December 11, 2020

Total Page:16

File Type:pdf, Size:1020Kb

December 11, 2020 d's Dairy orl In W du e st h r t y g W n i e e v Since 1876 k r e l y S CHEESE REPORTER Vol. 145, No. 26 • Friday, December 11, 2020 • Madison, Wisconsin USTR Challenges Canada’s Dairy USDA Hikes 2020, 2021 Milk Production Tariff-Rate Quotas Under USMCA Forecasts, Lowers Canada’s Dairy TRQ Allocation Measures 3.A.2.11(b) because Canada is set- Cheese And Butter ting aside and reserving a portion Price Forecasts Appear Inconsistent With USMCA Provisions of the quota to processors. Second, the measures appear Washington—The USDA, in its Washington—The United States cation measures, Canada sets aside to be inconsistent with Arti- monthly supply-demand estimates is challenging Canada’s allocation and reserves a percentage of those cles 3.A.2.4(b) and 3.A.2.11(e) released Thursday, raised its 2020 of dairy tariff-rate quotas (TRQs) within access quantities for par- because Canada is not providing and 2021 milk production forecasts under the US-Mexico-Canada ticular importer groups. “fair” and equitable” procedures and lowered its cheese and butter Agreement, US Trade Representa- Under the USMCA, Canada has and methods for administering its price forecasts for both years. tive Robert Lighthizer announced the right to maintain 14 tariff-rate TRQs. Milk production for 2020 is pro- Wednesday. quotas on dairy products, includ- Third, the consultation request jected 200 million pounds higher If the US and Canada are ing industrial cheeses, cheeses of continued, the measures appear than last month, at a record 225.9 not able to resolve US concerns all types, milk, cream, skim milk to be inconsistent with Article billion pounds, on higher cow through consultations, the US powder, butter and cream pow- 3.A.2.11(c) because Canada fails numbers. may request the establishment of a der, milk powders, concentrated to ensure that, “to the maximum For 2021, the milk production USMCA dispute settlement panel or condensed milk, yogurt and extent possible,” the allocation is forecast is raised by 400 million to examine the matter. buttermilk, powdered buttermilk, made “in the quantities that the pounds from last month, to 226.3 As defined in the USMCA, a whey powder, products consisting TRQ applicant requests” as a result billion pounds, also on higher cow TRQ is “a mechanism that pro- of natural milk constituents, ice of reserving access of large shares numbers. vides for the application of a pref- cream and ice cream mixes, and of the quota to processors and so- USDA’s 2020 fat basis import erential rate of customs duty to other dairy. called “further processors.” forecast is reduced on lower imports of a particular originating For all of its dairy TRQs, Canada Finally, the measures appear imports of butterfat products while good up to a specified quantity (in- sets aside and reserves a percent- to be inconsistent with Article the fat basis export forecast is low- quota quantity), and at a different age of the quota for processors, and 3.A.2.6(a) because they “introduce ered on weaker foreign demand rate to imports of that good that for 10 of the TRQs an additional a new or additional condition, for cheese. The 2020 skim-solids exceed that quantity.” percentage is reserved for so-called limit, or eligibility requirement on basis import forecast is unchanged, Canada’s dairy TRQ allocation “further processors.” the utilization of a TRQ” that are but the export forecast is raised on measures set limits on the quan- This appears to be inconsistent “beyond those set out in [Canada’s] strong global demand for whey and tity of certain dairy products that with several USMCA provisions, Schedule to Annex 2-B.” whey products. may be imported at a lower (within according to the USTR’s consulta- A “key improvement” of the For 2021, the fat basis import access) rate of duty, the USTR’s tion request. USMCA compared to the North forecast is reduced on lower consultation request noted. Fur- First, the measures appear expected imports of a number of ther, through the dairy TRQ allo- to be inconsistent with Article • See Canada’s Dairy TRQs, p. 4 dairy products, but the export fore- cast is raised. The skim-solids basis import USDA To Buy $50 Biden Taps Vilsack To Be Secretary forecast is unchanged, but the Million In Butter, $60 export forecast is raised on larger Of Agriculture, Tai As US Trade Rep. shipments of nonfat dry milk and Million In Fluid Milk Washington—President-elect If confirmed by the US Senate, dry whey products. For 2021 Delivery Joe Biden this week announced Vilsack will become the first per- • See Lower 2021 Prices, p. 20 the selection of Tom Vilsack to son to serve two separate stints as Washington—The US Depart- US secretary of agriculture. ment of