HomeMy WebLinkAboutThe Wingham Advance-Times, 1973-02-15, Page 171
4
•
'
Crossroads
dm. lirsalskr *MS *row LW's*
liamiar, Innkm* AiIlium*
Thaw midi Most Forrest Col*
deridek mad toy AM people la
tits lioactiasok it Mtilwootern
(IWO le reagiers In esell
3,300 liassies,)
'
4 '1'
in The LiStOW401 Bc
t Forest Confoodera
,
4;)
90)
L. A. Stevens, president of the
Ontario Dairy Council and man-
ager of the Mllk PiVision of Gay .county
Lea Foods CO-oPerativeLht, was grey
a recent ignest, ,i9eaker at the Drum
Grey -Bruce Parn1 Weekln Han- mcknollex
over and his talk covered in soMe ,,suron
detail the production of milk and Peroi
subsequent products in. Ontario.
In Q,00.00, said NI*** stove* Oxford, :
there were 394 licensed Milk Pro.
casing and distribution plants In
October of 1072, They 'eMPlOyed*
11,154 people with a Ninon of $80, 0ountY
011104 and total factory ship.
mehts of one-half !Alien doikes- • B
Without interest, Spending
Bruce °
prin-
ciple only at $1,600 a day, it would
piv,,scott, (Bosom
4
take 1,369 years to spend One-half -
billion dollars; Huron- 155
In 1971, the total milk. prodne-, Peral
tion in Ontario was eStanatecl at
rrom time to time criticism
3.1 billion poundsand of this taiol, has been levelled- at processors,
about film bilion pounds wasme din '
marketed as raw inilk by the on. g eheefte Oraducer0,
cause of their effortsto'itniih)tain
tario Milk Marketing Board.
cntay to.
When statistics, are finalised,
19'72 production figures will show popular belief, the .dairy P""
roughly the following totals f's cessil industry is net a 1411
1071
, Marketing. lloice;At Inoreli.se
(0011iOn 030.0 . ' Peet 4 Years , rosition
too 354 20
104'
200
816.
353
'11971
lvferketing
1b0)
70
189 •
181
1 • ESTIMATE 1972 (in ,ixillion lbs.) '
• . . . •
, 11 .., • .
% Increase „ , Ontario as
Ontario Production Over 1071 , Canada % lCanada
Butter . , ' 99 , 12% .293 .31%
Cheddar Cheese 80 ' 7% 198 ' 40%
Other Factory' C.;heese , ' 32
(2%) ;57* . 56%
Powdered 81dminilk 94 ' 20% 301* 33%'.
. ,Evaporated Whole Milk 60 (8%) • — . ---,
, •
' Cotitage Cheese ' 23 ° (1%) , 46* 50%
& Cream Mix 99 4%. . 30* . 30% °
(9,900,000 dais.) . •
* 1971 Production in Canada ' 1
This brief statistical review is"
intended 'to emphasize 'some of profit industry,a fact verlfled by
the highlights Of output, scope , the following recent listing.n •`„
and Silaor the, dairy. processing . corrate net 1410fit'.ratlo6'
40tilitttri---ili- Ontario—a onehalf,44:-.P11 ia ;Ckia.L
billiei dellar"hicktstrir',.'' 004, Impdtlal ,Bank ef' -.coni.
40.
24.4 10 ,
10;3 ' • 3
17:6 2
MI.141‘ ONLi
Position
12
7
"'3
1
If we are t� maintain a healthy
.•an(lviable dairy industry in On-
tario. ,
He, concluded, flnaljy, in. Spite
of these concerns, We' are sure
that. there is a; ProntliOtig'fulnre
for the whole dairy industry in •
Ontario. .
•
CONSUMPTION TO BINE
•ConanniptiOn Of Cheddar ebeese,
in Canada is expected to rise' by
three per ,cent in 1973 and other
cheese will rise by cent.
