DSCI 100 Enterprise Project (1-4) (CR/NC)
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 Product Marketing Programs (3)
Promotional programs of national dairy companies, integrated supermarket firms and independents. Programs of major dairy organizations; for example, National Dairy Council and Dairy Board, California Dairy Council, and Milk Advisory Board. 2 lectures, 1 activity. Prerequisite: DPT 134 or consent of instructor.
DSCI 223 Frozen Dairy Foods (3)
Selection of ingredients, calculating, and processing ice cream, and related frozen products. 2 lectures, 1 laboratory. Prerequisite: DSCI 121.
DSCI 230 General Dairy Husbandry (4) GEB F.2.
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. 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. Elective course for non-dairy science students. Survey course for dairy husbandry majors. 3 lectures, 1 laboratory.
DSCI 233 Milk Processing and Marketing (4)
Composition and properties of fluid milk and its constituents. Equipment used to handle, process, and distribute fluid milk and related products. Product promotion, advertising and merchandising. Survey of national and local dairy marketing organizations. 3 lectures, 1 laboratory. Prerequisite: DPT 134.
DSCI 234 Dairy Foods Evaluation (3)
In-depth study of basic principles of sensory examination of dairy foods. Physiology of the 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, 2 activities.
DSCI 241 Dairy Cattle Selection (3)
Selection of dairy cattle on type conformation and the correlation between type and production. Body condition scoring, animal analysis and linear classification. 1 lecture, 2 activities. Prerequisite: DSCI 121 or DSCI 230.
DSCI 250 Dairy Farm Safety and Production Practices (3)
Communication of dairy farm safety practices with emphasis on equipment operation, livestock handling and common farm hazards. Applied practices necessary for successful operation of a modern dairy farm. 2 lectures, 1 activity. Prerequisite: DSCI 121 or consent of instructor.