4 lectures. Prerequisite: Consent of instructor.
DSCI
500 Individual
Study in Dairy Science (1–6)
Advanced
independent study planned and completed under the direction of a member of the
Dairy Science faculty. Total credit limited to 6 units. Prerequisite: Consent
of department head, graduate advisor and supervising faculty member.
DSCI
522 Bioseparation Processes in Dairy Product
Technology (4)
Physical and chemical principles governing bioseparation processes in dairy product technology. Factors influencing mass
transport phenomena as it relates to filtration, chromatography, ion exchange,
dialysis, centrifugation, adsorption, crystallization and other unit
operations. Laboratories to emphasize application of bioseparations of commercial importance. Field trips
to be required. 3 lectures, 1 laboratory. Prerequisite:
DSCI 401, FSN 444.
DSCI
539 Graduate
Internship in Dairy Science (1–9)
Application of theory to the solution of problems of
agricultural production or related business in the field of Dairy Science. Analyze specific management
problems and perform general management assignments detailed in a contract
between the student, the firm or organization, and the faculty advisor before
the internship commences. Degree credit limited to 6 units. Prerequisite:
Consent of internship instructor.
DSCI
560 Recent
Developments in Dairy Science and
Technology (1-3)
Presentation and critical review of current research
publications. Methodological advances and applications in dairy
food systems. Class Schedule
will list topic selected. Total credit limited to 6 units. 1–3
seminars. Prerequisite: Senior or graduate standing and approval of
instructor.
DSCI
570 Selected
Topics in Dairy Science (1–4)
Directed group study of selected topics for advanced
students.
Open to undergraduate and graduate students. Class Schedule will list topic selected. Total credit limited to 12
units. 1 to 4 seminars. Prerequisite: Graduate
standing or consent of instructor.
DSCI
571 Selected
Advanced Laboratory in Dairy Science (1–4)
Directed group laboratory study of selected topics
for advanced students. Open to undergraduate and graduate students. Class Schedule will list topic selected. Total credit limited to 8
units. 1–4 laboratories. Prerequisite: Consent of
instructor.
DSCI
581 Graduate
Seminar in Dairy Science (1–3) (CR/NC)
Current findings and research problems in the field
and their application to industry. Group study of current problems
of industry. Current experimental and research
findings as applied to production and marketing. Credit/No Credit
grading only. 1 or 3 seminars. Credit/
no credit grading only. Prerequisite: Graduate standing or consent of
instructor.
DSCI
585 Cooperative
Education Experience in Dairy Science
(1-6) (CR/NC)
Advanced study, analysis and part-time work
experience in the field; current innovations, practices, and problems in
administration, supervision, and organization of business, industry, and
government.
Must have demonstrated ability to do independent work and research in career
field. Total credit limited to 9 units. Credit/No Credit grading only.
Prerequisite: Graduate standing and consent of instructor.
DSCI
599 Thesis in
Dairy Science (1–9)
Systematic research of a significant problem in
Dairy Science. Thesis will include problem identification, significance, methods,
data analysis, and conclusion. Students must enroll every quarter in which
facilities are used or advisement is received. Degree credit limited to 6
units. Prerequisite: Graduate standing and consent of instructor.