Cheese returns to Teeswater
•
On April 5,1971, The Teeswater anniversary celebrations. Com-
Creatn,ery toMmenced the - .inemorative literature, including
facture of gheese. at their plant ; detailed Nto** photos and
Teeswatm cheeseninkito is net stories Were complied' and'
new to Teeswater ,Creainekl,1 handed ' ou to hundreds who
however, as the firm produced toured toured thePlant and heard eiVert
both coll*:and cheddar ,elieese 450)"i',41escriPtionS of all faCetfv of the
their former Clifford plant:Croat', operation f,t4infloOr guideL
1969 to 19114 • • -,The Teeswater ''cr41!fierY,bills,
Prior to the Lerigiiial pur010e<':,iitsellas,'-`ThitlirSt:-Ostablishedl
Of' Teetrata*..Crea4iery 'Ontario land;o0C04 in Canada
and ,'114.;:irliompson .10-102k,:a When asked how his operation°
cheese factory operated for '." ,compared in size and volume to
A-471-1eon 1-**ationot ,the.prItysr that of another OUtar*Creamery
present, vel4cle,garege, of Milt note, Bob Thompson's
The ThoMxisOnS are justly hearty 'Aaugh„. was answer
proud of their operation and enough -40k he wpat1060d
rig4tly- so .44,F
way, to explain that his ;pro,
operation. . • • duced • as much .10:a Couple Of
versary liOurs as -this other, firm, did ina
•
In June, of 1972, coast •
•Ayr
APP•
time and effortwas extended by We stand corrected but have
all at Teeswater Creamery, .i
observance of the,
•
taken Bob up on an invitatioilfor FIRST ST,f,PONAR RIVAL'at the 'chese factory: IS to gradep
personal tour in the near 4dAws•
Allan Powell in this photo. at the 'AtwoO0:plant (Staff': Photo3
• .`
To produce eite pound of finish- tneree— (Comparisons based oh
ed prOduct, the fallowing amouirts• 1969 tigtIre6)
of whole or skim milk are re-
•
quired:
Butter —4.4 lbs. of whole /silk
Cheddar. Cheese — 11.) he. of ,whole milk
Ice Cream Mix 34.0 lbs.. of whole milk
'Wbob3 Miik 'Powder..- 8.0 lbs. of whole milk
Skimmilk Powder -- 11.0 lbs. of skim milk
Cottage Cheese —
• We are all aware .of the many
changes that have taken place
since the Milk Act of 1965 was
passed, providing for the Milk
Commission of Ontario and the
Ontario Milk Marketing Board,
said Mr. Stevens.
Today, Western Ontario con-
' tinues to play a major role in. the
dairy industry of the future. It
has not only shown the best im-
provement in milk production of
any Ontario region in the past
five years, but in addition, it has
some of Canada's best industrial
milk processing plants capable of
doing the job for all of us most
economically. and. efficiently.
Where do the producers of
Grey, Bruce, Huron and Perth
cbunties fit into the total Ontario
picture? Of the 42 counties in
Southern Ontario in the five year
period from 1966 to 1972, Grey
County showed the largest in-
crease in milk production. Total
marketings of milk for the four
top counties and those of Grey
and Bruce from the total of 42
counties in 1971 were as follows:
7.0 lbs. of skim milk'
Distilleries 13.3% • ,t
Breweries
Wineries
Bakery
Soft Drinks
Fish
7.9
7.3
5.7
-4.3'
Fruit dr Vegetable Canners 2.7
Grain
Dairy
Meats
Other Food Products
The real `meat‘ in the above
chart is a little mathematics that
tells us the average net profit for
the beverage industry was 8.7
per cent and the average net
profit for the food industry was
2.6 percent.
Mr. Stevens agreed that we are
all concerned with continuing in-
flation and rising costs of goods
and services we all require. As a
result there will be an increasing
need in future for an even clOser
working relationship between the
various segments of the industry,
MODERN MERCHANDISING calls for packaging of cheese In rectangular shapes to
eliminate waste in packaging and cutting for the retail trade. Much of the Atwood cheese
is made this way, but a great tonnage continues to be produced in the 90 -pound cheddar
shapes. Output of the Atwood plant in 1971 was about one and a half million pounds.
MOUNT FOR EST cheese offing and packaging plant of Canada Packers Limited, cures,
cuts and packages both Ontario and imported cheese for the Canadian market. Theplant
ihiploys abot# 30 people and has modern quality control features.
nktiee:
9
world jr
a1 many chiges7res'iiii47 than
the' original. Hooteirer, it'll, like
Canadian *hie, it goes Out and
wins in world competitions but
many Canadians have the stupid
snob ignorance that impOrted
cheese and imported wine are
better."
That comment is from Donald
McLean Irvine, a professor of
food science at the University of
Guelph and,a recognized world
authority on cheese.
He was a judge at the first
world's Natural Cheese Cham-
pionship in Wisconsin where it
took .two days to grade 131
cheeses from Europe, New Zea-
land, Australia and North Ameri-
ca. Flavor, body and texture, eye
formation, finish and color were
" all given numerical scores for
evaluation.
