Compost
Shows How
To Recycle
Leaves In
Backyard
CREAMERY (Montgomery
Co.) If you’re looking for a
way to recycle the leaves in your
yard, now’s the time to visit one
of Montgomery County’s com
post demonstration parks. Each
compost park shows working
examples of compost bins you can
make or buy. Signs next to the
demonstration bins explain how to
build the bins and a mailbox holds
information on bin construction
plus a brochure on the how-to’s of
composting.
Other compost parks are locat
ed at the following sites: 1 ) New
Hanover Township Building,
Route 663 just north of Swamp
Road in New Hanover; 2)
Perkiomen Valley Watershed
Association headquarters at Route
73 and Haldeman Road, across
from Pennypacker Mills Park,
Schwenksville. Two additional
parks are planned for 1995.'
Cut wider. Transport as
narrow. New John Deere 710,
720, and 910 (shown here)
MoCo’s are big enough for a fast
cut. .slm enough for quick,
easy transport over small bridges
and down narrow roads.
MILLER-LAKE INC.
Bellavllle, PA
717-935-2335
MILLER’S
EQUIPMENT
RO #1 Rt. 66
Falrmount City, PA
NORTHERN TIER
IMPLEMENT CO.
RD «1 Box 277
Manaflald, PA 16933
717-662-3200
PIKEVILLE
EQUIPMENT INC.
Olay, PA
610-987-6277
UNIVERSITY (Centre Co.)
An all-natural technology for pro
cessing milk fat could put more
puff in pastries, better bites in ice
cream bars and improve the shelf
life of chocolate bars without chem
ical additives, says a researcher in
Penn Slate’s College of Agricul
tural Sciences.
“Milk fat is a byproduct of the
dairy industry,” says Paul Dimick,
professor of food science. “When
a dairy manufactures skim milk
and 1 percent or 2 percent milk,
the milk fat is removed and the
dairy has limited outlets for its
use.”
Dimick explains most dairies
manufacture butter and cream
with milk fat, but even that
process doesn’t use up the excess
supply. Currently, milk fat has not
been widely used as an ingredient
in large-scale food manufacturing
because it has been associated
with high calories. However, there
is a way to use smaller quantities
of milk fat while still providing a
pleasurable flavor, consistency
and appearance.
Dimick says a process called
dry fractionation can - separate
desirable elements in milk fat to
enhance specific aspects of a food
►
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November3o,l994
POLE TAVERN GEORGE V. SEIPLE
EQ. SALES CORP. & SON
670 Rta. 40 Eaaton, PA
Elmar, NJ 610-258-7146
609-358-2860
O.C. RICE, INC.
104 North Main St.
Biglerville, PA 17307
717-677-8135
SCHEFFEL
EQUIPMENT CO. TOBIAS
Red Goose Rd. EQUIPMENT CO., INC. MS '* Y |™| LEY
Somerset, PA u oa “ SONS
814-445-6500 w?West Chester, PA
717-362-3132 610-696-2990
Milk
•% r* *
%
BM |TH S WALTEMYER'S
IMPLEMENTS, INC SALES & SERVICE
Merctrsburg, PA Red Lion, PA
717-328-2244 717-244-4168
S.P.E., INC.
Rd. 1, Box 157
Towanda, PA
‘ 717-265-4440
Fat Fractions
product. The key to fractionation
is that milk fat can be separated
into two fractions with different
properties. Dry fractionation
begins when milk fat is melted
and then slowly cooled. The hard
er fats crystallize during cooling
and are subsequently filtered out
making two fractions that
retain the naturalness and flavor
of milk fat while improving the
fraction’s use as a food ingredient.
“The fractionation process is
very clean, very economical and
uses no solvents or chemicals,”
Dimick says. “It’s a very simple
technology that has been around
since the early ‘6os.
“In Europe, the dairy industry
has been using fractionation since
the mid-705,” Dimick says. “Dif
ferent milk fat fractions can be
used in a variety of food products
to improve appearance or flavor
without sacrificing natural ingre
dients or flavor.”
Dimick and Gregory Ziegler,
associate professor of food sci
ence, have tested high levels of
milk lal fractions in milk choco
late and found that the fractions
perform well and enhance flavor
without softening the chocolate.
In milk chocolate, fractions
/ s > *
Praniom products at
“Good prices
Great values are coming your
wsy from your John Deere dealer.
Check your November “Good Deals”
sales flyer for the best prices on
quality products and John Deere
parts for all brands.
WINELAND
EQUIPMENT, INC.
Mtrtlmburg, PA
814-793-2109
Uncwttf Farming, Saturday, November 19, 1994-823
Could Add
can be used to lessen amounts of
cocoa fat (which is twice as
expensive as milk fat).
