View allAll Photos Tagged pasteurizer
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 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 was heated but has begun to cool.
Tried starting my own SCOBY, then realized that the kombucha I had bought to use was pasteurized. Bah. Any recommendations for shops to buy a SCOBY from? I'm also willing to swap for soap!
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.
My cheesemaking equipment is ridiculously simple. A gallon of store-bought milk from a local dairy, a Pyrex bowl (two, it ended up this time), a stainless steel perforated ladle, my lovely stainless steel copper-bottomed RevereWare stockpot, two water glasses for dissolving additives, my fancy kitchen thermometer/timer, and a bleached countertop. Not pictured: an over-the-sink strainer and a half-yard of butter muslin (much finer weave than cheesecloth you'd buy in the store).
On milk: this milk is from Wilcox Farms, which is local. They don't ultra-heat pasteurize their milk. UHT destroys most of the nutrients and proteins in milk, which means it'll last forever but it's virtually worthless to drink and totally worthless for making cheese. I failed the first time I tried to use even Wilcox; I think that the process of shipping it around still introduces too many temperature fluctuations and batters the poor proteins and binding agents that occur in it naturally.
For foolproof cheesemaking here in Seattle, you can buy non-homogenized whole milk from Golden Glen Creamery at Whole Foods, PCC, etc. - it is expensive, especially with the bottle deposit, but it will make cheese just as the kit directions say, and it's delicious to drink, too.
Efficient steam generation for cooking, pasteurization, and cleaning in food plants.
To know more, visit: thermodyneboilers.com/savemax-oil-gas-fired-boilers/
natural and delicious - Natalie's Orchid Island Juice Company 100% Florida Grapefruit Juice (Gourmet Pasteurized) Review
Mothers working in Bangladesh garment factories will receive access to breast pumps and a low-cost way to extend the shelf life of expressed breast milk. The technique uses an alternative heating medium, minimizing the amount of water and energy normally needed for pasteurization but effectively killing bacteria and viruses while leaving nutrient content largely intact and extending shelf life. The results offer major benefits for the workers, their babies and employers alike, among them improved infant nutrition, reduced absenteeism due to child illnesses and less expense for baby formula. Using existing factory clinics to promote long-term sustainability, the project can be scaled up in Bangladesh and other low- and middle-income countries.
Your puppies first meals are the key to their structural development for the rest of their lives. After a puppy is weaned, they are at the most crucial development stage ever. They need rich digestible protein and fat, along with nutrients that help their connective tissue and muscle develop, as well as their immune systems.
Structure supplies these nutrients with a premium blend of ingredients. This premium blend consists of milk and egg protein from whey protein concentrate, dried casein, Omega 3 enriched pasteurized and dried whole egg, egg yolk, vegetable oil blend, probiotics, digestive enzymes, Vitamins C, E and more.
The first months of a puppy's life is the most critical stage of physical development they will ever go through. In the wild, a puppy may nurse for months before they are weaned onto solid food entirely. When they are, it is in the form of regurgitated meat from the mother's stomach. This is almost unheard of with today's domestic dogs, because of larger and larger litters, combined with other factors, which keep mothers from being able to let the puppies nurse as long.
Structure delivers the kind of nutrition that nature intended puppies to have.
What sets Structure apart from other growth formulas out there? The answer is, consistency and research. Consistency that can only be achieved by operating your own manufacturing process, research into what works and what doesn't. Other companies have to rely on others to take the care and detail necessary to produce consistent batches every time. Creating rapid growth alone is not enough for a product to be considered successful. Dogs need balanced growth where muscle and soft tissue is growing as rapidly, if not more so than bone. That is what your puppies get with Structure.
Adding Structure's formula to a pregnant female's diet can boost general nutrition and health. The size and health of your puppies is a direct result of what you feed your female during pregnancy. Bigger, fatter puppies are more likely to survive and thrive.
100% Human grade ingredients. Available in 2, 4, 10 and 30 lb. sizes. Read more
this building was the predecessor to the current toronto hospital for sick children now known as "sick kids". the introduction of incorporated x-rays in 1896, and the origins of the battle for compulsory milk pasteurization in 1908 occurred in this building, and pablum was invented here in 1923.
