—Lancaster Farming, Saturday. June 7. 19:
86
Natural Food
The ingredients may be
added dry or In the form of a
sirup. The sirup is made
either with water or with
sweet skim milk. Chocolate
milk is pasteurized after all
ingredients arc combined.
The milk is unchanged. The
sweetened chocolate adds
flavor and calories. An 8-
ounce glass contains an
average of 205 Calorics.
Chocolate Dairy
Drink
In Chocolate dairy drink,
the butterfat content is less
than that of whole milk.
Chocolate dairy drink is
made from skim or partially
skim milk. The butterfat
content is frequently about
2.3 percent and the con
centration of nonfat milk
solids is at least 90 percent
that of skim milk. Otherwise,
chocolate dairy drink is
processed in the same
manner and contains the
same ingredients as that of
chocolate milk. This milk
contains an average of 190
Calones in an 0-ounce glass.
Concentrated
Fresh Milk
,Fresh fluid whole milk is
used to make concentrated
fresh milk. The milk is
pasteurized and under
vacuum, two-thirds of the
water is removed. The milk
is homogenized either after
pasteurization or after
concentration then bottled.
The finished product has
about 10.5 percent milk fat.
The milk is reconstituted by
simply adding water. This
milk, too, is available in only
a few markets.
Sweetened
Condensed Milk
Sweetened condensed milk
is fresh whole milk that has
had part of the water
removed and sugar added.
Fresh fluid whole milk is
first pasteurized. A specific
amount of sugar is then
added to the pasteurized
milk. About half of the water
is removed under vacuum.
Finally, it is sealed in cans.
This milk contains not less
than 28.0 percent of total
milk solids and not less than
8.5 percent milk fat. In the
final production the sugar
accounts for from 40 to 45
percent of the total weight.
Neither heat treatment after
the milk is sealed in cans,
nor refrigeration is
necessary because the high
sugar concentration inhibits
the growth of bacteria.
Dry Milk, Nonfat
Nonfat dry milk is made of
fresh fluid whole milk from
which water and fat have
been removed. Here the milk
fat is first removed. Next the
fluid skim milk is
pasteurized after which part
of the water is removed
under vacuum pressure.
The concentrated skim
milk is sprayed into a drying
chamber As it comes in
contact with heated filtered
SPRAYERS COME &
SPRAYERS GO'
BUT
Myers*!
A32TMG
IS STILL NO. I
LESTER A. SINGER
Lancaster County s
Only
Dealer
Specializing In
Sales and Service
RONKS, PA 687 6712
(Continued from Pig* Is|
air, most of the remaining
water evaporates and the
solids fall to the bottom of
the dryer.
An additional step has
been added to cause the
product to dissolve in water
instantly. This is the in
stantizing process. The most
common procedure is to
moisten the spray-dried milk
with steam then redry it to
from larger clumps that
disperse instantly in water.
The processing has no effect
on the nutritive value of the
milk. When reconstituted,
nonfat dry milk has the same
food value as fresh fluid
skim milk.
Dry Milk, Whole
Dry whole milk is made of
fresh fluid whole milk from
which water has been
removed. With the exception
of fat removal, this milk is
processed by the same
procedure as nonfat dry
milk. The processing has no
appreciable effect on the
nutritive value. When
reconstituted, it has the
same food value of fresh
fluid whole milk.
Evaporated Milk
This milk, made with fresh
fluid whole milk, is con
centrated by the removal of
water and sterilized after it
has been sealed in cans. The
fresh fluid milk is first
pasteurized. Then the
Lbs. Dry Matter Harvested per acre
Field and Handling Losses
Lbs. Dry Matter Stored
Storage Losses
Lbs. Dry Matter to Feed
Feeding Losses
Lbs. Dry Matter Consumed
Lbs. Protein Consumed per acre 2%
Lbs. TDN Consumed per acre
Lbs. Beef per acre
Value of Beef at 250 b.
Lbs. Milk per acre
Value of Milk (5) $5.00/cwt.
IM-PRUV-ALL IS A SCIENTIFIC COMBINA
TION OF INGREDIENTS THAT AID NATURE
IN ACHIEVING AN EFFICIENT, RAPID FER
MENTATION OF FERMENTED FEEDS
IM-PRUV-ALL HAS BEEN DESIGNED TO IM
PROVE FERMENTABLE FEEDS. OVER ONE
MILLION TONS OF VARIOUS SILAGES WERE
FERMENTED WITH IM-PRUV-ALL DURING
ITS DEVELOPMENT PERIOD
The following specific IM-PRUV-ALL formulas
have been developed to afford maximum im
provement of different fermented feeds
#lOl Corn and #H44 Haylage
#GSS Grain
#202 Legumes #BT66 Beet Tops
#303 Grasses #DH77 Dry Hay
In addition to improving standard silages
such as corn, IM-PRUV-ALL makes it possible
to direct cut and successfully ensile alfalfa, |
clover, sudan, oats, wheat, sudex, pasture
grasses, beet tops, and others.
