Dietrich’s
tnued from Page 102]
’ and holidays the
are high
example, Dietrich
I, “we usually don’t
on Thursdays or
s and sometimes
iy mornings,' but
ay afternoons the
is very heavy.”
's why Dietrich has
space for 2 million
of milk. It helps to
the flow. This large
inly enough to last
rrr»
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These cone-shaped devices turn milk into powder.
two days, however, Tom
added. “When surpluses are
heavy we run the plant
continuously, such as in the
Spring months,” the
manager explained.
In continuing his
explanation Dietrich stated
that the end of May seems to
be the' peak of production.
“During Summer months
the heat and dry weather
decreases our supply, he
continued. “Last Summer
we were only running the
i~Y<- i
SWINE, HORSE AND PET FOOD NEEDS.
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REA, INC.
ATGLEN, PA.
215*593*5149
powdering plant two or three
days a week.”
Holidays also increase
surplus supplies. That’s
because people don’t stay
home and they tend to eat out
more often, he added. “And
no one orders milk with their
hamburgers at McDonald’s,
the manager illustrated.
Most of the powdered
whole milk is sold in a 100-
mile radius. It is used mainly
as an ingredient in thfe
manufacture of milk
chocolate and bakery items.
The Dietrich’s also have a
secondary operation.
Besides the drying plant
RID ROSE FEED &
FARM SUPPLY
which runs continuously
during this time of year,
there is also a small
creamery which produces
butter. This “small” butter
operation produces in the
neighborhood of four million
pounds annually, Lancaster
Farming was informed.
“We have always made
butter,” Dietrich added, but
we have . increased
production with the demand
for butter and the supply of
available cream. The butter
produced is not packaged by
Dietrich’s but is shipped to a
packer and. sold under a
different name.
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GIVE YOUR LOCAL MEPENDENT RED ROSE DEALER A CALL!
A Division of Carnation
27 N. CHURCH ST.
QUARRYVILLE, PA.
717-786-7351
Powdered milk in bags, such as being filled here,
allow a perishable product to be turned into one
which can be stored for long periods of time.
Cream used for churning
comes from producers of
skim and low fat content
milk, which is also bought
from the surplus market.
Condensed milk and
buttermilk are also sold on a
small scale. These products
are sold directly to ice cream
producers, as an ingredient
for their product.
Dietrich’s had well
publicized problems during
the gas curtailment this past
Winter. Presently they-are
still trying to resolve the
matter with the Public
Utility Commission. “We
want to blow where we
POULTRY,
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717-284-4464
Lancaster Farming, Saturday. June 4,1977—105
stand,” explained Dietrich.
“We thought we were
classified as an essential
food processor which are
second in importance to
residential users, he 1
continued.
The PUC, however, does
not have us classified as
such, their argument is that
our product is not a shelf
item. Our stand is that we
are serving a market,” he
added. “If we can’t take the
surplus milk it would have to
be dumped. Two or three
million pounds of milk just
can’t be dumped,” he stated,
“not environmentally or
legally.”
Dietrich’s have filed
papers asking for a change
in status and are awaiting a
decision. “If they won’t
classify us with food
processors we will have to
put in another energy system
for drying the milk, said
Tom. “This would be very
costly and wc don’t want to
do it if it is not necessary,”
he concluded.
The dairy cow is the most
efficient farm animal in
converting forage and grain
into food. Every year dairy
cows munch a mountain of 13
million tons of byproducts.
Because of microorganisms
living in their rumen, cows
have the unique ability to
transform these worthless
materials into nutrients that
can be used to produce milk.
It is estimated that cows can
be maintained on a ration of
80-100 per cent non-grain
feeds. That makes the dairy
cow a truly remarkable milk
making machine.
Although milk is processed
it’s not an engineered or
fabricated food. It naturally
has two major components:
fat, including fat soluble
vitamjns, and solids-not-fat,
which includes proteins,
carbohydrate, water-soluble
vitamins and minerals.
These nutrients in milk
make it a food not duplicated
by modern science.
Dairying in the U.S. is
older than the nation itself.
First dairy cows came to
Jamestown in 1611, helping
to end the terrifying
starvation. As pioneers
moved westward, nearly
every covered wagon had its
cow following alongside, the
family’s mobile “food
factory.”