View allAll Photos Tagged pasteurisation
This former factory was designed by Arthur William Mackenzie Mowle of Gloucester and built for the Gloucester Co-op. Dairy Co. Ltd by Daniel Gallagher, J.C. Pickles and A. McIlroy in 1937.
The main building measures 253 ft x 63 ft (77.11 m x 19.20 m), made entirely of brick, concrete and steel. It was capable of pasteurising 1,000 gallons (3,785.40 l) of cream an hour and producing 70 tons (71.12 t) of butter a week. It was the first butter factory in the State with a tiled roof, which was a progressive move as it kept everything in the factory much cooler than under a traditional corrugated iron roof. The roof overhangs the pavement all around to further aid cooling and all the insulated rooms are lined with corkwood sourced from Spain just before the civil war there broke out. This was a marked improvement on the previous system of insulating the walls with charcoal. Power for the new factory was generated by a 275 h.p. Ruston & Hornsby Ltd engine.
The receiving platform measures 59 ft x 41 ft (17.98 m x 12.50 m), on which there was an electric milk can washer. The risk of dust accumulation on the platform was minimised by a 20 ft (6.09 m) wide pavement. In the cream store were six cooling vats with a total capacity of 6,000 gallons (27,276 l). The churn room (which held three large churns) measures 52 ft x 41 ft (15.85 m x 12.50 m), and the butter cold room has an area of 280 sq. ft (26.01 sq. m) capacity. The ice store, in which ice could be stored for nearly six months, measures 16 ft 6 in. x 8 ft (4.88 m x 2.44 m). Other rooms include the pasteurising room, brine tank room, cold water room, box room and the salt and paper storeroom. There were extensions to the factory in 1963, but it closed in 2001, though is now partly reused.
Reference: Phillip Simpson, “Historical Guide to New South Wales”, Australian Scholarly Publishing, Melbourne, 2020.
Seedling removed from flask and planted into a sterile agar with a top dressing of sterile sand on 16/3/09. After acclimatisation ready for potting into pasteurised potting mix on 23/4/09
A glass of Zwickelfritz Dunkel Naturtrüb from Störtebeker Braumanufaktur in Stralsund, Germany, on draft at Zum Alten Fritz in Rostock.
Zwickelfritz Dunkel Naturtrüb is a 5% abv dark kellerbier, also known as zwickelbier or zoigl, which is a type of German beer which is not filtered or pasteurised. Zwickelfritz Dunkel is brewed specially for the Zum Alten Fritz pub-chain and also comes in a hell version.
It poured a dark, red tinged brown color with a beige head. It sported a solid malt aroma with a good caramel base and some roasted malts. Mouthfeel was medium to light with a smooth, creamy texture. Flavor started out with caramel sweetness, balanced by the roasted character, before ending in a half dry and mildly bitter finish. A decent malt beer.
LR-4530 - Sadly the food at our other weekend fooding place has gone down hill, one cow had a disease stopping all un pasteurised milk being sold, not even from the urn. On the way back from a meal with the family, popped into Quarr Abbey to discover a whole raft of stuff going on. Well worth featuring at some point, if I get time.
So this is a new country store and well worth a visit for fresh produce and with a small cafe/restaurant attached there is even more appeal. So here is some of the local produce, fresh vegetables and a whole raft of other goodies, just missed the Bee's being pampered sorry having their honey combes stolen :)
Scavenger Challenge
8. "Downtown" may signify skyscrapers or the local country store. Show us a downtown scene.
What we call down town is the road to the sea front and you have seen that before, if you haven't imagine a street on a hill going down to the sea with shops, there you go you've got it Ok so you didn't there is one in the comments to help
Joseph Rusiriba, an empoyee of Kigali Farms in Musanze, northern Rwanda, stands in a bunker where mushrooms grow from bags filled with bags containing pasteurised straw and mushroom spore.
after a salmonella scare a few years ago, the danes now de-shell eggs, pasturize them, then package them in plastic 'cups'. v.interesting and a bit futuristic.
Seedlings removed from agar after some weeks of acclimatisation and potted into a pasteurised native potting mix with pasterised semi-rotted casuarina leaves as a mulch.
