Internet Payments

Secure & Reliable

Your data is encrypted and secure with us.
Godaddyseal image
VeraSafe Security Seal

Lethbridge Herald Newspaper Archives

- Page 43

Join us for 7 days to view your results

Enter your details to get started

or Login

What will you discover?

  • 108,666,265 Obituaries
  • 86,129,063 Archives
  • Birth & Marriages
  • Arrests & legal notices
  • And so much more
Issue Date:
Pages Available: 52

Search All United States newspapers

Research your ancestors and family tree, historical events, famous people and so much more!

Browse U.S. Newspaper Archives


Select the state you are looking for from the map or the list below

OCR Text

Lethbridge Herald, The (Newspaper) - October 15, 1974, Lethbridge, Alberta Tuesday, October IS, 1t74 THE LETHBHIDQE HERALD 3 CORNEY WILLM8 TURN CHEDDERING PROCESS Specialists in all types of ENGINE REBUILDING CYLINDER BORING AND RESLEEVING CRANKSHAFT REGRINDING Ask about our Guarantee ENGINES WISCONSIN EN6INE Sato and Service Centre Custom Engine Parts Ltd. ___ _ _ avii Cattle stomach juice thickens cheese milk Continued from Page 2 After a wait of 20 minutes, the thickened milk is cut into one quarter of an inch cubes to separate the curd- and whey. The temperature of the vats is then raised to 100 degrees and agitators are put into operation to stir the curds and to mix in the thickening agent and coloring. FEEDING WHEY More fanners in Canada should be considering whey, leftover from cheese making, useful and economical feed, says an Agriculture Canada whey specialist. Many Canadian cheese factories have a problem with waste disposal, and, where there is no ready market, whey is often dumped into quarries, streams, ditches and When, the acid level reaches the right amount, the liquid whey is drained off into one-of the large holding tanks. En route to the tanks, the whey is run through a cream separator to collect the cream. This is shipped to Brooks to be made into butter. The curds are then piled against each side of the vat toward one end. A space is left in the middle to allow more whey to drain out. The cheddaring process, which starts when the whey is drained, takes about 2% hours. The curds are cat, into" strips and turned periodically to further the whey draining process. After the necessary waiting period, the curds are shredded'in a mill, salt Continued on Page 4 The price of almost everything the consumer buys has gone up faster than the cost of food. While food costs have increased 47 per cent since 1952, the average worker has en- joyed pay raises of more than 140 per cent. During this same period, the cost of medical care has gone up 123 percent and housing now costs 64 per cent more. The big push is also on to find new ways to use whey in human foods, says researcher Dr. Wayne Modler. BATTERY RENTAL? You em now ront your bat- tery mods for any MMMM! for any 4 month sea- son. EXAMPLE Now 12volt Now 8 volt 105 LETHBRIDGE BATTERY CO. Pfcm 327-5587 1605-3rd Avenue South Phono 320-S181 STOCKMAN A.I. COURSES Winter and Spring Seasons: November 18 to 22 inc. 5 day course 10 a.m. to 5 p.m. _ December 2 to 6 inc. 5 day course 10 a.m, to 5 p.m. January 20 to 24 inc. 5 day course 10 a.m. to 5 p.m. February 10 to 14 inc. 5 day course 10-a.m. to 5 p.m. February 24 to 28 inc. 5 day course 10 a.m. to 5 p.m. HajltlaT Early is thui Schists wW ariddy fiHI MaxbiNMi of 29 students por course. THE COURSE FEE WILL BE Classrooms and breeding facilities are heated, ample breeding time is allowed. Become proficient with the art of artificial insemination. Bring your own coveralls and boots. WE NOW HAVE 2 M.R.I. BULLS AT THE STUD. COME IN AND SEE THIS GREAT NEW BREEDI Specialists in Superior Semen P.O. Sox 957. UtHbrldgo Phono 324-9671 ;