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Bob Lane, Virginia Tech extension affiliated with Virginia Sea Grant, regularly validates local seafood companies’ pasteurization processes. These validation studies ensure that crab is cooked properly and will be safe for consumers.
Read more at:
Queso elaborado con leche pasteurizada de cabra.
El queso de rulo de cabra ofrece múltiples posibilidades en la mesa y ha ido ganando protagonismo debido al aumento de su demanda.
Los amantes de este queso pueden hacer uso de esta modalidad en ensaladas, pizzas ... Es la estrella de las ensaladas, plancheado, gratinado, caramelizado o sencillamente desmenuzado.
Este queso enriquece platos con gusto.
Se elabora a partir de leche pasteurizada de cabra por coagulación láctica, a la cual, se le añaden fermentos, cuajo natural y sal.
Weight 1 kg
The goat cheese log (goat cheese roller) offers many opportunities on the table and has gained prominence due to increased demand.
This cheese lovers can make use of this modality in salads, pizzas ... It is the star of the salads, plating, gratin, caramelized or simply shredded.
This cheese dishes enriched with taste.
It is made from pasteurized goat's milk by lactic coagulation, to which is added starters, rennet and salt.
Soft cheese, white, creamy, without eyes. Its texture is creamy.
Made by Samsung DVC
Wholesome!!
We had a great time at my brother in law's farm house garden! Their weekend escape away from the hustle and bustle of the big cities !
We watch the caretaker milk the cow and later we drank fresh milk after it has been Pasteurized. We enjoyed all the farm animals at my brother in law's farm house!
The Weigel family entered the dairy business in 1931 with a "herd" of four cows, selling raw milk for nine cents a gallon. In 1936, a used pasteurizer was purchased and the dairy became one of the first in East Tennessee to distribute pasteurized milk. At that time, a total of 12 people were employed on the farm and dairy.
The farm and HQ is located in Powell, Tennessee.
If you would like a print of this photo, go to: fineartamerica.com/featured/broadacres-farm-paul-mashburn...
INGREDIENTS: WATER, MODIFIED FOOD STARCH, SOYBEAN OIL, MALTODEXTRIN, WHEY, GELATIN, SALT, ENZYME-MODIFIED CHEESE* (CULTURED MILK, WATER, SALT, SODIUM PHOSPHATE, CREAM, SODIUM CITRATE, ENZYMES, SORBIC ACID [PRESERVATIVE], ARTIFICIAL COLOR), SODIUM HEXAMETAPHOSPHATE, GUAR GUM, SORBIC ACID (PRESERVATIVE), ARTIFICIAL COLOR, NATURAL FLAVOR. *ADDS A TRIVIAL AMOUNT OF CHOLESTEROL.
CONTAINS: MILK AND SOY
Distributed by SUPERVALU INC.
Eden Prairie, MN 55344 USA Packed in USA
REFRIGERATE AFTER PURCHASING
dsc00150, Shoppers Value - Imitation Pasteurized Process Cheese Food Singles
after letting the custards set in the fridge covered overnight was finally time to dig in! i made some whipped topping by mixing a tablespoon or so of sugar and a smidge of vanilla in a pint of organic valley heavy whipping cream and whisked in a bowl until firm peaks started to form.
finally, i plopped a generous helping of the whipped goodness on top of the custards and sprinkled a bit of nutmeg on top.
i must say the final creation looked almost too good to eat!
Here at the very edge of Brooklyn (Street View) stands what was once a milk pasteurization plant owned by the W. M. Evans Dairy Company. When Evans took over the property around 1927, the three-story building pictured above already existed; it had been erected in the mid-1910s for the Rusch family's Premium Dairy Company and was "the only milk plant that positively produced uniformly pasteurized milk without the process of baking the same, a condition sometimes occurring in other establishments using the old methods of pasteurizing milk", according to a rather glowing mini-biography of the building's architect, Theobald M. Engelhardt, in a 1917 book about prominent German-American families.
Pasteurizing the milk every time is such a hassle. Much easier to pasteurize the whole goat and be done with it.
Tag Line: "The Pasteur with me".... Is this supposed to mean a) Louis is in the bottle, b) The milk is Pasteurized, or c) other (submit your vote)
This is a Japanese-style (less-sweet) ice cream recipe using my very favorite citrus fruit (until I get to try Australian finger limes). It's good, but it'd be much better if I could buy non-pasteurized unsalted yuzu juice here. This yuzu juice is a little harsh (pasteurization) and distractingly salty...though still worth using in desserts, it's better for salad dressings & such.
I have a possible source for the good stuff...but I'd have to buy 900ml...and it's pricey...
Recipe from "Morimoto: The New Art of Japanese Cooking" by Iron Chef Morimoto
Louis Pasteur
One of the forefathers of microbiology. Pictured here perfecting pasteurization.
