List of Dairy or Dairy Related Classes at Clemson University:
- AVS 2030: Dairy Science Techniques: Introduction to dairy production and processing. Laboratories include hands-on opportunities for management of dairy cattle, quality control of milk, and processing of milk and dairy products
- AVS 2090: Livestock Exhibition Techniques: Students learn techniques associated with exhibition and evaluation of beef, dairy, equine, poultry, and swine.
- AVS 2120: Small Ruminant Techniques: Basic principles of the production of small ruminant animals are discussed and demonstrated. Students receive hands on experience in the management, production and processing of sheep and goats. Activities include handling, health care, lambing or kidding, and fiber, milk and meat production.
- AVS 4130: Animal Products: Introduction to the safe and humane production of red meat, poultry, and dairy products. Includes HACCP principles and production of value-added animal products.
- MICR 4070: Food and Dairy Microbiology: Physical-chemical factors limiting survival and growth of microorganisms during processing and manufacturing of food and dairy products. Standard methods for enumerating and identifying indicator bacteria, yeasts, molds, and microbes producing food and food-borne illness. Starter cultures, fungal toxins, microbial cell injury and standards for food and dairy products