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.
We make all of our own ice cream right here on the farm.
Our ice cream is made from a 15% butterfat mix (pasteurized milk, cream, and sugar mixture). 15% butterfat ice cream is very rich in taste. It has a smooth, creamy texture and blends well with many flavors.
We make our ice cream with machines called batch freezers, which make 5 or 10 gallons of ice cream per batch. Each batch takes about 12-15 minutes to make. We add the flavorings at different stages of the process depending on how we want the ingredients mixed in. The ice cream comes out of the machine at about 23-25 degrees and is immediately put into a specially built walk-in freezer that has a high wind velocity and an average temperature of 30 degrees below zero. Freezing ice cream quickly is one secret of making excellent ice cream. If you allow the ice cream to freeze slowly, large ice crystals will form and a rough texture will result (this is why when you try to freeze homemade ice cream it sometimes doesn’t taste very good the next day). After the ice cream freezes hard, it’s ready to move to the store freezers. These freezers hold the ice cream at about 10 degrees below zero.
Aside from the short bio, this man was a Masonic Grand Master in the Grand Lodge of Canada in the Province of Ontario.
www.masonicdictionary.com/robertson.html
Born December 28, 1841, Toronto, Canada. Educated at Upper Canada College, giving much of his time, however, to the study of the printing trade and editing a small college paper from his father's home during three years, from 1857 to 1860.
Every stage in the development of this paper was handled by John Robertson personally-literary, mechanical and clerical. Thus he naturally cultivated journalism, editing in turn Young Canada, the Grumbler, Sporting Life, and Canadian Railway Guide. By 1863 he was city editor of the Toronto Globe and founder, 1866, of the Daily Telegraph. March 14, 1867, made a Freemason in King Solomon's Lodge No. 22, Toronto. Brother Robertson spent several years in England for the Toronto Globe. Returning to Canada, he managed the Nation in 1875 and in April, 1876, founded the Evening Telegram. He found time to devote his talents to Freemasonry. In 1879 he was elected Junior Warden; in 1880, Worshipful Master. He had served as Worshipful Master of Mimico Lodge No. 369, 1879; Grand Steward, Grand Lodge of Canada, 1880, and two years later was Senior Grand Warden. In 1886 Brother Robertson was Deputy Grand Master of the Toronto District.
In 1888 the Grand Lodge of Canada unanimously elected him Deputy Grand Master and he was re-elected In 1890 he was elected Grand Master and was re-elected the following year. Elected a full member of Quatuor Coronati Lodge No. 2076, May 6, 1904. Brother Robertson's Masonic writings included Talk's with Craftsmen, 1893; History of the Cryptic Rite, 1888 and 1890; History of the Knights Templar of Canada , 1890, and History of Freemasonry in Canada, 1899. Brother Robertson was Chairman of the Board of Trustees of the Hospital for Sick Children and for thirty-five years furthered this worthy cause and is said to have visited the hospital every day. He personally equipped and presented to the Charity the Hospital buildings in College Street and Elizabeth Street, built and founded the Lakeside Home for Little Children, Toronto Island, built a Nurses' Hostel, a Pavilion for tubercular treatment and established the pasteurizing of milk in the Hospital grounds at Toronto.
Many civic and public benefits in Toronto are due to him, improvements in the ambulance service, health department, and supplying free medical inspection and aid in schools. He made many public gifts in the way of books, pictures, and so forth. He three times declined to he candidate for Mayor of Toronto. In 1902 he also gratefully declined a Knighthood and a Senatorship. For many years Brother Robertson was President of the Canadian Copyright Association; he served as Vice-President and President of the Canadian Associated Press, and was Honorary President of the Toronto Press Club at his death. His own statement as an editor was: "I am not a party politician; my aim is to keep both parties right." Brother Robertson died May 31, 1918, a last act of benevolence being to donate $111,000 on May 20 to the Children's Hospital (see Transactions, Quatuor Coronati Lodge, volume iii, page 137, and volume xxxi, page 178).
