View allAll Photos Tagged pasteurizer
Date: Unknown
Description: This photo shows the "World Famous" Milk Rink in Port Arthur. The city's Co-operative Dairy used the leftover milk to create a rink. After being pasteurized and heated, the milk was the ideal substance to make a rink out of since it resisted cracking and flaking once frozen.
Accession No.: 976.20.27
A step-by-step tutorial (with pictures) on how to conquer one of the more intimidating kitchen feats: making pastry cream.
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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.
Yesterday I took the train from NYC to Providence to visit Heather, who's due, literally, any day now. It was a perfect afternoon filled with mani/pedis, tuna melts, soap operas and soft but pasteurized cheese. I even went to Heather's doctor appointment that evening where I heard the baby's heart beat -- very cool. This pic is in the doctor's office.
Eugene is great as well. He just put the finishing touches on the baby's room.
Plus, sometime on my way back, it snowed!
Good times.
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. This is the 'before' shot with both prints at the same, cool temperature (about room temperature).
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.
I am not sure what this structure is. I would think it is too small to be a dust or hair fiber since I am looking at the single cell level.
Al fin pude sacar una foto de este sticker que está en toda la ciudad. Me encanta el personaje. Es del video de Blur, Coffee & TV.
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 oblong guy could be a type pf Brett or a slightly deformed Sach. It is definitely a yeast and not a bacteria.
With an automated milking parlor and 10 employees managing the machines and animals, this milk processing operation is collecting about 1500 liters of quality milk. From here, the milk is taken for processing into butter, yogurt and pasteurized milk before the products are taken across the country. This is Clifton Meadows-Mozambique. This is Mozambique’s largest commercial dairy farm.
Tomme de Savoie is a round, unpasteurized or pasteurized cow's milk cheese that is produced in the Savoie département in the French Alps.
Morbier is a reasonably smelly, yet surprisingly mild cow's milk cheese from the Franche-Comté region. This is an easy cheese to recognize due its sticky rind, bulging sides and the dark vein running through its center . That vein used to be soot that the farmers sprinkled over the fresh curd to keep insects away, now it is a vegetable ash that is perfectly edible, though adds no flavor.
chezlouloufrance.blogspot.com/2008/01/la-fte-du-fromage.html
15144 Melville Dairy – North Carolina Transportation Museum, 1 Samuel Drive, Spencer, Rowan, NC. May 10, 2016. Decimal Degrees: 35.690622, -80.429874
“Melville Dairy”
“Brothers Ralph Henderson Scott, Sr. and Henry A. Scott started the Melville Dairy in 1927, selling raw and pasteurized milk produced at the family farm. Located in the Hawfields community near Burlington, N.C., Henry Scott’s farm raised Jersey cows known for the high butterfat content of their milk. The dairy later added skim milk, chocolate milk, buttermilk, ice cream, sour cream, butter, and cottage cheese to its line of products.
As Ralph Scott’s political prestige rose, eventually serving 13 terms in the N.C. State Senate (1951-1979), so did his efforts at increasing the milk routes in the Burlington area. By 1935, the Scotts built a new plant in downtown Burlington. In addition to milk from the family farm, the plant also processed milk from other local farms. Eventually, the dairy had approximately 150 farms providing milk to the plant.
During World War II, Melville Dairy received a contract to provide milk products to the U.S. Army in Fort Bragg. Ralph’s son, Henderson, recalls making several hair-raising trips in top-heavy trucks loaded down with ice, and being treated to pancake breakfasts by Army cooks.
Melville Dairy operated as the largest supplier of dairy products to the Burlington area until 1967 when Guilford Dairy bought the operation and moved it to Greensboro. Henderson Scott and his brother, Bill, diversified the remaining operations to form Alamance Foods (producing aerosol cream and Triton water products) and Melville Plastics.”
