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Here I'm constructing the pasteurizer assembly. All of the components would be available near most any village. Maintenance and complexity are avoided at all costs, and affordability was emphasized.
Country View Dairy is a family-owned and operated farmstead creamery specializing in "all natural" yogurt production. All yogurt flavors are made from low fat (1%), Grade A pasteurized, and non-homogenized milk from their own antibiotic and hormone-free cows. The owners, Dave and Carolee Rapson, run the business in Hawkeye, Iowa, 20 miles from Luther.
Luther purchases over 1,000 lbs of Country View Dairy regular and greek yogurt every week, and serves it in bulk in the campus cafeteria, and sells 6oz travel-size cups in Marty's Cybercafe and Oneota Market.
Luther also purchases frozen yogurt from Country View Dairy, which is sold in the Nordic Brew coffee and treats shop in the basement of the Union.
Photo courtesy of Breanne Pierce of the LC Photo Bureau.
American Airlines "snack" offered on a 6.5 hour flight...for $5! (no cash accepted)
The only other vego alternative was a giant tube of Pringles offered grudgingly for $6.
Just what you feel like eating when battling a horrible cold & fever with 18 hours flight time ahead of you :-(
After flying in the US, I am increasingly grateful to be a dyed-in-the-wool Qantas flyer - No charges for every checked bag, dubious quality "food", ridiculous time wasted at every boarding with "upgrading" people & grumpy service... I could have hugged the friendly, helpful, middle-aged Qantas stewards on my flight home!
Country View Dairy is a family-owned and operated farmstead creamery specializing in "all natural" yogurt production. All yogurt flavors are made from low fat (1%), Grade A pasteurized, and non-homogenized milk from their own antibiotic and hormone-free cows. The owners, Dave and Carolee Rapson, run the business in Hawkeye, Iowa, 20 miles from Luther.
Luther purchases over 1,000 lbs of Country View Dairy regular and greek yogurt every week, and serves it in bulk in the campus cafeteria, and sells 6oz travel-size cups in Marty's Cybercafe and Oneota Market.
Luther also purchases frozen yogurt from Country View Dairy, which is sold in the Nordic Brew coffee and treats shop in the basement of the Union.
Photo courtesy of Breanne Pierce of the LC Photo Bureau.
Swiss St. Paulin Cheese
The origin of Port Salut (also known as Saint Paulin) is closely linked to the French Revolution of 1789. Fleeing from the persecutions of the "Terror", a congregation of Trappist Monks set themselves up abroad and, in order to survive, learned how to make cheese. When they returned to France in 1815, they built a new abbey and continued to make their cheese. Port Salut is a semi-soft natural cheese that is easily recognized by its orange rind. Unlike many other French cheeses, it is rather mild and sweet in flavor. Smooth and velvety with a lightly acidic taste, Port Salut has universal appeal.
Made from pasteurized cow's milk.
From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but they always leave you singing the blues. Authentic Italian Gorgonzola comes in two varieties; Dolce - meaning sweet; and Mountain - the sharper and firmer version. Dating back to ancient times, this member of the stracchino family is one of the world's classic cheeses.
Almost spreadable, Gorgonzola Dolce is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving Gorgonzola Dolce a striking appearance to match its piquant flavor. Enjoy Gorgonzola Dolce as a table cheese; spread thickly on a piece of crusty baguette; or as an ingredient in your favorite salad dressing.
Made from pasteurized cow's milk.
One of the trucks that made up the fleet for Horvath Brothers Trucking.
As much as it might seem like another quirky Horvathian leap in logic, going from a dairy to a steel hauling trucking company isn't as big of a stretch as it might seem. In the early 40's, the state of New Jersey passed laws making pasteurization mandatory, something the Horvaths felt was prohibitively expensive. At the same time, a lot of the old farms were being converted into light industry businesses, like L. J. Kennedy Trucking down the road.
U.S. Senator Martin Heinrich (D-N.M.) continued his Local Food Tour at De Smet Dairy in Bosque Farms, New Mexico’s only Grade A dairy farm and bottling facility for raw milk and pasteurized, non-homogenized milk and yogurt. Heinrich explored the family history behind the dairy and how their dairy cows are free grazing and grass-fed year-round, in addition to being free of hormones, antibiotics, and GMOs.
Pasteurization is often an important part of brewing both beer and sake. But some of the best craft beer and sake is fresh and unpasteurized.
Spirit of Spirits column in Koe #17
Next Billy Barnes travels to the Homeland Creamery in Guilford County. We’ll discover how six generations of the Bowman family have honored a slow pasteurization method that churns out delectable products. Come see the wondrous process from the morning’s milking to a double dip ice cream cone – where you can enjoy it while gazing across the field to the cows that helped make it!
Chocolate topped peppermints.
Recipe: mix one pasteurized egg white with enough icing sugar to make a stiff dough. Flavour with 8 drops of peppermint oil.
Roll small pieces of dough into balls and make a small depression in the top with the tip of your finger.
Fill a waxed paper cone with melted chocolate, and pipe chocolate buttons into the depressions on the mints. Allow to set and dry in a cool place for several hours, then transfer to lidded tins or jars.
Will keep for at least a week in a cool place.
The ruins of Sheffield Farms Creamery in Bloomville, NY; the first in the U.S. to Pasteurize milk commercially (in 1893)
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.
Inside the Mooville Dairy store.
