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VOLUME XV, NO. 10 |
TEXAS DAIRY REVIEW |
OCTOBER 2006 |
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TSSWCB/TCEQ set up Task Force on bacteria TMDLs
Veldhuizen Family Farm perfects bold cheese flavor
to suit everybody's taste |
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TSSWCB/TCEQ set up Task Force on bacteria TMDLs |
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The Texas Commission on Environmental Quality (TCEQ) and the Texas State Soil and Water Conservation Board (TSSWCB) convened for a joint meeting and work session on Wed.. Sept. 27, at the Texas Agricultural Experiment Station, Blackland Research & Extension Center to renew their partnership cleaning up impaired bodies of water. Commissioners and board members authorized their executive directors to sign a revised memorandum of agreement on Total Maxiumum Daily Loads (TMDLs), Implementation Plans, and Watershed Protection Plans (WPPs). This framework for collaboration between the two agencies will employ to develop and implement TMDLs and WPPs. The board and commission established a joint technical Task Force on Bacteria TMDLs. The Task Force, chaired by Dr. Allan Jones with the Texas Water Resources Institute, is charged with 1. Examining approaches other states use to develop and implement bacteria TMDLs. 2. Making recommendations on cost and time-effective TMDL development methodologies 3. Making recommendations on implementation plan development approaches, including modeling and bacterial source tracing (BST) methodologies 4. Evaluating the variety of models and BST methods and recommending under what conditions which approach is more appropriate 5. Describing a science and research roadmap to reduce uncertainty in what we know about how bacteria behave under water conditions in Texas. Jones and other members of the Task Force will have 120 days to complete their assessment and report back to the commission and board. Stakeholders with expertise on bacteria related issues will have significant opportunity to provide input to the Task Force during the process. Additionally, local, state and federal agencies with jurisdiction s impacting bacteria and water quality will offer guidance to the Task Force. |
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Project seeks proposals for new technologies for waste pollution control |
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Texas Cooperative Extension and the Texas Water Resources Institute has issued a Request for Proposals (RFPs) for the project, “Demonstrate and Evaluate the Use of Technologies to Reduce Animal Waste Pollution.” Proposals are requested from technology providers for technologies to be tested and demonstrated in the Bosque and Leon River Watersheds. The proposals are due no later than November 15, 2006. The project, funded by the U. S. EPA Region 6 and administered by the Texas State Soil and Water Conservation Board, provides for testing of new technologies designed for reducing water pollution associated with animal production systems, principally dairies. This project is strictly to evaluate the ability of new technologies to reduce total phosphorus by at least 50 percent in liquid dairy manure effluent in an environmentally sound manner that does not adversely impact the existing waste management system. For more information, contact Dr. S. Mukhtar, Biological & Agricultural Engineering Department, Texas A&M University, 979.458.1019 (phone) mukhtar@tamu.edu or Lucas Gregory, Texas Water Resources Institute, 979.845.7869 (phone) lfgregory@ag.tamu.edu. |
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DOPA training set for Sulphur Springs 10-31 |
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A Dairy Outreach Program Area (DOPA) training will be offered on Oct. 31, 2006 at the Southwest Dairy Museum in Sulphur Springs, TX. The program will offer a morning session for producers who need their initial continuing education units (CEUs) and an afternoon session for producers that have completed their initial training. |
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Veldhuizen Family Farm perfects bold cheese flavor to suit everybody's taste |
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With a taste described to be as big and bold as the state of Texas, Stuart and Connie Veldhuizen spend much of their time perfecting the unique flavor found in the various cheeses they make on their family farm located in Dublin, Texas. The Veldhuizens began their cheesemaking operation in 2003 and opened the Veldhuizen Family Farm cheese shop in December, 2005. The cheesemaking operation involves the entire family. As the parents of seven children, Stuart and Connie have plenty of help. Ranging in ages from nine years old to 22, the Veldhuizen children perform whatever daily duties they've been assigned---whether it's tending the cows, milking, making cheese or helping in the aging room. "Wherever you look, you'll see a Veldhuizen working diligently. Our cheese is a family labor of love," Stuart said. The Veldhuizens moved from Minnesota to Texas in June of 1990. "We kept hearing and reading about all the dairies moving into this area. Weather was a factor, too," Connie said. "We traded the cold for the heat and went from one extreme to the other," she laughed. Stuart and his father initially were partners in Valley View Dairy. "But we had. reached the point where we either had to get really big or specialize in something. Our interest was in making cheese and we started looking into it. We pursued the idea and Stuart went to cheesemaking school in Wisconsin. Valley View Dairy became the Veldhuizen Family Farm," Connie said. To keep up with the cheesemaking process, Stuart goes back to school each year to take additional classes. The Veldhuizen Dairy is a small herd of Holstein Jersey Crossbreeds. The herd is raised on the farm from the time they are calves where their health and nutrition are closely monitored by the Veldhuizens. "We use no hormones and our cows graze in pastures that are chemical free. We strive to keep our cows healthy and know that healthy, contented cows produce the best milk," Stuart said. According to research, dairy cows raised on pasture alone and without hormone injections produce less milk than cows fed grain in a confined dairy operation. "But, pasture-fed cows produce milk that is richer in vitamin content, especially vitamin E and beta carotene," Stuart said. Grass-fed cows produce milk that is more than four times as rich in CLA (conjugated linoleic acid), a fat-reducing/cancer-fighting natural fat. Higher levels of omega-3, which is formed in the chloroplasts of green leaves, have been shown to reduce the risk of high blood pressure, irregular heartbeat, diabetes, obesity, depression and Alzheimers disease. It is also safer for those with food allergies since the Veldhuizen dairy milk contains no added hormones, coloring or chemicals. Lactose intolerant individuals will find that ripened hard cheeses, such as Cheddar and Swiss, contain 95% less lactose than whole milk. This is only four to one gram of lactose per ounce. The lactose is removed along with the whey in the manufacturing process. The Veldhuizen Dairy offers a variety of all natural artisan cheeses, such as Gouda---a slightly creamy mild nutlike flavor; Greens Creek---a Gruyere style with a buttery slightly sharp flavor; and Cheddar which comes in a variety of sharpness and flavors such as: Classis Mild Cheddar---aged 3-5 mos.; Texas Gold--- aged 6-9 mos; Sharp Shooter---aged 9-12 mos. Flavors include Sage and Caraway. Texas Star is a hard cheese that combines the best of Cheddar and Swiss. "Our goal at Veldhuizen family Farm is to produce good food that is good for you. We believe that how we produce the milk that goes into our cheese makes all the difference for nutrition and taste." Velhuizen cheese is an artisan cheese made from non-pasteurized milk. The entire process takes place on the family farm. "As the season progresses, you will find delicate and subtle flavor differences depending on what the cows are eating in the pasture. This gives Veldhuizen cheese a unique flavor and taste." Cheesemaking is part science; part art. Stuart makes the cheese in the Old World style which takes time for the cheese to gain just the right flavor and texture. The aging technique takes place in a special room on the farm. Temperature and humidity are kept at a precise rate. The cheese is washed and a natural rind develops. This practice is rarely used today because it is time-consuming but the Veldhuizens feel it is worth the effort. The cheesemaking process can be observed by calling 254-968-3098. Visit our website at www.veldhuizencheese. |
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Public meeting Nov. 9 about new dairy center |
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A public meeting will be held on Thurs. Nov. 9 at TAMUS Ag & Extension Center (Hwy. 281 & 8) to highlight the mission and goals for the new dairy and research center. Comments from the dairy industry and other stakeholders are welcomed. |
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