E22-Lancastef Farming, Saturday, February 22,1992
CORNELL, N.Y. The
1991-1992 New York Beef Cattle
men’s Association Cornell bull
test is under way with 112 young
beef bulls of 10 breeds from
across the Northeast completing
their first 28-day weigh period.
Outstanding performance from
many animals was evident with a
few gaining more than six pounds
per day.
Top average performers with
daily gain are:
Breed
Angus
Breeder
New Penn Farni, Truxlon, NY 1527 6.25
Quaker Brook Farm, Lawtons, NY 1561 5.75
Bippert's Faint, Alden, NY 1542 5.68
Charoliis
Meadow View Fami, Frankfort, NY 1560 4.68
Cooper Chaiolais Farm, Windham, ME 1582 4.61
Tamberlane Farm, Canandaigua, NY 1552 4.54
>avid Kradel Herbert Jordan Mflton Madison John
Penn State
Poultry
Pointers
Bill Weaver
THEY PUT EGGS
IN MY
SALAD DRESSING?
I grew up reading cereal boxes. So its only natural that 1
should read the label on a bottle of salad dressing, too. The
other day I happened to notice that eggs were one of the
main ingredients in our bottle of ranch-style dressing.
“Whatever for?” I thought. I hadn’t seen eggs in my
salad dressing in a long time if ever. However, being a
food scientist with a poultry products slant, I felt that I
should be able to figure this one out
Actually, eggs may serve several different functions in
a food product, from the relatively straightforward roles of
contributing flavor and nutrition, to the less obvious and
less familiar roles of emulsifying, leavening (or foaming),
and coagulation (gelation, bindiqg, or thickening).
EMULSIFYING. Oil and water don’t mix. Shake up a
bottle of oil and water, and within a minute or two, the
“mix” will have separated again. Emulsifiers, however,
are natural or synthetic molecules which help to prevent
this. Rather than mixing only with the water or only with
the oil, emulsifiers have two ends—one end is able to mix
with the water, and the other end is able to mix with the oil.
In this way, emulsifiers effectively form a “link” between
the watery pfit and the oily (or fatty) part of a food and
help to keep them together.
Egg yolk and products containing egg yolk are excel
lent emulsifying agents. Egg yolk contains a variety of
proteins and lipid molecules, such as lecithin and choles
terol, which act as emulsifying agents. Salad dressings and
mayonnaise are, basically, mixtures of oil soybean oil,
com oil, vegetable oil, etc. and water or other ingre
dients that are mainly water, such as vinegar. Without
emulsifiers, your jar of mayonnaise would contain an
unappetizing white blob with a puddle of water on top;
whole eggs, egg yolks, or other emulsifying agents help to
make the mayonnaise a smooth, creamy spread instead,
eggs help the milk, shortening, and other ingredients in a
cake mix to blend together, and prevent the lemon juice
and butter from separating in Hollandaise sauce all
because of their ability to emulsify.
FOAMING. When you whip up a puffy omelet or souf
fle, you are taking advantage of the foaming properties of
eggs. Actually, its the egg white, or albumen, that’s
respdnsible for most of the foaming. Beating the eggs
rapidly with a fork or a mixer incorporates a lot of air, and
the protein molecules of the egg white link together and
trap the air inside.
While many food ingredients form foams, eggs and egg
products are especially good foaming agents because;
they produce large volumes of foam; their foams hold
together well for cooking; and they coagulate, or bond sol
idly together during heating to form a stable foam struc
ture. When you think of the foaming or leavening proper
ties of eggs, think of an angel food cake, the meringue of a
lemon meringue pic, a cream puff, or a puffy souffle.
Bull Test Program Under Way
Visitors to the Cornell Beef
T&R Center at Dryden are wel
come. Further information on the
bulls is available from Center
Manager Debbie Ketchen at (607)
844-8385.
An enthusiastic, overflow
crowd of beef producers greeted
the speakers and topics in the edu
cational program at the annual
meeting of the New York Beef
Cattlemen’s Association at the
>nald Singletary Andrew Yersii
Alan McConnell
Poultry Products
Extension Aide
Dept, of
Food Science
Ist Period
Bull ID Dally Gain
iwartz
j'J*
Coming Hilton Inn this month.
The program, arranged by Dr.
Danny Fox of Cornell’s Animal
Science Department, included Dr.
Fox; Deborah Ketchen, manager
of the Beef Cattle Teaching and
Research Center at Harford; Dr,
Don Lein, director of the Cornell’s
Diagnostic Laboratory, College of
Veterinary Medicine; Ted Perry,
IRM Coordinator, Cornell; Dr.