Seedling removed from flask and planted into a sterile agar with a top dressing of sterile sand on 16/3/09. After acclimatisation ready for potting into pasteurised potting mix on 23/4/09
Boddingtons Brewery was a regional brewery in Manchester, England, which owned pubs throughout the North West. Boddingtons was best known for Boddingtons Bitter (Boddies), a straw-golden, hoppy bitter which was one of the first beers to be packaged in cans containing a widget, giving it a creamy draught-style head. In the 1990s, the beer was promoted as The Cream of Manchester in a popular advertising campaign credited with raising Manchester's profile. Boddingtons became one of the city's most famous products after Manchester United and Coronation Street.
Whitbread bought Boddingtons Brewery in 1989 and Boddingtons Bitter received an increased marketing budget and nationwide distribution. Boddingtons achieved its peak market share in 1997 and at the time was exported to over forty countries. Boddingtons beer brands are now owned by the global brewer Anheuser–Busch InBev which acquired the Whitbread Beer Company in 2000. Strangeways Brewery closed in 2004 and production of pasteurised (keg and can) Boddingtons was moved to Samlesbury in Lancashire. Production of the cask conditioned beer moved to Hydes Brewery in Moss Side, Manchester, until it was discontinued in 2012, ending the beer's association with the city.
In May 2010 it was speculated in The Times that InBev (Anheuser-Busch InBev from 2008 onwards) would attempt to sell the Boddingtons brand to another brewer after its failed attempt to sell the UK rights to Bass ale. The newspaper was damning of what it perceived as InBev's mismanagement of the brand, which had "declined under AB InBev's hands. The brand was once a leading part of the old Whitbread Beer Company, but its fortunes had dwindled since the closure in 2005 of the Strangeways Brewery."
In 2010 Boddingtons was the sixth-highest selling bitter in the United Kingdom, although sales had dropped by almost three quarters since the takeover by Anheuser–Busch InBev in 2000
Wikipedia
Officially opened 7 April 1915.
Campaigned for by the Dairy Farmers in the area.
Newspaper article...
trove.nla.gov.au/ndp/del/article/81855256
The current building was built in 1930, taking the place of the original timber factory constructed in 1915.
A brick building, approximately 60 feet by 70 feet, which comprised the butter roller, churn room, cold storage room, testing room and a pasteurising room which was not included in the old building. Present churns were utilised as well as installation of a Flash pasteurising system, vats and cream cooler.
Spiralling production costs and a decline in dairying forced the closure in 1975. Since then it has been a pottery and in 2005 became an Arts Centre, used for local and touring exhibitions.
noosa.qld.gov.au/cooroy-butter-factory
115 pictures in 2015/43 Stark
"Daru" from Cooleeney by the Maher family in Tipperary.
($22/lb at Dean & Deluca)
"Darú is a beautifully balanced handcrafted farmstead cheese with a natural rind and long finish. It is a semi hard cheese made with pasteurised cow’s milk from the herd of the Maher family in the heart of Tipperary where the pastures are fresh and green. Vegetarian rennet is used in the production of this cheese and therefore it is suitable for vegetarians as well as coeliacs and diabetics."
Notes: Love it. Dry and crumbly and nicely salted. I especially love the aged bloomy rind, which is slightly bitter and velvety.
COMMERCIAL DESCRIPTION
Pasteurised bottles only.
"Samuel Smith's India Ale is characterized by the colour of a golden sunset, a refined maltiness and an emphasis on the aroma and flavour from Britain's best hop gardens." 5%ABV.
#mahinery #park #laser #milk #powder #powdermilk #wheypowder #engineering #milkpowder #machine #machinery #sustainable #food #feed #liquid #dairy #machines #plants #plant #yoghurt #butter #pasteurizer #pasteurisation #seperation #machines #spryer #spray #dryer #fluid #bed www.edelmak.com.tr
Officially opened 7 April 1915.
Campaigned for by the Dairy Farmers in the area.
Newspaper article...
trove.nla.gov.au/ndp/del/article/81855256
The current building was built in 1930, taking the place of the original timber factory constructed in 1915.
A brick building, approximately 60 feet by 70 feet, which comprised the butter roller, churn room, cold storage room, testing room and a pasteurising room which was not included in the old building. Present churns were utilised as well as installation of a Flash pasteurising system, vats and cream cooler.
