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Lethbridge Herald Newspaper Archives

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Lethbridge Herald, The (Newspaper) - October 29, 1974, Lethbridge, Alberta 6-THE LETHBRIDQE HERALD Tuttdcy, October tt, 1974 OF To most city-residents the brick building on the corner of 8th Street and 5th Avenue S. is just a big brick building but to more than 400 dairy farmers in Southern Alberta, it is a market for their agricultural products. Sttverwood Dailies Ltd. receives .milk from 13 farmers to be made into drinking milk that is marketed throughout the south bounded by Burdett on the east, Vauxhall on the -north, Pincher Creek on the west and the United States border on the south. Another 400 farmers, depending on their production, ship cream to the dairy to be made into butter and cream products. Al Wiggins, manager of the local Silverwood plant, said milk is pick- ed up daily from farmers, mostly within a 20-mile radius of Lethbridge. In event of a missed pickup, all fanners are protected since they are required to have special refrigeration tanks to store the raw milk. Two days between pickups are allowed. Mr. Wiggins said the dairy in Lethbridge processes about units of dairy products per month. A unit is considered fluid milk or cream products. In addition to the fluid milk products, the local Silverwood dairy makes about pounds of butter per year. Ice cream mix is also sold throughout the market area to soft ice cream outlets. Les Coil, assistant plant foreman, provided a detailed tour of the dairy for The Herald, starting with the milk receiving station and ending with the large cooler area used to load the milk delivery trucks needed to get the finished product to the consumer. The mUk is pumped to the second floor into one of three tanks. The tanks, with a capacity of pounds, pounds and pounds respectively, store the milk until the day's process is started. From the storage tanks, the milk flows to a balance tank which makes sure there is sufficient supp- ly to maintain a constant amount of milk-in the pasteurizing unit. By RIC SWIHART Herald Staff Writer The milk enters a preheating unit and flows through a vacuum therm machine to remove objectionable flavors. The milk is then homogenized before returning to the beat unit, reaching a temperature of 162.5 degrees. From the heating milk enters a cooling unit, dropping to a temperature of 40 to 42 degrees before falling to the first floor bottling section. On the first floor, all are run through a w before coming to the on the conveyor line. The glass bottles thei the filler area with plug in the top along tl line to another mac applies a foil cap. The taken off the conveyoi wooden or plastic boxe to the cooler. Adjacent to the o glass bottles is anothi which forms and fills tainers in one-quart an sizes. These paper con also packed in boxes a the cooler. Back on the second fl Hazuda operates a sm. which fills creame restaurant trade. E tainers are put into they pass under a filler pumps cream from a LESCOYLE CHECKS I EVEI ;