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Paestum is an ancient city of Italy, located in the Campania Region, on the Gulf of Salerno, south- east of the modern city of Salerno. Standing
deserted and roofless in fields of wild flowers, the ruins of Paestum evoke nostalgia for the great Greek city that once flourished here. Paestum is
known today for the fine ruins of three large Doric temples: the temple of Poseidon, Greek god of the sea; the Basilica; and the temple of Ceres, the
Roman goddess of agriculture. The temple of Poseidon is one of the most perfectly preserved of ancient Greek temples. Founded by Greek colonists
from Sybaris between 650 and 600 BC, the city was originally called Poseidonia. It was subdued by the Romans, who established a colony there
about 273 BC. During the 1st century BC, Paestum was famous for its roses, mentioned by several Roman poets, including Virgil. The town was
sacked by the Saracens in the 9th century AD and finally abandoned in the 16th century.
Be amazed to live one of the most typical experience of our land, the possibility to visit a real buffalo farm and the processing of how the mozzarella
is made! Legend has it that mozzarella was first made when cheese curds accidently fell into a pail of hot water in a cheese factory near Naples... and
soon thereafter the first pizza was made! Actually, new cheeses are often formulated when mistakes happen, so there well may be truth in the tale!
Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Because it was not made from pasteurized milk and because
there was little or no refrigeration the cheese had a very short shelf-life and seldom left the southern region of Italy near Naples where it was made.
As cheese technology, refrigeration and transportation systems developed the cheese spread to other regions of Italy. However, to this day it is widely
known that the best and most highly prized artisanal produced buffalo mozzarella is still found south of Naples, where small factories continue
centuries-old traditions making buffalo mozzarella fresh daily for their local customers, who line up at the factories to buy this delicacy.At the end of
the tour you will delighted with a taste of products as the Mozzarella, Ciliegine (Mozzarella Pearls), Yoghurt and Ricotta Cheese
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."
National Railway Museum, York.
United Dairies Milk Tank Wagon No 44057.
For the London Midland & Scottish Railway
6-wheeled with a glass-lined tank.
Built Derby 1937.
Milk trains were introduced to transport raw milk from remote farms to central creameries. This wagon was used on the London, Midland & Scottish Railway which collected milk from Cumbria and North Wales. United Dairies was formed in 1917 and in the 1920s helped to increase the sale of pasteurized milk in the UK.
Originally, milk was transported by rail in churns. However with the tank wagon design, trialled and adopted in 1927 by the Great Western Railway and London, Midland & Scottish Railway, the transport capacity was greatly increased. After some issues with stability and some derailments of the original four-wheeled examples, three-axled six-wheeled wagons were introduced from 1931. This allowed the wagons to travel safely at the speed of the passenger trains to which they were often attached.
The Milk Marketing Board was created in 1933, and by 1942 they had taken control of all milk transport. The wagons retained their original liveries until they needed repainting, at which point “MMB MILK” was painted black on a silver-grey background. By the late 1960s road haulage had begun to compete with rail for transport of milk, and by 1981 the final rail contracts had been lost. The MMB kept some milk tank wagons for five years after this, eventually disposing of its fleet in 1986.
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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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:
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...
Sweet, moist and indulgently delicious Fresh Crabmeat is ready for your favorite recipes. Wild fresh crab are cooked, hand picked and pasteurized to ensure that each succulent bite is shell free and delicious.
Tomme des Pyrénées. Piece on white wood planks. Mild French rustic cheese. Covered with skin of black wax. White wood planks. Light effect. High point of view.
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.
This matters because that is a litre of milk that has vanished from our fridge in a few days. Normally, a litre of milk lasts a week, but this stuff tastes good. It tastes like milk used to taste. It's pure, it's organic, it's not overly pasteurized and it's delicious. It's also not full of hormones, pesticides and other things that probably do horrible things to our bodies. It's also under threat, because genetically modified alfalfa, which the cows eat is under review to be permitted. Genetically modified alfalfa will be pollenated by bees who will pollenate the non genetically modified alfalfa, and that will render the organic milk non-organic. That wreaks havoc with the economics of being able to charge more for this milk, so it will likely, over time, disappear.