Dimick points out that the soft
fraction can be separated at least
three times, giving food manufac
turers a wide range of milk fat
fractions to use in recipes.
Milk fat has a general melting
point of 91 degrees Fahrenheit.
By fractionating, manufacturers
can produce milk fat fractions
with melting points as low as 41
degrees or as high as 113 degrees.
Each of these fractions can be
used in food production applica
tions that currently use nondairy
ingredients.
For example, puff pastries and
croissants use 50 to 200 dough
layers. To keep each layer sepa
rate, fat acts as a lubricant during
baking. Regular milk fat tends to
become absorbed in the dough,
which often causes uneven rise or
lift in bakery products. However,
Deer Hunters
Should Know
Safety Precautions
UNIVERSITY PARK (Centre Co.) Those taking someone
deer hunting for the fust time this November should make sure he
or she understands some important safety rules.
Earle Robbins, a Penn State Extension agent in Tioga County, is
urging parents and guardians who must accompany youth into the
field to hunt deer to ensure that those youth are fully aware of the
capabilities of the fuearm being used, and how to use it safely.
Further, no one, young adult or adult, should consider taking to
the field to hunt without understanding fully the instrument they
possess.
Robbins who is also a Pa. Game Commission volunteer, a
hunting and trapping education instructor and a state 4-H shooting
sports coordinator for Penn State Extension said that safe hand
ling practices must be developed before live ammunition is used,
and those practices should be developed through the guidance of a
knowing adult.
“Young people handling firearms need to develop some impor
tant habits,” Robbins said. “We can instill these habits by instruct
ing them and more importantly, by setting an example.”
According to Robbins:
• Make sure firearms are in good working order, and barrels and
chambers are free from obstructions. Guns must be sighted in prop
erly and have the proper size ammunition.
• Familiarity with the area to be hunted is also important for safe
ty reasons, in addition to being important to hunting success. A
hunter must know what is beyond a target before shouldering a fire
arm to shoot at a deer. “Walk through the hunting grounds before
deer season starts. When you know the area, you can keep livestock
and buildings out of the line of fire,” Robbins said.
• Make sure every member of a hunting group wears a combined
minimum of 2SO square inches of hunter orange on the head, chest
and back.
• Assume every firearm is loaded. “When you pick up a gun, the
first thing you should do is check it for ammunition (not by pulling
the trigger, but by pointing the barrel in a safe direction and opening
the action to visually inspect the chamber),” Robbins said. “When
you pass a firearm to someone else, leave the action open so that
thefe is no chance of it firing.”
• Unload guns and leave the actions open when you are transport
ing them to and from the hunting area.
• Always keep track of where a gun is pointed, and keep the fin
ger off the trigger until it’s time to fire at the target. Never aim a gun
at anything not intended to be shot
• Know the location of all the members of a hunting party.
“Before separating, discuss where each hunter will be standing on
watch and who will be walking through the woods," Robbins said.
• Don’t shoot until absolutely sure of the target. Shboting at
sound or an undefined shape is invited tragedy. “During (antlered
only) deer season, this also means making sure whether the deer is a
(legal) buck or doe,” Robbins said.
• Unload any gun before climbing trees, scaling fences and logs,
or jumping over ditches.
• If a deer has been shot and is dead, and the hunter is perparing to
dress it out, the gun should be unloaded immediately. Don’t let the
excitement of the moment overrule responsible judgement
• Never engage in any type of horseplay with a gun. They are not
toys.
Youngsters can learn more about hunter safety and shooting
sports in programs available at schools and through the 4-H
program.
About 100,000 youth in 33 states arc enrolled in 4-H archery, air
pistol, air rifle, .22 cal. rifle, black powder and shotgun sports.
In Pennsylvania, about 1,715 boys and 496 girls participate in
4-H shooting activities. “Along with safe hunting, youngsters leam
good sportsmanship and self-discipline,” Robbins said.
For more information about 4-H shooting sports programs, con
tact a local Penn State Extension office.
A
Up
milk fat fractions eliminate that
problem, oimick says.
Milk fat fractions also give
dark chocolate a longer shelf life
by making the ingredients more
stable over time. Chocolate-cov
ered ice cream bars are usually
not made of real chocolate, Dim
ick says, because chocolate tends
to break off in large sheets when
bitten. Some ice-cream compa
nies may use other fats, such as
coconut oil, to give the coatings
the proper texture. By using milk
fat fractions, companies can use
real chocolate.
Dimick points out that milk fat
fractions also can make refriger
ated butter more spreadable,
extend the shelf life of butter
cookies and make cakes taste bet
ter.
In addition, the machines used
to fractionate milk fat can be
added to a manufacturing line
without a massive outlay of capi
tal.