This is my first vignette which I built for a ReasonablyClever.com Contest found here:
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
Victoria Hospital for Sick Children is a building in Toronto, Ontario, Canada. It was built in 1892 by the architectural firm of Darling and Curry, and served as the hospital that is now called Hospital for Sick Children (or "SickKids") until 1951. The construction of the five-storey building was a very important step in the history of the hospital since it was previously located in a small downtown house which was rented for sixteen years by Elizabeth McMaster, the founder of the hospital, with support from a group of Toronto women (Toronto Archives). The invention of pablum, the introduction of incorporated x-rays in 1896, and the origins of the battle for compulsory milk pasteurization in 1908 occurred in this building (Adams 206). Since 1993, it has been home to Canadian Red Cross Regional Blood Centre and the later the Canadian Blood Services Regional Blood Centre. It is located at the corner of College and Elizabeth streets, near the Toronto General Hospital.
Pentax 645
SMC Pentax A 645 35mm 1:3.5
Rollei Pan 25
Bireley's produced and sold pasteurized fruit drinks made from blended friut juices that were not carbondated. Bireley's California Orangeade was produced starting in 1930 up to the 1950s.
All Seedling Ciders are made from only handpicked apples at their peak of flavor, all from the rich soils of Southwest Michigan. They are pressed in our mill, with no preservatives, and cold pasteurized (by ultraviolet light). Since our product is never heated, it's taste is that of true old fashioned cider.
1: Pasteurized apple juice
2: Cream cheese triangle
3: All fruit bar, no added stuff
4: Dried chewy fruit cunks, no added stuff
5: Tangerine, peeled and in segments, kept in an air tight container
6: Egg mayonnaise sandwich, wrapped in greaseproof paper with the genius touch (by the Missus) of a ghost sticker to seal!
Pasteur Hall houses the College of Management and contains a high concentration of the campus’s high-tech classrooms, including those equipped for UML’s new podcasting system.
When the building was completed – the final one in UML North’s original quadrangle – in 1910, it had only one floor. It was known as the Colonial Avenue (now VFW Parkway) Building until 1938. That year, construction of three additional floors was completed and the building was named for French chemist Dr. Louis Pasteur. The building was the long-time home of the Chemistry Department.
Fun Fact: During the Merrimack River flood of 1936, the school became a kind of refugee camp for the many displaced families of the city. Chemistry students used the department’s labs to pasteurize milk for all the children.
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.
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.
en.wikipedia.org/wiki/Virgil's_Root_Beer
Virgil's Ingredients List
Virgil's Microbrewed Root Beer contains these key all-natural ingredients:
carbonated water
unbleached cane sugar
Along with these natural herbs and spices (including point of origin):
anise from Spain
licorice from France
vanilla (bourbon) from Madagascar
cinnamon from Ceylon
clove from Indonesia
wintergreen from China
sweet birch from the southern US
molasses from the US
nutmeg from Indonesia
pimento berry oil from Jamaica
balsam oil from Peru
cassia oil from China
Virgil's ingredients are collected worldwide and gathered together at our facilities in the USA. From there they are imported to our brewer in the United States. At the brewery, the ingredients are then combined and brewed and finally flash pasteurized to insure the purest quality. Some root beers claim to be "cold-brewed". This is merely another term for the filtering process that yields common soda. Even so-called premium root beers like Stewarts, IBC and Weinhard's are not hand crafted brews like VIRGIL'S.
Only Virgil's Microbrewed Root Beer is truly "brewed."
V8 Juice is a trademarked concoction of 8 different vegetables. But it is shockingly high in sodium, contains "natural flavours" and is made from concentrates and pasteurized. For a truly raw and fresh homemade version, use a blend of tomato, beet, carrot, celery, lettuce, parsley, spinach and/or watercress.
Some vintage American milk bottle lids I picked up in RE, Corbridge. I need to work on the lighting as the look a little yellow, but I really liked the graphics on these..
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 similar fashion like the traditional French country dish, Pommes Aligot (Mashed Potatoes with melted Cheese served with some type of Sausage). 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.
Lwówek Porter is a strong, dark lager beer, brewed using decoction. Beer contains 18.1% by weight. extract and 8.5% alcohol by volume. Decoction mash extracts power from malt and hop bitterness with highlights roasted character of the beer. Long-term cold fermentation and aging make our porter is robust and warming. Lwówek Porter is pasteurized.
Fromage Selection
Left: Adelle Pasteurized sheep and cow's milk. Scion, Oregon. "Creamy, tangy, and rich."
Right: Pecorino Ginepro Raw sheep's milk. Roma, Lazio, Italy. "A hard cheese soaked in balsamico and juniper berries with a smooth and earthy flavor."
Read about this meal at the ulterior epicure.
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.
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
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.]
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
See less
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
See less