- 2 



care for the carbon dioxide produced by the unit. G.D. Blanpied, 

 at Cornell, has burnt hydrogen in an Arcat unit as a means of burn- 

 ing out the ethylene in CA rooms. It is not clear that there was 

 any advantage in this, however. The trials on this machine have 

 been made in Holland and we do not have comparative costs for it 

 and Arcat. The costs of removing the carbon dioxide produced by 

 the Arcat unit during the pull down period are not very high if 

 one uses dry lime. 



*************** 



I 



CIDER NOTES 



Department of 



K.M, 

 Food 



Hayes 

 Science 



and Technology 



Qual i ty 



Consumers are becoming more critical of everything they buy-- 

 not only from a price aspect, but from a quality point of view. 

 With living costs continually rising, consumers want value for 

 their money. Quality in food refers to taste, appearance, color, 

 cost per serving, and keeping quality. 



Cider is not a necessary food item in most budgets. Cider is 



basically a beverage to be enjoyed, and if the qualitv is low or the 

 keeping quality poor, repeat purchases can easily be eliminated. 



Have you examined your cider critically as a consumer would? 

 Take a half gallon and subject it to the conditions that the buyer 

 does. Taste a glassful--is it musty? chlorine off-flavor? taste 

 like dirty press cloths? insipid? Do this until the container is 

 empty. Did it start to ferment? Did the last glass look and taste 

 like the first? Or, go out and buy from several other stands, have 

 your wife pour samples including yours in unmarked glasses--now 

 taste and judge. If you pick your own as best, now try to main- 

 tain the year's run that way or even improve. If yours comes out 

 second or third best, what is wrong? Remember, quality is a si- 

 1 ent sal esman I 



Sani tati on 



I 



The keeping quality of cider is directly related to the sani- 

 tation practices observed during the operating season. Unsanitary 

 practices foster the growth of microorganisms, which cause fermen- 

 tation or produce undesirable flavors in the final product. 



