Smile And
Say Cheese
(Continued from Pago 822)
pumped from the vats downstairs
to a series of ripening tables. The
mixture ripens very fast: it only
takes forty-five minmutes to an
hour to complete the ripening
stage. Once ripened to the opti
mum point, the cubes are melted
and cooked, then molded into
blocks and dunked into a stream of
cold water. Finally, the blocks of
cheese arc floated into a large tub
filled with brine or salt solution,
Attend Armstrong
Dairy Pageant
WORTHINGTON (Armstrong
Co.) The 1994 Armstrong
County Dairy Princess and Prom
otion Committee will hold a Dairy
Princess Pageant on Thursday,
June 9, at 7:30 p.m. at the Glade
Run Academy, Dayton. The pre
sent Armstrong Indiana County
Dairy Princess Anna Calhoun will
crown the 1994-1995 Armstrong
County Dairy Princess.
0% • 12 Mot.
4.9% -24 Mot. OR Walvtr Of
7.9% • 36 Mot.
...Now Available On
Moat Badger Equipment!
Badger Liquid Manure Pumps, Spreader Tanks
and Box Spreaders
where they are salted overnight.
They are packaged the following
day. The entire procedure, from
vat to block, takes only four hours.
The cheese is aged before it is
shipped from the manufacturer,
mozzarella, for example, is ready
in 14 days.
Gleaming stainless steel pipes
corkscrew through the immacu
late interior of the plant, and the
hiss of steam and loud piston-like
popping of the machinery is over
whelming in the processing room.
Following the ceremony there
will be a reception to honor the
1994-1995 Armstrong County
Princess and Dairy Maids.
Family, friends and the general
public are invited to honor the
young people who will be promot
ing the dairy industry throughout
the next year.
For additional information, call
(412) 545-6419 or 297-3181.
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■Up to 26,000 GPM agitation capacity
■Standard 28 foot length extendable to 38 feet for really big
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In order to. accommodate the
quantity of milk processed, the
equipment runs sixteen hours a
day. The company employs ap
proximately forty-five people, and
someone is there twenty-four
hours a day, to make sure every
thing runs smoothly. Once it is
started, the manufacturing process
cannot be stopped, or* the entire
batch would be lost. And since
different batches are constantly
cycling through at various stages
of completion, it is crucial that the
equipment be monitored closely.
The Jefferson Cheese plant is
designed to be uniquely self suffi
cient in its waste treatment. The
ideology of the management, par
ticularly President Bruce DeSte
fano, stands out as refreshingly re
sponsible in a time when so many
businesses invest great deals of
money and energy engaging in the
politics of compliance with muni
cipal regulations while taxing al
ready overloaded community re
sources.
Instead of straining the local
waste management facilities, Jef
ferson Cheese is completely self
sufficient in its waste treatment
The business processes waste lya
ter through its own digester, one
just like a municipality would
have. On their 60-acre site the
company also has its own water
wells. Refrigeration from the cold
milk coming into the plant is recy
cled for cooling purposes, such as
cooling the hot cream produced by
pasteurization. Similarly, heal
energy from the cooking and pas-
adgen
Model
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For Your Fafinl
Maryland Correspondent Karen
Butler lives in Yellow Springs,
Frederick County. She holds a
degree in art history and history
from Western Maryland College,
Westminster. Her past experi
ences include research work at the
Baltimore Museum of Art, and a
year as educational specialist for
the Maryland Museum of African
An in Columbia, Maryland. Cur
rently, Karen works from home
pan-time doing medical billing
and decorating specialty cakes.
She volunteers at her church in
both the pre-school and cribbery.
Karen and her' husband Bryan
maintain the Butler family orchard
in Boonsboro. They grow fruit,
primarily for wholesale, and
asparagus. When they lived on the
orchard, they had pick-your-own
and a farm stand and still do that
on a limited basis. At home, they
have a mixed bag of livestock,
including some grade Brown
Swiss heifers that are involved in
the Identity Enrollment program.
They also raise a small flock of
laying hens.
Karen and Bryan have two
wonderful sons. Beau, age 2'/>,
and Tommy, age I'A . They look
teurization processes is harnessed incoming raw milk. The plant’s
and utilized. The water driven out Hancock facilities produce more
of the milk during the condcnsa- cheese in one day than was made
tion process is used for cleaning j R a wc ck at Hagerstown, utilizing
and washing, and to pre-warm the about the same amount of energy.
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■ Unload wagons (aster, fill silos
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■ Choose from Model 8N2054 or
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■ Rugged, heavy-duty construction
■ Adjustable shear bar prevents
hair pinning,
carry-over and power loss.
■ All material goes up the pipe in
the air stream
■ Flexible wind guards minimize
Lancaster Farming, Saturday, Junt 4, IM4-823
KAREN BUTLER
Maryland Correspondent
forward to the arrival of baby
number three later this year.
Karen loves her work for LAN
CASTER FARMING. She enjoys
the opportunity it gives her to
meet new people, and feels espe
cially privileged to have such a
good excuse to talk with farmers
and others involved in agriculture
and leant more about their work.
W DRIVEN.
See Your
Local Badger
Dealer
HONESDALE SPREADING
SERVICE INC.
505 Cliff St.
Honesdale, PA 18431
(717) 253-2410
CHIDESTER FARMS
RD 2, Box 75
Kingsley, PA 18826
(717) 289-4260
MELVIN G. MILLER
RT 2, Spring Mills, PA 16875
(814) 422-8279
PIKEVILLE
EQUIPMENT INC.
RT 2, CHey, PA 19547
(215) 987-6277
BUM FARM EQUIP. INC.
RR 1, Annville, PA 17003
• (717) 867-2211
SHOW EASE STALL CO.
573 Willow Rd.
Lancaster, PA 17601
(717) 299-2536
DEERFIELD AG &
TURF CENTER, INC.
RD 2, Box 212
Watsomown, PA 17777
(717) 538-3557
HEFLIN SALES
& SERVICE
12312 Oak Hill Rd.
Woodsboro, MD 21798
(301) 898-3233
CHAMBERSBURG
FARM SERVICE
975 S. Main St
Chambersburg, PA 17201
(717) 264-3533
SOMERSET BARN EQ.
RD #5
Somerset, PA 15501
(814) 445-5555
McMILLEN BROS.
RD 1 Box 134
Loysville, PA 17047
(717) 789-3961
HESS' EQUIPMENT
Sales & Service
RR 3, Mifflmburg, PA 17844
(717) 966-2720
966-1998
Another progressive
practice at Jefferson
Cheese is the recycling
of the nutrients in the
waste water to grow
hay. A private consult
ant from Wisconsin was
hired to design and im
plement an operation
that irrigates about
twenty acres of timothy
using the nutrient rich
waste water. In conjunc
tion with the Maryland
Department of Environ
ment, geological tests
were done to establish
an irrigation program.
Nutrient analysis can be
controlled through treat
ment of the waste water.
Although the fields may
be put into mixed grass
hay in the future, the
idea has been a great
success since its imple
mentation; six cuttings
were made last year,
while some area farmers
could only make several
cuttings. To complete
the cycle, the hay is ulti
mately given to Jeffer
son Cheese producers if
they want it, or to local
farmers.
Jefferson Cheese
‘Manufacturing is al
ways actively seeking
protein milk. Those
wanting more informa
tion may contact Bruce
DcStefano, president, at
(301) 678-6325, or
write to 14738 War
fordsburg Road, Han
cock, Maryland 21750.