6—Lancaster Farming. Saturday. April 2G. 1969
Scientists Develop Process
For Fortifying Milk With Iron
A new process now being test
ed by U S Department of Agri
culluie scientists may make it
possible to foitify pasteurized
whole milk with iron while
avoiding (he metallic flator en
counleied in the past
Chemists in USDA's Agucul
linal Reseat ch Sen.ice expci i
mentmg with sc\cial non com
pounds base found that, b\
using a solution of feme am
monmm citi ate oi fei i ic choline
citiale milk can be foitified at
the late of 10 milhgiams of
iion per quail without detelop
mail of objectionable off
flavois o\ei a slot age penod of
15 dajs the noimal life of pas
temized milk
The milk foitification studies
weie piompted b> icsults of a
USDA food consumption survey
Ugite
sells gas
showing that diets of indivi
duals in a number of sex-age
groups arc most often low in
non and calcium This is es
pecially true of individuals in
low-income biackets
AHS food economists, using
suives data listing the amount
of whole fluid milk consumed
dining one day by individuals
in the vauous sex-age cate
goucs estimated 10 milhgiams
pci quai t of milk as the amount
of additional non needed to
bung these non deficient diets
within acceptable limits of the
Recommended Dietaxy Allow
ances foi non established by
the Food and Nutation Boaid
of the National Academy of
Sciences National Research
Council
Some States permit the addi
tion of iron to milk pioducts PINNING RIBBONS at the 1968 Lan
that will be consumed in a few Chester Pony Club Show. The 1969 show is
days, such as multivitamin and schedu i e d to be held Saturday, May 3, at
the John Gibson Farm at Drumore. Start
foi bid any type of iron fortifica- ... . A ,- AA ,
tion of milk Iron is also added time 18 9 am - and 100 horse and P
to certain dietary products con- entries are expected.' Anyone who would
taming vegetable fat in place of
milk fat, since little or no fla
vor hazard is involved in the
presence of vegetable fat. How
ever, it has not been possible to
add this nutrient to whole,
fluid milk without oxidative
changes resulting in objection
able flavors in the milk and
milk products,
In the current experiments,
milk is first “deodorized” by
vacuum treatment to remove
feed flavors The iron com
pound, which has been dissolv
ed in water (one milliliter of
solution contains 10 milligrams
of iron), is added with thorough
Stirling either before or after
pasteuuzation All samples are
then homogenized, cooled, and
stored at 40 degrees F.
Samples of the iron-fortified
milk using various pasteuriza
tion temperatures and differ
ent sequences for adding the
iron whether befoi e or after
pasteunzation are tested for
the effect on flavor
Taste panels to date have
The Corn That
PROFIT-MINDED
Corn Growers GROW
The more concerned you are
about making your corn produce
the TOP DOLLAR income .. .
the more you should consider
the one Brand that will do it
... PIONEER.
See or Call Your
Nearest 1 PIONEER
Salesman:
PIONEER.
BRAND
SEED CORN
PJO* EEfl li ■ brano rams r-nb*fs fd«"tV\3 «•
ties Bso stored t ad«rr3f< of P*onMr H -Bred
Con Comoa-v Des M or«s 10/a
rated samples containing iron £ Quality quality the markets need. A
added before or after normal f Continued from Pasre 1) 500-pound potato may win a
pasteurization (166 degrees F ) prize at a fair but is of no value
to be about equal to controls in younger person will prefer ham to a market.
beverage acceptability. Samples cured the modern way. A housewife is the final judge
containing iron added after Growers too often are inchn- 0 f quality. She will buy a. pro
heating to 188 degree’s F. were ed to believe they know what duct again and again if satis*
also considered of beverage consumers want. fied.
quality, but had a diminished When consumers come back This diametric opinion was
acceptability when the iron was £or a certain P ack of potatoes expressed by another conferee:
. - even though the potatoes cost a housewife does not know
added before heating to this twice as much as No Is then quality and does not know how
temperature From a practical the pack has quality. to judge it.
processing standpoint, the ARS Quality must be consistent Pennsylvania should try to
scientists say it would be bet- To se£k a P r °duct cannot be ex- correct variabilities in quality.
. ~ ~ , . cellent for two weeks and then Regardless of a product’s
ter to add the iron before pas- bad for tWQ weeks quality, a salesman has a lot to
teurization if the normal pas- Growers and producers do in convincing a customer a
teurization temperature is used, should supply markets with the product has quality.
LASSO
What Makes Pre-Emergent Lasso The Superior
Corn Herbicide? LOTS OF THINGS ...
Crop safety. New Lasso has been tested and tested. The results'were always
the same No damage to feeder roots of corn. Lasso doesn’t cut yields it
increases them.
Killing power. Lasso gives excellent control of grasses and some bi’oadleaf
weeds.
No carryover. When Lasso’s done working, it breaks down harmlessly in the
soil. So it can’t damage following crops, or ruin rotation plans.
No incorporation necessary with Lasso, thus reducing the number of trips over
the field and soil compaction.
Minimum moisture is needed to put Lasso to work.
Lasso works well on a wide range of soil types.
That's why Lasso's best.
LEBANON CHEMICAL CORP.
Wayne Hetrick
Lebanon, Pa.
272-1926
Pre-Emergent Corn Herbicide
John Brubaker
Lititz, Pa.
626-6575
James Hudson
Lincoln University, Pa
215-255-4881
like to enter may still do so by calling Mrs.
Francis Hill, 786-3193. Also planned for
June 16 to 22 is a Regional show where 200
children from Eastern Pennsylvania and
New Jersey will compete. This show is
also to be held at the Gibson headquarters.
Better get the best now at:
Barnard Berger
Lebanon, Pa.
272-7208
... the
superior
herbicide
for
corn
L I