View allAll Photos Tagged pasteurisation
Queso Tickler, condado de Devon. Leche de vaca pasteurizada, cuajo vegetal. Para leer más sobre este queso en castellano, visite www.mundoquesos.com/2011/08/tickler.html
Pasteurised cows' milk, vegetarian rennet. To find out more about this cheese, see www.cookipedia.co.uk/wiki/index.php/Tickler_cheese
S.A.F.R Port Salut is a semi-soft pasteurised cow's milk cheese from Mayenne, France, with a distinctive orange crust and a mild flavour. The cheese is produced in disks approximately 23 cm (9 inches) in diameter, weighing approximately 2 kg (5 lb).Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept — this however does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening.The cheese was originally invented by Trappist monks during the 19th century at the abbey of Notre Dame du Port du Salut inEntrammes. The monks, many of whom had left France to escape persecution during the French revolution of 1789, learned cheese-making skills as a means of survival and brought those skills back with them upon their return in 1815. The name of their society, "Société Anonyme des Fermiers Réunis" (S.A.F.R.), later became their registered trademark, and is still printed on wheels of Port Salut cheese distributed today. In 1873, the head of the abbey came to an agreement with a Parisian cheese-seller granting exclusive rights of distribution, and the cheese soon became popular. The abbey sought trade protection, and eventually (in 1959), sold the rights to a major creamery. The cheese is now produced in a factory; the characteristic smooth crust the result of a plastic-coated wrapper. Handmade Port Salut cheese or "Entrammes" cheese is still produced by various monasteries throughout the French countryside, and differs subtly from its commercial cousin.
The common eland (Taurotragus oryx), also known as the southern eland or eland antelope, is a savannah and plains antelope found in East and Southern Africa. It is a species of the family Bovidae and genus Taurotragus. An adult male is around 1.6 metres (5') tall at the shoulder (females are 20 centimetres (8") shorter) and can weigh up to 942 kg (2,077 lb) with an average of 500–600 kg (1,100–1,300 lb), 340–445 kg (750–981 lb) for females). It is the second largest antelope in the world, being slightly smaller on average than the giant eland.
Mainly an herbivore, its diet is primarily grasses and leaves. Common elands form herds of up to 500 animals, but are not territorial. The common eland prefers habitats with a wide variety of flowering plants such as savannah, woodlands, and open and montane grasslands; it avoids dense forests. It uses loud barks, visual and postural movements and the flehmen response to communicate and warn others of danger. The common eland is used by humans for leather, meat and milk, and has been domesticated in many areas. Eland milk contains much more butterfat than cow milk, and can keep much longer without pasteurising.
It is native to Angola, Botswana, the Democratic Republic of the Congo, Eswatini, Ethiopia, Kenya, Lesotho, Malawi, Mozambique, Namibia, Rwanda, South Africa, South Sudan, Tanzania, Uganda, Zambia and Zimbabwe but is no longer present in Burundi. While the common eland's population is decreasing, it is classified as "Least Concern" by the International Union for Conservation of Nature (IUCN).
Dingle Ireland 2009
DILLISKUS CHEESE (Dulse Seaweed Cheese)
"Love is like seaweed; even if you have pushed it away, you will not prevent it from coming back." Nigerian Proverb
Maja Binder has been producing cheese on the beautiful Dingle Peninsula in Ireland since 1996. During this time, German born Maja created a cheese she named Dilliskus - a handmade cheese inspired by the old traditions of seaweed use in Irish cuisine.
In organic horticulture, a weed is a plant in the wrong place. In this instance, this is not the case. Dilisk/dulse (Palmaria palmata) is a red leafy seaweed commonly found from June to September. It grows in the inter-tidal regions, so it is relatively easy to pick when the tides out and dry out on the rocks – a nice day at the beach.
And worth the effort too. dilisk is exceptionally nutritious. It is a a good source of minerals and vitamins compared with other vegetables, as it contains all trace elements needed for humans with a 10 - 20% protein content.