If you're not concerned, this simply little fact will strike the irony chord in you. In the City of Toronto, the use of Roundup to kill the weeds in my driveway is banned. However, Roundup is widely used in agriculture, so what's too evil to put under my car is perfectly fine for me to put in my childrens' stomachs.
Once upon a time, Coors couldn't sell its beer in Oregon, because the brew wasn't pasteurized. It became the Holy Grail, because of the rarity. In-N-Out hamburgers are the same thing if you live in the Northwest, despite the recent opening of three outlets in Oregon.
For those of us from the nation's northwest corner, a meal at an In-N-Out is evidence you are really in the Golden State.
On display at Top Pot Doughnuts.
Thursday, 9/22. Hmmm, my last day in Seattle. I got up much later than the past 2 days. In-and-out of the shower Matrix style, and headed out. The temperature rebounded from a very cool Wednesday, it felt nice. I walked 2 blocks to Top Pot Doughnuts and got a chocolate Long John (They call it, "Chocolate Bar"). It was better than Dunkin Donuts’. A lot better.
Vivace’s Caffe Nico had easily became my favorite drink while in Seattle. It was that good I must have one more before I go home. It is espresso, steamed half & half, orange zest, orange oil from peeling the zest, and finally dusted with the generous cinnamon powder. The sweetness of the foam is pretty much the same as the steamed ultra-pasteurized milk, and I guess I will substitute with that when making at home.
My trip finalized at Victrola Coffee. I had to go pick up a pound of their famous Streamline for a friend back home. My double cappa was prepared by David, who did a great job making it. I briefly chatted with Kyle before heading back to my hotel to check out.
Now I am cruising at 35,000 ft on my way back home. This trip was incredible. I got to taste some finest espresso pulled by many master baristi. Got to meet friends for the first time and it was all good….
www.goddardfarm.com/ She prepared a Prezi, brought pasteurized goat milk and feta cheese from the farm. We will be making cheese with the goat milk! (Connection: ancient civilizations and goat domestication.)
The 1st Virginia Cask Festival will be held at the downtown Capital Ale House Music Hall [in Richmond, Virginia] on Saturday, April 21st. Come and experience over ten casks of real ale from all over Virginia! What is real ale? Real ale is a top-fermented beer that completes its secondary fermentation in the container from which it is served. Served at cellar temperatures and often dry-hopped, real ale is not filtered or pasteurized. It's truly beer in its most natural delicious state.
Date - Saturday, April 21, 2012
Two 4-hour sessions: noon-4 and 6-10.
200 people per session
Admission is $20 in advance, and $25 day of fest. [Purchase tickets: here.]
Admission includes 8 two-ounce samples and a tasting glass.
Additional tasting tickets will be sold at $2 each.
All profits from the event benefit the Virginia Craft Brewers Guild.
**************
More information at Yours For Good Fermentables.com
Ingredients for Hard Apple Cider:
3 Gallons of Apple Cider (from N. GA Mountains)
2 Gallons of Pasteurized Apple Juice
1 lb of Light Brown Sugar
1 lb of Clover Honey
1 Tbs of Allspice (freshly ground)
1 pkg of Champagne Yeast
We met this woman and her livestock during a home visit. They would have the baby animals nurse and then switch right over to milking them... I couldn't figure out if any of their dairy products were actually pasteurized.
Corner of Old Black River Rd. and Cottage Road is where the pasteurization plant was and the farm a bit further up the cottage Rd. This area was in the Little River area. The dairy ended when the plant burned down. A junkyard started there in 1954. This according to Bryce Beyea who still lives on the Cottage Rd.