- In grading, a plug or core is
taken from ' the centre of the
cheese. The judge first observes
the openness of texture and color.
The cheese is then tasted to de-
termine the flavor. Cheese • is
never swallowed during grading,
for this would impair further
acuity of grading.
The main portion of the score is
given to flavor. The judge then
evaluates the body of the cheese
• as to whether it is smooth, crum-
bly, firm or soft. A score is given
to color and to finish (appear-
ance).
Quebec Champ Cheese
The world's champion cheddar
Canada Packers cheese cutting
aid packaging in Mount Forel
The Canada Packers plant in
Mount Forest, under manager
Art Cole, has a specialized role to
play in the company's extensive
cheese operations. The plant em-
ploys about 20 people who cut and
package a substantial amount of
cheese hnnually into about 65
separate items varying in size or
type.
All domestic cheese used in the
plant is purchased through the
Ontario Milk Marketing Board
Exchanges in either Belleville or
Stratford.
The cheese is stored and aged
in the company's controlled tem-
perature and, humidity curing
rooms in Toronto. The length of
this aging period determines the
eventual taste of the cheese.
For example Maple Leaf mild
cheddar cheese is aged from two
to rotur months; compared with
the over 18-inonth aging period
extra old cheddar. As a fur-
ther quality measure, the old and
extra old cheeses are made only
from "full grass" milk, produced
during the summer months when
the cows are pasture -fed.
In additiop to domestic cheese
operations, the company also im-
ports a large number of types of
high quality foreign cheeses,
mainly from Holland, Denmark,
France and Switzerland, in 40-
pollnd blocks for cutting and
packaging in Canada.
Prom the Toronto curing
rooins, the cheese is shipped to
Moont Forest in temperature -
controlled trucks that are part of
the Ompany's 38 -unit truck fleet
located at the Harriston Cream-
ery, '
At the plant, the cheese is
graded and readied for packag-
1%,
Oftielnteresting quality control
:ttel* ntjohileil ,
I I :41 •
Ma.y,
e.by.therii4lredikree•
flrm sells most of its cheese to
Kraft and they iri twit sell it 'un
der the Kraft name.
In colby-type cheese, Canada
also won first prize. it was made
by Aults in winchester arid it, too,
sells mostly to wholesalers.
In Italian -type cheese, Canada
came second with sfella alpma
made by dos and Griii of Hanna.
Gos and Gris are brothers-in4aw
and you can buy their cheese aid,
know what you're getting be-
cause it's marketed under their
name.
Prof. Irvine then told a little
ditty by James MacIntyre, a poet
from Stratford, who wrote it
around the turn of the century:
The ancient poets ne'er did
dream
That Canada was fan& of cream,
They ne'er imagined it could flow
In this cold land of ice and snow,
Where everything did solid
freeze,
They ne'er hoped or looked for
cheese.
^
whichmosL
duction
Do11,.Cir4a3rran
k..
furthei explained
repre-
torevi- --
,
' . • ,
se nro.
lhninary and are
slot).
The totalcheddar
ductionfroin Areas5and6foethe
12 months ending Dec. 31,1071,
was 4,713,602108. The total for the
year 1972 was 5,20,400 Pounds.
During the same period, the
total Ontario'Cheddar cheese pro-
duction was 74,500,960 lbs. for
1971 and 78,717,890 lbs. for 1972—
an increase of almost six per
cent.
The Counties of Perth, B
and Huron, probably in -that
der, contributed- in part to these
increases from our geographic
area.
feature of the plant is th its
total air supply is filtered i the
same wav that a hospital ope t-
ing room is. This is to prevent any,
mould from developing on the
cheese. The cheese is then cut
either into standard weights or
"random cut" so that the con-
sumer will have a choice of
weights available. In addition, all
of the cheese at the Mount Forest
plant is vacuum packaged.
Much of the cheese is packaged
and distributed under the high
quality Maple Leaf label, but the
plant also cuts and packages
custom orders for large food
chains.
After the cutting and packag-
ing operations are completed, the
cheese is shipped in refrigerated
trucks to Toronto, where it is dis-
tributed along with processed
cheese,spreads and slices, from
coast to coast in Canada.
CURDS ARE REMOVED from vats and packed into ciolln-
drical forrns in which the big 90 pound cheddar cheeses are
_pressed, prior to waxing. and sging,,IStaff •