Dilisk can be eaten fresh. In Ireland, it is usually sold as a dried snack food on stalls in sea side towns by periwinkle sellers, or fried or smoked and sold as a pub snack instead of crisps. Many coastal communities would have it with main meals, breads or with cheeses...
Maja buys milk from a farmer close to her cheesemaking HQ, as the milk is made into cheese within 60 minutes of milking.
I was delighted to taste and buy a whole Dilliskus at the Terra Madre in Turin Italy 2008. It had a strong ammonia smell to the rind, and a real salty taste. The cheese settled down while in transit back to London. The little red veins of salty seaweed thru the curd looks cool.
Dilliskus won Supreme Champion at the first ever Blas na hEireann - the National Irish Food and Drink awards
Dilliskus
Pasteurised, semi-hard cows milk with seaweed.
Made by Maja Bindler of Dingle Peninsula Cheese.
Produced near Castlegregory, Co. Kerry, Ireland.
A Slow Food Raw Milk Cheese Presidia Member
Ingredients
Crab Tartar With Potato Mousse
Stock
* 2,5 dl white wine
* 1 l water
* 100 g finely sliced carrots
* 100 g finely sliced onion
* 100 g parsley stems
* 50 g green celery leaves
* 1 bay leaf
* Some crushed peppercorns
* 1 twig of thyme
* 1 peeled lemon
Potato Mousse
* 600 g potato
* 200 g whole milk
* 100 g Debic Végétop
* 50 g Debic Fry & Roast
* 100 g pasteurised eggwhite
* Salt and nutmeg
Crab Tartar
* 500 g crabmeat
* 200 g small pink and yellow grapefruit pieces
* 20 g freshly chopped coriander
Preparation
Stock
Cook all the ingredients over a low heat for one hour and pass through a Chinese strainer.
Carb Tartar and Stock
Bring the stock to the boil, plunge the live crab into it and leave to cook for 8 to 10 minutes. Loosen the top of the crab’s shell and extract all the flesh. Mix the crabmeat with the grapefruit pieces and the chopped coriander.
Potato Mousse
Cook the potatoes well in salt water. Drain the potatoes and mix them with 100gr of cooking juice, milk, Debic Végétop and the nutmeg. Add the egg whites and perhaps
a little salt. Put the mixture into a culvert, bring it to a temperature of 65°C in a Bain Marie and pour it over the Crab Tartar.
Richard Paget Apple JUICE Press Works
Little BEDWYN....
RP, will press your apples, pasteurise and bottle ( plus label )
CB 9688 KH [BG] : Scania R450 6x2 curtain-sided truck and trailer of Sterifeed - a worldwide producer of baby milk pasteurisation equipment.
M4 - Leigh Delamere, eastbound.
09-10-2023
COMMERCIAL DESCRIPTION
Bottle conditioned.
Golden Ale, strong, spicy, lightly hoppy, with evolving taste. Natural beer, bottle conditioned, unfiltered, not pasteurised and without any additives.
Strong Belgian Ale, 8%ABV
The common eland (Taurotragus oryx), also known as the southern eland or eland antelope, is a savannah and plains antelope found in East and Southern Africa. It is a species of the family Bovidae and genus Taurotragus. An adult male is around 1.6 metres (5') tall at the shoulder (females are 20 centimetres (8") shorter) and can weigh up to 942 kg (2,077 lb) with an average of 500–600 kg (1,100–1,300 lb), 340–445 kg (750–981 lb) for females). It is the second largest antelope in the world, being slightly smaller on average than the giant eland.
Mainly an herbivore, its diet is primarily grasses and leaves. Common elands form herds of up to 500 animals, but are not territorial. The common eland prefers habitats with a wide variety of flowering plants such as savannah, woodlands, and open and montane grasslands; it avoids dense forests. It uses loud barks, visual and postural movements and the flehmen response to communicate and warn others of danger. The common eland is used by humans for leather, meat and milk, and has been domesticated in many areas. Eland milk contains much more butterfat than cow milk, and can keep much longer without pasteurising.