Spiralling production costs and a decline in dairying forced the closure in 1975. Since then it has been a pottery and in 2005 became an Arts Centre, used for local and touring exhibitions.
noosa.qld.gov.au/cooroy-butter-factory
Richard Paget Apple Press Works
Little BEDWYN----
RP, will press your apples, pasteurise and bottle ( plus label )
Hydrolysis kills pathogens before the wastewater sludge is thermally dried, producing a pasteurised, organic based fertiliser.
COMMERCIAL DESCRIPTION
Available (pasteurised) in 500ml bottles and 440ml cans.
Ghost Ship is a ghostly pale ale which takes its inspiration from Adnams 600-year-old haunted pub, The Bell. Brewed with a selection of malts - Pale Ale, Rye Crystal and Cara. We use Citra, and a blend of other American hop varieties to create some great citrus flavours
30th July 2000.
This is a set of historical photos of Freshacres Nurseries Ltd, Roundstone Lane, Angmering. The nursery site was sold to property developers in July 2000, and has since become part of the Bramley Green housing estate.
The site had been empty for a few months ... there were just a few more things we had been sent over to pick up.
This is looking inside one of the ten mushroom sheds. The large flat boxes would have been stacked several high, with a gap between the layers. Ladders were needed to reach the top boxes.
This is how mushroom production works. First, the large wooden trays are filled with horse manure. They are taken to the peak heat rooms, where they stay for 7 days for pasteurisation.
Then the compost is spawned (by machine) using rye grains coated with spores. The compost is firmed by a hydraulic ram press. The trays are then taken to spawn running rooms for 10-12 days.
A casing of peat and chalk is put on. At that point, the trays are taken to the cropping houses and watered. The temperature and humidity can be controlled ... initially it is kept at 20-24c at 90% humidity for about 10-12 days. Then it is lowered to 18c at 80% humidity as the mushrooms form. The trays come into crop 21 days from casing.
COMMERCIAL DESCRIPTION
Available filtered and pasteurised in 500ml bottles.
"Old Bob is a noted strong premium ale. Only the finest East Anglian pale ale malt and fuggles hops are used to create this full-bodied, rich and spicy beer."
A Ridley’s beer, brewed at Greene King since late 2005. 5.1%ABV
COMMERCIAL DESCRIPTION
Pasteurised bottle. Also available on keg as Old Smoothie Mild.
A traditional dark mild at 3.6% abv. The beer is well balanced with a full roast flavour. The use of Crystal malt and Roast Barley give a deep underlying characteristic flavour, which is balanced with Fuggles hops as the sole variety.
Richard Paget Apple JUICE Press Works
Little BEDWYN....
RP, will press your apples, pasteurise and bottle ( plus label )
Goat Cheese in red wine
Weight 1/.5 kg in half wheels.
Maturity 2 months,
Description
Cheese made from the pasteurised goat milk . It is a quite famous cheese made of an uncooked, washed and intense white pressed paste with an elastic creamy texture.
During the curing, by immersion during a changeable time, the cheese is soaked in wine twice giving it its purple red rind and characteristic taste. It has a smooth, sweet and creamy flavour that is pleasurably acid and scarcely salted, with a red wine aroma.
Suggestions
This type of cheese can be accompanied by wines from the region that are used for the maceration (Jumilla and Yecla). When fresh, it can be fried with tomato or served in tapas with olive oil and paprika.
Le Duc Vacherin: (Stage 9, ITT)
Hailing from the Franche-Comte region of the Jura Mountains, this Vacherin is the pasteurised version of the famous Mont d’Or of this mountainous region. Matured with a strip of spruce bark, this cheese exhibits rich and lactic flavours with savoury woody undertones.
The best way to enjoy this cheese during the tour is to leave it out from the morning and then in the evening unwrap the plastic surrounding the box and do the following: First cut a couple of slits in the cheese deep enough to penetrate to the middle of the cheese, then either put slivers of garlic or roasted garlic in those holes with some rosemary or thyme. Next pour enough white wine to marinate the cheese but not drown it, usually about 20-30ml is sufficient. Place the lid of the box back on and wrap entire box in foil. Have the oven preheated to 150 degrees and place the box in the oven for approx. 15 mins. To serve, have some grissini wrapped with prosciutto or steamed potatoes, broccoli or cauliflower, or choose your favourite accompaniment for dipping. Enjoy the rich and woody flavours!
