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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - October 15, 1974, Lethbridge, Alberta 2 LETHIMDOE HERALD OcHbv COBD Nibblers like to test ByfUCSWIHART Herald Staff Writer COALDAtE "They take all we can make and keep screaming for more." That is the position of the Alpha Milk Company in its cheese making operation here. Purchased from the New CoaMale Cheese'Factory Co-op in September, 1972, by Central Alberta Dairy Pool (Alpha) with headquarters in Red Deer, the plant continues to produce cheddar cheese by age-old methods. The plant uses about pounds of milk in the cheese making process Monday, Wednesday, Friday and Saturday each week and also sells homogenized and two per cent drinking milk from whole milk hauled by dairy farmers in the area. Arnold Dyck, manager of the plant, said finished cheese product in 40-pound squares are shipped to Vancouver, Regina, Swift Current, Saskatoon and most points in Alberta. Any excess cheese is shipped to Red Deer where it is cut into smaller portions, vacuum sealed and shipped to smaller stores for over-the-counter Mr Dyck said most of the cheese is sold in bulk to large retail outlets so the public can see it being cut and can taste it before buying. "That's what they want" Vic Zielimski is the head cheese maker at the CoaMale plant He started work about four months prior to the Alpha takeover and is responsible for the end product. Work starts each milk processing day by sterilizing all the equipment. Whole milk, stored in two large tanks which hold and gallons. respectively for a combined capacity of pounds, is run through a clarifyer to get rid of any foreign material. Abont pounds of this milk is funnelled off to the fluid milk section to be made into two per cent and homogenized drinking milk.. The rest of the whole milk is poured into two large cheese vats, each with a capacity of pounds. Steam is used to beat the milk in the vats to 85 degrees and as the temperature increases, a bacterial culture is added to start the cheese making process. Mr. Zielimski said the bacterial culture is the key to cheese processing. Without it, there can't be Through an acid test from'milk samples, the level is checked until it reaches the right amount. Then a substance made from cattle stomachs is added in small amounts to thicken the milk. Coloring is also added at this time. Continued on Page 3 LINDA ANDROKOVICH WITH PACKAGED CHEESE ;