View allAll Photos Tagged pasteurizer
There are numerous types of cheese. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. It is one of the most versatile ingredients in the kitchen for various delectable dishes.
Dishes with cheese: www.gourmandia.ca/recipes/search/cheese
Gourmet cooking videos: www.gourmandia.fr/
We used the apple-peeler to cut about 10 pounds of turnips into long ribbons, added 6 tbsp of kosher salt and mixed thoroughly. The salt pulls water out of the turnips, so usually you don't have to add additional brine.
We weighted them down with a saucer and a sealed dish filled with brine and will leave them at room temperature for a month or so.
At that point you can put them in a dark cool place or can them with a low-temp pasteurization.
This machine is for sale ! Visit also our website www.ostoni.com and save big bucks with our special offers !
I doubt this was the culprit of the Cuban Puke Disease I acquired.
It is interesting how the milk they had seemed to be less than 1%, except in cappuccinos, when they seemed to accomplish such foam.
The Mad Scientists of Etsy (MSOE) challenge for December was Louis Pasteur. Though his work was extensive in a variety of fields, I chose to depict him as I see him; a man who saw bacteria in his environment and developed a means of protecting people from this ambient menace. The image is based on a photograph of Pasteur and the background, of course depicts various morphologies of bacteria. I don't know anything in particular really, about bacteria, but morphologies I can understand. Plus, I like his face. You can see his concern in his eyes. And he sticks his glasses in a button-hole in his coat- a interesting touch. Suggests he is thinking about other things. The lino block print is a 2nd edition of nine (some variability in mixed colours) in dark blue and turquoise thermochromic ink on 9 inch by 12 inch (23 cm by 31 cm) Japanese kozo paper.
Thermochromic ink changes colour with temperature. If you heat the print above about 30 C ( 86 F) the turquoise bacteria go white and disappear. It's like a metaphor for pasteurization. The one on the left has been heated
Beecher's Handmade Cheese, at 900 Broadway, is an artisan cheesemaker, café and gourmet retail shop. In 2003, Kurt Beecher Dammeier and cheesemaker Brad Sinko opened the first Beecher's Handmade in Seattle's Pike Place Market. He expanded to New York's Flatiron District in June, 2011. Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk. As with the Seattle location, the cheese made in New York City is made from premium milk from local herds just south of Albany. The facilities have a capacity of over three tons of cheese a day.
The low quality of my pictures it's because I sell them, and some people stole to use in some works. Here it's only a demonstration of my work, don't copy please.
Valparaiso Creamery
Date: 1911
Source Type: Photograph
Publisher, Printer, Photographer: Joseph Decker
Postmark: Not Applicable
Collection: Steven R. Shook
Remark: The Valparaiso Creamery was established by an organization of farmers and businessmen in 1910. In 1914, the creamery business was sold to George Sheeks, who then sold it in 1916 to I. H. Riley of Granville, North Dakota. Riley removed the equipment to Rensselaer, Indiana, soon after purchasing it.
Louis Gast and Joseph Henderlong owned the property (building and land). Together, these two businessmen would work with Peter J. Horn to tear down the creamery and erect a six-flat building on the site, which was completed and occupied in October 1919. Today [2022], this site is known as the Saran Apartments with an address of 3 North Napoleon Street.
Newspaper reports indicate that in 1912 the creamery produced 59,837 pounds of butter and 3,000 gallons of ice cream.
The building partially visible to the left of the creamery in this image was a grocery store, which was located at the northwest corner of Napoleon Street and Main Street.
--------
The following newspaper item appears in the September 15, 1910, issue of The Chesterton Tribune:
New Factory for Valpo.
A new factory is to be located in or near Valparaiso before long. It will be a plant for pasteurizing milk and making ice cream and butter. The stock, which has all be subscribed will be owned by seventy Porter county citizens, mostly milk producers, who will thus secure a reliable convenient and profitable market for their product. The concern was promoted by J. H. Kidwell, a representative of the Burnap Building and Supply Co., of Toledo, Ohio, who has been in the county since early in July. there will be a meeting of the stockholders at the Farmer's room in the court house Wednesday afternoon at 2 o'clock for the purpose of selecting a committee to pick out a location for the plant. -- Valparaiso Messenger.
--------
The following newspaper item appears in the April 27, 1911, issue of The Chesterton Tribune:
Local, Personal, Social
August Harbrecht, one of the Chesterton citizens who went to Valparaiso last week to investigate the creamery proposition at the instance of the man who started the Valparaiso creamery, and who wants to launch a similar proposition here, returned with a very unfortunate report. He talked with stockholders in the Valparaiso creamery, and learned that so far it was a losing venture. Mr. Harbrecht thinks that there will be nothing done here to put in a creamery.