Wine Match: 2009 Domaine Rolet Poulsard Old Vines Arbois, Jura
COMMERCIAL DESCRIPTION
"Dark - Rich - Smooth"
Pasteurised bottle containing: Water, malt, hops and co2.
Sometimes available in the cask.
4.5%ABV
COMMERCIAL DESCRIPTION
500ml bottle - pasteurised.
Deliciously dark oatmeal stout
This deliciously dark oatmeal stout is brewed with a combination of dark malts, roasted barley and oats to give complex roasted flavours and a smooth, creamy mouthfeel.
Brewed in honour of Jack Black, the mysterious cobbler of Llareggub, this is the latest in our range of Dylan Thomas inspired beers. Jack Black is part of our Dylan Thomas inspired range which includes Milkwood and Organ Morgan.
COMMERCIAL DESCRIPTION
Bottled and pasteurised at McMullen brewery for Nethergate.
Brewed according to a 1750’s Porter recipe.
Ingredients: Challenger hops, wheat flour, and crystal, black, and Maris Otter pale malts
COMMERCIAL DESCRIPTION
Bottle: Pasteurised.
Pale, delicately fruity and refreshing. Hooky Gold is a beer which marries English tradition with American pizzazz. It is the first of our beers to use an American hop variety, Willamette, grown in Oregon, and having moderate bitterness with a spicy, noble hop aroma. 4.2%ABV
COMMERCIAL DESCRIPTION
Bottled, Pasteurised;
A classic, golden, summer ale with a specially selected blend of malted wheat and barley, Saaz hops and Gales' unique yeast. Summer Breeze is light, smooth and crisp - highly refreshing served chilled and perfect for enjoying on a warm summer evening.
American pasteurised processed squirty cheese sauce from Old Fashion Foods. Made with real Cheddar cheese!
Not to be confused with: Cheez Whiz, Squeeze Cheese, Easy Cheese, etc.
COMMERCIAL DESCRIPTION
Bottled, Keg and Can; Pasteurised.
"A deliciously dark beer with a rich, roasted flavour that has a delightfully balanced bittersweet taste with a nutty finish."
This beer can also be found badged as 'Nutty Black'
COMMERCIAL DESCRIPTION
Keg and can: Filtered.
Filtered version of Thwaites award winning mild, which has been sold as Best Mild, Mild, Nutty Black, Dark, Dark Mild, and Champion Dark Mild.
This beer is filtered and pasteurised to ensure a consistent flavour and longer shelf life. A deliciously dark beer with a rich, roasted flavour that has a delightfully balanced bittersweet taste with a nutty finish.
#MILDMAY
Queso St Eadburgha, elaborado por Gorsehill Abbey, Broadway en el condado de Worcestershire, Inglaterra. Leche pasteurizada de vaca orgánica.
Produced by Gorsehill Abbey, in Broadway, Worcestershire. Pasteurised, organic cows' milk.
Some vintage American milk bottle lids I picked up in RE, Corbridge. I need to work on the lighting as the look a little yellow, but I really liked the graphics on these..
Building now used as construction company depot. This building was officially opened and the milk pasteurising and bottling plant set in motion by J.A. Ferguson Esq chairman N.S.W milk board on 23rd October 1953
COMMERCIAL DESCRIPTION
Pasteurised bottle. Available from September to November inclusive.
Late Red is a complex and richly flavoured Autumn Ale. Slightly red in colour, this ale is a balance between rich, dark malt flavors and a strong and robust hoppiness
Dried organic no sulphur added: Apricots, Prunes and Papaya;
Organic shredded coconut (not sweetened);
Organic virgin coconut oil;
Organic raw almonds (not pasteurised);
Juice of organic orange.
All incorporated in a food processor.
Formed balls and than rolled them in shredded coconut.
Refrigareted for 1h...
7/10, 5%....The beer is a clear wheat beer (probably pasteurised), with a bubbly, reasonably tenacious head and a nose consisting of vanilla and lemons. On the palate it is very smooth, with malt and light hops in the mouth, along with the citrus notes present in the nose and a subdued bitterness. There is a slight nuttiness about the flavour too. Aftertaste is short, slightly bitter, slightly citrusy. All in all this makes a refreshing, drinkable summer quaff.