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
