The Rural Voice, 1985-07, Page 57LANGSIDE STORE
AND
AUCTION SERVICE
3'4 miles E. and 3'4 miles N. of Lucknow
• GROCERIES • HARDWARE
• BICYCLES • STAPLES
• BLACK WIRE • BRACE WIRE
• BARBED WIRE X -heavy $34.50 roll
• BAUMAN SPREADER CHAINS
• BALER TWINE
Anyone Wishing To Have an Auction
et your place or ours, call
ALLAN R. MILLER, Auctioneer
519-392-8240
519-395-3157
BEST RATE
1 1 %
5 YR. G.I.C.
No fees — Rates subject to change
•
INVESTMENTS
Er INSURANCE AGENCY LTD.
GODERICH 524-2773
1 800-265-5503
Courtney Farm Supplies
dealer for
Mimeo
Gravity Boxes, Scufflers
Fertilizer Augers
Wheel Rakes & Krone Balers
Ripley
519-395-2915
Chartered Accountants
P.O. Box 1690,
497 Main Street,
EXETER. Ontano NOM 1S0
(519) 235-0101
orrt6
omuLel
FARM ADVICE
builders and equipment suppliers, the
Ontario Farm Safety Association,
and the Ontario Ministry of
Agriculture and Food. ❑
H.E. Bellman, P. Eng.,
Agricultural Engineer.
Pasturizing milk
at home
A recent survey sponsored by
Agriculture Canada indicates that up
to one out of ten Canadians may be
drinking unpasteurized milk.
In both Canada and the U.S., un-
pasteurized or raw milk consumption
has led to outbreaks of salmonellosis,
a bacterial disease which leads to
headaches, diarrhea, stomach
cramps, fever, and vomiting within
24 hours of infection. It particularly
affects young children, the elderly,
and the chronically ill.
The sale of raw milk is legal in most
provinces, although regulations
governing conditions of sale vary.
The exceptions are Quebec, Ontario,
New Brunswick, and the Northwest
Territories, where sales are illegal.
"Natural -food faddists, milk pro-
ducers, and people living near dairy
farms are most likely to drink raw
milk," says Laurel Herwig Wintle, an
Agriculture Canada food consultant.
"Not only is drinking raw milk
potentially risky for the consumer,
but it makes no more sense nutri-
tionally than drinking pasteurized
milk," she says.
Pasteurization at home is one way
to eliminate the risk of getting
bacterial disease from raw milk. The
most common means of pasteurizing
at home is the low temperature long
time (LTLT) method. Milk is heated
to 62°C (144°F) and maintained at
that temperature for 30 minutes.
Doug Emmons and Robin
McKellar of Agriculture Canada's
Food Research Institute have been
studying home pasteurization for a
number of years. Dr. Emmons says
that the somewhat tedious LTLT pro-
cedure can be avoided by heating the
milk for only 16 seconds at 72°C
(161°F), as is the practice in commer-
cial dairy plants.
"People who pasteurize at home
also need an accurate thermometer to
make certain the milk is at or above
the required temperature," Dr.
Emmons points out.
Although this method is less time-
consuming than the LTLT method, it
may give the milk a more "cooked"
flavor. O
Hay Bay Farm
Performance tested
Yorkshire, Landrace
Duroc, Hampshire
and Hybrids
from 1,000 sows in
four units
R.R. #1 Gowanstown
R.R.#2 Napanee
519 291 3008
613 373 2201
Self Locking
Headrail
TUPE5
TILLAGE TOOLS
Plain or Hardfaced
Cultivator Teeth — Plow Shares
R.R. #2, St. Pauls, Ont. (519)393-5121.
General Contracting
FARM BUILDINGS
and
REPAIR WORK
Ray Lambers Construction
R.R. 2, Clinton 482-3305
Spicer MacGillivray
1111 ft \. r 1 nn11.11
LISTOWEL GODERICH
291-1251 524-2677
Partners:
MJ Hoyles. C.A. R.E. Takalo. C.A.
N MacDonald Exel, C.A.
Managers:
L.M. Gagnon, C.A. R.H. Kaufman, C A
JULY I9R5 55