E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) is shown making cottage cheese in a cheese vat in this photograph, taken July 16, 1930, The curd has been heated slowly to above 100 degrees F. until it will...
This photograph, taken July 16, 1930, shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) making cottage cheese in a cheese vat. He is using a cheese cutting knife to break the curd into coarse flakes prior...
This photograph, taken July 16, 1930, shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) and a student packaging cottage cheese. Prof. Goss is using a laboratory scale to measure the cheese into round...
This photograph, taken July 16, 1930, shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) next to a cheese vat assessing the temperature of the milk as it is being soured and thickened into cottage cheese....
As the first step in making cottage cheese, this photograph shows E.F. Goss, Associate Professor of Dairy Industries at Iowa State College (University) pouring skimmed milk into a cheese vat. A starter culture with lactic acid bacteria is then...
Iowa State University; Dept. of Chemical and Biological Engineering
On top of this piece of equipment are two openings with lids. The one on the left has a handle. The one on the right is raised via a pulley system. There are two pressure guages and a faucet to the right.
This 1937 photograph shows the front (north) of the Memorial Union, viewed from across the fountain. The fountain has several water jets going upward. A group of several people is standing on the steps in front of the entrance to Gold Star Hall....