- Source: Mackey's Encyclopedia of Freemasonry
Madeira Diferente-
Much of the characteristic flavour of Madeira is due to this practice, which hastens the mellowing of the wine and also tends to check secondary fermentation in as much as it is, in effect, a mild kind of pasteurization. Furthermore, the wine is deliberately exposed to air, causing it to oxidize. The resulting wine has a colour similar to a tawny port wine. Wine tasters sometimes describe a wine which has been exposed to excessive heat during its storage as being cooked or maderized.
Steak Tartar - Freshly Ground Beef prepared at your table
with your choice of : Anchovies, Pasteurized Eggs, Capers
and Chopped Onions $29.50 (via Foodspotting)
#milkpowder #milk #powder #Drying #Unit #Units #Equipments #Tower #Atomizer #Fluid #bed #Lock #Sifter #Indirect #Air #Heater #Cyclone
#Bag #Filter #Radiator #Pasteurizer #Heat #Exchanger #Condensation #and #Purification #Units www.edelmak.com.tr
Two Indonesian companies, T-Files, which creates technology to harness energy from ocean currents, and Susu Listrik, which invented a new method for milk pasteurization, recently participated in entrepreneurship competitions through the U.S. State Department-sponsored Global Initiative on Science and Technology (GIST). On May 16, U.S. Assistant Secretary of State for Oceans and International Environmental and Scientific Affairs Dr. Kerri-Ann Jones led a panel discussion on innovation with representatives of the two companies and high-tech entrepreneur Andy Pradjaputra. University students and aspiring entrepreneurs attended the event, which included discussion of how to create a national ecosystem that is conducive to innovation, how to turn an idea into a business, and what motivates young innovators to succeed. [U.S. State Dept.]
Sainte Maure (made from pasteurized goat milk), creamy unpasteurized honey, crostini, and seasonal stone fruits (plum, cherries), apple, and candied walnuts. ($15 supplement)
Paired with the Baron de Ladoucette Comte Lafond Sancerre 2014
From My Photo Archives: An April 28, 1996, photo of old city buses put out to pasture in La Crosse, Wisconsin.
Fitted threaded ball valve directly to drain basket. I drain about 5 gallons of the bath into a bucket to allow access to the tops of the bottles for removal upon completion of the pasteurization cycle, then return the drained water to the bath for next batch of bottles.
Modern Milking includes quick cool storage and pasteurization before the milk is collected for final milk processing at a dairy plant.
Vat pasteurized, non-homogenized milk. Non-homogenized milk is easily digested and when left in it's natural state, the cream rises to the top, giving a cream line. The cream line is present in every glass bottle of milk.
Shendang, China, Huangjiu winery.
"Huangjiu, translated as yellow wine, is a type of Chinese alcoholic beverage made from water, cereal grains such as rice, sorghum, millet, or wheat and a jiuqu starter culture. Unlike baijiu, such liquors are not distilled and contain less than 20% alcohol. Huangjiu is usually pasteurized, aged, and filtered before their final bottling for sale to consumers. Some styles are aged for as much as 20 years and sold as premium products. The various styles of huangjiu may vary in color from clear to beige, yellowish-brown, or reddish-brown. Many famous Huangjiu brands are noted for the quality of water involved in the brewing process and some consider it to be the most important ingredient."
en.wikipedia.org/wiki/Huangjiu
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The cheesecake unwrapped. At the Confectional, they use non hydrogenated graham cracker for the crust, non pasteurized eggs and the cream cheese is from fox's cheeks. How did it taste? Super smooth and tart because of the raspberries. But those darn raspberries got stuck in my teeth!
Two of the three Straus brothers, Oscar and Nathan, are buried here in Beth-El Cemetery. I was unable to find them — but I did come across this mausoleum with an extra S. As we've seen, the third brother, Isidor, is buried in an unusual tomb at Woodlawn Cemetery. He famously died aboard the Titanic with his wife Ida: he turned down a place in a lifeboat, seeing that there were still women and children on the ship, and Ida refused to leave his side.