Ultra high quality Veal from Four Story Hill Farm in Honesdale, PA served in three different ways in this dish. Breaded crispy fried Veal Sweetbreads on the left, in the middle is Veal Boudin Blanc (White Sausage) with shaved Black Truffles and garnished with Truffle Oil and finally to the right is the roasted Veal Loin. The Veal Loin and Boudin Blanc are served in the traditional French country dish, Pommes Aligot (Mashed Potatoes with melted Cheese served with some type of Sausage) style. Here Yukon Gold mashed Potatoes with Iris Cheese (Pasteurized Cow's Milk Cheese from Briar Rose Creamery, Dundee, OR). The entire dish is garnished with White Asparagus cooked in milk and butter, Honey Poached Cranberries, two dollops of Mission Fig Butter, a sautéed Mission Fig Half, and a Chervil Sprig.
Cherry and Taylor tell us about the carousel milking parlor.
Taylor is in the center, where the milkman/maid stands. The milk goes to the pasteurizer/chilling tank in the next room via one of the vertical pipes in the center.
"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.
Jersey Shore Fightin’ Texas Aggie Ring is very, very particular about his scones. They have to be made that day and they have to be good. Really good.
Aggie Ring won’t touch a scone without clotted cream on it. You can’t get clotted cream here in the USA. Well, not the good kind like in Devonshire, England. Aggie Ring won’t touch the crap you buy in glass jars here in the store that’s imported from the UK. It’s garbage. He makes his own.
For some reason, the Army kept sending Aggie Ring to England on TDY. Again, again, and again over the years. Aggie Ring came to appreciate good clotted cream as well as the black pudding.
Jersey Shore Fightin’ Texas Aggie Ring managed to get a couple of quarts of fresh heavy (non-ultra pasteurized) cream from a dairy just over the border in Pennsylvania. He filled up a baking dish an inch and a half deep with the fresh whole cream. Then he baked it at 170 degrees F for 12 hours.
Aggie Ring was quite pleased the next morning when he went into the kitchen and smelled the clotted cream. It had clotted up nicely. After chilling it for a day, Aggie Ring skimmed the solids from the liquid and put it into containers.
Having “connections” here on the Jersey Shore, Aggie Ring took some of his clotted cream up to a coffee shop where they bake fresh scones several days a week. He ordered a MOAS (Mother Of All Scones) which, for Aggie Ring is a chocolate chip scone and put some of the clotted cream on each piece.
Aggie Ring was quite pleased with how it all turned out. “It’s a good day to be an Aggie Ring on the Jersey Shore.” said the Aggie Ring.
#AggieRing
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. I did not find as much in the peach flavor as the apple probably a result of over dilution. All I saw was the size of bacteria, such as Pedio and Lacto.
Les Fromages
Left: Étude Pasteurized goat's milk. Andante Dairy, Petaluma, California. "An aged goat's milk cheese with a complex mix of citrus and floral."
Center: Mont Enebro Pasteurized gota's milk. Catilla y Leon, Spain. "A soft gota's milk with peppery blue rind."
Right: Tomme de Berger Raw goat and sheep's milk. Grange-sur-Baume, Provence, France. "A buttery, salty and rich washed rind cheese."
Note: I told the server that I had already had the Mont Enebro and the Tomme de Berger. Although the Mont Enebro has a "blue" rind, he suggested that the Tomme de Berger be last in my progression. He was absolutely correct; the Tomme de Berger has loads more pungence than the Mont Enebro.
Read about this meal at the ulterior epicure.
The HOBO U12 Stainless Temperature Data Logger is ideal for food, pharmaceutical, autoclave, and other applications where high-accuracy temperature data is critical. With its broad temperature range (-40 to 125C) and food-grade stainless steel housing, the U12 Stainless Temperature Data Logger withstands process conditions from pasteurization to flash freezing and washdown. The U12 Stainless is also ideal for high-temperature or deep underwater applications.
Pasteurgasse, 1930 named after the French scientist Louis Pasteur (1822-1895); he was one of the founders of microbiology. He developed vaccines against chicken cholera, anthrax, swine erysipelas and the without vaccination always fatal cases of rabies. Pasteur discovered also that by the short-term heating of food up to 60-70° C much of the germs contained in it are killed, so that germs such as disease-causing agents or rot pathogens can be killed by pasteurization. The street was formerly part of the Wasagasse.