From Frank McCafferey : "I have been in that area since 1950 and don't remember any dairy. Going up the Black River Road past Campbell pluming on the left going up was Allen Beyea next farm Jack Hanley then Walter Beyea then farther up the cottage was Howard Beyea ,Bryces dad.. They all had milking cows but went to town with their milk " Note :This would be after the plant burned down in 1948.
Old creamery, Bloomville, NY. First creamery in the US to use pasteurization. Long abandoned, it is now undergoing a residential renovation.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
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...
you know your gettin' superior quality farmer owned milk when they pay to put their official "pledge" on the container.
These were fun. I bought new food colors and what a difference they made. I used royal icing. I didn't want anyone afraid to eat them, so I made the icing with dried, pasteurized egg whites.
24 August 2007; near Jennings, MI.
This car lives with the farm animals. It looks like one could drive it outta here, it is well steeped in a pasture.
A part of: Overnight Photo Trip 2007, Missaukee County
Curds are a dairy product obtained by curdling (coagulating) milk with rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to set. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80% of the proteins are caseins. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way. Producing cheese curds is the one of the first steps in most cheesemaking, the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese.
In the Indian subcontinent, the words "curd" or "curds" are used to refer to "yogurt". In the Indian subcontinent, another word "paneer" is used to denote a dairy product discussed in this article.
USES
Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and Indian paneer (milk curdled with lime juice). The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used.
In England, curds produced from the use of rennet are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity).
Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic Canada. In Quebec, Eastern Ontario and the Eastern provinces such as New Brunswick, cheese curds are popularly served with french fries and gravy as poutine. In some parts of the U.S., especially in Wisconsin, they are breaded and fried, or are eaten straight.
In Turkey, curds are called keş and are very commonly used as an aphrodisiac and for breakfast served on fried bread and are also eaten with macaroni in the provinces of Bolu and Zonguldak.
In Mexico, the chongos zamoranos is a dessert prepared with milk curdled with sugar and cinnamon.
FORMATION
Lactobacillus is a kind of bacteria which can convert a sugar into an acid by means of fermentation. Milk contains a sugar called lactose, a disaccharide (compound sugar) made by the glycosidic bonding between glucose and galactose (monosaccharides). When milk is heated to a temperature of 30-40 °C and a small amount of old curd added to it, the lactobacillus in that curd sample starts to grow. These convert the lactose into lactic acid, which imparts the sour taste to curd.
The sifting process of the milk powder whose production is finished and starts to be packed is realized. The aim in here is to separate milk powder from foreign matters and obtain homogenous product
Üretimi bitmiş ve paketlenmeye başlanan süt tozunun eleme işlemi gerçekleştirilir. Buradaki amaç süt tozunu yabancı maddelerden ayırmak ve homojen ürün elde etmektir.
#units #equipments #production #power #milk #industry #turnkey #business #corporation #tozu #süttozu #suttozu #dryer #dairy #exchanger #condensation #purification #tanks #sifting #industrial #pumps #pasteurizers #sifter #plansifter #elek #süt #packaging #packing #custom #turkey www.edelmak.com.tr
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.
Rose Parrott was the first woman to work at the Hygienic Laboratory, now the NIH. She was hired in 1916, a year before the first woman Ph.D., Ida Bengtson, was hired. As Dr. Alice Evans recalled, “Rose Parrott (‘Polly’ to all of us) came to the Laboratory as a nurse to assist in a study comparing raw and pasteurized milk as a food for infants. Her name never appeared on the list of Laboratory personnel, but she was so much a part of the life of the institution that she should have a place in these memoirs. She was young, animated, beautiful, and skillful. With these qualities, of course she was popular. When the study which brought her to the Laboratory was completed, she remained to become an expert technician. She assisted in various investigations until one day in 1944 she became accidently infected with a culture of Pasteurella tularensis. She died of tularemia a few days later.”