View allAll Photos Tagged pasteurisation
Workers at Kigali Farms in Musanze, Northern Rwanda, transport bags filled with pasteurised straw and mushroom spore to a waiting car which will transport them to the production house where they will be peated and incubated until the mushrooms begin to grow.
An employee of Masaka Farms pours pasteurised milk into pails at the factory in the Kigali Free Trade zone before the day's work begins.
An employee of Masaka Farms pours pasteurised milk into pails at the factory in the Kigali Free Trade zone before the day's work begins.
Video taken on Paula's phone
We think that over the course of the day we pressed about 1000kg of apples. Apples kept arriving over the course of the day and people left with apple juice for drinking or freezing or for cider making. We had a pasteuriser in action but its capacity was such that only a small proportion of the juice for drinking was pasteurised.
Born in the crystal clear flow of the natural river systems of the Basque Pyrenees, the salmon trout is grown to smolts (about 10cm long, 60g) and then to adult fish weighing up to 3kg within 18months to 2 years.
The roe from adult fish is processed locally, salted and pasteurised. That’s all.
Best with a crisp dry white such as a Sauvignon or Chardonnay
Organic:
Homemade multigrain bread - toasted
pine nuts,
celery,
apples,
sage,
thyme,
rosemary,
onion,
garlic,
black pepper,
orange juice,
apricots (not treated with sulphur dioxide),
prunes (not treated with sulphur dioxide),
raisins (not treated with sulphur dioxide),
raw almonds (not pasteurised)...
Location
Somewhere in Plaistow...
Notes
One disadvantage of being pasteurised is that you haven't got all the fat to weigh you down against the elements...
Pasteurised bottle from Lidl , on sale at £1,Nice red/brown colour and generously hopped, slightly treacle on the aftertaste, not a bad beer with a the typical hallmarks of Shepherd Neame
Features
• Automatic operation, entirely on solar power
• Option to retrofit softener, de-flouridator, AC filter, micron filter, etc.
• Option to fit LPG / electrical backup
• Very low production cost
• Easy solution for all types of water sources
Water is heated in the solar panel to the pasteurisation temperature of 175°F at which the unique automatic thermal valve opens, allowing the heated water to flow through the retainer and heat exchanger. The valve closes when the temperature falls to 170°F. Then the heated water is cooled to near ambient, immobilizing illness-causing bacteria like e-coli, etc. The mechanisms for filtering suspended particles, odour removal and converting hard water to soft water are integrated to make the output water safe for drinking.
Application • Suitable for hospitals, hotels, canteens, dormitories, offices, community centres, function halls, community drinking water plants, etc.
• Can provide entrepreneurial opportunities
• Suited for approval under IS 14543 for packaged drinking water
New housing development at Lazenby with a pun-tastic name: 'Pasteurise'!! (Surely they must have noticed? Maybe it's just me.). Taken hastily through a car window.
Fifth tier
STÄRNÄCHÄS £9
250g - Cow, Raw Milk
Produced at the foot of the Säntis mountain near Appenzell.
The texture is slightly supple and smooth, with only the occasional crystal and a few small holes found within the paste. With a subtle underlying sweetness and a rich, deep flavour, it is decidely more-ish.
Bottom tier
BRIE DE MEAUX £8
250g - Cow, Raw Milk
Made since 1930 by the undisputed kings of Brie de Meaux: Family Dongé, one of the last seven producers of this cheese. Rich and powerful in flavour, with ‘mushroomy’ notes. The promise of soft riches that glide down the tongue, as the cheese eases away from its crust, makes it irresistible.
Fourth tier
COLSTON BASSETT STILTON £9
250g - Cow, Pasteurised, Vegetarian
One of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese, and the Colston Bassett flavour is deep, lingering and complex, with a smooth, velvety paste and a full, well-balanced flavour. Slightly sweet, with a ‘mineral-y’ tang.
Third tier
SUMMER TRUFFLE TOMME D'ADRIENNE
225g - Goat, Pasteurised
A soft goats' milk cheese from master cheese maker Pascal Jacquin, whose family has been making goats' cheeses of the Loire since 1947. The cheese has the texture of a lightly whipped mousse, with an ash-sprinkled, velvety coat. The line of summer truffle running through the middle brings a new dimension to this delicate cheese.
She said she'd like to bathe in milk
He said alright sweetheart
And when he finished work one night
He loaded up the cart
He said you want it Pasteurised
Coz Pasteurised is best
She says Ernie I'll be happy
If it comes up to me chest
And that tickled old Ernie (Ernie)
And he drove the fastest milkcart in the west
- Ernie (Benny Hill)
Brychan Yard, Upper Cow, sorry, Upper Frog Street, Tenby
EXHEAT's FP range of cast aluminium flameproof line heaters are ideal for heating constant flow liquids or gases without the need for costly pressure vessels. FP line heaters include electric heating elements with a stainless steel indirect process heating coil within marine grade cast aluminium which keeps surface temperatures low whilst providing excellent heat transfer properties.
