—Unc»«t>r Farming, Saturday. Junt 7. 1975 84 Read Lancaster Farming For Full Market Reports t MU*. ■ ccnturleaold food. haa been deacribed and DO YOU NEED USED PARTS FOR FARM TRACTORS and FARM MACHINERY CALL HARRY STOHLER AT WENGER’S FARM MACHINERY South Race St. Myerstown Pa. Ph 717-866-2138 Milk - The Natural Food praised by hundreds of writers almost since the beginning of man. You are left with the impression, "What more can one say?” Today, however, we can add a very strong statement. Never in the history of the United States, have its citizens enjoyed a better quality product. And. .. - milk is a cool, cool refresher. This combination of quality and taste appeal is hard to beat. An outstanding charac teristic of milk is the great care taken to insure it as a safe product. Pasteurization is one of the methods used to protect the consumer. If unpurities should be present, they are effectively destroyed. Pasteurization makes no significant change in the flavor and food value of milk. Pasteurization is defined by the United States Public Health Service as “the process of heating every particle of milk or milk products to at least 145 degrees F., and holding at or above this temperature for at least 30 minutes, or to at least 161 degrees F., and holding at or above this temperature continuously for at least 15 seconds, in approved and properly operated equipment.” Milk pasteurizied by either process is cooled im mediately to 45 degrees F. or lower. Dairy processors have added other features to enhance the quality and taste appeal of milk. One feature is homogenization. Today, most whole milk is homogenized. This milk has more body and a creamier flavor. To homogenize milk, it is first heated then channeled through the homogenizer. High pressure forces the warm milk through tiny openings. The milk fat breaks up into particles too small to rise as cream. The milk may be homogenized either immediately before or immediately after it is pasteurized. This mechanical process does not change the food value. How Much Milk ... And Why Milk has played a prominent role in the diets of people since primitive man. Why? At first, milk was important probably because it was a filling and available food. Then too, many societies attached mystical and magical powers to milk. Today milk still plays a prominent role but for a different reason. Sound nutrition research has established milk as a valuable food. Research has revealed a unique con tribution of milk... a mineral called calcium. Milk is the richest source of calcium of foods commonly eaten in the United States. The human body cannot survive without calcium. Calcium is vital for growing bones and teeth. Even after bones and teeth stop growing, calcium is needed to maintain bones. Calcium is essential for nerve func tion, muscle reaction, for the clotting of blood and for regulating the use of other minerals in the body. One wonderful feature of milk is that not only does the consumer receive calcium but he also gets quite an array of other important nutrients. In addition to calcium, milk provides outstanding amounts of high quality protein and riboflavin (vitamin B 2). It also furnishes lesser amounts of other important nutrients - see chart below. Who recommends how muck milk persons of dif ferent ages should consume each day? The recom mendations ,come from a set of standards called Recommended Daily Dietary Allowances. These standards are not requirements but are recommendations. A margin of safety has been built in to allow for differences in in dividual needs. A scientific ITtie Capacity You'll Ever Meed! See Your Local Badger Dealer CARL L. SHIRK ISAAC W. HURST UOYD E. KREIDER r D#s R.D.#2 J! 0 * 1 „ _ Lennon. Pa. East Earl. Pa Ph. 274-1436 Ph. 1215] 445-5767 Ph ‘ 12151 932 2934 body, the National Academy of Sciences • National Research Council, reviews current research in formation on nutrient needs. This group sets standards of nutrients judged to maintain good nutrition in healthy persons in the United States. Nutritionists have translated these measured nutrients into amounts of food. These amounts of milk (in 8-ounce glasses) are usually recommenede for daily use. Children - 3 or more - Cuts, conditions, windrows in one trip. - Saves time, fuel and effort. - No raking, no leaf shattering. - Longer tongue for square cornering. - No shear pins to change. Two slip clutches protect against overloads. -1,460 knife strokes per minute for clean cutting at higher travel speeds. - Thorough conditioning with minimum of wrapping SB ALLEN H. IP MALI INC. 505 E. Main St., New Holland Phone:3s4-2214 SERVING THE COMMUNITY TWENTY FIVE YEARS LANC. CO.’S OLDEST FORD DEALER SHOW-EASE STALL GRU, '^|r L v^ : e ARM ■ £& ssmt na&s» "• 786 ' 7318 glasses (smaller glasses for some children under 8); Teenagers - 4 or more glasses; Adults - 2 or more glasses; Expancant mothers - 3 or more glasses; Nursing mothers - 4 glasses. Of course milk products such as cheese and ice cream, particularly calcium and protein. Perhaps you are one of those who enjoys in terchanging the milks you use. Buttermilk may suit I Continued on Pate Is|
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