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Show rbp Sail I ake Tribune. Thursday. June II. ( ( I " 1981 ' f- - S'-- Moon Mullin B' Kid I ,i in d mi I i 'I.IU.II' WZ H'tll ('. '' t J Tl V Safer Out to Pasteur $nM 1 fbhH fMS'I1 di n 1 I duirlr B hi B hilling M s, hill . Baliuk & rniHtrong Why is milk pasteur Almost all of the milk sold in the United States is pasteurized Pasteur- wJl" BUSINESS i rank kin; 40u tried offennq him a B r Haie puppy bi9cuit? ( lath "AM fc B I CAPABLE MW LITE .UWEE "WILL GOIM& SOMEONE LOVE ME ?" THESE ARE QUESTIONS IRDIWCt THE HEART IS- f 1 j E j s OT ALL PRESS IRUIN6, lOE'LL NEDER Cqmmj NICATE BETIER IE VOll OON T OPEN UP. COmE. ON .. SHARE THEM just one ; j - out&boM really waiters to a ON T IDHV ANO WATCH mr ( iinsowite (laths 7 HAVE THEM, AMD WE ALL MEEO TO LEARN T IDE Andy sends the Star Wars Question and Answer Book About Space to Ann Stanley, 11, Wtndsor, Ontario. Cana da tor her question ied? DON'T KNOW AFVJtJT HUMAN SALWiFiCE THIS ) Milk's $ .1 k Vnd -- ii' hi 1 STAV HOME THE 6AU GAME ' vou BOTH WERE oung and Jim Bavmoml dnld Bt (ihenler VOU AND PUSWV PRESSURING IkS LOVB VOU but DARLING... I CANT LET VOU BRAVO, v LIKE A or ANYONE RUN AAV LIFE. AAE ... BOTH blackmailing me, WAVS. Dean that might be in the milk will be killed Most milk is pasteur- ized by the e cooled I B diseas- bacteria e-causing method, which is also called the short time method. This process requires the milk to be heated to more than 161 degrees Fahrenheit for at least 15 seconds and then immediately that Dirk Trae Bloiiclie ' j ization involves heating ihe milk to a high temperature The procedure is followed so that any ;v ' Uw m dear! spoken MV TRUE STAR? ;,T33TTrTl cyyceLeg -- Tki HE WBEEL IN Th io U OflMTgiieWss I ABAN -- Ho&opyh Y ONLY WORlO vc ' , TdAf Ah WO)LP gE OL'P. ! J gpneshs R' Dik R rem ne E WfaT Johnn llart B wheel axle B the by method, which is also called the holding method. This routine requires that the milk be heated to at least 145 degrees Fahrenheit for 30 minutes or longer and then cooled. Storage Time Still other milk, other and products dairy such as whipped cream, B.C. ZK Some milk is pastpur ized 'i r - - Even though there are number of different methods used, pasteurization has only one purpose' lo kill any disease-causin- L'!E J JJi (iordo g bacteria (in, rriola B method. This process requires a temperature of 280 degrtees Fahrenheit or higher for two or more seconds This method greatly increases the time a product may be stored before it spoils. a TOi fKFL. are pasteurized by the ultrahigh temperature that may be in the milk Pasteurization is used chiefly for milk but may alo he used for cheesp. beer and other food pro ducts. French chemist A Beetle Bailev named Louis Pasteur in vented the process in the Bi Mori U alkt r mid-1800- Pasteur discovered that bacteria in food multiply rapidly and cause the food to spoil. Ordinary boiling will kill all bacteria, but the heat of boiling destroys the flavor of milk Not Necessary (iarfii-l- B Pasteur found that boiling the milk is not necessary, that most of the bacteria are killed with less heat than boiling. and if the milk is Jim Daiin. chilled after being heated, the bacteria do not multiply again rapidly. A man named Nathan Straus was a pioneer in the campaign for pasteurization laws in the Inited States. As soon as a tank truck of milk arrives at a BARK plant, processing technicians laboratory Bj Parker and i . 'y ' Q'Wr BocT MIPTf WgD V' Tup. 'wANT&r' L Technicians E - TE.Psr F,o Y iinki NX IHU After the first test, the milk is pumped into a large refrigerator storage tank On the way to inki rU aii the tank, A VISITOR B. Mjer B Rrnom-Hild- a A5 FKOVT OUTER 5WCE , IT'S DIET DISTURBING TO Y.E HOD) HUPOAKI BEINGG THEIR PLANET THFO DUMP WASTE MATtRlALT) WEES - DAT ' p-4- 41 into the ground and i iouj "fviNn END UP WARING THE. LAND UNUSABLE (V WMAT'4 EATING ? i p treat IT 6 J LL TlJ(Vr rrn if J VhM YOU v BE EMiNq 0U D BETTER WiORRV AgOdT . u ( .III' fl l'ACCO' jlarr buASt FT- -. rf.s- - '. H. T - toe. moi' If : rf tr E.4k CUT A E- TAV ZAN- A-- hac . . n x. ( DO IT YOURSELF J WE HAVE WHAT IT TAKES jv PLUMBING aniff lex B ,.1Jk AMT MlVRAV Tl Milton B on OLAY VOll O'F tion, homogenization, " PAN6( 'r it passes through a clarifier that removes any hair, dust or similar matter from the milk Then, m order, rome separation, pasteurizafortifu ation 1 1 further test the milk during and after processing. All this helps ensure the quality and purity of the milk Milk is the most highly tested of all foods. AT J L ilder ''" V Yr'Y what to vajp I W check the odor, taste and appearance of the milk They also measure the fat content, the number of bacteria, the amount of milk solids and the acidity. 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