--------
The following newspaper item appears in the October 30, 1913, issue of The Chesterton Tribune:
CHESTERTON ITEMS
Harold M. Jones, manager of the Valparaiso creamery, has been appointed deputy dairy commissioner for the state of Kansas by George S. Hine, head of the dairy department at Manhattan.
--------
The following newspaper item appears in the December 25, 1913, issue of The Chesterton Tribune:
Local, Personal, Social
The Valparaiso Creamery has been sold to George Sheeks, of Paoli, Ind. The transfer included the building, equipment, ground and the ground and building formerly occupied by the Herrick grocery. The stockholders of the Creamery company did not realize a penny on the deal. The new owner is a practical creamery man, who with his father, has been connected with a creamery for the past twelve years. He will move to Valparaiso and operate the plant.
Sources:
The Chesterton Tribune, Chesterton, Porter County, Indiana; September 15, 1910; Volume 27, Number 25, Page 1, Column 6. Column titled "New Factory for Valpo."
The Chesterton Tribune, Chesterton, Porter County, Indiana; April 27, 1911; Volume 28, Number 5, Page 5, Column 4. Column titled "Local, Personal, Social."
The Chesterton Tribune, Chesterton, Porter County, Indiana; October 30, 1913; Volume 30, Number 32, Page 7, Column 4. Column titled "Chesterton Items."
The Chesterton Tribune, Chesterton, Porter County, Indiana; December 25, 1913; Volume 30, Number 40, Page 5, Column 5. Column titled "Local, Personal, Social."
Decker, Joseph. 1911. Souvenir Book of Valparaiso, Indiana. Valparaiso, Indiana: Valparaiso Printing Company. Unpaginated.
The Vidette-Messenger, Valparaiso, Porter County, Indiana; March 14, 1928; Volume 1, Page 2, Column 5. Column titled "Do You Remember the Day?"
The Vidette-Messenger, Valparaiso, Porter County, Indiana; May 24, 1929; Volume 2, Page 2, Column 6. Column titled "Do You Remember the Day?"
The Vidette-Messenger, Valparaiso, Porter County, Indiana; May 15, 1931; Volume 4, Page 10, Column 6. Column titled "Do You Remember the Day?"
The Vidette-Messenger, Valparaiso, Porter County, Indiana; October 14, 1932; Volume 6, Page 4, Column 6. Column titled "Looking Backward."
Copyright 2009. Some rights reserved. The associated text may not be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of Steven R. Shook.
* Ek Kali, Ek Gori, translates to One Black, One White
I sit myself in a green outdoor patio of a Bandra coffee shop and stare up at the chalkboard menu. All I could read was a rubric of exotic coffees and their carmalized mochaed lattéd frapped iced versions. A few minutes later, a black coffee arrives. As the liquit eats through my mouth acrimoniously, I long for the smell of over pasteurized milk, a slice of ginger, a savory of cardamom dust, the crackle of a rusty stick of cinnamon all concocted and alchemized into something else.
Yes, I'm talking about Chai.
Chai to be slurped greedily in chipped glasses. And so I went looking for the perfect cup in Bandra.
Cafe Goodluck
The ceiling fan rattles, clicks and sways as it cools the chai in the chipped porcelain cups that lie below. A boy, a torn banyan walks up to our table and slides two glasses of water across the marble top. Smoke from an entire barrage of cigarettes spirals up to the ceiling as people drink their chai an accompanying glass of cold water, reading newspapers while eating kheema (mince) samosas and buttering their bun muskas. The Cafe permeates much Bombay talk, a bright hum insulated by its vaulted ceilings from the noise of the street outside.
These are the musty, yet strangely comfortable confines of one of the many Irani establishments in Bombay.
The boy slides across briskly to my table and looks at me with accusatory smile.
"Ek Kali chai doosri doodh walli", I tell him thinking about chai.
[t: One Black the second one with milk.]
"Ek Kali, Ek Gori", he repeats as his yellow smile widens.
[t: One Black, One White]
I laugh to myself as he walks away to the kitchen.
The chai arrives shortly only to prove to me yet again that the best cup of chai is served by a yellow smile with missing teeth belonging to a heat drenched body appearing from nowhere only to serve only more amounts of chai.
Louis Pasteur (* 27. Dezember 1822 in Dole, Département Jura; † 28. September 1895 in Villeneuve-l’Étang bei Paris) war ein französischer Chemiker und Mikrobiologe, der entscheidende Beiträge zur Vorbeugung gegen Infektionskrankheiten durch Impfung geleistet hat.
