Mil-Rich Yogurt Has Jersey Milk Appeal
BY GINGER SECRIST MYERS
Adams County Correspondent
NEWBURG They want to
process 600,000 pounds of yogurt a
year. Within the next three years
they plan to utilize all their milk in
yogurt production. They are Bill
and Susan Dietrich, Carrock
Jerseys, who operate Penn
sylvania’s first on-the-farm
licensed yogurt plant.
The Dietrichs are adamant in
their belief that the milk produced
by their 65 Registered Jerseys
should be used in a manufactured
product. Both are quick to agree
that their yogurt production is
allowing them to capitalize on a
resource they already produce for
added income.
More importantly to them,
however, is their belief in the
quality of Jersey milk. “We
believe that dairy products made
with Jersey milk are better tasting
and are better for you,” Bill said.
“Jersey milk should be used for
processed products, not just mixed
with the rest for the tanker load.”
Susan adds; “One of the most
important things about making
good yogurt is that you have to
really like yogurt yourself. Our
-»an . letrich prepares to fill containers with their Mil-
Rich yogurt. They are presently packaging their yogurt in 10-
pound and 32-ounce containers, but plan to be using an 8-
ounce cup in the near future.
Bill Dietrich finishes milking one of the Favorite Saint daughters in his 65-cow
Registered Jersey herd. Bill hopes that he will be able to use all his milk in yogurt
production within the next three years.
family has always eaten a lot of
yogurt. We believe that Jersey
milk with its higher milk solids and
higher lactose content produces a
yogurt with a creamier texture
than what’s generally available on
the store shelves now.”
The Dietrichs have partners in
their undertaking; mutual friends
from their college days, Steve and
Linda Miller of Bethal. Linda and
Susan had often talked about going
ip together on a business venture,
but they lacked the capital. Then
last May, the Millers sold a piece of
real estate that they had improved
and the seed money became
available for the two women to
realistically explore their options.
The idea of making yogurt was
the brainchild of Susan and Linda.
The men were skeptical at first
about the idea, but with some
pencil pushing and a genuine in
terest in producing a quality
product, both couples agreed to
pursue the idea.
Mil-Rich Dairy, Inc. was formed
for the production of their yogurt.
Susan relates that their present
product carries the name Mil-
Rich, but they are presently
working with an artist to develop a
Bill Dietrich and Linda Miller prepare the 100-gallon pasturizing tank used to make
Mil-Rich yogurt. The Dietrichs and Millers had to procure most of their processing
equipment through farm sales and leads since few local equipment dealers stock such
items.
new cup logo and a new name. The
words “manufactured by Mil-Rich
Dairy, Inc.” will remain on their
new labels.
While the idea for making yogurt
had come simply enough, getting
their information on processing
and marketing has been somewhat
a leam-as-you-go process. “We’re
in the middle of a yogurt
revolution,” Susan said. “It’s
coming into its own now. There’s a
market for it with its variety of
flavors and different ways of
packaging. Everyone has a dif
ferent idea as to how yogurt should
be made and retailers are
discovering more about the
package form that consumers like
best. We’re learning right along
with everyone else.”
Two persons the Dietrichs and
Millers credit with being the most
helpful with the initial phases of
their operation are Ed Crotty and
Donald Lerch. Ed Crotty is the
farm superintendent for the New
Jersey State Farming System.
Crotty shared with them his all
natural formula for making
yogurt. Crotty, who oversees New
Jersey’s 600 dairy cows and 12,000
acres of state farmland, processes
the state’s milk into yogurt which
is served to the 22,000 persons in
New Jersey’s penal system and
other state-run institutions.
Donald Lerch, their Penn
sylvania Department of
Agriculture inspector, worked
closely with them on the plans for
their processing room and made
sure their plant met all state
regulations.
Beginning in early October and
finishing the end of January, Bill
and Steve did all the necessary
renovation work themselves with
the exception of installing the
boiler and some of the concrete
block work. They converted the
Dietrich’s original milkhouse that
was 20 feet by 20 feet into a
milkhouse measuring 6 feet by 20
feet, a vestibule that is 6 feet by 20
feet, and a yogurt plant measuring
13 feet by 20 feet. They also con
structed a walk-in cooler.
Susan and Linda procured the
processing equipment, mostly at
farm sales and from following
leads since most local dairy
equipment dealers don’t have such
items in stock. The two couples
Adams Co. Correspondent Ginger Myers
Ginger Secrist Myers
characterizes herself as a
person who has dairy farming
imprinted on her genes.
Although her parents sold their
farm when she was six years
old, Ginger still developed a
keen interest in dairy cattle
while working summers on her
uncle’s dairy farm.
She was an active member in
the 4-H dairy program in
Franklin County and a member
of the county dairy judging
team. Ginger was high in
dividual in the 1971 state dairy
judging competition at Penn
State and was named Out
standing 4-H Girl in Franklin
County in 1972.
In 1975 Ginger received her
bachelor’s degree in health and
physical education from Penn
State University. While in
college, she was a member of
the Campus 4-H and PSU Dairy
Science Club. She also served as
editor for the 1974 Pmm State
Dtiryimm.
Following graduation, Ginger
worked at Wilson College in
Chambersburg, where she
taught for a year and later
moved into an administrative
position. In July of 1979, she
began working as a field
representative for the Penn
sylvania Guernsey Breeders
Association It was during her
tenure there that she met her
husband, John Myers.
John and Ginger married in
1980 and established Green
Manor Farm located just east
of Littlestown. Having started
with Guernseys, the Myers now
milk a herd of 60 registered
Jerseys with a compliment of
young stock. They also have a
hay and straw dealership
operated under the name J.D.
Myers, Ptr. The Myers have
; j e
4
initially invested $ll,OOO in
equipment, $5,000 in renovations,
and another $1,500 in start-up
costs.
They have been making yogurt
once a week since the beginning of
February with the Millers coming
out from Bethel to help with the
processing and packaging. The
process starts with heating the
milk in their 100-gallon pasturizing
tank. While the milk is heating,
powdered milk solids and a
minimal amount of sweeteners are
added.
This mixture is heated to 185
degrees for at least one-half hour.
They have found that the mixture
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Ist Myers
two children, Susan, 4, and
Andrew, 2.
Ginger remains active in both
dairy associations and com
munity groups. She is editor of
the Pennsylvania Jersey Cattle
Club’s quarterly publication,
77m hntyitHtr, and is a member
of the American
Jersey Cattle Club, the Pa.
Jersey Cattle Club, and
secretary for the Cumberland
Valley Jersey Breeders
Association.
She is a member of the PSU
Dairyman’s Club, Dairy Shrine,
Penn-Agri Women, and is a 4-H
club leader and coach for the
Adams County 4-H Dairy Cattle
Judging Team.
Holding a position on the
approved judges list of the
state’s Purebred Dairy Cattle
Association, Ginger finds time
to judge a number of cattle
shows each year. She is also a
member of St. Matthew
Lutheran Church in Hanover
where she serves on several
committees.