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Bradford , Vermont
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September 23, 1981     Journal Opinion
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September 23, 1981
 

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Page 6A-The Second Opinion-September 23, 1981 . # Extra Value SALE TIIRU OCTOBER 31, 1981 [ffl VALUES SUCH AS: Par Mte pens (Buy I dexoe-Get I dezon h'tle) Sanford's Expresso Morker (wt 11% ); Panosoc Electric Pencil Sharpemr {NVO 15%); Swlngline $tlers (sire IIQ%); Bic Roller Pans (era 30%); E(don Trays and Fit (lave 15%); 3M FREE Dispenser (with Hie plllle of 12 rail d Me. 1110 " x 1296"  mdql tSlMJ; Quartz WoB Clocks (me 25%); ACCO Pressboard Binders (Bvt 30%); Oxford Pendaftex Hanging Folders and Frames ( 15% - 33%L KM Vim Binder (me 25%) Dymo Tool'N Tape (m 15% to 33%); Oxford File Folders (me 25%); Plymth bber Bands (uw 53%); =opeo**o,,oo,o,,.,.,,, and much, much more! Twin State Tlwritor l ! GATES ST. WRJ, VT. Office Supplies & Furniture T)'pewriters Calculators SMILES Smart Girl Chaplain Bruno said to little Alice: "Would you rather be beautiful or good?" She replied: "Beautiful, I can always repent." PROTECTING YOUR IIOME AND FAMILY Don't take lightly the loss of a house key, if lost it's safest not to have an identification tag on your key ring. The tag can act as a marker pointing thieves to your home. Don't let your keyes get into the hands of strangers. INTERESTING FACTS Members of the bean family manufacture their own nitrogen that enriches the soil around them. Planting beans in sandy tracts will enable other plants to thrive there as well. _ 9=,,,,- Back By Popular Request Saturday, Sept. 26 "Southern MAKE YOUR RESERVATION EARLY! No Guarantee On Specific Seating Area. Call (603) 747-2505 or 747-2840 . What's the process in process cheese? (continued from page 3A) These may include an it is made. Fat in the solids acidifying agent, such as portion (as opposed to the lactic acid; citric acid or total cheese, which also in- vinegar; cream; salt; cludes moisture) cannot be coloring; spices and less than the minimum legal flavorings. limit for the natural cheese Next the melted cheese is from which it is produced, pasteurized by heating to a All kinds of natural cheeses minimum of 150 degrees F. for can be made into process at least 30 seconds, although it cheese, for example, Cheddar usually is heated to 155-165 (the most common), Colby, degrees and held for five Washed-curd, Granular," minutes. Swiss, Gruyere, Gouda, Emulsifiers, designated by Edam, Brick and Limburger. government standards, are To produce a uniform final added to prevent separation of process cheese, the actual fat during processing and to blocks of natural cheese to be produce a cheese that melts processed must be selected and slices well. When the hot carefully, using laboratory cheese is smooth and creamy, testing. Flavor, texture, body, it is ready for packaging. age, acidity and moisture4at Cheese flows to a filling content are all considered, machine where it isdispensed Often, natural cheese with into containers lined with good taste but minor physical transparent film to produce, defects, such as an imperfect loaves or is run over chilled rind or pinholes, is used. rollers to make ribbons of Uniformity comes from uniform width. The ribbons blending cheese blocks from a are automatically stacked, cut number of different batches, and packaged as slices. Selected cheese are cut, Packages are sealed, the ground and placed in a kettle cheese is cooled slowly to or cooker that is surrounded room temperature and then by a steam jacket, soiag refrigeratedstribution. During either grinding * or Tells,Ke Story heating, other ingredients The label  of a process may be added to the cheese, cheese indicates which natural cheeses were used to Bradford And Thefford LIONS CLUB FAIR Friday, Saturday & Sunday October 2, 3 & 4 Gray's Field,, Rt. 5 Fairlee, Vt. Three Fun Filled Days For Your Entire Family/ Friday Giant Midway Opens At 6 P.M. O'DelI-Walker Band At 8:30 P.M. Saturday oO Arts And Crafts Exhibit And Fair And Flea Market. Giant Midway