Extension Ag Update
May/June 2003
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University of Illinois Agriculture Events

New programs are being confirmed every day. Keep in touch with your Extension Office for programs addressing the topics that interest you and are offered in your County. To find your counties website go to: http://web.aces.uiuc.edu/ve/

University of Illinois Extension Calendar Website
To search for programs throughout the state, check out Extension’s searchable calendar. Search by location, topic or date to find a program of you interest.

U of I Dairy Classes On-Line
Bob Sampson, Extension Communications Specialist, Phone (217) 244-0225; rsampson@uiuc.edu

Two University of Illinois dairy classes will be offered on-line this fall taught by Department of Animal Sciences faculty and Extension specialists. The classes—Principles of Dairy Science and Advanced Dairy Reproduction--begin in mid-September.

“If someone is interested in learning more about the dairy industry or if their job required familiarity with the latest dairy cattle reproduction research and information, these classes will be great opportunities,” said Michael Hutjens, U of I Extension dairy specialist. Hutjens and fellow Extension specialist Geoff Dahl will teach Principles of Dairy Science. The course will explore all phases of dairy production including feeding, physiology, marketing, genetics, and management. It will also include 10 on-line labs.

The second course, Advanced Dairy Reproduction, will be taught by Darrel Kesler and will cover the latest information on all phases of reproductive physiology.

Both classes start in mid-September and all lectures are on CD. Enrollees can take the class for credit or audit it without credit. Students can listen to lectures based on his or her schedule and attend class one hour a week for 10 weeks on the Internet. More information can be obtained by going to: http://www.ao.uiuc.edu/ansci/class_info/


Cheese Grading Short Course, Nov. 5-6, University of Wisconsin - Madison

The Wisconsin Cheese Grading Short Course, an intensive two-day course covering the principles and practices involved in grading natural cheeses, will be held November 5-6 at Babcock Hall on the College of Agricultural and Life Sciences campus. The $299 course fee covers instructional expenses and materials, supplies, and one lunch. Parking, lodging and other meals are not covered.

Cheeses studied in the grading labs will show the majority of flavor, body, texture, color and appearance attributes found in the industry today. The expanded program covers premium Cheddars, mold-ripened cheeses and sheep- and goat-milk cheeses, along with Mozzarella, Colby/Jack, Cheddar, brick/Muenster, and Swiss cheeses. Instructors include scientists and specialists from industry, the UW-Madison, and the Wisconsin Department of Agriculture, Trade and Consumer Protection.

This introductory course is intended for cheesemakers, production supervisors, and quality-control personnel interested in assessment of cheese quality. The course is structured around the cheese grading standards covered by Wisconsin Ag Chapter 81 and USDA Grading Standards.

The enrollment deadline is October 20; laboratory space limits enrollment to the first 25 paid students. Those who enroll after the course is filled will be placed on a waiting list for the next course, tentatively scheduled for June 2004. For more registration information, call CALS Outreach Services, (608) 263-1672. For course information, call Scott Rankin, (608) 263-2008. For more information on other food science short courses for food professionals, visit http://www.wisc.edu/foodsci/conted/