Bilquelle:
Das XIX. Jahrhundert in Wort und Bild
Politische und Kultur-Geschichte
von Hans Kraemer
Zweiter Band
Deutsches Verlagshaus Bong & Co., um 1900
served with toasts, nuts & preserves
(One $5, Three $12, Five $18)
Comté
Produced by cheese master JC Arnaud. A raw cows milk and aged in house 3 years. Made in the French Alps. One of world's finest cheeses; very nutty and sweet.
Serrat del Triado
A raw cows milk cheese from northern Spain in Navarre. Aged 18 months in house developing very fruity and sharp taste.
The producer is Montesinos.
Very unique and exclusive to c5.
Rocchetta
A mixture of goat, sheep and cows milk from Piedmonte Italy; very fresh and summery, creamy and not aggressive. Ripened 30 days. Beppino Occelli is the producer. Pasteurized.
My cheese selection was accompanied by thin bread sticks, raisin crostini, sweet dried figs with a nice chew, strawberry-floral jam, cherry preserves, and sesame snaps.
Pure Apple Cider Vinegar with Honey!
MILDURA NATURAL APPLE CIDER VINEGAR PLUS is prepared from the finest, freshly crushed, whole mature apples and now comes with pure raw natural honey. Both the apple cider vinegar and honey are not filtered or pasteurized to retain valuable fermentation residues contain more than 93 different health enhancing properties such as minerals, live enzymes and organic acids. Just one or two tablespoons a day before meals can help you to:
• keep the body in shape
• lessen age-related health problems
• buld stronger,, healthier bones
• improve digestive functions
• promote beautiful skin
Great for mango kerabu, acar-acar, assam fish, vinegar-orange chicken, etc. ACV is important to maintain body's delicate pH balance, assist weight loss and promote beautiful skin.
Price - RM 16.80 each
promo price - Buy 2 items and get 50% off for third item (RM 9.50)
Payment:
- All orders pay by cash to maybank account
(112317104818 - Patricia) Cosway Distributor
- Proof of purchase email to onlinevipshopper@yahoo.com
- Also send a notisfication by sms to 012-2277141
- Rm 50 and above will get a mistery gift for free
Courier fees:
- Below 2 items RM 12
- 3-5 Items RM 18
- Above 6 items RM 25
Courier office : Skynet
Rep. John Frey and Di Masters testify in support of HB7165 - An Act Concerning Medicaid Coverage for Breast Milk that would provide Medicaid reimbursement for pasteurized donor breast milk.
www.kraftrecipes.com/recipes/cheesy-smothered-pork-chops-...
What You Need
4 boneless pork chops (1 lb.), 1/2 inch thick
2 Granny Smith apples, peeled, cut into wedges
1 large onion, cut into wedges
3/4 cup water
1/4 tsp. ground nutmeg
6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
Make It
COOK chops in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
ADD apples, onions and water to skillet; cover. Simmer on medium heat 5 min. or until apples and onions are crisp-tender, stirring occasionally.
STIR in VELVEETA; top with chops. Simmer, covered, 5 min. or until chops are done (160ºF).
Sidral Mundet – ¡Destapa La Manzana!
Made with natural sugar and no artificial flavors or colors, Sidral Mundet boasts a unique and delicious taste. Started by Don Arturo Mundet in 1902 Sidral Mundet still remains the 100% Mexican soft drink with a flavor that really does come from real apples!
Sidral Mundet esta hecho a base de jugo de manzana natural, con azúcar 100% natural y sin colorantes, lo que origina su sabor único. Desde 1902 Mundet es el refresco de manzana 100% Mexicano y con auténtico sabor a manzana porque su sabor “SI proviene de la manzana”.
AVCD project handed over bulk milk chilling and pasteurizing plants to cooperative societies of Kericho, Homa Bay, Kisumu and Makueni counties of Kenya in mid January and March 2019 in the presence of members of the dairy cooperative societies, county government representatives and AVCD staff members. (Photo credit: ILRI/Meron Mulatu)
Photograph of Dr. Lillian Langstaff, ca. 1930, from Dr. Lillian: A Memoir, printed by the Langstaff Medical Heritage Committee. This item chronicles life and career of Lillian Langstaff, M.D., also known as the "Lady Doctor of Richmond Hill." Dr. Lillian Langstaff was the wife of Dr. Rolph Langstaff and the two practiced medicine together, though with separate patients. While Dr. Rolph Langstaff oversaw the pasteurization of the milk and chlorination of the water supply in his capacity as Medical Officer of Health for Richmond Hill, Dr. Lillian Langstaff focused on the Women’s Jail Farm and regularly helped at the Mercer Reformatory clinic.
