Revolving trophy honoring top team in Elizabethtown FFA Chapter, from the left,
Lancaster County dairy products judging is Tracy Stowe, John Dohner and Joel Brandt,
presented by Daniel Hamilton, Quality Control Stowe and Brandt also finished first and
Director, Penn Dairies; Inc., to members of the second in the individual competition.
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E-Town sweeps
LANCASTER Members of the
Elizabethtown FFA Chapter swept
the top placings in the Lancaster
County Dairy Products Judging
contest held Thursday, April 8, at
Penn Dairies, 1801 Hempstead
Road.
The Elizabethtown FFA team,
composed of Tracey Stowe, Joel
Brandt and John Dohner, topped
five other Lancaster County FFA
teams in the competition.
In addition, Stowe and Brandt
finished first and second respec
tively in the individual com
petition.
The competition, sponsored by
Penn Dairies, Inc., included a
written test and four categories of
dairy products to be judged. These
inducted 10 natural cheeses to be
identified, 10 samples of milk to be
ranked and identification of the off
flavors, 10 samples of cottage
cheese to be ranked and iden
tification of off-flavors and the
wm
Dealer Inquiries Invited
as
Lancaster Farming, Saturday, April 17,1982—819
judging of seven raw milk
sediment discs.
Coordinator of the competition
for Penn Dames is Daniel
Hamilton, Quality Control
Director.
The team from the Solanco FFA
Chapter finished behind
Elizabethtown m the runnenip
spot. Other Lancaster County
teams included FFA chapters
from Penn Manor, Epfarata,
Pequea Valley and Manheim. Also
taking part was the Dover FFA
team from York County.
Finishing behind Stowe and
Brandt, of Elizabethtown, in the
top ten spots were Ken Miller,
third, Solanco; Steve Aument,
fourth, Solanco; John Price, fifth,
Penn Manor; Jeff Schnupp. sixth,
Ephrata; Rodney Witmer,
seventh; Penn Manor; Gail Gin
der, eighth, Manheim; Ron Groff,
ninth, Pequea Valley; and Jeff
Kreider, tenth, Penn Manor.
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dairy products
Comment
on
standard
WASHINGTON, D.C.
The U.S. Department
of Agriculture is seeking
public comment on
whether there is a need
to modify present
standards aAd
definitions for bar
becued meats.
Donald L. Houston,
| administrator of
USDA’s Food Safety
I and Inspection Service,
said USDA has been
petitioned by a
manufacturer of bar
; becue equipment to
i amend the existing
| definition of the terms,
[“barbecue,” and
“barbecuing,” as they
I appear in the federal
[meat and poultry
i products inspection
| regulations.
i The manufacturer,
I Smokaroma, Inc.,
' Boley, Okla., contends
that the existing
standards for bar
becued meats allow only
one way to barbecue,
which includes several
traditional methods
associated with par
ticular regions or
localities.
The petition claims
there is an in
consistency between the
poultry inspection
regulations that permit
barbecued poultry to be
prepared using dry or
moist heat and the meat
regulations that allow
the use only of dry heat.
Smokaroma claims
the existing barbecue
standard is obsolete
because it excludes
many newly developed
and more efficient
methods of producing
the usual charac
teristics in the finished
barbecued product.
"USDA believes there
may be other viewpoints
on this issue and also
that there may be other
aspects of the present
barbecue standard that
are of concern to the
public,” Houston said.
Comments should be
sent, in duplicate, by
June 1 to: Regulations
Office, Attn: Annie
Johnson, FSIS Hearing
Clerk, Room 2637-S,
Food Safety and In
spection Service, O.S.
Department of
Agriculture, Washingt
on, D.C. 20250.