It is native to Angola, Botswana, the Democratic Republic of the Congo, Eswatini, Ethiopia, Kenya, Lesotho, Malawi, Mozambique, Namibia, Rwanda, South Africa, South Sudan, Tanzania, Uganda, Zambia and Zimbabwe but is no longer present in Burundi. While the common eland's population is decreasing, it is classified as "Least Concern" by the International Union for Conservation of Nature (IUCN).
Rax Dairy
The only dairy selling local pasteurised milk
Update:
I learn from the June 2022 edition of the Marshwood Community Magazine that the sign was painted by Bridport Sign Services Studios, founded by Mr F G Biles in 1924.
Workers at Kigali Farms in Musanze, Northern Rwanda, pack pasteurised straw into small bags, mixing it with mushroom spore as they do so. The bags will then be transferred to the production house, which is located at a second site, where they will be peated and incubated until the mushrooms begin to grow.
Richard Paget Apple Press Works
Little BEDWYN'''''''
RP, will press your apples, pasteurise and bottle ( plus label )
COMMERCIAL DESCRIPTION
Available in 500ml pasteurised bottles.
Previously 6.0%.
Bah Humbug is a 6% abv brew using not just the traditional malted barley and hops, but also a big sprinkling of cinnamon. The effect of the cinnamon is to give a spicy, almost banana-like flavour as often found on German wheat beers; and this blends with the sweet-honeyed flavours of the Maris Otter barley to create a beer with all the fruit flavours of mince pies, Christmas Pudding and Christmas cake all rolled into one.
Goat Cheese in red wine
Weight 200 gr.
Maturity 1 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.
email: info@srmancha.com
tel. +34 606 10 57 70
SEÑORIO DE LA MANCHA
COMMERCIAL DESCRIPTION
Bottled. Pasteurised.
A smooth, full-bodied stout with a refreshing hoppy aftertaste. Brewed with proportions of Black Malt for colour and 'toast' flavour and Brown Malt for dryness. Based on a recipe over 100 years old, brewing was revived in 1996 after a break of 79 years.
I was bringing some honey there for their "Bees Endeavor" Ale and I got a tour around the brewery. It is quite impressive and much bigger than I would have imagined.
DEB 941 (1953) -
Thames E494C 5cwt -
Light Van -
Whife & Sloper Pasteurised & T.T.Milk Livery -
60th HCVS L2B Run '19 (entrant) -
Crawley,
08-05-2022 W.Sussex, England, GBR.
Richard Paget Apple Press Works
Little BEDWYN
RP, will press your apples, pasteurise and bottle ( plus label )
A bunker at Kigali Farms' production facility in Musanze, northern Rwanda, filled with bags containing pasteurised straw and mushroom spore. Here they will be peated and incubated until the mushrooms begin to grow.
Richard Paget Apple JUICE Press Works
Little BEDWYN...
RP, will press your apples, pasteurise and bottle ( plus label )
Queso Strathdon Blue (Ross-shire, Escocia). Leche de vaca pasteurizada.
Pasteurised cows' milk.
Para leer más sobre este queso en castellano, visite www.mundoquesos.com/search?q=Strathdon+Blue
To find out more about this cheese, see www.cookipedia.co.uk/wiki/index.php/Strathdon_Blue_cheese
Ingredients
Parfum d'automne
* Lamb Cutlets
* Mixed vegetable for wok (romanesco, sliced orange and white carrots, beans, small cauliflower heads, etc)
Debic Fry & Roast
* Broccoli Mousse
* 500 gr broccoli purée
* 200 gr poultry stock
* 300 gr Debic Végétop
* 250 gr pasteurised egg white
* Salt, pepper and nutme
Game Sauce With Foie Gras
* 8 dl game stock
* 200 gr foie gras
* 2 dl Debic Tradition Plus
Preparation
Reduce the game stock by half. Add the foie gras and leave to simmer. Mix and pass through a finely-meshed Chinese strainer. Add the Debic Tradition Plus and leave to cook for a few moments.
