Village Squire, 1978-04, Page 22Yes, that's butter, gobs of it coming out ready to be cut into one
pound blocks and packaged.
brand. Some 775 farms in an area from St. Marys, Stratford,
Newry, Dashwood to Clinton ship milk to the factory most of it
picked up by Stacey's fleet of tank trucks each holding 32,000
pounds of milk at a trip. There are also highway tankers which
can carry up to 60,000 pounds of milk, and deliver 240,000
pounds of milk per day from various fluid milk plants and dairies
in the area. All the buying is supervised by the Ontario Milk
Marketing Board in Toronto. There are also trucks to haul'cream
from the farms where the farmers separate the cream from the
skim milk, keeping the skim milk to feed to their livestock while
selling the cream for butter production. '
The plant today produced butter and powdered skim milk. It's
still very much a family business, now run by John Stacey's sons,
Norman and Howard and Norman's son, Ron and Howard's
sons, Dwight and Wendell.
The plant is highly mechanized and quality control is a major
item in the processing of the milk.
Milk from the bulk truck is unloaded by having the milk
pumped through a three inch stainless steel pipeline to a vertical
milk storage tank.
When enough milk has been accumulated in the tank, the
whole milk passes through two separators --one of which divides
it into skim milk, the other one dividing it into cream. The skim
milk is then pumped into an evaporator at a rate of 75,000
pounds per hour.
Water vaporizes off the milk under the vacuum temperature of
29 degrees Fahrenheit. Sixty-one thousand pounds of the 75,000
pounds of skim milk is taken off as water vapor. The other 14,000
pounds is evaporated milk containing about 7000 pounds of
non-fat milk solids and 7,000 pounds of water.
The evaporated milk is then pumped under high pressure into
a drier. The high pressure dries the evaporated milk into a very
fine spray and then each drop of evaporated milk into instant
powder the skim milk powder is passed through a machine which
turns the small particles of powder into larger ones which will
dissolve in water more easily.
In the•making of butter, the cream is run through the separator
and further concentrated up to over 80 per cent fat. At this point
it could be called liquid butter. In order to make solid butter all
that has to be done is cool the temperature of the separator down
to 40 degrees.
Stacey Brothers Limited presently has about 60 employees.
Ron Stacey who fitst started working at the plant in 1941 and
whose first job was wrapping butter by hand explained what he
likes about the dairy business. �fl
"It's a very challenging business. It's a rapidly changing
industry. You have to be constantly making changes to keep up
with the industry. We feel it's a very important industry and we
feel that milk is one of the very best food buys available today,"
he said. 0
PG. 20. VILLAGE SQUIRE/APRIL 1978.
HURON COUNTY'S
FINEST
DINNER CLUB
FULLY LICENSED UNDER THE L L BO
OPEN 7DAYSAWEEK
12 NOON 8PM
FRIDAY AND SATURDAY EVENING
TIL A M
CLOSED MONDAY EVENINGS
2.36°a
The Sandpiper Inn...for the finest in
SMORGASBORD DINING
P40 RESERVATION REQUIRED
Served Nightly
Remember our
NOON LUNCHEON BUFFET
MONDAY -SATURDAY, 11:30 A.M.•2:00 P.M.
ENTERTAINMENT IN APRIL
Apr. 7-8 Lincoln Green Apr. 28-29 Star Trex
Apr. 21-22 Chapter 111 May 5-6 Staircase
/North
Clinton /
Stop
Stop
II
/Y;9h
wa
Buildings -
I - Ontario Hydro
II - Municipal Offices
III - The Sandpiper Inn
We're 2 miles south of Clinton.
Just turn left at Vanastra Road.
Left again at the first entrance. Go
straight ahead until you come to
the second stop sign. Turn right
and park.
So...bring your party or join ours
at the Sandpiper Inn, 2 miles south of Clinton
at Vanastra Park.
Just follow the map and we'll see you there.