FE TechFlash
Old fashioned know-how aids processing
In 1955, when companies were unveiling high-tech marvels such as microwave ovens and wireless television remotes, Tom and C. Scott Mayfield were investing in a lesser-known technology that would become the cornerstone of their small dairy's modern day success.The Mayfields banked on a promising new vacuum heat technology guaranteed to yield a better tasting milk. Five years after mortgaging the family farm to build the Southeast's first modern milk processing plant, the Mayfields, purchased the nation's first vacreator-a vacuum processor used to remove unwanted flavors and odors from milk.
"The taste of onions and other strong flavors in a cow's diet alter the taste of milk," said President Scottie Mayfield, the fourth generation of the Mayfield family to be directly involved in the dairy's operation. "When we first began using the vacreator to remove unwanted flavors, it was instant success. Sales jumped 25 percent that year."
The vacreator injects dry steam into the milk, raising the temperature from 160°F to 168°F. The milk then enters the vacuum chamber where it boils. As it boils, the vapors containing the unwanted flavors and odors are removed and the temperature is reduced back to approximately 158°F. Conventional pasteurization is then resumed on the vacuum-treated milk.
Today Mayfield is the only dairy in the country that still uses a vacuum heat process to pasteurize milk. Many in the industry have used the technology only to abandon it in search of less costly processing solutions.
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Frankford Candy & Chocolate Co. invested $23 million in a new factory and headquarters in Philadelphia, PA. The company consolidated three locations into one 500,000 sq. ft. facility in the city's Frankford section.
Chef John Folse is in the process of signing a contract with Panera Bread to become the company's soup supplier. The $2 billion company has agreed to use four soups at a quantity of five million pounds into early spring, which equates to $10 million in sales.
Longtime Dapec employee Ken Dillard died at the age of 57. During his 34 years in the poultry industry, Dillard was involved in the founding of Dapec, where he held positions in research and development, parts, warehouse, and shipping and receiving.
