A24-l_ancaster Farming, Saturday, June 22, 2002
Holstein Wins Supreme At Schnecksville
(Continued from Page A 1) Reserve Junior Champion: Jason Rice.
Dry Cow, 3+ Yrs. : 1. Jennifer Rassler 2.
Intermediate Yearling Heifer Jessica Di- Jennifer Rassler.
etnch. Junior 2-Year-Old: Jennifer Rassler 2.
Senior Yearling Heifer 1. Jason Rice 2. Jennifer Rassler.
Jacob Rice. Senior 2-Year-Old: Jennifer Rassler.
Junior Champion: Jennifer Rassler. 3-Year-Old: 1. Pepper Kissell 2. Pepper
David Kopfer of Just My Luck Holsteins, and Jill Vail,
leadsperson, with supreme champion dairy cow at the
Schnecksville Community Fair.
Greener Pastures Coming
For Milk Vending Programs
ALBANY, N.Y. A bill
sponsored by Assembly Agri
culture Committee Chair Bill
Magee (D-Nelson) that would
provide an incentive for vend
ing companies that want to
enter the milk vending market
has once again passed the As
sembly.
“This bill just makes sense,”
Magee said. “In a world where
every kind of sugar-filled
drink is being pushed on our
kids, why not help and assist
vending companies with sell
ing a healthy, nutritious drink
like milk?”
The bill specifically pro
vides licensed vending compa
nies with relief from the bur
densome and duplicative
regulations of having to regis
ter with the Department of
Agriculture and Markets as a
milk dealer. The vending com
MUSSER & ASSOCIATES, INC.
Pole Built.
Garages
800-275-8245
570-966-6853
Cell # 570-452-6329
Fax (570) 966-6854
panics already have to comply
with the very stringent health
guidelines of the Department
of Health and the State Sani
tary Code in ensuring the pub
lic’s health.
Recently, milk vending pro
grams have proven very suc
cessful as Magee has imple
mented Project MOO (Milk
Out in the Open) which has
placed several milk machines
in schools in Central New
York and, in conjunction, the
State University of New York
at Morrisville followed the
program and completed a
study which demonstrated the
viability of milk vending ma
chines in schools. Likewise,
United States Senator Charles
Schumer has begun a program
known as Vendi-Milk which
similarly placed milk vending
in schools.
“The Pole Bulldlm
Specialists”
I FABRALj
Berm
Reuben Esh
RR 4 Box 133-C
Mifflinbura. PA 178
Kissell.
4-Year-Old: 1. David Kopfer 2. Jennifer
Rassler.
Grand Champion Female: David Kopfer.
Reserve Champion; Jennifer Rassler.
JERSEY
Junior Heifer Calf: 1. Suzanne Harwich 2.
Keith and Beth Harwich.
Intermediate Heifer Calf: 1. David Har
wich 2. Katie Harwich 3. Katie Harwich.
Senior Heifer Calf; Suzanne Harwich.
Junior Yearling: 1. Katie Harwich 2. Suz
anne Harwich 3. Suzanne Harwich.
Senior Yearling; Meredith Bailey.
Junior Champion; David Harwich.
Reserve Junior Champion; Meredith Bai
ley.
Dry Cow 3+ Yrs.; Meredith Bailey.
Junior 2-Year-Old: 1. Meredith Bailey 2.
Katie Harwich.
Senior 2-Year-Old: 1. Meredith Bailey 2.
David Harwich 3. Katie Harwich.
3- Suzanne Harwich.
4- Katie Harwich.
Aged Cow: 1. Suzanne Harwich 2. David
Harwich.
Grand Champion Female: Suzanne Har
wich.
Reserve Champion: David Harwich.
Dairy Checkoff-Funded Research Works
To Improve Reduced-Fat Cheeses
COLUMBUS, Ohio Nation
al consumer survey data indi
cates that 49 percent of consum
ers look for reduced-fat cheeses
at the grocery store. In respond
ing to this demand for high-qual
ity, reduced-fat dairy foods, dairy
farmer-funded research has un
covered a process that could pro
vide cheese lovers with an even
better-tasting reduced-fat cheese
that retains its texture and flavor
intensity.
Dr. Duane Larick, a professor
at North Carolina State Universi
ty, with support from the check
off-funded Extraordinary Dairy®
product research/inno
vation program, discovered a
method that uses new commerci
ally available enzymes to derive
natural flavor concentrates from
whole milk instead of cheese. In
addition to offering a better-tast
ing product for consumers, this
Vege
M
Sin
Mai
i -R/SSLER- ♦ r
t-i —i TRAK-HOE”—i —i —i
Tomas Racak, Czech Republic, takes in the Jersey
show at the Schnecksville Community Fair. An economics
student at his hometown university in Bmo, Racek is vis
iting the U.S. for four months as part of a work and travel
exchange program.
method could save time and
money for cheese manufacturers
and the dairy industry overall.
“Using whole milk to create
these natural cheese-flavor con
centrates offers potential cost
savings due to more economical
production costs and time sav
ings, because concentrates from
whole milk take less time to pro
duce than flavor concentrates
made from cheese,” Larick said.
“In addition, this method can
help increase the utilization of
fluid milk, as the source for the
natural cheese-flavor concen
trates.”
“Research such as this, allows
Ther summer issue of Fbraging Around, the newsletter 3Tthe~
Pennsylvania Forage and Grassland Council, Is scheduled July 13 in
Lancaster Farming. v~p il /
The section is scheduled to include feature information about
Project Grass. Included; grazier features, grass-fed beef reports, \ /
and news and notes for the grazier and hay grower. ' '
the dairy promotion checkoff
program to provide the dairy
products to consumers that they
want,” said Scott Higgins, CEO
of the American Dairy Associa
tion and Dairy Council Mid East.
“By giving consumers the prod
ucts they want, the checkoff pro
gram is continuing to help in
crease the demand for dairy
products.”
Larick adds that the reduced
fat cheese created with the whole
milk concentrates has received
favorable taste scores from art ex*,
pert panel of judges using the
American Dairy Science Associa
tion protocol.
vator -
Mohnton, PA
(717) 484-0551