Al2-UncMter Farming, Saturday, July 20,1985
Dairy Board okays
National auT annroved traditional dairy food scientists to
Resea rtf l „ Smono in fnndinc for turn their attention toward product
ssrassM: ssfagsssrf"-
research projects over the next Ph .D., Cornell University.
“Ef® in lone thp nrniects will try to determine the exact
M klo},. relationship between somatic cell
consist o universities counts in milk and cheese yield
studies at land &mt uronrttes from mi*. This will help
a . na^l J ( „ dairies set a precise economic
product/process research op- . 0 f ui-j, min iitv (low cell
portunities for the dairy m- CQUnt j for premium
“Dairy fanners recognize the _ D
f ort common in iilage in the Nor
dauy Pcodu ... „ • d thwest. The toxin is known to cause
the Board s including humans. He will look for
SSd irfWSSfS bSe «- S. e»ecto on abd
SSd. project deSUto lead M.
to mproved or new products and Foegeding pf, D North Carolina
state University, will examine
Dairy Resear _ h bacterial spore processes to help
fS) by tMwaysto bittern to to
lS3i SZAXSXSJt
also jmpos . long shelf non-refrigerated
grante-m-md ug dairy products, such as cheese
Industry Association, recognizes r
outstanding dairy research • Kinsella Ph D of
throueh an awards program, and J 0 ~ ~. m f eua > , 01
inrougn wiißwoiua , Cornell University will look for
provides tec ~ . nairv ways to control the adverse effects
Uie industry. Acoordmg to Dmry on nonfat
Research Meager {actors ta
Joseph A. 0 > •• ’ enable the industry to produce
Dairy mdustry uppo nonfat dry milk that is much easier
research, such asthesenew grants * cheese, e
f D u , nded t . b Ln filrd cheese, yogurt, and baked goods.
K™T 0tl0 IL!, nd f b Thomas Richardson. Ph.D.,
are'raperts’in dairy products. It University of California will use
ensiles*continuing y development
and improvement of products and
i 0 .
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$460,000 for research projects
texture of dairy products (par
ticularly cheese) made from such
milk.
Research by R.L. Richter,
Ph.D., Texas A & M University,
will look at the role of starter
bacteria in the development of
flavor and aroma in Cheddar
cheese. Thk information might be
used in the future to control or
Tobacco Field
COLLEGE PARK, Md. - The
University of Maryland will host
its annual Tobacco Field Day
Wednesday, July 31, at the
university’s Southern Maryland
Research and Education Center
near Upper Marlboro.
Tours of research at the Center
begin at 9:30 a.m. and will continue
until 12 noon. Following are some
highlights of the field day;
• No-till systems have been
popular in Maryland for years with
such crops as com and soybeans.
Now tobacco is getting into the act.
Research at Southern Maryland
focuses on chemical weed control
programs in no-till tobacco.
• Results from the 1984 test for
sucker control will include ef
fectiveness of a number of
chemicals in addition to the effects
of harvest date on yield, quality,
and chemical content of cured leaf.
• UM scientists revealed two
years ago that tobacco should not
be grown on soils amended with
treated sewage sludge because
plants tended to accumulate heavy
metals found in the sludge. But
what if you stopped using sludge on
your land now-could you plant
tobacco again sometime in the
future? After tests on yield, quality
and heavy metal content of cured
leaf, scientists have some answers.
2008 Horseshoe Rd.
Lancaster, PA. 17601
717/299-3721
accelerate aging of cheese.
The National Dairy Promotion
and Research Board was
established by Act of Congress to
develop a coordinated program of
promotion designed to strengthen
the dairy industry’s position in the
marketplace and to maintain and
expand domestic and foreign
markets and uses for fluid mUk
Day scheduled at U of Maryland
•UM breeders will display
advanced breeding lines and
compare them to the standard
varieties in the field.
• Maryland 609 tobacco has
excellent quality and buyer ac
ceptance, but it has poor resistence
to lodging in wind storms. UM
scientists are experimenting with
cultural practices and “wind
machines” to help - farmers
overcome this problem.
• A two-year study shows that
WASHINGTON, D.C. - Starting
Sept. 3, the U.S. Department of
Agriculture will permit meat
processors to use vitamin E as an
additive to the curing solutions for
bacon in order to inhibit the for
mation of nitrosamines.
Under the new rule, bacon
processors can use two forms of
vitamin E in the curing solutions
that are pumped into pork bellies
in bacon production. The rule also
allows lecithin to be added during
processing to help incorporate
vitamin E into the curing solutions.
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USDA approves vitamin E,
Lecithin in bacon
• Quicker changeovers and increased
silo capacity
• Steadier delivery of silage with less
winch adjustment
and dairy products.
This national program of
promotion, research and nutrition
education is financed by a man
datory 15-cent per hundredweight
assessment on all milk produced
and marketed in the contiguous 48
states. The 36-member policy
making Board is composed of
dairy producers.
good conservation measures can
stop erosion from tobacco fields,
and thus stem the tide of damaging
runoff finding its way into the
Chesapeake Bay.
In addition to these research
highlights, all-day displays of
tobacco diseases, harvesting and
planting equipment, and weather
information are planned for the
field day.
For more information contact
Skip Myers, (301)454-3622.
The two forms of vitamin E and
lecithin are generally recognized
as safe for food additives by the
Food and Drug Administration.
The rule was developed in
response to petitions from Hoff
man-Laßoche, Inc., the Diamond
Crystal Salt Company, and Central
Soya Company.
Interested persons may send
comments or questions about this
action no later than Sept. 3 to the
Food Safety and Inspection Ser
vice Regulations Office, Room 3803
South Bldg., USDA, Washington,
D.C. 20250.
• •