City of Vaughan Archives: M992.5
For display purposes only ;)
Tomme d’Elles
Maison D’Affinage Maurice Dufour, Quebec
Unpasteurized Cow’s & Sheep’s Milk
Master cheese maker Maurice Dufour has again made a masterpiece of a cheese with this half sheep’s milk, half cow’s milk tomme. With all of the smooth, delicate sweetness that one expects from a great sheep’s cheese and a powerful, sophisticated grassiness from the cow’s milk.
Tiger Blue
Poplar Grove Cheese (Artisan), British Columbia
Pasteurized Cow’s Milk
Made at Poplar Grove, the only cheese and wine producer in Canada, the Tiger Blue is one of British Columbia’s most popular and acclaimed cheeses. Rich, thick veins of blue streak the entire interior, giving the cheese a sharp and spicy flavor and feel. Taking the best features of Roquefort and Stilton, the Tiger Blue is uniquely strong and flavorful among Canadian blues.
Alfred
Fromagerie La Station de Compton
(farmstead), Québec
Unpasteurized Cow’s Milk
Named after Alfred Bolduc, patriarch of the family cheese makers of Fromagerie la Station, this pressed cheese has a woodsy aroma and lively rustic taste.
Ciel de Charlevoix
Maison d’Affinage Maurice Dufour (affineur), Québec
Unpasteurized Cow’s Milk
The milk of a single herd is used to produce this silky textured blue, which is then aged by pioneering Charlevoix region affineur Maurice Dufour. Ciel de Charlevoix has deep blue veins, compelling savory aromas, restrained salt, and sweet, earthy, almost meaty flavors.
Eweda Cru
Ewenity dairy (Artisan) Conn, Ontario
Unpasteurized Sheep’s Milk
Ontario’s Ewenity dairy is making a name as one of the best sheep’s milk producers in Canada. This cheese is unrivalled in its meaty, tart flavors; with notes of grassiness.
Riopelle
Societe Agricole du Ile-Aux-Grues (Artisan), Quebec
Unpasteurized Cow’s Milk
Named after the famous artist on the condition that part of the proceeds help local students get a higher education, Riopelle is produced on Ile-aux-Grues, Quebec. It is an opulent triple cream with hints of hazelnut, mushroom and cultured butter.
Rondoudo
Fromages Chaput (Artisan), Québec
Unpasteurized Goat’s Milk
This small format goat cheese has the same complex flavors as the producer’s larger Bouq’Émissaire wheel, but a creamier texture, with balanced citric, herbal and peppery flavors.
The world's finest cheeses are made or imported by Kraft! Pictures Kraft American Pasteurized Process Cheese, Philadelphia Cream Cheese, Old English, Chantelle, and Casino Camembert.
Advertisement from February 1948 issue of Woman's Home Companion.
Hypsizygus ulmarius (elm oyster mushrooms) growing from pasteurized straw. I got the kit while participating in a mushrooming workshop at D Acres farm in New Hampshire. The workshop presenter was Dave Wichland. He provided the spawn for innoculating the straw. Note that I misspelled the Latin name of the species on the label in the photo. Also note that once the mushrooms fruited, they released copious quantities of spores which coated the furniture and floor, and gave a light dusting to pretty much every surface in the room. My wife was not pleased, but I'm hoping that when we cook them up for dinner tonight, she'll be feeling a little more generous. This fruiting produced about 1 pound of mushrooms.
LANGRES
Pasteurized cow’s milk / soft, washed rind
Region : Champagne Ardenne
Affineur : Herve Mons
The reddish orange cylinder shaped cheese is immediately recognizable from the 5mm deep indent on top - known as the fontaine or “well”. A red dye extracted from the rocou (seeds of the American annatto tree) gives the cheese a natural orange colour. The locals fill the well with a touch of Marc de Champagne. The cheese is never turned during the maturing process.
Langres is a vigorous cheese (i.e. a stinker) with a pronounced barnyardy scent. Although made from cow’s milk, it is evocative of sheep’s milk cheeses. It has a distinctive saltiness and with extremely fruity finish and high acidity. Although quite salty, Langres is much more mild than the similar Epoisses de Bourgogne
The rind of the cheese is sticky and shiny, showing off a magnificent natural orange colour. The pate is firm but melts in the mouth.Not recommended wit reds
Whites : Sweet whites – German spatlese etc
OSSAU-IRATY-BREBIS DE PYRENEES AOC
Unpasteurized sheep’s milk / pressed uncooked cheese
Region : Basque country, Pyrenees, border area between France and Spain
Aged 4 – 6 months
Affineur : Herve Mons
Thick yellow/orange rind with a smattering of grey mold. The white or ivory paste is firm and dense but smooth with unctuous butterfat. Often best in the spring as the cheese produced from the fall milkings is more floral. The texture is very special, with an almost taffy-like feel to the tongue. Great as a snack cheese with apples and pears, cured meats and raw veg.