Typical applications for FP hazardous area flameproof line heaters include heating natural gases, solvents, steam generation, paint heating and pasteurisation.
FP line heaters have a flameproof terminal enclosure certified weatherproof to IP66 and can be mounted either horizontally or vertically on walls and floors as required. The line heaters have multiple heating elements which allow for step control or thyristor control, internal control thermostats and over-temperature protection thermostats are also available.
The FP line heaters are available to suit up to 480V and up to 30KW for 3 phase and 8.4KW for single phase supplies.
At the Pilsner Urquell Brewery in Plzeň, surprisingly enough. A couple of examples of delivery methods used in the past as well as some of the old barrels, from the days before everything was pasteurised and distributed in sterile, pressurised aluminium kegs. At that point I'll get down from my soapbox.
Video taken on Paula's phone
We think that over the course of the day we pressed about 1000kg of apples. Apples kept arriving over the course of the day and people left with apple juice for drinking or freezing or for cider making. We had a pasteuriser in action but its capacity was such that only a small proportion of the juice for drinking was pasteurised.
That's a bit .... CHEESY! HAHAHAHAhahahaahahahahahahahaah!
Oh god, I kill me.
Fun fact! Stilton is a PDO (Protected designation of origin) cheese however it is required to use pasteurised milk. Therefore Stilton made with unpasteurised milk (which is arguable a "truer" representation) must be called Stichelton.
Other fun fact: the US ignores PDOs. Unless it's of American origin, of course. USA NUMBER ONE!
Bottle; Pasteurised. 5%ABV
Ingredients: Pale, Caramel, and Chocolate malt; Sugar; Colour -E150C; Hops.
Launched in 2003.
"Super Bock Stout is a black beer, produced from special malts which give it a distinct flavour and aroma, and a long-lasting creamy head. It differs from the other black beers on the market because it is richer in extract, more full-bodied and with a more complex (almost fruity), not-so-roasted taste and aroma."
Dalat is in the mountains west of Mui Ne. The climate is supposedly more European even though they have dry and rainy season still. It’s a lot colder than the rest of Vietnam and they grow crops similar to home. They grow potatoes, carrots, broccoli, onions, strawberries, blackberries as well as tropical fruits like dragon fruit, durian, jackfruit, mangoes and the likes. One of the main reasons Peter wanted to go to Dalat was for the milk. One of the only places you can get HSTS pasteurised milk. Peter is really craving milk and usually all we can get is horrible UHT! Just not the same
At the CAMRA Scottish Beer Fest. Most of the Casks are covered; they're cool-jackets to keep the beer cool outside of a cellar. Because honestly, sod that nonsense about warm beer, Real Ale should _never_ be served at room temp.
(I can go on - Lecture time. Lagers, Guiness, that which is called Nitro-Kegs, all come in hermatically sealed Kegs which have been pasteurised, sterilised, and pressurised with Nitrogen. Once they leave the keg and travel up the beer-line (tube), they are all passed through a special cooling system (called a "cooler" - a black box shaped fridge sitting under the bar) before they reach your glass, which makes them icy cold.
Real Ales, kept at the same temp in the same cellar, don't go through the cooler, because it f*cks with the flavour. So while the lagers can get as low as 5 degrees, it's tough, and inadvisable, to get a Real Ale any cooler than 7 or 8. That's the temperature in the Cellar, and that's the temperature the beer needs to develop a full flavour.. Room Temperature? Let me remind you, Room Temperature is 21 degrees. So nyaa.
And you know the current trend for "ultra-cold" lager or Guiness? They just go through the Cooler twice. Ha! You pay extra for that? I giggle at you.)
Homemade plain yogurt with blueberries. Dusted freeze-dried blueberry powder on top. Nasturtium flower garnish. Ingredients yogurt are pasteurised whole milk and yogurt culture. Served in glass. Decorative background. Light effect.
Cóbreces is a mild, semi-hard, pasteurised, cows' milk cheese which is produced in the Cistercian monastery of Viaceli in Cantábria. It was created, thanks to the patronage of Bernaldo Antonio Quirós who, dying in 1908, bequeathed his ancestral home to the Trappist order with the desire to found a monastery to which was attached an agricultural school. The school started a dairy which produced a great quality cheese which was (and still is) matured in a cellar beneath the altar of the church for a month.
The cheese has a somewhat elastic texture and is straw coloured. The flavour is very smooth with a touch of sweetness and is very buttery and melts on the palate. It has a lactic, buttery and tangy aroma. It comes in two shapes, cylindrical, with a herringbone pattern on the rind, and in a log shape.