Cut the crown of lamb into cutlets. Briefly seal them in the Debic Fry & Roast, seasoning as necessary. Place the cutlets on pre-warmed plates, on a bed of vegetables lightly sautéed in a wok at a very high heat. Pour the sauce around the preparation.
Heat the broccoli purée, the Debic Végétop, the poultry stock and the herbs until boiling point. Allow to cool to 60°C, add the egg white and shake the culvert well. Pour at 65°C into a small glass.
Homemade plain yogurt with blueberries. Dusted freeze-dried blueberry powder on top. Marigold flower garnish. Ingredients yogurt are pasteurised whole milk and yogurt culture. Served in glass. Decorative surface. Light effect. High point of view.
COMMERCIAL DESCRIPTION
Available filtered and pasteurised in clear glass bottles. Rich, flavourful, deep chocolate colour, scented and roasted barley nose. Complexity of malt, hops, alcohol and yeast. 7%ABV
Hard - Semihard Cheese Production Lines, Milk Machinery Production, Hygienic Barrier, Packaging Warehouse, Standardization Room, Evaporator, Milk Reception Unit, Milk Reception Room, Clarifier, Milk Reception System, Interim Storage Tank, Mid Storage Tank, Transfer Storage Tank, Milk Plant 3D Animation Movie, West Unit, Contaminant Unit, Turkoz Machinery, Turnkey Milk Plant Establishment, Turnkey Milk Plant Setup, Milk Plant General View, Cooler with Plate, Storage Tanks, Machine Room, Machinery Room, Standardisation Room, CIP System, Transfer Display, Holder Tanks, Cream Seperator, White Cheese Milk Pasteurizer, Cheddar Pasteurizer, Kasher Pasteurizer, Exchanger, Yoghurt and Ayran (Buttermilk) Pasteurizer, Cream Pasteurisation System, Yoghurt and Ayran (Buttermilk) Seperator, Cream Pasteurisation System, Yoghurt and Ayran (Buttermilk) Mid Storage Tanks, Transfer Storage Tanks, Heat Exchanger with Plate, Evaporator, Curd Unit, CIP System for Curd, Curd Tanks, Curd Press System, Curd Carts, Sırvatka Tank, Brine Unit, Brine Storage Tank, Brine Pasteurizer, Brine Preparation Tank, Salt Melting Tank, White Cheese Fermentation Vessels, Washing Machine, Culture Tank, Ayran (Buttermilk) Unit, Ayran (Buttermilk) Process Tanks, Ayran (Buttermilk) Stilling and Filling Tank, Ayran (Buttermilk) Incubation Carts, Ayran (Buttermilk) Pump, Ayran (Buttermilk) Exchanger, Ayran (Buttermilk) Filling Machine, Yoghurt Milk Filling Tanks, Yoghurt Filling Machine, Cream Cheese Unit, Cream Cheese Filling Machine, Cream Cheese Cooling Tank, Cream Cheese Machine, Regional Products, Regional milk Products, Goat Cheese Packaging Machine, Goat Cheese Render Machine, Process Tank, Drum Draining, Filtering Vessels, forming Machines, Boiler Machine, Cooling Cutting Conveour, Cooling and Transportation Vessel, Yoghurt Process Tank, Fermentation Tank, Yoghurt Unit, Yoghurt Filling Machine, Yoghurt Transportation Cart, Cheddar Unit, Kasher Unit, Cheddar Process Tank, Kasher Process Tank, Cheddar Vessel, Cheddar Grammage Machine, Curd Conveyor, Cheddar Stilling Carts, Cheddar Boiler Machine, Kasher Boiler Machine, Mold Cleaning Unit, Buttermilk Unit, Buttermilk Forming Machine, Buttermilk Packaging Machine, Cheese Table, Churn, Buttermilk Cart, Water Tank, Water Storage Tank, Compressor, Ice Bank, Steam Boiler Room, Water Tanks, Purification, Hydrofor, Steam Boiler Tank, Condense Tank...