Agriculture (USDA) last be his secretary of agriculture. The International Dairy Foods Friday announced plans to pur- Vilsack has served as president Nov Avg Prices – 2019 vs 2020 Association (IDFA) is “pleased” Average CME Prices** chase $50 million in butter and and CEO of the US Dairy Export to see Vilsack’s nomination to Class 3 and Class 4 Milk Price x 10 $60 million in fresh fluid milk for Council since January 2017. lead the US Department of Agri- distribution in 2021 to various Prior to joining USDEC, Vil- culture (USDA), said Michael $2.80 food nutrition assistance programs. sack served as secretary of agri- Dykes, IDFA’s president and The purchases will be made culture under President Barack $2.60 CEO. under the authority of Section 32 Obama from Jan. 20, 2009 $2.40 An experienced mayor, gov- of the Act of August 24, 1935, through Jan. 13, 2017. Prior to ernor and agriculture secretary, $2.20 with the purpose of encouraging serving as agriculture secretary, Vilsack “has the knowledge and the continued domestic consump- Vilsack served two terms as the $2.00 understanding to hit the ground tion of these products by diverting governor of Iowa, in the Iowa running and make immediate $1.80 them from the normal channels of State Senate and as the mayor of progress on pressing issues facing $1.60 trade and commerce. Mt. Pleasant, IA. food, agriculture and the rural USDA plans to issue solicita- Vilsack was the longest-serv- $1.40 economy” Dykes said. “He has tions for the fluid milk (including ing secretary of agriculture since seen first-hand the pandemic’s $1.20 whole milk, 2 percent and 1 Orville Freeman, who served impact on health and jobs, and $1.00 percent) and butter in December as secretary from Jan. 21, 1961, Blocks** Barrels** Butter** NFDM** Class 3 Class 4 we’re hopeful that with his guid- until Jan. 20, 1969, under Presi- • See USDA To Purchase, p. 15 dents Kennedy and Johnson. • See Vilsack Named, p. 14 Page 2 CHEESE REPORTER December 11, 2020 Past Issues Read this week’s issue EDITORIAL COMMENT or past issues of Cheese Reporter on your mobile phone or tablet by scanning this ...if there’s one thing we’ve QR code. DICK GROVES learned about dairy trade over Cheese Reporter Publishing Co. Inc. ©2020 the years, it’s that countries have 2810 Crossroads Drive, Suite 3000 Publisher / Editor a lot more “weapons” in their ag Madison, WI 53718-7972 and trade policy portfolios than (608) 246-8430 • Fax (608) 246-8431 Cheese Reporter http://www.cheesereporter.com e: [email protected] just subsidies.. DICK GROVES tw: @cheesereporter Publisher/Editor e-mail: [email protected] 608-316-3791 MOIRA CROWLEY Cheese Export Subsidy Updates Seem Unnecessary, Irrelevant Specialty Cheese Editor Back on Nov. 5, the US Depart- pound provided by Norway to Fin- imports are filling a declining por- e-mail: [email protected] 608-316-3793 ment of Commerce’s International land’s 84.3 cents per pound. tion of the US cheese market. KEVIN THOME Trade Administration published To put this in some additional, By contrast, back in 1979, when Advertising & Marketing Director in the Federal Register its quar- and more recent, historical per- the Trade Agreements Act was e-mail: [email protected] terly update to the annual listing spective, we went back to 2002 passed by Congress and signed into 608-316-3792 of foreign government subsidies and found the notice of subsidy law by President Jimmy Carter, US BETTY MERKES on articles of cheese subject to an programs on cheese subject to an cheese production totaled 3.7 bil- Classifieds/Circulation Manager e-mail: [email protected] in-quota rate of duty covering the in-quota rate of duty during the lion pounds and cheese imports 608-316-3790 period Apr. 1 through June 30, Apr. 1-June 30, 2002 period. And totaled about 248 million pounds. REGULAR CONTRIBUTORS: 2020. in fact there were still quite a few Back then, cheese imports had a Jen Pino-Gallagher, Bob Cropp, Brandis This quarterly update included of those cheese subsidies during much larger, and more important, Wasvick, Dan Strongin, John Umhoefer exactly one “subsidy” program: that period. share of the US cheese market in You can e-mail our contributors at: [email protected] Canada provides export assistance For example, 13 countries were 1979 than they do in 2020. of 47 cents per pound on certain providing European Union resti- Further, as noted, the only cur- The Cheese Reporter is the official types of cheese. tution payments (there were 15 rent subsidy listed by the ITA is publication of the following associations: And this leads us to wonder why EU member countries at the time) Canada’s export assistance on cer- California Cheese & Butter Association the federal government continues ranging from two cents per pound tain types of cheese.