Open At 10 A.M. )ionship Connecticut Pullers 4-Wheel Drive Pull Evening Entertainment Sunday: Arts & Crafts Exhibit And Fair And Flea Market Water Polo Matches By Local Fire Departments Giant Midway Open At 10 A.M. Demolition Derby Following Water Polo Matches Locally Run With $1500.00 Cash Purse. Ad Sponsored By: BRADFORD OIL CO. Inc. Junction 5 & 25 Bradford, Vt. Call 802.222-5251 Or 603-787-6391 make it. If made from Cheddar and-or Cheddar-type cheese such as Colby, the label will say: "Pasteurized Process American Cheese." If it's made with Swiss, it will be called "Pasteurized Process Swiss Cheese," and so forth. When a mixture of varieties is used, each must be listed in order of quantity. Pasteurized blended cheese is a type of process cheese with slightly different ingredients. It's made the same way as process cheese when it contains a mixture of two or more cheeses, 1) Cream or Neufchatel cheese, which are "fresh" cheeses, may be added and 2) neither an emulsifier nor acidifying agent may be used. There are two other foods. with similar names and established FDA standards that may tend to confuse consumers. Pasteurized process cheese food, in ad- dition to the ingredients of process cheese, contains liquid concentrates or powders of skim milk or whey, called "milk solids." Whey is the liquid left over from production of natural cheese and contains some of the milk's nutrients. Milk solids decrease the fat content of the final product and increase the moisture content. FDA standards require pasteurized process cheese food to contain a minimum of 23 percent milk- fat in the total product (not just the solids) and not more than 44 percent moisture. Pasteurized process cheese spreads were introduced to meet consumer demand for a softer, more spreadble product. They are made by adding water, and, if desired, cream, milk, whey solids or sweetners to process cheese food. Vegetable gums are usually included as stabilizers to prevent separation of the fat and water. According to government standards, pasteurized process cheese spreads must have a moisture content of between 44 and 60 percent and a fat content of not less than 20 percent of the total product. Cold pack cheese falls somewhere between natural and process. It is made of one or more natural cheeses that are finely ground and mixed, but they are neither heated nor is emulsifier added. The product may contain an acidifying agent, water, (please turn to page 8A) William K. Arps, C.P.A. CERTIFIED PUBLIC ACCOUNTANT Financial and Estate Planning Personal and Business Tax Preparation Newbury Village, Newbury, Vermont 05051 (802) 866-5923-4 NEW & USED CAR SALES ,00.CCO00ICK 00Coam00 A F:OFESSlONAL CORPORATION OF CERTIFIED PUBLIC ACCOUNTANTS FULLY STAFFED WITH PROFESSIONAL, PARA- PROFESSIONAL AND CLERICAL PERSONNEL TO PROVIDE ALl_ LEVELS OF' ACCOUNTING, AUDITING, TAX MANAGEMENT AND FINANCIAL PLANNING SERVICES. MAIN STREET 46EASTERN AVE. BRADFORD, VT, ST. JOHNSBURY, VT. (802)222-5270 (802)748-4914 EXPERT BODY WORK BoYs Automol00o ONE STOP CAR CARE  BODY TO ENGINE REBUILDING BEST DAMN REPAIR CENTER IN Main Street Bradford, Vt. 222-4683 J Se˘ondnlOplnlon [ E Want to sell it? Call us today! We reach n ,oa over 8000 families. Articles and features a | ur?,. ll -. ...... ,.... so,r,, ,'w,. ' Broads, Bagels,  bonus. I Made In My I FOR MORE INFORMATION 802-222-5281 I .anov:  i PERRY'S OIL SERVICE Main St. Bradford, Vt. 2224661 Complete Appliance & IV Repair Smice ........... Am  :! ROYAL ELECTRIC co., n,€.-=-=__ • ELECTRICAL CONTRACTORS i • ELECTRICAL SUPPLY SALES STORE • WHIRLPOOL MAJOR APPLIANCES_ • SHARP MICROWAVES • JENN-AIR RANGES Store located at 29 Central St. :== I Woodsville, N.H. ---- 747-2722 LmmmMmMmmMmmmmMMMmmllj *ottle s UTY SHOPE 1.55-156 Maln St. Fiee, Vermont 05045 Dorothy Pro TEL (603) CAROL BIGELOW OfNIER & OPERATOR MAIN LINDA MA(CINI NO. OPERATOR DAY 747.2320 ICHARD HASTI BUILDER RESIDENTIAL & COMMER( (802) 222-9049 VERN'S ENG I i j No. Haverhill, N.H. 187.6770. CHAIN SAW CENTER of the Connecticd i00mit00h;huto: soie, ! = Route 120 Lebanon, N.H. SALES- SERVICE- PARTS Jonsered: '  Echo-Olympic-Roper & Lafont Log spl !, Skidder Chains & Cable Lawn a-     lSon"  We service all small en USED PARTS ' ' - Masonry - Septic System - Wells ., ' - Sand, Gravel & Loa CALL: 1802l 439.5759 Page 6A-The Second Opinion-September 23, 1981 . # Extra Value SALE TIIRU OCTOBER 31, 1981 [ffl VALUES SUCH AS: Par Mte pens (Buy I dexoe-Get I dezon h'tle) Sanford's Expresso Morker (wt 11% ); Panosoc Electric Pencil Sharpemr {NVO 15%); Swlngline $tlers (sire IIQ%); Bic Roller Pans (era 30%); E(don Trays and Fit (lave 15%); 3M FREE Dispenser (with Hie plllle of 12 rail d Me. 1110 " x 1296"  mdql tSlMJ; Quartz WoB Clocks (me 25%); ACCO Pressboard Binders (Bvt 30%); Oxford Pendaftex Hanging Folders and Frames ( 15% - 33%L KM Vim Binder (me 25%) Dymo Tool'N Tape (m 15% to 33%); Oxford File Folders (me 25%); Plymth bber Bands (uw 53%); =opeo**o,,oo,o,,.,.,,, and much, much more! Twin State Tlwritor l ! GATES ST. WRJ, VT. Office Supplies & Furniture T)'pewriters Calculators SMILES Smart Girl Chaplain Bruno said to little Alice: "Would you rather be beautiful or good?" She replied: "Beautiful, I can always repent." PROTECTING YOUR IIOME AND FAMILY Don't take lightly the loss of a house key, if lost it's safest not to have an identification tag on your key ring. The tag can act as a marker pointing thieves to your home. Don't let your keyes get into the hands of strangers. INTERESTING FACTS Members of the bean family manufacture their own nitrogen that enriches the soil around them. Planting beans in sandy tracts will enable other plants to thrive there as well. _ 9=,,,,- Back By Popular Request Saturday, Sept. 26 "Southern MAKE YOUR RESERVATION EARLY! No Guarantee On Specific Seating Area. Call (603) 747-2505 or 747-2840 . What's the process in process cheese? (continued from page 3A) These may include an it is made. Fat in the solids acidifying agent, such as portion (as opposed to the lactic acid; citric acid or total cheese, which also in- vinegar; cream; salt; cludes moisture) cannot be coloring; spices and less than the minimum legal flavorings. limit for the natural cheese Next the melted cheese is from which it is produced, pasteurized by heating to a All kinds of natural cheeses minimum of 150 degrees F. for can be made into process at least 30 seconds, although it cheese, for example, Cheddar usually is heated to 155-165 (the most common), Colby, degrees and held for five Washed-curd, Granular," minutes. Swiss, Gruyere, Gouda, Emulsifiers, designated by Edam, Brick and Limburger. government standards, are To produce a uniform final added to prevent separation of process cheese, the actual fat during processing and to blocks of natural cheese to be produce a cheese that melts processed must be selected and slices well. When the hot carefully, using laboratory cheese is smooth and creamy, testing. Flavor, texture, body, it is ready for packaging. age, acidity and moisture4at Cheese flows to a filling content are all considered, machine where it isdispensed Often, natural cheese with into containers lined with good taste but minor physical transparent film to produce, defects, such as an imperfect loaves or is run over chilled rind or pinholes, is used. rollers to make ribbons of Uniformity comes from uniform width. The ribbons blending cheese blocks from a are automatically stacked, cut number of different batches, and packaged as slices. Selected cheese are cut, Packages are sealed, the ground and placed in a kettle cheese is cooled slowly to or cooker that is surrounded room temperature and then by a steam jacket, soiag refrigeratedstribution. During either grinding * or Tells,Ke Story heating, other ingredients The label  of a process may be added to the cheese, cheese indicates which natural cheeses were used to Bradford And Thefford LIONS CLUB FAIR Friday, Saturday & Sunday October 2, 3 & 4 Gray's Field,, Rt. 5 Fairlee, Vt. Three Fun Filled Days For Your Entire Family/ Friday Giant Midway Opens At 6 P.M. O'DelI-Walker Band At 8:30 P.M. Saturday oO Arts And Crafts Exhibit And Fair And Flea Market. Giant Midway Open At 10 A.M. )ionship Connecticut Pullers 4-Wheel Drive Pull Evening Entertainment Sunday: Arts & Crafts Exhibit And Fair And Flea Market Water