f>—Lancaster Farming. Saturday. May 3. 1960
WONDERFi
Today I've been perusing a
publication of the National Dairy
Council called "Newer Knowl
edge of Cheese". It ofleis inter
esting information -
Cheese has been a popular food
for thousands of ycais going
Jar back into history eicn bc
loic the time of Homer It was
sciml at Caesar’s banquet tables
and sened to Ins armies as part
of their rations just as cheese
sen os armies around the world
at the piesent time
Legend has it that cheese was
“discoieied” several thousand
years before Christ by an Arab
ian tiaider who, starting on a
journey, placed milk in a pouch
made of a sheep’s stomach Dur
ing the day's journey, the com
bined action of the sun's heat
and enzymes in the lining of the
pouch changed the milk into
cheese curds and whey Whey
is the thin liquid that diains off
when the lest of the milk turns
to cheese
Varieties Of Cheese
And so since that time man>
vaneties of cheese haie been
pioduced ranging in texture
fioni soft to hard and in flavor
from mild to pungent and sharp
Todaj processing is done in clean
modem plants with equipment
that contiols every step Still,
whatever the cheese the basic
process the coagulation of
milk to produce curd by the se
paiate or combined action of the
enzyme renmn and lactic acid
■— remains the same
Cheese has, of course, played
» role in the economy of peoples
and nations. Early nomadic tribes
consideied cheese vital and it be-
P. L. ROHRER & BRO., INC.
Smoketown, Pa.
Doctor
in the Kitchen
by Laurence M. Hursh, M.D,
Consultant, National Dairy Council
UL CHEESE
came a prized medium of ex
change because it provided milk
in a solid and less perishable
form
It is said that the Crusaders
brought back selects of cheese
making that promoted the art
rapidly in Europe After the fall
of the'Roman Empire, during the
Dark Ages, those secrets weic
guarded in the monasteries. Trap
pist Monks developed varieties
of cheese that still are made As
cheeses developed in various
world localities they usually be
came known by the name of that
area as for example, Cheddar,
Stilton, and Roquefort.
The Cheese Industry
Clieesemaking remained a farm
and home operation until the
middle of the nineteenth century.
Its development into a great in
dustiy as we know it today be
gan in 1851 w hen the first cheese
factoiy was started in Rome, N.Y.
Toda\, cheesemakers in the
United States have successfully
manufactured virtually all for
eign types of cheese such as
Swiss Camembeit, Limburger,
Blue and Parmesan Onginal
American varieties include Brick,
Colby, Monterey or Jack cheese,
and others
Cheese is a very versatile food.
Its use extends from hors d’oeu
vres to dessert, alone and in com
bination with other foods. Peo
ple of all ages like it. It is said
there is a cheese for every taste
and every pockethook. Three
ounces of cheddar cheese has the
same amount of protein as three
ounces of boneless meat, fish, or
poultry, or three eggs It is a
rich source of all the nutrients
of milk.
Label Poultry In
Pork Products
Fair treatment to consumers
will be the basis for pork pro
ducers recommendations regard
ing proposed use of poultry meat
in sausage products
Albert Gehlbach. Lincoln, Ill
inois. National Pork Produceis
Council president, said today
that “we won’t fight the intro
duction of poultry-added sausage
pioducts, but we will insist and
demand that the labeling of such
pioducts be large and clear”
The Agriculture Department
hsl week announced a change in
government standards which
would permit the use of up to 15
pei cent poultry meats in hot
dogs, frankfurters, bologna and
other sausage pioducts Pievious
standaids had requned them to
be made up of led meats only
Interested paities were given 45
days to file written comment on
the proposal before it becomes
official
“The Department can expect
to hear from each of our 23
member-state units,” Gehlbach
said “Considerable discussion of
this proposal took place at the
Poik Council’s lecent conven
tion in Omaha
“Our people are not anti-poul
tiy, and we’re not against new
ideas But we are working hard
at improving the pork image
with consumers We’ve assured
the housewife for generations
that sausage products are entire
ly red meat The label must tell
the story if these" products- are
now to be filled with anything
else—poultry, soybean meal or
seaweed,” Gehlbach said
“Our first impulse is one of
concern for loss of part of our
market But we also recognize
that a ‘poultryadded’ product
may find consumer acceptance
and increase our volume. So our
v 2
s
397-3539
” / < - V, S , /'
Apply new Lasso either in granules or liquid and you’re done. Lasso needs
no soil incorporation; just Vs - % inches of rain will turn on Lasso’s excellent
grass control for your corn and soybeans.
WHAT MAKES PRE-EMERGENT LASSO THE SUPERIOR
CORN & SOYBEAN 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 and soybeans. Lasso doesn’t cut
yields it increases them.
Killing power. Lasso gives excellent control of grasses and some broadleaf
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. Better get the best now at:
LEBANON CHEMICAL CORP.
Barnard Berger
Lebanon, Pa.
272-7208
John Brubaker
Lititz, Pa.
626-6575
Mistake Fresh
For Bad Eggs
Is on egg ever too fresh? Prob
ably not. but it would seem so if Customers who have bought
one had heard of grocers and eggs i n u, e pas t have not always
housewives who rid themselves RO it en fresh eggs from the stores
of "bad” eggs because they con- or t h C f arm> Now that stores and
tamed some “whitish, stringy f arms gc t fresh eggs, the cuslo*
things" near the yolk mers have noticed the still twist*
cd. whitish protein strands at
Relax— this is not a new and of lhc yolk and ar#
exotic foi m of bad eggs. questioning it as being noi mal.
The whitish stuff next to the
yolk is a sign that the eggs arc
very fiesh, and that pro
ducers and processors are now
doing a better job than ever of
getting their products to you
quickly
Accoidmg to Wisconsin Exten
sion poultry specialist sthe "whit
ish things" near the yolk aie a
fibrous filament of piotem that
twists into pi eminent appear
ance in freshly laid eggs
When the eggs are stoied foi
position will be this if the poul
trj people want a piece of the
sausage market, let them slap on
a cleai label and sell then way
in not sneak in under the long
time meat appeal
CUSTOM SPRAYING
For Whifewashing
Spray the modern way
Use CARBOLA Spray
Carbola dries white, disinfects, kills flies, up to 90%
less cobwebs. No wet floors.
MAYNARD L. BEITZEL
Witmer. Pa. 392-7227
Pre-Emergent Corn & Soybean Herbicide
awhile, the filaments Ktaduallf
"unwind" and the whitish strand*
disappear Into the rest of th*
Eggs
My Neighbors
CS
r*\ n,
JD ll 1
if of wow i /s
ill
• £ ?
fi
“This is later, Bab."
sx#
Wayne Hetrick
Lebanon, Pa.
272-1926
James Hudson
Lincoln University, Pa
215-255-4881
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