A process of ion-exchange
removes 90 or more percent
of the naturally occurring
sodium present in milk.
Fresh whole milk is passed
through an ion-exchange
resin to replace the sodium
in milk with an equal amount
of potassium. The milk is
also pasteurized and
homogenized. During the
ion-exchange process, part
of the B-vitamins and
calcium is lost. However,
IM-PBDV-ALL
Would you like to make more money from the
ALFALFA you grow?
HIIAX CAN BE THE ADVANTAGES OF HARVESTING AND STOKING ALFALFA AS IM-PRUV-ALL
ALFALFA HAYLAGE OVER BALED HAY ON AN ACRE BASIS?
These projections are based on figures from U.S.D.A., “Feeds and Feeding” by Morrison, “Applied
Animal Nutrition” by Crampton and Harris, Nutritional Bulletins from N.R.C., and Triple S Lab, Inc,
Results will obviously vary in individual cases. Figures for pounds of meat and milk per acre assume
that the alfalfa is being fed in a balanced ration.
Sorghum
pasteurized milk la con
centrated by removing about
half of the water under
vacuum. Thlt concentrated
milk lx next homogenized.
After this itep, vitamin D is
usually added to provide a
level of 400 U.S.P. units per
pint, or u reconstituted
quart. Finally the milk is
scaled in cons and heat
sterilized. This final step
prevents bacterial spoilage
so that a can of evaporated
milk requires no
refrigeration until opened.
Fortified Milks
Basically, these milks arc
ones that have been enriched
by increasing the content of
nutrients In milk. Milk can
be fortified with various
products such as vitamins A,
D, multivitamin
preparations, minerals,
lactose, and nonfat dry milk.
The product added and the
degree of fortification will
vary depending on the dairy
company. The fat content
will also vary. Fortified milk
is made with whole, partially
skim or skim milk.
Low-Sodium
Milk
low sodium milk contributes
needed nutrients and Is of
special value in certain
sodium-restricted diets. It
permits the Inclusion of milk
and other protein foods that
mav otherwise have to be
severely limited because of
their high sodium contents.
I,ow-sodlum milk is
available in various parts of
the country as a canned or
fresh product.
Skim Milk
Skim milk is made from
fresh fluid whole milk that
has had the fat removed.
Thus, skim milk contains
fewer calories than whole
milk. Various states have
established standards for the
minimum percentage of
nonfat milk solids or total
milk solids that skim milk
must contain. The milk fat
will usually vary from 0.1 to
two percent milk fat. Skim
milk is pasteurized. With the
exception of milk fat and
vitamin A that is contained
in the milk fat, the nutritive
value of skim milk is the
same as whole milk. Many
dairies add vitamins A and
D. The calorie content
averages 90 Calories for 8
ounces.
Soft Curd
Commercially produced
soft curd milk is cow’s milk
modified so the curd tension
is less, thus softer, than
average curd formed from
cow’s milk. The curd tension
varies widely between in
dividual cows, from 0 to 150
grams. The average is from
50 to 60 grams. Curd is
regarded as soft if it tests
FERMENTABLE FEED
Blm 8 Im F^l St AU 60 % Moisture
Im-Pruv-All
Alfalfa Share Alfalfa Haylage
10,000
10,000
1,200
8,800
12%
8,800.
1,600
5,368
910
$227.50
10,395
$519.75
SSe" teS “sth taK.3^ ut or as as “ pcr “«
For more information, contact your
ROBERT KREIDER
So. Lane. County
717-569-6042
RAY WEILER
N Lane Co
717-733-4302
808 SMITH
Adams County
717-528-4383
MARTY STEWART
Perry, Jumata-Cumberland Co’s
717-766-9307
less than 30 grams. Because
only one cow in 10 is a
natural soft cord producer,
10,000
9,400
7%* 660
8,740
8,740
1,625
4,980
655
$163.55
9,130
' $456.50
18.6%
57%
Im-Pruv-AII Dealer
40% Moisture
Alfalfa Haylage
10,000
1,300
610
8,090
13%
7%*
8,090
18.0% 1,456
54% 4,370
532
$133.00
7,645
$382.25
CLARENCE WEILER
Lebanon Co
717-866-6710
MARC LEHMAN
E. York Co.
717-252-2217
RICHARD BRECKBILL
Chester Co
215-932-3307
NORMAN BROUSE
Union & Snyder Counties
717-524-5454
special processing methods
must bo used to achieve the
" (Continued on Pjp |7f
Baled
Hay
10,000
22.4% 2,240
7,760
280
7,480
380
3.6% *
5%
7,100
16.9% 1,200
55% 3,905
518
$129.50
7,330
$366.50