Oscar, who served as Secretary of Commerce and Labor under President Theodore Roosevelt, was the first Jewish member of the US Cabinet. (He wasn't the first Jew to be offered a US Cabinet position, however. President Grant — who, by the way, had ordered the expulsion of all Jews from his military district during his time as a major general in the Civil War — asked Joseph Seligman to be his Secretary of the Treasury, but Seligman declined. And President Cleveland offered Oscar's brother Isidor the job of Postmaster General, then a Cabinet-level post, but Isidor turned him down as well. Oscar was also not the first Jew in America to serve in a Cabinet. That distinction belongs to Judah P. Benjamin, who held three different Confederate Cabinet positions.)
Nathan and Isidor were business partners and very successful merchants who came to own two major New York department stores: Macy's and Abraham & Straus. Nathan was also a noted philanthropist, and his signature cause was "pure milk". He suspected that many of the diseases killing large numbers of young children In the late 19th century were being contracted from contaminated raw milk. Starting in 1893, he and his wife Lina set up milk depots in the city to provide poor families with pasteurized milk at low cost. Their efforts were credited with playing a large role in the precipitous decline of the city's child mortality rate over the following 25 years, during which an estimated 240,000 children's lives were saved.
aka Seashore honey is a thick-whipped, non-pasteurized, creamed white honey that has a delightful marshmallow fluff-like texture. The honey is produced from the summer pollen of plants in the Gaspé region and has a sweet and floral flavour.
I was excited to try the L’Effet Papillon, but if I can confess, the classe ouvrière might be even better. Incredibly delicious. Literally like fluffy thick candy!
JACKSONVILLE, Fla. (Dec. 5, 2022) - Rachel Hinckley, Lactation Consultant at Naval Hospital Jacksonville, logs out donor breast milk for a patient. The donor milk program ensures a safe, steady supply of pasteurized human milk for infants being treated at Naval Hospital Jacksonville. (U.S. Navy photo by Deidre Smith, Naval Hospital Jacksonville/Released). www.dvidshub.net/news/434673/donor-breast-milk-program-la...
Including from left to right:
Beita Blue - oh la la, A rare, biodynamic raw cow's milk blue. Incredible, although didn't work with the wine pairing, but fabulous on its own.
La Tur - a creamy blend of pasteurized cow, goat and sheep milk.
Brillo - semi-firm aged (cheddar style) cows milk cheese that's coated in grape must (really nice; like grapes)
Toma - wild baked cows milk toma infused with herbs, that the restaurant infused again with porcini
Quince paste
Paired with a Piero Busso Borgese 2006
Two Indonesian companies, T-Files, which creates technology to harness energy from ocean currents, and Susu Listrik, which invented a new method for milk pasteurization, recently participated in entrepreneurship competitions through the U.S. State Department-sponsored Global Initiative on Science and Technology (GIST). On May 16, U.S. Assistant Secretary of State for Oceans and International Environmental and Scientific Affairs Dr. Kerri-Ann Jones led a panel discussion on innovation with representatives of the two companies and high-tech entrepreneur Andy Pradjaputra. University students and aspiring entrepreneurs attended the event, which included discussion of how to create a national ecosystem that is conducive to innovation, how to turn an idea into a business, and what motivates young innovators to succeed. [U.S. State Dept.]
April 1, 2011 - Product Recall - Cottage Grove Farmhouse Bakery Issues Allergy Alert On Undeclared Pasteurized Egg White In Breads. For additional information, please refer to the company issued press release available on FDA's web site at wcms.fda.gov/FDAgov/Safety/Recalls/UCM249597.
I've found a few of these in our ice cube trays lately. Ice spikes are a known phenomenon, and now that the Capilano reservoir is UV-pasteurizing our extremely soft, pure water supply instead of chlorinating it, I expect we'll see more of these.
After the cherry has been pasteurized, it's added to one of these 5 beds. There are thousands of worms waiting here to eat the delicious pulp and turn it into something incredibly valuable for any coffee farm: rich, organic compost. The pulp mix must be at 70-80% humidity for the worms to survive, so it's watered 3 times a day. Don't worry though, all that water comes from the nearby treatment plant where they purify the water used during the coffee washing. It's all super-sustainable!