Mooville is a place near Nashville, Michigan, where the people and cows live in communal bliss, sharing all things with each other. Really good ice cream is the result. The milk is pasteurized, but not homogenized, which makes it creamier, and, supposedly, easier to digest and for your body to get the important nutrients from it.
They also sell Amish-made baskets, maple syrup and other bric-a-brac, along with autographed photos of their herd.
Road trip to Mooville with Kim
U.S. Senator Martin Heinrich (D-N.M.) continued his Local Food Tour at De Smet Dairy in Bosque Farms, New Mexico’s only Grade A dairy farm and bottling facility for raw milk and pasteurized, non-homogenized milk and yogurt. Heinrich explored the family history behind the dairy and how their dairy cows are free grazing and grass-fed year-round, in addition to being free of hormones, antibiotics, and GMOs.
Nutrition is what turns the act of eating and drinking into a plan for healthy living. Once you know what you are eating you will become aware of the places in which change may be needed for optimum nutrition. Eating nutritiously means a long life and healthy body. In order to eat correctly, you need to know how to eat correctly. These tips will demonstrate just how simple it is to make healthy food choices.
Always make dietary changes slowly. Change does not always happen overnight. Don't make any changes that you will find hard to sustain long-term. Add healthy food items to your diet gradually. Form healthy habits over time.
One of the most important issues for a pregnant or lactating woman to think about is nutrition. A woman who is pregnant needs plenty of protein, you should do this even should you not want to. Having a smoothie made with egg whites can be a good way to get enough protein. Egg whites are a great source of protein for women who are pregnant since they are low in calories, have zero fat and contain only three grams of protein. You should eat pasteurized eggs if you are pregnant.
Eating organic food is an effective method for getting more nutrients into your diet. There is scientific evidence organic foods have higher levels of nutrients and tend to be lower in nitrates. This is how we were intended to eat. Taste one, and you'll get it.
When you feel satisfied, you should stop eating. You'll then stay from consuming too much, and your body can digest the food in proper ways. When you stop eating until you are full, it tells you that you have power over eating and it helps you focus on eating in a healthy way.
If you are ill, consume foods with a lot of zinc in order to assist in the process of healing. Zinc can boost the fitness of your immune system, helping you feel better quickly and protecting you from future illnesses. You can get good doses of zinc in pumpkin seeds, peaches, wheat germ and strawberries. These types of food also contain beneficial antioxidants.
Stay away from the microwave too much, because the foods that are cooked in there are generally not that healthy. Consume organic and natural foods often.
As stated before in the article's introduction, nutrition includes monitoring the drink and food that is necessary for living. It is really an important factor to staying healthy and living for a long period. The details shared here will help with optimal nutrition and changing your life for the better. www.naturalnest.com
Rump Roast (Bottom Round), roasted in the Romertopf with spices, carrots, and chicken stock (I needed to use it up, usually would use beef stock). Used the drippings to make a "gravy," which was really just a reduction of the sauces (no starch added for thickening), and mushrooms added about halfway through to cook. Mashed Cauliflower has homemade butter (from pastured, lightly pasteurized, nonhomogenized heavy cream), beef drippings, salt and pepper.
Inside the Mooville Dairy store.
Mooville is a place near Nashville, Michigan, where the people and cows live in communal bliss, sharing all things with each other. Really good ice cream is the result. The milk is pasteurized, but not homogenized, which makes it creamier, and, supposedly, easier to digest and for your body to get the important nutrients from it.
Ignore the freezer on the left wall; it's full of steaks and hamburger from the cows that didn't drink the Kool Aid....
Road trip to Mooville with Kim
December 6, 2011 - Pale Pilsner from the Old Credit Brewing Company Ltd. in Mississauga (Port Credit), Ontario. This beer originally only came in 650 mL bottles, but now comes in unique 341 mL amber glass bottle with a pry-off cap.
All Old Credit beer is ice-aged in a unique sub-zero brewing process in small batches with no additives, no preservatives and no pasteurization. It is fermented for 2 weeks, then matured for 8 weeks. (Some main stream beers take only 3 weeks to make.)
The offering poured out a slightly hazy amber with one finger of head. It had a good balance of hops and malt to yield a smooth quaff.
Not homogenized, pasteurized at 170 F, and delivered to the grocery within two days of packaging.
See www.snowvillecreamery.com for availability in Ohio and western PA.
This photo is licensed under a Creative Commons license. Please credit Rob Larsen with a link to Drunkenfist.com, if you use this photo anywhere. Thanks.
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:
VERY GOOD!!
Quark Crèmes made from pasteurized milk are available in five different flavours. Exquisite Chocolate Truffle, real Bourbon Vanilla, Strawberry and two more fruit varieties, one for each season.
www.emmi.ch/english/dairy-products/quark-dessert/quark-cr...
Türköz Machinery Milk Cream Pasteurization System - Türköz Makina Krema Pastörizasyon Sistemi. #milk #cream #pasteurizer #cheese #kashkavall #kashkaval #cheddar #curd #balkan #peynir #krema #yogurt #yoghurt #sütkremi #sutkremi #pastorizasyon #unitesi #depolama #tankları #tanklari #tank www.turkoz.com.tr
Here's where the rest of the coffee cherry pulp goes: as feed for worms who turn it into compost. First, the pulp must be warmed to 30-35C (by the sun) in order to pasteurize it or kill any bacteria that might kill the worms. It's then moved to the shade to cool down before becoming feed.
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.