Recommended publications
  • During Hay Feeding Season "50-45-40" Iweihad
    STATION BuurIN 414 DECEMBER 1942 BUTTER MAKING During Hay Feeding Season "50-45-40" iWeihad Oregon State System of Higher Education Agricultural Experiment Station Oregon State College Corvallis FOREWORD Another marketing problem of importance to Oregon dairymencrumbly,sticky,hard butterhas beensolved. These defects are characteristic of butter produced in the re- 1 gions of Oregon largely dependent upon hay as the main ration during the fall and winter months. The defects appear in but- ter early in October and disappear with the coming of grass, and may result in a discount of as much as 1 cent a pound. -The consumer objects to such butter because it is hard and crumbles and rolls under the knife. Because of its importance to the butter industry, the Ore- j gon Dairymen's Association and the Oregon Dairy Manufac- turers' Association both presented to the Oregon Legislature 6 years ago the need for research to develop remedial measures. Funds were appropriated, and this bulletin contains the final results of this particular phase of the butter manufacturing studies by the Oregon Agricultural Experiment Station. The investigation included a study of the chemical and physical properties of the milk fat produced in typical irrigated alfalfa producing areas of eastern and southern Oregon and in other parts of the state. A report of this particular phase of the study has already been made. On the basis of the experimental results obtained, a satis- factory method of butter manufacture has been developed. For convenience this has been designated the "50-45-40" method. If the recommended procedure is carefully followed, this method, which has been tested under large-scale commercial conditions _i.
    [Show full text]
  • Of Ghee V. Butter Melting
    GHEE PROCESSING 1 INTRODUCTION The word Ghee comes from old Sanskrit word “ghr”, which mean bright or to make bright. Ghee has a religious significance in the communities of Hindus starting from the birth ceremony to the last funeral rite. About 60-70% of total ghee produced in India is used for direct consumption, dressing, and almost 15-20% for the cooking and frying of foods. India exports Rs 550 crore dairy items during Covid-19, Ghee tops the list with Rs 1,521 crore. 2 INTRODUCTION As per FSSR-2011, ghee means the pure heat clarified fat derived solely from milk or curd or from desi (cooking) butter or from cream to which no coloring matter or preservative has been added. Generally Ghee has a long keeping quality; it can be stored for 6 to 12 months under ambient temperature provided proper packaging and filling. Exposure of ghee to light, air, water vapor and metals causes deterioration of ghee which resulted into off flavor and rancidity. 3 CHEMICAL COMPOSITION OF GHEE Constituents Cow milk ghee Buffalo milk ghee Fat (%) 99 – 99.5 99 – 99.5 Moisture (%) <0.5 <0.5 Carotene(mg/g) 3.2-7.4 - Vitamin A(IU/g) 19-34 17-38 Cholesterol 302 – 362 209 – 312 (mg/100g) Tocopherol(mg/g) 26 – 48 18 – 31 Free fatty acid (%) 2.8 2.8 Source: (R.P.Aneja et al., Technology of Indian milk products, Dairy India publication. Section 3.4: Fat rich dairy products, page 187.) 4 ANALYTICAL CONSTANT OF BUFFALO & COW GHEE Constants Buffalo Ghee Cow Ghee Butyro-refractometer (BR) reading 42.0 42.3 Sponification value 230.1 227.3 Reichert-Miessel (RM)
    [Show full text]
  • Traditional Dairy Products in Algeria: Case of Klila Cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2
    Leksir et al. Journal of Ethnic Foods (2019) 6:7 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0008-4 REVIEW ARTICLE Open Access Traditional dairy products in Algeria: case of Klila cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2 Abstract The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of “Lben” (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations. In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations. Keywords: Traditional cheese, Klila, Terroir Introduction Traditional dairy products in Algeria In Algeria, the consumption of dairy products is an old History and origin of cheeses tradition linked to livestock farming, since dairy prod- According to Fox and McSweeney [9], the word “cheese” ucts are made by means of ancient artisanal processes, comes from the Latin “formaticus” meaning “what is using milk or mixtures of milk from different species done in a form.” The discovery of cheese was probably [1–4].