Connee Quinn of Chadron,
Nebraska; Dr. John Poliak, profes
sor at Cornell; and Caroline Ras
mussen, coordinator of the North
east Beef Farm Business Sum-
Gelbvieh
Hereford
Limousin
Polled Hereford
Red Angus
Salers
Shorthorn
Simmenul
ADAMSTOWN
EQUIPMENT INC.
Mohnton, PA
(mu Adamatown)
215-454-4391
BARTRON CLUGSTON AG
SUPPLY, INC. & TURF, MC.
Tunkhanneek, PA Chambaraburg, PA
717-136-4011 717-263-4103
CARLYLE & DEERFIELD AG & FINCH SERVICES
MARTIN, INC. TURF CENTER, INC. HANOVER INC.
Hagaratown, MD Wataontown, PA Hanovar, PA
301-733-1873 717-538-3887 717-832-2348
TILLAGE
TOOLS:
ALL TYPES,
ALL READY
■ Count on us for a wide choice
of tillage tools with affordable
quality.
■ Moldboard and chisel plows...
mulch tillers...and V-rippers.
■ Tandem and offset disks...
field cultivators...mulch finishers,
roller harrows...rotary hoes...
row-crop cultivators.
■ Conservation equipment?
We have all you need, preplant
to post-harvest
Jk LEADERSHIP AT WORK
Newman Farm, DeKalb Jet, NY
Wadsworth Farm, Oswego, NY
David 0. Schubel, Medina, NY
Diamond P Farm, Canton, NY
Ronan Farm, Granville, NY
Four Winds Farm, Berlin, CT
Hilltop Hereford, Saratoga Springs, NY 1508
Ken Marquis, Ithaca, NY
Ken Marquis, Ithaca, NY
New Age Cattle Co., New Berlin, NY 1523
Stony Brook Farms, Locke, NY
Ashwood Farm, Castle Creek, NY
Lazy "J" Ranch, Montour Falls, NY 1584
Johnston Family Farm, Carmel, ME 1575
Caughnawaga Farm, Pittsford, VT 1579
CLUGSTON FARM ENFIELD
EQUIPMENT EQUIPMENT INC.
NMdmore, PA
717-573-2215 301-452-5252
mary Program, based at Cornell.
A small two-day trade show
and breed association display was
available to those attending the
meeting. Breed groups repre
sented the Shorthorn, Longhorn,
Simmental, Santa Gertrudis, and
Angus.
The New York Cattlewomen
hosted a wine and cheese recep
tion prior to the banquet at which
Bruce B. Berven spoke. Berven is
the executive director of the Beef
Promotion and Research Board.
NYBCA President Fred E.
Zeiner of Morris presented the
1533
1600
1566
1534
1509
1590
1598
1599
1506
1501
EVERGREEN
TRACTOR CO, MC.
Labanon, PA
717-272-4841
President’s Award to Deborah
Ketchen, coordinator of the bull
test program and manager of the
Beef Cattle T&R Center in Har
ford for her contributions to the
beef industry.
Shirley Brown, NYBCA secret
ary, Addison, received a special
award from Jerry Reed, executive
director of the New York Beef
Industry Council for assistance in
coordinating promotional material
throughout the state.
Eldora Benson of Potsdam,
president of the New York Cat
tlewomen, described their prog
ram of helping the helpless. Cur
rently, they are providing beef
products to homes for abused and
battered women in 12 counties in
New York State. They plan now to
increase this help to homes in 20
counties. Moneys collected from a
fun auction presided over by Auc
tioneer Willie Bolce will be
directed toward this goal. Items
auctioned were donated by the
trade show vendors and Coming
merchants.
5.04
3.96
3.93
5.32
5.96
5.71
5.29
5.64
5.07
4.32
At the business meeting of the
New York Cattlewomen held on
January 17, officers were re
elected. Serving during 1992 will
6.11
6.07
6.14
5.89
5.71
A.B.C. GROFF, INC.
Maw Holland, PA
717-354-4191
GUTSHALL’S INC.
RD 42 Box 74-A
LoyovlDo, PA
GUTSHALL’S INC.
Cwtlolo, PA
717-249-2313
LG. SALES
Sllvordalo, PA
21S-287-SIM
KERMITK.
KISTLER INC.
Lynnpert, PA
215-291-2011
LANDIS BROS. INC:
Lancaster, PA ’
717-291-1049
LEHIGH AG
EQUIPMENT
Wascoovlllt, PA
215-399-2553