Sweet, nearly caramelly, with grassy, nutty and earthy undertones
Wines :
Red : Full bodied reds, spicy reds (Madiran), Rioja, Ribera del Duoro
White : Cali chardonnay, sweet whites
Sidral Mundet – ¡Destapa La Manzana!
Made with natural sugar and no artificial flavors or colors, Sidral Mundet boasts a unique and delicious taste. Started by Don Arturo Mundet in 1902 Sidral Mundet still remains the 100% Mexican soft drink with a flavor that really does come from real apples!
Sidral Mundet esta hecho a base de jugo de manzana natural, con azúcar 100% natural y sin colorantes, lo que origina su sabor único. Desde 1902 Mundet es el refresco de manzana 100% Mexicano y con auténtico sabor a manzana porque su sabor “SI proviene de la manzana”.
In 1930, BIRELEY'S introduced an orange soda drink. Bireley's was a pasteurized fruit drink made from blended fruit juices, and was not carbonated.
Selection of European Cheeses:
Manchego, Wholegrain Mustard Cheddar, Iberico, Roncal, Etxegarate, Red Leicester, Zamorano, Cabra al Vino, Jarlsberg, Danish Blue
Cheese is a food made from milk, usually the milk of cows, buffalo, goats, or sheep, by coagulation. The milk is acidified, typically with a bacterial culture, then the addition of the enzyme rennet or a substitute (e.g. acetic acid or vinegar) causes coagulation, to give "curds and whey".[1] Some cheeses also have molds, either on the outer rind (similar to a fruit peel) or throughout.
Hundreds of types of cheese are produced. Their different styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether it has been pasteurized, butterfat content, the species of bacteria and mold, and the processing including the length of aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked in various dishes; most cheeses melt when heated.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than the milk from which it is made. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of cheese allows selling it when markets are more favorable.
Not Artisan Goat Cheese from Idaho
American Pasteurized Prepared Cheese Product
Each slice entombed in plastic wrap
Melts into sticky mess
Good enough for you!
PPPL and USDA engineers win patent for pasteurizing eggs in the shell.
PPPL teams up with USDA to produce new egg pasteurization method.
I read that these Lindeman's lambics are pasteurized, sweetened and forced carbonated. They are no good for harvesting critters, but I was curious to see what dead cells in the sediment looked like.
This some looks like a strand of Brett with some Pedio.
Tangy and intense, this hard cheddar-like cheese is sharp, lemony, and salty
Bold and unique semi-soft pasteurized goat cheese, aged 2-3 months
Creamy and sharp blue cheese made with a blend of sheep, cow and goat’s milk
www.kraftrecipes.com/recipes/pork-chops-mexican-rice-1191...
What You Need
4 bone-in pork chops (1-1/2 lb.)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. canola oil
3/4 cup long-grain white rice, uncooked
1-3/4 cups water
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa, divided
1/4 lb. (4 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes, divided
Make It
SPRINKLE chops with seasonings. Heat oil in large nonstick skillet on medium heat. Add chops, seasoned-sides down. Cook 5 min. on each side or just until browned on both sides and done (160ºF). Transfer to plate; cover to keep warm.
ADD rice to same skillet; cook and stir 1 min. Add water; bring to boil. Cover; simmer on medium-low heat 16 min. or until most of liquid is absorbed. Stir in half each of the salsa and VELVEETA; top with chops. Simmer, covered, 5 min. or until liquid is absorbed. Meanwhile, microwave remaining salsa and VELVEETA in microwaveable bowl on HIGH 30 to 40 sec. or until VELVEETA is melted; stir until blended.
SERVE chops over rice; top with VELVEETA sauce.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Quick clotted cream instructions:
Put good quality cream in a wide pan, cover it, and put it in the oven at 180 degrees F and keep it there for 8-12 hours. (Don't use any cream marked "Ultra Pasteurized." Regular pasteurization is OK.)
This is what the clotted cream may look like when you remove it from the oven after it cooks at 180 degrees for 8-12 hours. Yes, I know it looks weird! Have no fear -- it's OK that it looks like this.
Now I put it in the fridge to chill for 8 hours. (Usually I chill the pan a bit in cold water in the sink first.)