Pasteurgasse, 1930 benannt nach dem französischen Naturwissenschaftler Louis Pasteur (1822–1895); er war einer der Begründer der Mikrobiologie. Er entwickelte Impfstoffe gegen die Geflügelcholera, den Milzbrand, Rotlauf und die ohne Schutzimpfung stets tödlich verlaufene Tollwut. Pasteur entdeckte auch, dass durch das kurzzeitige Erhitzen von Lebensmitteln auf 60–70 °C ein Großteil der darin enthaltenen Keime abgetötet wird, sodass Keime wie Krankheits- oder Fäulniserreger durch Pasteurisierung getötet werden können. Die Gasse war zuvor ein Teil der Wasagasse.
de.wikipedia.org/wiki/Liste_der_Stra%C3%9Fennamen_von_Wie...
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.
This is one of my favorite places. It is called Maybury. It is a state park now, but from 1921 - 1969, it was a tuberculosis sanatorium.
A LITTLE HISTORY FOR ANYONE INTERESTED.
------------------------
At the beginning of the 20th. century, tuberculosis was referred to as the "White Plague " because it infected such a large percentage of the population. To help combat the spread of this disease, the city of Detroit purchased eight farms about ( 850 acres ) in Northville Township to construct a sanatorium. Emphasis on restoring health in fresh air and sunshine made this rural environment an ideal place for the long TB healing process. When the sanatorium was founded, antibiotics did not exist to treat the disease. Adult patients and children as young as six months of age stayed here for months, or sometimes years, to effect a cure. The treatment regimen at that time consisted of rest, good nutrition, controlled exercise, constant monitoring and limited surgical treatment methods.
With the opening of the sanatorium, Detroit ranked as one of the leading cities of the world in facilities for the treatment of tuberculosis. When construction was finished, the institution was like a self-contained community with over 40 buildings. The sanatorium had its own electric power plant, central heating unit, water supply, laundry, pasteurization plant, fire protection, library and homes and dormitories for staff, in addition to the buildings for the patients. The Maybury farm supplied fresh milk and food for the facility. There was a school for both children and adults.
The large ambulant building for adults nestled into the forest and stretched for nearly 1/3 mile along the crest of a hill. Each patient's room had a southern exposure to maximize the use of sunlight in the treatment of the disease. A seperate children's unit cared for young TB patients and a summer camp for children and buildings with nursery rhyme decorations. At its peak of operation, the sanatorium cared for nearly 850 patients. There were over 475 employees and nearly half of them lived on the grounds.
When the sanatorium opened in 1921, TB killed nearly 100 people per 100,000 in Detroit. By using rest, surgery and isolation from the general population, this number dropped to 45.5 by 1940. In the late 1940's effective antibiotic treatment for TB was discovered and greatly improved one's chances for recovery.
Patient numbers gradually declined and in the late 1960,s, the decision was made to close Maybury sanatorium. The last patients were transferred in August of 1969..
Now there are no buildings, just 850 acres of the most beautiful nature you can imagine.
#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
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”.
Outside of Revolution Brewery, Paonia, CO
"At Revolution Brewing, our beer is made by humans for humans using only the finest grains, hops and water. It has not been pasteurized, centrifuged or filtered. There are no chemical additives or artificial ingredients.
We craft brew this beer just for you."
After much praise over these golden pots (just arrived today at Olliffe) by a local chef and Andy, I couldn't help but part with a chunk of Echire butter (it's pasteurized and not raw as was advertised by another "Boutique" gourmet grocery store). Supposedly like really rich cheese, I'm already dreaming of the possibilities... maybe it should be eaten straight from the block? with a glass of wine?
This is what others (i.e. those that sell it - www.gourmetfoodstore.com) say about it :
"Salted Echire Butter In A Basket
A famed artisan French butter, from the milk of cows of the small village of Poitiers and La Rochelle. Known as one of the best butters in France, Echire butter is served in the finest dining establishments (which is why the French covet this butter and keep 85% of the production within France). This sophisticated butter won AOC protected status, and is produced mostly by hand. A light texture, light salting and subtle flavor make this butter just about divine. Its in its traditional lovely basket packaging.
Storage: refrigerated
Shelf Life: 30 days
Availability: Usually ships within 1 business day."
Hmm... looks like I should start digging in.
Olliffe
1097 Yonge Street
Toronto, ON
Tel: (416) 928-0296
As seen in: www.nowpublic.com/health/milk-government-approved?import_...