    [Show full text]
  • (12) Patent Application Publication (10) Pub. No.: US 2005/0226985 A1 Landon Et Al
    US 2005O226985A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2005/0226985 A1 Landon et al. (43) Pub. Date: Oct. 13, 2005 (54) METHOD OF PRODUCING A HEAT STABLE Publication Classification OIL-IN-WATER EMULSION AND THE PRODUCTS MADE THEREFROM (51) Int. Cl." ..................................................... A23C 15/00 (52) U.S. Cl. .............................................................. 426/581 (75) Inventors: Todd Landon, Mound, MN (US); William Joseph Fox, Shoreview, MN (57) ABSTRACT (US) A method of forming a heat Stable oil-in-water emulsion comprises providing a Selected amount of an aqueous com Correspondence Address: ponent comprising more than 50 weight percent water. The WESTMAN CHAMPLIN & KELLY, PA. aqueous component is optionally heated and a Selected SUTE 1600 - INTERNATIONAL CENTRE amount of a Solids component is added to the aqueous 900 SECOND AVENUE SOUTH component under agitation to form a first intermediate. A MINNEAPOLIS, MN 55402-3319 (US) Selected amount of a milk fat containing component is heated to a temperature Sufficient to predominantly melt the (73) Assignee: Land O'Lakes, Inc., Arden Hills, MN fat prior to being to the first intermediate to form a Second (US) intermediate. The Second intermediate is optionally heated for a Selected period of time. The Second intermediate is (21) Appl. No.: 10/823,480 homogenized at between about 250 psig and 5000 psig to form the heat Stable oil-in-water emulsion comprising at (22) Filed: Apr. 13, 2004 least 20 weight percent milk fat. US 2005/0226985 A1 Oct. 13, 2005 METHOD OF PRODUCING A HEAT STABLE becomes unusable due to churning out, creaming, or com OIL-IN-WATER EMULSION AND THE PRODUCTS plete breakdown of the food Sauce emulsion into a discrete MADE THEREFROM aqueous phase and a discrete fat component containing phase.
    [Show full text]
  • Unit-1 Introduction to the Art of Cookery
    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
    [Show full text]
  • October 25, 2019 • Madison, Wisconsin EU Grants GI Status to Havarti; US Milk Production Rose 1.6% in Sept
    d's Dairy orl In W du e st h r t y g W n i e e v Since 1876 k r e l y S PRECISE, RAPID SHREDS with Urschel CHEESE REPORTER urschel.com Vol. 144, No. 19 • Friday, October 25, 2019 • Madison, Wisconsin EU Grants GI Status To Havarti; US Milk Production Rose 1.6% In Sept. Non-EU Countries Blast Decision Cow Numbers Up Brussels, Belgium—The European Zealand (DCANZ), and Dairy Annex B of the Stresa Convention 7,000 Head In 24 Commission this week granted the Australia, supported by the Aus- of 1951 and it has its own tariff Reporting States country of Denmark protected tralian government. The European line; and production and consump- geographical indication (GI) sta- Commission also received notices tion of Havarti exists in several EU Washington—US milk produc- tion in the 24 reporting states tus for Havarti cheese, a decision of opposition from Camara Nacio- and non-EU countries, certain of during September totaled 16.83 that drew scathing criticism from nal de Productores de Leche of which have a specific legal stan- billion pounds, up 1.6 percent from several non-EU countries. Costa Rica and from Asociacion dard for it. September 2018, USDA’s National Denmark had applied for GI sta- de Desarollo Lacto of Guatemala. The European Commission has Agricultural Statistics Service tus for Havarti about nine years The opponents claimed that assessed the arguments expressed Havarti does not possess a specific in the statements of opposition (NASS) reported Monday. ago. In 2014, the Commission That was the largest percentage quality, reputation or other charac- and has concluded that the name published Denmark’s application, increase in milk production in the teristics that are attributable to the “Havarti” should be registered.