Polo Matches By Local Fire Departments Giant Midway Open At 10 A.M. Demolition Derby Following Water Polo Matches Locally Run With $1500.00 Cash Purse. Ad Sponsored By: BRADFORD OIL CO. Inc. Junction 5 & 25 Bradford, Vt. Call 802.222-5251 Or 603-787-6391 make it. If made from Cheddar and-or Cheddar-type cheese such as Colby, the label will say: "Pasteurized Process American Cheese." If it's made with Swiss, it will be called "Pasteurized Process Swiss Cheese," and so forth. When a mixture of varieties is used, each must be listed in order of quantity. Pasteurized blended cheese is a type of process cheese with slightly different ingredients. It's made the same way as process cheese when it contains a mixture of two or more cheeses, 1) Cream or Neufchatel cheese, which are "fresh" cheeses, may be added and 2) neither an emulsifier nor acidifying agent may be used. There are two other foods. with similar names and established FDA standards that may tend to confuse consumers. Pasteurized process cheese food, in ad- dition to the ingredients of process cheese, contains liquid concentrates or powders of skim milk or whey, called "milk solids." Whey is the liquid left over from production of natural cheese and contains some of the milk's nutrients. Milk solids decrease the fat content of the final product and increase the moisture content. FDA standards require pasteurized process cheese food to contain a minimum of 23 percent milk- fat in the total product (not just the solids) and not more than 44 percent moisture. Pasteurized process cheese spreads were introduced to meet consumer demand for a softer, more spreadble product. They are made by adding water, and, if desired, cream, milk, whey solids or sweetners to process cheese food. Vegetable gums are usually included as stabilizers to prevent separation of the fat and water. According to government standards, pasteurized process cheese spreads must have a moisture content of between 44 and 60 percent and a fat content of not less than 20 percent of the total product. Cold pack cheese falls somewhere between natural and process. It is made of one or more natural cheeses that are finely ground and mixed, but they are neither heated nor is emulsifier added. The product may contain an acidifying agent, water, (please turn to page 8A) William K. Arps, C.P.A. CERTIFIED PUBLIC ACCOUNTANT Financial and Estate Planning Personal and Business Tax Preparation Newbury Village, Newbury, Vermont 05051 (802) 866-5923-4 NEW & USED CAR SALES ,00.CCO00ICK 00Coam00 A F:OFESSlONAL CORPORATION OF CERTIFIED PUBLIC ACCOUNTANTS FULLY STAFFED WITH PROFESSIONAL, PARA- PROFESSIONAL AND CLERICAL PERSONNEL TO PROVIDE ALl_ LEVELS OF' ACCOUNTING, AUDITING, TAX MANAGEMENT AND FINANCIAL PLANNING SERVICES. MAIN STREET 46EASTERN AVE. BRADFORD, VT, ST. JOHNSBURY, VT. (802)222-5270 (802)748-4914 EXPERT BODY WORK BoYs Automol00o ONE STOP CAR CARE  BODY TO ENGINE REBUILDING BEST DAMN REPAIR CENTER IN Main Street Bradford, Vt. 222-4683 J Se˘ondnlOplnlon [ E Want to sell it? Call us today! We reach n ,oa over 8000 families. Articles and features a | ur?,. ll -. ...... ,.... so,r,, ,'w,. ' Broads, Bagels,  bonus. I Made In My I FOR MORE INFORMATION 802-222-5281 I .anov:  i PERRY'S OIL SERVICE Main St. Bradford, Vt. 2224661 Complete Appliance & IV Repair Smice ........... Am  :! ROYAL ELECTRIC co., n,€.-=-=__ • ELECTRICAL CONTRACTORS i • ELECTRICAL SUPPLY SALES STORE • WHIRLPOOL MAJOR APPLIANCES_ • SHARP MICROWAVES • JENN-AIR RANGES Store located at 29 Central St. :== I Woodsville, N.H. ---- 747-2722 LmmmMmMmmMmmmmMMMmmllj *ottle s UTY SHOPE 1.55-156 Maln St. Fiee, Vermont 05045 Dorothy Pro TEL (603) CAROL BIGELOW OfNIER & OPERATOR MAIN LINDA MA(CINI NO. OPERATOR DAY 747.2320 ICHARD HASTI BUILDER RESIDENTIAL & COMMER( (802) 222-9049 VERN'S ENG I i j No. Haverhill, N.H. 187.6770. CHAIN SAW CENTER of the Connecticd i00mit00h;huto: soie, ! = Route 120 Lebanon, N.H. SALES- SERVICE- PARTS Jonsered: '  Echo-Olympic-Roper & Lafont Log spl !, Skidder Chains & Cable Lawn a-     lSon"  We service all small en USED PARTS ' ' - Masonry - Septic System - Wells ., ' - Sand, Gravel & Loa CALL: 1802l 439.5759