Credit Hours:3 Lecture Hours:2 Lab Hours:2 Contact Hour Total:64 Survey of the dairy industry including dairy breeds, standards for selection and culling, herd replacements, feeding, management, physiology, and health maintenance. Food value for milk, tests for composition and quality, and use and processing of market milk and dairy products. Dairying in its relation to agriculture and community development; dairy breeds, standards for selection and culling, herd replacements, feeding, management, and health maintenance; the production and handling of clean milk on the farm; physiology of milk secretion; properties of milk; tests for composition of milk.