    [Show full text]
  • Physicochemical Characteristics and Storage Stability of Clarified Butter
    Journal of Pharmaceutical and Health Sciences 2017;5(3), 195-205. Original Article Physicochemical characteristics and storage stability of clarified butter fat Open Access « smen » produced from pasteurized and non-pasteurized milk Olfa Samet-Bali*, Imen Ammar, Monia Ennouri, Hamadi Attia Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisia. Abstract Objectives of this work were studying physicochemical characteristics and oxidative stability of clarified butter fat “smen” produced from non-pasteurized and pasteurized cow’s milk. A sensorial evaluation was applied to select more appreciate “smen” by consumers. An oxidative procedure was applied to test the stability of smen. Samples were kept in glass bottles and heated at 100°C. The resistance to oxidation of smen samples was studied by measuring Peroxide value (PV), Thiobarbitu- ric acid (TBA), Free Fatty Acid (FFA), Specific absorptivity at 232 and 270 (K232 and K270) values and change in fatty acid composition, color, polyphenol contents and oxidation induction time in the Rancimat. When compared, smen produced from pasteurized milk has higher thermal stability than smen produced from non-pasteurized milk. All studies indicated that, smen produced from non-pasteurized cow’s milk was more prone to oxidation than smen produced from pasteurized cow’s milk. Regarding these specificities, the value of this product in food formulation may be justified. Keywords: clarified butter “smen”, physicochemical characteristics, sensorial evaluation, thermal stability. *Corresponding author: Olfa Samet-Bali, Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), ENIS, BP 3038, Université de Sfax, Tunisia. Tel: 00216 97 556 136; fax: 00216 74 675 761.
    [Show full text]
  • Creamery and Dairy Notes G
    Volume 1 | Number 11 Article 4 July 2017 Creamery and dairy notes G. E. Patrick Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Patrick, G. E. (2017) "Creamery and dairy notes," Bulletin: Vol. 1 : No. 11 , Article 4. Available at: http://lib.dr.iastate.edu/bulletin/vol1/iss11/4 This Article is brought to you for free and open access by the Extension and Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Patrick: Creamery and dairy notes CREAMERY AND DAIRY NOTES. G. E. PATRICK. I . S w e e t C r e a m B u t t e r . K e e p i n g Q u a l i t y . In Bulletin No. 8 was recounted an experiment in sweet •cream butter-making which was carried out at the creamery •of Mr. J. M. Daniels, Dayton, Iowa, on the 14th of Decem­ ber last. Two tubs of sweet cream butter were made. One of these and a tub of ripened cream butter made the same day were brought to Ames for storage and to be compared as regards keeping quality. For the remainder of the winter and until about June 20th they were stored in a cellar, wfthout ice, and examined once a month or oftener, with aid of a trier.
    [Show full text]
  • Six Months Experience in Running a Creamery ; Improved Process of Handling Cream and Churning John A
    West Virginia Agricultural and Forestry Experiment Davis College of Agriculture, Natural Resources Station Bulletins And Design 1-1-1889 Six months experience in running a creamery ; Improved process of handling cream and churning John A. Myers Follow this and additional works at: https://researchrepository.wvu.edu/ wv_agricultural_and_forestry_experiment_station_bulletins Digital Commons Citation Myers, John A., "Six months experience in running a creamery ; Improved process of handling cream and churning" (1889). West Virginia Agricultural and Forestry Experiment Station Bulletins. 6. https://researchrepository.wvu.edu/wv_agricultural_and_forestry_experiment_station_bulletins/6 This Bulletin is brought to you for free and open access by the Davis College of Agriculture, Natural Resources And Design at The Research Repository @ WVU. It has been accepted for inclusion in West Virginia Agricultural and Forestry Experiment Station Bulletins by an authorized administrator of The Research Repository @ WVU. For more information, please contact [email protected]. : BULLETIN No. 6- WEST VIRGINIA Agricultural Experiment Station MORGANTOWN, W, VA, Six Months Experience in Running a Creamery. Improved Process of Handling Cream and Churning, John A. Myers, Director. CHARLESTON Moses W. Donnai/ly, Public Pkintek. 1889. BOARD OF REGENTS OF THE WEST VIRGINIA UNIVERSITY. District. Name pf Regent. P. O. Address. 1. HON. J. B. SOMMERVILLE, Wheeling. • 2. ' CLARENCE L. SMITH, Fairmont. 3. • PEREGRIN HxlYS, Glenville, 4. D. D. JOHNSON, Longreach. 5. JOHN D. SCHILLING, Spencer. G. EDWARD A. BENNETT, Huntington. 7. WIRT A. FRENCH, Princeton. 8. M. J. KESTER, Union. 9. D. C. GALLAHER, Charleston. 10. THOS. J. FARNSWORTII, Buckhannon. 11. JOSEPH MORELAND, Morgantown. 12. JOHN A. ROBINSON, Patterson's Depot 13. I)R. W.
