The Brussels Post, 1977-11-16, Page 22,
RYAN DRYING
Walton, Ontario
527-0527 or 887-9261
We will be open
for the 1977
CORN CROP
- Weighing
- Drying
Storage available
- Buy, Sell and Store
,c," YOUR FOOD DOLLARS HAVE
PURCHASING WWEIRIBM
Schneiders Bulk
WIENERS 6 lb. box only 4.99 9 Fresh Pork Rib-Bits
111 SPARERIBS 69L
10 lb. or more only .59c lb.
No. 1 Fresh
CHICKEN LEGS 89 Fresh Sliced
PORK LIVER
Fresh Pork
Reg. price .69c lb.
NOW
49 Pb
Fresh Pork [save 30c lb.]
BUTT CHOPS '1.19 Lb. SHOULDER ROASTS' ,99!.
5 - 6 lb. average
Bruce Packers
Homemade Style
HEADCHEESE
This Week's "Super Special"
89 p BEEF HIND 1/4's
"
.
Cut - wrapped - frozen 100 —'130 lb.
reg. price
'1.19 Lb .
only$1.12
BLYTH MEAT .MARKET
Phone 5234551 •
Tuesday:toy appointment
/1 s and 1/4_'s •tortiome.,freezersii. qhatkpitepricas
ppette days- a Weak 84 and. F:-
"BEEF & PORK FOR. H.OME‘FREEZERSv
12—THE BRUSSELS POST, NOVEMBER 16, 1977
Dairy processors consider
Operating on a five-day rather
than a seven-day work week is no
longer just a dream for dairy
processors. new techniques have,
expanded storage periods for milk
up to three days.
The techniques are attracting a
lot of interest because, among
other things, a shorter work week
can result in reduced operating
costs.
One recent development is the
pre-storage heat treatment of
bulk milk, known asl "thermiza-
tion', which enables milk
processors to store bulk
quantities of milk with no deter
ioration. The process results in a
final product with enhanced
quality because of arrest bacterial
growth.
The system now is in extensive
use in parts of Europe - especially
in the Netherlands - where
treatment costs are running
slightly less than one cent for
each 100 pounds of milk.
The treatment involves nre-
storage heating to 65 degrees C
for 10 seconds, followed by
cooling to 4-8 degrees C for
storage. Proper sanitation
measures are vital to the success
of thermization.
DFs. J . A . Ell iott and
D.B.Emmons- of Agriculture
Canada's Food Research Institute
in Ottawa say the thermization
process has arou'nsed interest
among Canadian processors.
ftv.. da
Dr, Elliot says thermization
has potential as a means of
overcoming some quality
problems now faced by a few
processors.
However, there are several
problems associated with the
process. All milk must be
thermized. Mixing raw and
treated milk results in recontam-
ination of the bulk.
Double heat treatments might
alsven i adversely tahte cht a cheese
been
fla avor,
week
problem in the Netherlands.
The most serious problem is
sanitation. All tanks and lines
must be regularly cleaned and
sanitized for the system* to be
effective.
Raw milk, treated
milk and counts of bacteria that
thrive at low temperatures should
be monitored. it is hoped taht
faster and easier methods than
those currently in use for this
testing can be soon developed,
MATURITY —95 days or 2,850 Heat Units.
PLANT HEIGHT—Medium,
EAR HEIGHT— Medium.
EAR TYPE=-Medium girth. Big plump kernels.
STANDABILITY —Excellent. "1-2" rating on
a 1 to 9 scale, 1 being best.
APPEARANCE—Attractive, dark green plants,
SEEDLING VIGOR — Outstanding. Shoots
out of the ground fast. Rapid growth.
DISEASE RESISTANCE—A "2" rating for
both stalk rot and Northern corn leaf blight
(1-9 scae, 1 being best),
ADAPTATIONS— Does well about, anywhere
in its maturity range. Vegetative growth pat-
tern makes for big-tonnage silage yields,
POPULATIONS—Optimum range of 22,000
to 24,000 plants per acre at harvest.
L-305
RELATIVE MATURITY-82 to 85 days, or
2,700 Heat Units.
PLANT HEIGHT—Medium.
EAR TYPE—Large and girthy. Well dented.
STANDABILITY—Very good.
ADAPTABILITY— Bred to adapt to a wide
range of soil conditions.
POPULATIONS—For optimum results, plant
to obtain between 18,000 and 22,000 plants per
acre at harvest.
DEKALB CANADA LTD.
JOHN NESBIT
R. R. 2, Blyth
Phone 523-9595
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