View allAll Photos Tagged pasteurization
Ice cream from a local dairy farm which came to Izumi. The farm is called "Tomu" ("Tom") and they have amazingly good milk in glass bottles (sweet, pasteurized at a low temperature, twice the price of normal milk but sooo worth it) as well as lots of gelato flavors! Masami got fresh milk gelato and I got kabocha, and then bought these two to take home (strawberry; black sesame).
Fantastic.
Recipe from Michael Ruhlman. 2 oz gin (I used Hendricks here), 3/4 oz simple syrup, 3/4 oz lemon juice, couple tsp of grenadine (made a homemade batch, easy enough) and an egg white (I used pasteurized egg white from a carton, worked fine.) Rather nice.
Item #: 6003-12
6 oz fresh lobster meat;
Pasteurized, ready to eat;
6 month shelf life;
Packed 12 x 6 oz;
4.5 lb. case
My first attempt at making hard cider. Found UV pasteurized cider with no additives. heated to sterilize anyway, added sugar and ale yeast. Hoping we'll have something drinkable in a few months... hopefully.
Go to Page 355 in the Internet Archive
Title: Etudes sur la biere, ses maladies, causes qui les provoquent, procede pour la rendre inalterable, avec une theorie nouvelle de la fermentation
Creator: Pasteur Louis, 1822-1895
Creator: Royal College of Physicians of Edinburgh
Publisher: Paris : Gauthier-Villars
Sponsor: Jisc and Wellcome Library
Contributor: Royal College of Physicians in Edinburgh
Date: 1876
Language: fre
Description: Refr: Osler 1550; Norman 1658; Eimas 1898; G&M 2485 Note: "The French chemist and microbiologist Pasteur may well be the best-known scientist the world has ever known. The variety and number of his important discoveries make it difficult to select which are the two or three most important. Certainly his work on fermentation, which led to the pasteurization process, had ramifications far beyond the beer and wine industries for which it was originally undertaken" (Eimas). Pasteur discovered that the "diseases" of beer were caused by micro-organisms found in the air and not spontaneously generated as had been previously believed. To eliminate this contamination he proposed a reformed brewing process. This also made possible the scientific processing of wine, milk, and other perishable products
This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh
Royal College of Physicians of Edinburgh
If you have questions concerning reproductions, please contact the Contributing Library.
Note: The colors, contrast and appearance of these illustrations are unlikely to be true to life. They are derived from scanned images that have been enhanced for machine interpretation and have been altered from their originals.
Read/Download from the Internet Archive
Go to Page 137 in the Internet Archive
Title: Etudes sur la biere, ses maladies, causes qui les provoquent, procede pour la rendre inalterable, avec une theorie nouvelle de la fermentation
Creator: Pasteur Louis, 1822-1895
Creator: Royal College of Physicians of Edinburgh
Publisher: Paris : Gauthier-Villars
Sponsor: Jisc and Wellcome Library
Contributor: Royal College of Physicians in Edinburgh
Date: 1876
Language: fre
Description: Refr: Osler 1550; Norman 1658; Eimas 1898; G&M 2485 Note: "The French chemist and microbiologist Pasteur may well be the best-known scientist the world has ever known. The variety and number of his important discoveries make it difficult to select which are the two or three most important. Certainly his work on fermentation, which led to the pasteurization process, had ramifications far beyond the beer and wine industries for which it was originally undertaken" (Eimas). Pasteur discovered that the "diseases" of beer were caused by micro-organisms found in the air and not spontaneously generated as had been previously believed. To eliminate this contamination he proposed a reformed brewing process. This also made possible the scientific processing of wine, milk, and other perishable products
This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh
Royal College of Physicians of Edinburgh
If you have questions concerning reproductions, please contact the Contributing Library.
Note: The colors, contrast and appearance of these illustrations are unlikely to be true to life. They are derived from scanned images that have been enhanced for machine interpretation and have been altered from their originals.
Read/Download from the Internet Archive
Two eggs in pot of water with sous vide cooker attached. In field of view are control panel which is backlit touch controlled temperature and time settings with chrome finish, ergonomic non-slip soft touch body, scroll wheel for adjusting time and clamp. Power cable. Clip system attached to pot of water. High point of view. Selective focus. Light effect.