    [Show full text]
  • Butter Churning Lesson Plans
    Post-Trip Lesson Plan Butter Churning I. Grade level: grades 1-5 II. Objectives: a. To understand the history of butter making in Florida. b. To discuss the importance of self-sufficiency in relation to churning butter. c. To examine Florida history in relation to household chores. III. Standards: a. Sunshine State Standards (2006): 1) Social science: People, Places, and Environments: Standard6: understands the influence of geography on the history of Florida. 2) Social science: Economics: Standard 1: the student understands how scarcity requires individuals and institutions to make choices about how to use resources IV. Vocabulary: a. Churn: A device in which cream is beaten vigorously to make butter; can be made of wood or pottery b. Cream: The high fat part of milk that is skimmed from the surface of the milk and used to make butter. c. Dasher: The dowel rod, with an “x” shaped paddle at the bottom end, that is moved up and down in the churn to make butter; in later “jar” churns this was replaced by a crank and paddle system d. Buttermilk: The liquid that remains in the churn after the butter is removed V. History: a. Butter was produced universally in olden times because it was essential for the human diet therefore the process of making butter originates in the home.1 b. Someone who was particularly talented in butter making would be dubbed “cool hand” because butter making requires slow and firm movements in low temperatures. 2 c. If by chance excess butter was made, the excess butter could be used for bartering for other stables at a local general store.
    [Show full text]
  • The Vitamin a Story Lifting the Shadow of Death the Vitamin a Story – Lifting the Shadow of Death World Review of Nutrition and Dietetics
    World Review of Nutrition and Dietetics Editor: B. Koletzko Vol. 104 R.D. Semba The Vitamin A Story Lifting the Shadow of Death The Vitamin A Story – Lifting the Shadow of Death World Review of Nutrition and Dietetics Vol. 104 Series Editor Berthold Koletzko Dr. von Hauner Children’s Hospital, Ludwig-Maximilians University of Munich, Munich, Germany Richard D. Semba The Vitamin A Story Lifting the Shadow of Death 41 figures, 2 in color and 9 tables, 2012 Basel · Freiburg · Paris · London · New York · New Delhi · Bangkok · Beijing · Tokyo · Kuala Lumpur · Singapore · Sydney Dr. Richard D. Semba The Johns Hopkins University School of Medicine Baltimore, Md., USA Library of Congress Cataloging-in-Publication Data Semba, Richard D. The vitamin A story : lifting the shadow of death / Richard D. Semba. p. ; cm. -- (World review of nutrition and dietetics, ISSN 0084-2230 ; v. 104) Includes bibliographical references and index. ISBN 978-3-318-02188-2 (hard cover : alk. paper) -- ISBN 978-3-318-02189-9 (e-ISBN) I. Title. II. Series: World review of nutrition and dietetics ; v. 104. 0084-2230 [DNLM: 1. Vitamin A Deficiency--history. 2. History, 19th Century. 3. Night Blindness--history. 4. Vitamin A--therapeutic use. W1 WO898 v.104 2012 / WD 110] 613.2'86--dc23 2012022410 Bibliographic Indices. This publication is listed in bibliographic services, including Current Contents® and PubMed/MEDLINE. Disclaimer. The statements, opinions and data contained in this publication are solely those of the individual authors and contributors and not of the publisher and the editor(s). The appearance of advertisements in the book is not a warranty, endorsement, or approval of the products or services advertised or of their effectiveness, quality or safety.
    [Show full text]
  • The Ghee Recipe for Change Management
    Controlled Churn and Heat: The Ghee Recipe for Change Management These carefully balanced conditioning, churning, and heating processes required to make ghee are a good analogy for effective change management (specifically, how a good kaizen coach helps teams find optimal solutions) and how senior managers should develop leadership capabilities. Ghee is a type of clarified butter that’s used frequently in Indian cooking and religious ceremonies. To extract it following traditional methods, boiled milk is turned into yogurt, which is then churned to obtain the cultured butter and simmered over the right level of heat with controlled stirring and removal of any solids residue. The ghee, then, can be stored unrefrigerated without becoming spoiled. These carefully balanced conditioning, churning, and heating processes are a good analogy for effective change management, specifically, how a good kaizen coach helps teams find optimal solutions. It also describes how senior managers should develop leadership capabilities. When making ghee, if the milk is churned too fast or too slow, if won’t produce the cultured butter needed to move on to the next step. Similarly, the butter will not convert in to ghee or will burn if the heating and stirring is not controlled during the simmering process. Likewise, a kaizen event team has to be carefully stirred to identify and align on the root level of the problem they’re working on to maximize their creativity and find an optimal and sustainable solution. If the team is pushed too hard, as with any change management situation, they’ll falter and break down. If they aren’t pushed hard enough, they won’t find the best solution.
    [Show full text]