Mozzarella Cheese
(Continued from Page A 22)
then available for further
processing and outside marketing
as whey cream.
A multistage evaporator is used
to concentrate the whey to 10 times
its original solids content at a rate
of 80,000 pounds of water per hour.
The inside of the evaporator has 12
miles of 1% inch stainless steel
pipe and is nine stories high.
After concentration the whey is
cooled in four crystalizing tanks
where the milk sugar forms
microscopic crystals over a 12-
hour period.
A spray dryer is used to dry the
condensed crystalized whey and
produces up to 160,000 pounds of
Holly Young is the first technician to test a sample of milk.
She receives the sample through the window to her left. Prior
to unloading, the truck driver must receive the okay from the
test which Young conducts on the Charm 11. This machine can
determine if antibiotics are present in milk within eight
minutes.
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powder per day.
The dried product is then used to
produce a variety of products
ranging from dried skim milk to
health foods to ice cream.
Depending on customer
specifications, the dried whey
powder may also be dry blendeded
with many different dry
ingredients such as soy flours,
nonfat dried milk and buttermilk.
Soups, cereals, confectionary
products and baked goods are
some uses for these whey blends.
The plant is capable of producing
80,000 pounds of powder blends per
day.
Whey powder, whey blends and
blend ingredients are stored in a
warehouse which has a capacity of
Dept. LF, Box 173, Williamstown, N.Y. 13493
over 2 million pounds.
As with the cheese, great care is
taken to insure quality in the whey
products.
One way quality is maintained is
by paying a premium for milk that
meets the all of fee following
monthly quality standards: no
antibiotics; somatic cell counts of
all tests averaging at or under
350,00 ft; standard plate counts at or
under the 25,000 level; and added
water test above the .542 level.
A protein premium is also paid
that increases proportionally to
increasing protein tests.
These premiums by Leprino
began in June, 1985, and Eastern
opened their testing lab in
February, 1985.
This lab features state-of-the-art
testing equipment used to test
samples of milk prior to unloading
at the cheese plant, to test mem
bers milk in case of suspected
contamination, as well as ac
cepting samples for testing from
other milk cooperatives in the
area.
With both Eastern and Leprino
checking on quality of the basic
ingredient and checks throughout
the mozzarella manufacturing
process, a premium end product is
guaranteed to be a good
representative of the farmer at
nearly 9,000 restaurants, weekly.
As far back as 1801, giant
cheeses have been
presented to U.S.
presidents. The cheese
given to President Jef
ferson that year was made
by the townspeople of
Cheshire, Massachusetts.
President Andrew Jackson
regularly received 2,000-
pound cheese wheels from
a dairy cooperative in New
York.
Lancaster Famine, Saturday, July 12,1M6-A23
That's a lot of cheese, 500 pounds to be exact. Cheddar
cheese is shipped to the Waverly, N.Y. facility from Leprino’s
Tracy, Calif., plant in this form to be blended with mozzarella
according to a leading pizza chain's specifications.
Lori Allford operates the Fossmatic test for milkfat, protein
and somatic cell count on a sample of milk.
Bauer Rainstar Reel Irrigater
SPKUDim
1?
High Performance Bauer
helical rotor pumps are
self-priming and can handle the thickest liquid
manure without difficulty. Agitate pit or lagoon,
pump into spreader tanks or thru irrigation pipe
and spreader nozzles (above) or thru flexible
hose to supply tractor-mounted injectors. This
allows direct injection into soil that eliminates the
run-off, odor problems and loss of nitrogen value
associated with other spreading methods.