Cheese Industry Gains Ground in Nebraska Past Decade
Nebraska has shifted from butter to whole milk cheese production as farmers diversify to meet growing demand. By 1970 ten plants produced 25.6 million pounds, ranking 15th among states, with further plants added. World cheese output rose dramatically aiding Nebraska dairy prospects.
MENTIONED IN THIS ARTICLE
Nebraska
Iowa
Minnesota
Wisconsin
Cornhusker State
IRS Tax Help Q and A on 1970s estimated tax rules
Taxpayers ask about estimated tax forms and filing deadlines, alimony deductions, strike benefits taxability, farmer filing dates, pension withholding, Vietnam related forms, Medi care premiums deductions, spousal signatures on joint returns, and mileage versus actual expense deductions for salesmen. The column explains requirements, limits, and how to itemize to minimize tax burden.
Cross Eyes Need Fast Treatment
Cross-eyes in children should not be ignored as early treatment offers the best chance for normal vision. Eye-muscle imbalance causes inward or outward turning, often visible by age six, and without correction can handicap a child. Treatment options include glasses training surgery or a combination, per AMA via Helen Becker Nebraska Extension.
MENTIONED IN THIS ARTICLE
American Medical Association
Helen Becker
University of Nebraska Extension
Promp Medical At
Nebraska Pollution Control Deadlines for Livestock Waste
Nebraska livestock producers face 72 deadline by December 31, 1972 to establish waste control systems under the 1969 Water Pollution Control law. The WPCC coordinates with Extension, SCS, and ASC to streamline information and facility planning, with a sample data sheet required for each owner and district offices.
MENTIONED IN THIS ARTICLE
Nebraska
Nebraska Water Pollution Control Council
WPCC
WPC
SCS
NU Agricultural
New Animal Enzyme May Tenderize Meat At Refrigeration
University of Nebraska researchers study an animal enzyme from cattle and hog pancreas to tenderize meat by breaking down connective tissue at refrigeration temperatures. Tests on USDA choice round steaks showed tenderization with no flavor or color changes versus naturally tender cuts.
MENTIONED IN THIS ARTICLE
University of Nebraska
Lowell D. Saiterlee
Food Science and Technology
Savterlee
Satterlee
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