The 5 white Poisons versus The 5 Golds
You might be surprised to know that you are consuming five white poisons in your daily meal. A substantial proportion of deaths due to heart disease, stroke, cancer and diabetes are associated with the use of these white poisons with high salt intake, high sugar-sweetened food/beverages, White flour and white rice which are the source of high processed carbohydrate & starch.
White Sugar is the “new tobacco” & addictive as "cocoaine". Artificial sweeteners may not be protective, and may even do harm. White sugar can have harmful effects on metabolism and contribute to all sorts of diseases like Cancer, type 2 diabetes, Overweight/Obesity, Liver diseases
White rice contains starch in a huge quantity, which can increase your blood sugar or glucose levels to a great extent.
White flour raises your bad cholesterol (LDL), makes you fat, clogs arteries, raises blood pressure, disrupts blood sugar, keeps you hungry, makes you crave for sweets, causes mood swings and ruins your health
While salt - it is recommended to follow low-salt diet and specially avoid refined salt. One should not exceed 1500mg of sodium, which is equivalent to 0.75 teaspoon of salt per day.
Pasteurised milk is another food to be junked. Pasteurisation removes enzymes, vitamin A, B 12 and C from the milk. The process also transfers hormones and antibiotics into the milk. It destroys beneficial bacteria found in raw cow milk.
Nettle leaf-coated, a little tangy, but much gentler and younger than cheddar. Based on a 13th century recipe, apparently. Pasteurised.
I really bought it for the name, behind which, I discovered, is a boring story.
Cóbreces is a mild, semi-hard, pasteurised, cows' milk cheese which is produced in the Cistercian monastery of Viaceli in Cantábria. It was created, thanks to the patronage of Bernaldo Antonio Quirós who, dying in 1908, bequeathed his ancestral home to the Trappist order with the desire to found a monastery to which was attached an agricultural school. The school started a dairy which produced a great quality cheese which was (and still is) matured in a cellar beneath the altar of the church for a month.
The cheese has a somewhat elastic texture and is straw coloured. The flavour is very smooth with a touch of sweetness and is very buttery and melts on the palate. It has a lactic, buttery and tangy aroma. It comes in two shapes, cylindrical, with a herringbone pattern on the rind, and in a log shape.
Guinness stout is made from water, barley malt, hops, and brewers yeast. A portion of the barley is flaked (i.e. steamed and rolled) and roasted to give Guinness its dark-ruby colour and characteristic taste. It is pasteurised and filtered. Despite its reputation as a "meal in a glass", Guinness only contains 198 calories (838 kilojoules) per imperial pint (20oz UK) (1460 kJ/L), fewer than an equal-sized serving of skimmed milk or orange juice and most other non-light beers.
The water used comes from Lady's Well in the Wicklow Mountains. The barley used is Irish-grown.
Draught Guinness and its canned counterpart contain nitrogen (N2) as well as carbon dioxide. Nitrogen is very much less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. The high pressure of dissolved gas is required both to enable very small bubbles to be formed and to force the draught beer through fine holes in a plate in the tap, which causes the characteristic "surge" (the widget in cans and bottles achieves the same effect). The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen and the dispensing method described above. "Original Extra Stout" tastes quite different; it contains only carbon dioxide, causing a more acidic taste.
Contemporary Guinness Draught and Extra Stout are weaker than they were in the 19th century, when they had an original gravity of over 1.070. Foreign Extra Stout and Special Export Stout, with ABV over 7%, are perhaps closest to the original in character
New entry in our Glossary : Cornish Yarg
Read about this at : culinaryglossary.info/c/cornish-yarg/
Cornish Yarg is a semi-hard cow’s milk cheese made in Cornwall, England, United Kingdom from the milk of Friesian cows. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind.
We hope this information is helpful..
COMMERCIAL DESCRIPTION
Bottled. Pasteurised.
A well balanced and full bodied beer demonstrating fruitiness, with the Crystal Malt content being distinctive. The hoppy mouth gives way to a sweeter finish.
This revolting looking mess is food waste.
The Council collection vans collect it from our homes and deliver it to a local anaerobic recycling facility. It gets churned through an Archimedes screw, the plastic bags are extracted using a centrifuge, it's macerated, and then fed through into huge tanks where it is digested just like food in our stomachs.
The methane gas produced is then converted into electricity and fed into the National Grid. The liquid sludge is pasteurised and sold onto farmers as a highly nutrient rich fertiliser. The plastic waste is sent for burning at another energy extraction facility.
#41 Earth Day for the group challenge 118 photos in 2018
Guess who went on a tour there today :) And yes I'm told it smelt revolting!