The Udderly Legen-dairy History of Dairying at MSU: Part II
You heard me wax poetic about dairy and the history of dairy production in my previous blog. However, as I pointed out then, the importance of dairy at MSU lies not only in the delicious cheese and ice cream produced but also in dairy education and research. The Dairy Department, and now jointly the Department of Food Science and Nutrition and the Department of Animal Science, have carried on a tradition of instruction of students, research, and outreach since the founding of MSU.
No official courses on dairying were taught in the earliest days of the College, although its tenets and techniques were incorporated into more general instruction. Professor Peter M. Harwood was first to bear the title of Instructor in Dairying, which he received in 1892, but was succeeded in 1983 by Clinton D. Smith. Smith strongly believed in the potential for Michigan to develop a strong dairy industry and therefore offered the first dairy course at the college in the winter of 1894/1895. These early courses were taught in the basement of the Agricultural Laboratory, which is now known as Cook Hall. A new building, which housed both Dairy and Forestry classes, was built in 1900, modern-day Chittenden Hall. In 1910, courses offered included Elementary Dairying, Creamery Butter Making, Cheese Making, and Market Milk (Anthony 1929).
As recounted in my previous post, the first building completely devoted to dairy education and manufacturing, the aptly-named Dairy Building, was constructed in 1913. It was the home of the first Dairy Plant, housed all dairy courses and faculty offices, and contained state-of-the-art laboratories for that time. Graduate courses were added in 1920, and following Dr. Ernest L. Anthony’s appointment as Head of the Dairy Department in 1928, the curriculum had expanded to include Farm Dairying, Dairy Standards and Tests, History of Dairy Cattle, Market Milk, Milk Production, Elements of Dairying, Advanced Dairy Cattle Judging, Advanced Dairy Products Judging, Dairy Farm Management, Butter Making, General Dairy Production, Plant Management, Ice Cream Making, Cheese Making, Concentrated Milk Products, and Dairy Seminar (Anthony 1929:4-5)
The Dairy Department (later called the Department of Dairy Science) was ultimately absorbed by the Dept. of Food Science and Nutrition and the Dept. of Animal Science. Today among the only courses specific to dairy foods is FSC 432 Food Processing: Dairy Foods, and the general principals of food science are taught in courses such as Food Safety, Food Chemistry, and Food Microbiology, and Food Engineering. Animal Science offers courses in Dairy Farm, Herd, Feed, and Cattle Management; Diary Cattle Judging; Dairy Growth, Health and Lactation in Dairy Cattle; just to name a few.
Research has also been important component of the dairy curriculum at MSU. In 1896, Dr. Charles E. Marshall arrived at the college and became a pioneer in the field of bacteriology, all through his research on the bacteriology of milk (Anthony 1929:3-4). Early faculty and students also conducted extensive work in dairy cattle breeding (Anthony 1929:10). Malcolm Trout, a professor at Michigan State between 1928 and 1966, discovered how to homogenize milk by linking it to the process of pasteurization, the combined techniques which are integral to commercial milk sales. C. F. Huffman was a leader in the field of the effects of animal nutrition on production, while research and publications on market milk and ice cream were also spearheaded by the department (Trout 1955).
Much of the current research conducted within the Department of Food Science and Nutrition now focuses to expand the use of underutilized commodities, using by-products of the meat and dairy processing industries; and to determine how the biochemical and physical properties of foods influence their quality and safety. The Animal Science department researches bovine lactation biology, including regulation and manipulation of ruminant lipid metabolism and the impact of milk on human health.
Outreach and collaboration with local Michigan farmers has also been a priority of the dairy department. Dissemination of latest developments by researchers both at Michigan State and elsewhere through farmers’ institutes has a history extending back to 1871 (Trout 1955). The Babcock test, a method for testing milk fat content which was developed at the University of Wisconsin, was brought to farmers in 1892 and demonstrated the need for quality control of milk products (Anthony 1929). Also part of the diary extension work has been the development of Michigan’s farm youth through organizations such as 4H and Future Farmers of America (FFA) (Trout 1955). Today, MSU is active in outreach with the Michigan Dairy Youth Program and 4H, and the Dairy Extension program is still active in engaging with the public and with dairy educators across the state. They have also added online resources, bringing outreach into the modern age.
Michigan State University has not only been a center of production for dairy products, but perhaps more importantly has played a central role in scientific innovation for improving food safety standards, food production, and production and manufacturing efficiency. It has also served to utilize this research by educating students in both the practical and scientific aspects of dairying and production and by disseminating new information to farmers across the state.
So next time you sit down and eat your Dairy Store ice cream, take the time to appreciate all that past MSU researchers and educators have done to make it safe and… udderly delicious.
Author: Susan Kooiman
Michigan State University Archives & Historical Collections
Madison Kuhn Collection. UA17.107, Folder 3, Box 2411.
L. Anthony, History of Dairy Development at MSC, 1929.
UA 16.37, Box 521, Folder 14
Malcolm Trout, Two Hundred and Fifty Years of Michigan Dairying,1955.