Richard Paget Apple JUICE Press Works
Little BEDWYN
RP, will press your apples, pasteurise and bottle ( plus label )
Happy World Milk Day Türköz Machinery Hard - Semihard Cheese Production Lines, Milk Machinery Production, Hygienic Barrier, Packaging Warehouse, Standardization Room, Evaporator, Milk Reception Unit, Milk Reception Room, Clarifier, Milk Reception System, Interim Storage Tank, Mid Storage Tank, Transfer Storage Tank, Milk Plant 3D Animation Movie, West Unit, Contaminant Unit, Turkoz Machinery, Turnkey Milk Plant Establishment, Turnkey Milk Plant Setup, Milk Plant General View, Cooler with Plate, Storage Tanks, Machine Room, Machinery Room, Standardisation Room, CIP System, Transfer Display, Holder Tanks, Cream Seperator, White Cheese Milk Pasteurizer, Cheddar Pasteurizer, Kasher Pasteurizer, Exchanger, Yoghurt and Ayran (Buttermilk) Pasteurizer, Cream Pasteurisation System, Yoghurt and Ayran (Buttermilk) Seperator
Private collection
The wood for my tables comes from forests that have shaded centuries of travelers on historic Stagecoach Road in Quebec’s Eastern Townships. First recorded in 1793 by settlers journeying from Lake Champlain, it follows a path created by the Abenaki, one of the founding nations.
Today it is still a dirt road, often traveled, greatly loved and sometimes walked by those preparing to make the Saint Jacques de Compostelle pilgrimage, a spiritual journey of self-discovery.
No trees are cut to make these tables. They are created from trunks salvaged from lumbering activity or trees that have fallen naturally. Each piece is cleaned without chemicals, then kiln-dried for four or more weeks to pasteurize the wood. After gentle and lengthy hand-polishing it is coated with a non-toxic sealant and receives its legs. Most are wrought-iron, designed and forged specifically for the individual table.
Count the rings of your trunk table. Its age and the history of its life are written therein.
More at www.nickadoo.ca
Mes tables-souches sont faites à partir du bois recueilli dans les forêts environnant le Chemin Stage Coach dans les Cantons de l’est du Québec.
Je récupère des reliquats laissés par les coupes de l’industrie forestière.
Tous les morceaux sont nettoyés et séchés au four pendant plus d’un mois pour les pasteuriser.
Ils sont ensuite polis à la main et recouvert d’un scellant non toxique.
Enfin, j’ajoute les pattes, pour la plupart en fer forgé travaillé spécifiquement pour chaque table. J’ajoute aux formes naturelles des souches ma propre interprétation, souvent avec un peu d’humour, ce qui donne à ces objets d’art naturels et fantaisistes une seconde vie ici-bas.
