Paul Ludy packages organic milk in bulk 5-gallon bags for use in manufactured pro duct, such as yogurt or sour cream. Joe Doran, truck driver and distribution manager tor Natural Dairy Products pre pares to load up pallets of boxed, refrigerated organic milk within several hours of the milk being delivered to the processing plant. The milk is cooled at the farm, and except for pastuerization, is kept at optimum cold temperatures all the way through the plant, before being loaded into a refrigerated truck. Agway Agricultural Products Keystone Enterprise welcomes Dr. Chris Canale. - I n tf' composition, structure and digestibility. He is a member of the American Society of Animal Science, the American Dairy Science Association and the American Registry of Professional Animal Scientists. He received his Ph.D. from Penn State University. Dr. Canale lives in Shippensburg with his wife Becky and their two daughters. We’re pleased to introduce Dn Canale to our dairy farmer friends in Pennsylvania. >« ov*' 'l r < ■* c t ■ ■ 'M' 1 "i \ . - V s ' * „ ' , iv s _ 1 V Agway Agricultural Products Keystone Enterprise Christopher J. Canale, Ph.D., has relocated to Agway Agricultural Products-Keystone Enterprise as Director of Technical Services. He’ll be bringing considerable expertise to your farm through the Keystone sales force. Dr. Canale is working with our feed sales force to help customers improve their herd nutrition programs. He’ll be developing new feed formulations, updating customized ration balancing computer software, and coordinating research at Agway’s Dairy Research Center. Dn Canale has published numerous articles on forage Lancaster Farming, Saturday, March 22, 1997-A3l Longacre’s Modern Dairy (Continued from Page A3O) company that was located in near by Bally. It is a widely known company, but out of business. Nostalgia for the earlier time, in addition to high quality product apparently is what keeps the Lon gacre’s Modem Dairy business alive. And while the organic process ing does not promise the Longacre family a guarantee of longevity in the dairy business. Dan said it fig ures prominently in the family company business plan to achieve continued prosperity. The dairy receives, processes and packages “regular” milk, as well as organic milk. Dan said the venture required him to install a separate system to handle organic milk, because the integrity of die milk must be main tained in order to ensure the loyalty of customers. Since June last year, Dan said that the dairy has been processing about 10,000 gallons of organic milk per week, as a rough estimate. The plant has the capacity to keep about 20,000 gallons in refriger ated tanks. For the organic production, the milk is received from a dedicated milk tanker truck, marked as con taining organic milk that contains, “No pesticides. No hormones. No antibiotics.” It is pumped into a receiving tank that handles nothing but organic milk and travels through dairy's laboratory. LOOKING FOR... • stoves • hammocks • gas • PATIO FURNITURE ft MUCH MORE. • Wood • Coil • Gas Vermont SAMSONII E AND TELESCOPE PATIO FURNITURE ______ 906 E. Main St. (Rt. 322) Ephrata, , 1 Block East of Rt. 222 AWIOTJV IVUC& www.bowmansstove.com (717) 733-4973 S\ l-800-642-0310 INC. Mon., Tun,, Wad. 10 lo 6 'Thuis., Fit 10 to 8; Sat 10 lo 4 pipelines that cany nothing but organic milk. Instead of using chemical sani tizers to clean tanks and lines, Dan said they went' with a non chemical treatment 200 degree water for a minimum of IS minutes. And, so as to prevent any co mingling of organic milk with reg ular milk, he removed valves and reworked the lines so that when the plant is preparing to do a run of organic milk, and the bottling equipment has been cleaned with the non-chemicaltreatment, work ers have to manually install short sections of pipeline. Everything was done to emphasize the purity of the organic milk and the integrity of the product. Longacrc said it took some time to refit the dairy, and is a risk, but added, “It’s a new venture (for Longacre’s). We all discussed it, and felt is was right and so we tackled it” When the milk arrives. the tank er is tested. Longacre’s has a lim ited, but useful laboratory in the upstairs where some tests can be run. Other tests have to be out sourced. Daniel said he started in his fam ily business as a 12-year-old work ing with his mother at the dairy bar, but then he was always tag ging along with his father, Daniel. He stayed the business. (Turn to Page A 32) •«t on «ome organic milk in the itings
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