Visitez www.nickadoo.ca
Hard - Semihard Cheese Production Lines, Milk Machinery Production, Hygienic Barrier, Packaging Warehouse, Standardization Room, Evaporator, Milk Reception Unit, Milk Reception Room, Clarifier, Milk Reception System, Interim Storage Tank, Mid Storage Tank, Transfer Storage Tank, Milk Plant 3D Animation Movie, West Unit, Contaminant Unit, Turkoz Machinery, Turnkey Milk Plant Establishment, Turnkey Milk Plant Setup, Milk Plant General View, Cooler with Plate, Storage Tanks, Machine Room, Machinery Room, Standardisation Room, CIP System, Transfer Display, Holder Tanks, Cream Seperator, White Cheese Milk Pasteurizer, Cheddar Pasteurizer, Kasher Pasteurizer, Exchanger, Yoghurt and Ayran (Buttermilk) Pasteurizer, Cream Pasteurisation System, Yoghurt and Ayran (Buttermilk) Seperator, Cream Pasteurisation System, Yoghurt and Ayran (Buttermilk) Mid Storage Tanks, Transfer Storage Tanks, Heat Exchanger with Plate, Evaporator, Curd Unit, CIP System for Curd, Curd Tanks, Curd Press System, Curd Carts, Sırvatka Tank, Brine Unit, Brine Storage Tank, Brine Pasteurizer, Brine Preparation Tank, Salt Melting Tank, White Cheese Fermentation Vessels, Washing Machine, Culture Tank, Ayran (Buttermilk) Unit, Ayran (Buttermilk) Process Tanks, Ayran (Buttermilk) Stilling and Filling Tank, Ayran (Buttermilk) Incubation Carts, Ayran (Buttermilk) Pump, Ayran (Buttermilk) Exchanger, Ayran (Buttermilk) Filling Machine, Yoghurt Milk Filling Tanks, Yoghurt Filling Machine, Cream Cheese Unit, Cream Cheese Filling Machine, Cream Cheese Cooling Tank, Cream Cheese Machine, Regional Products, Regional milk Products, Goat Cheese Packaging Machine, Goat Cheese Render Machine, Process Tank, Drum Draining, Filtering Vessels, forming Machines, Boiler Machine, Cooling Cutting Conveour, Cooling and Transportation Vessel, Yoghurt Process Tank, Fermentation Tank, Yoghurt Unit, Yoghurt Filling Machine, Yoghurt Transportation Cart, Cheddar Unit, Kasher Unit, Cheddar Process Tank, Kasher Process Tank, Cheddar Vessel, Cheddar Grammage Machine, Curd Conveyor, Cheddar Stilling Carts, Cheddar Boiler Machine, Kasher Boiler Machine, Mold Cleaning Unit, Buttermilk Unit, Buttermilk Forming Machine, Buttermilk Packaging Machine, Cheese Table, Churn, Buttermilk Cart, Water Tank, Water Storage Tank, Compressor, Ice Bank, Steam Boiler Room, Water Tanks, Purification, Hydrofor, Steam Boiler Tank, Condense Tank...
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.
Richard Paget Apple Press Works
Little BEDWYN....
RP, will press your apples, pasteurise and bottle ( plus label )
which one of these was an insult to my system ?? How could I possibly celebrate 15000 views with one of these !? can you spot the dodgy one ?? no wonder I only drank two cans last night and one the night before !!! NASTY !!!
Employees of Masaka Farms pour pasteurised milk into pails at the factory in the Kigali Free Trade zone before the day's work begins.
Richard Paget Apple Press Works
Little BEDWYN
RP, will press your apples, pasteurise and bottle ( plus label )
In this photo we find Michael Moyo a recent member of the biochemical society from Africa in Bulawayo, Zimbabwe at Delta beverages reading The Biochemist while at work near the Krones Sander Hansen Pasteuriser!
All vegetarian, pasteurised cheeses
Allerdale, goats milk cheese by Thornby Moor Dairy, Crofton Hall, Thursby, Cumbria - When young the pale paste has a moist crumbly texture and a sweet nutty flavour; when older, the paste is drier and the flavour more complex.
Old Winchester, cow's milk cheese from Lyburn Farm, Landford, Salisbury, Wiltshire, England - Has a salty sweet finish. A great alternative to cooking Parmesan.
Kelston Park, soft cow's milk cheese Park Farm, Kelston, Bath (Organic) - Due to its deep shape it retains more fruty and citrus flavours.
Lanark Blue, ewes cheese from Lanarkshire, made by Humphrey J Errington and his daughter Selina