View allAll Photos Tagged pasteurizer
I created this beverage as a post-workout recovery drink, and it is truly a reward! Made as is, it adds a little protein to your diet, but you can go "authentic" and use pasteurized egg white or vegan, and use an alternate protein powder or simply make it a super yummy whole food smoothie!
Recipe on One Frugal Foodie
The was at Autumnwood Farm - a dairy farm in Forest Lake, Minnesota. This machine was in the creamery.
Making Hard Cider seems easy enough—buy pasteurized apple cider/juice without preservatives, add pectic enzymes to clear out the haze and add yeast.
This is the face of a very happy pregnant girl. We specified that Lauren was pregnant while signing up for the food tour. The result is that she got a special plate of pasteurized cheese from the dairy counter. Hooray for being inclusive!
August 5, 2012 - Iron Spike Blonde Ale from the Railway City Brewing Company in St. Thomas, Ontario. I picked this (metric) pint bottle up at the brewery a few weeks ago and have kept it refrigerated as it is not pasteurized. The cans of this product available locally at the LCBO are not kept in the fridge. Does that meant that the canned version is pasteurized?
After I pried off the cap and poured it out into a conical pint glass, the amber colour and the creamy head were visible. A bit of bitterness, but not overly hopped with same malt taste evident. Nice and cold, this one helped watching the Olympics.
Zoom in to see the green protocorms! Seeds were sown on pasteurized peat moss, and then inoculated with some sort of fungus I found growing in one of my orchid pots. This fungus seems like a saprophyte, so no clue if it's going to help, but so far, it looks like there's some progress! Keep in mind, seeds were germinating before I introduced the fungus, but protocorms surrounded in the mycelium seem to be getting bigger faster than protocorms not surrounded by mycelium.
January 18, 2008 - One of my MANY errands today was to go to the store, which I do A LOT! I have grown so burnt out when it comes to the store, I'd almost rather get a root canal! I'm thinking about getting a cow and learning to pasteurize at home! Why not...people are brewing beer and making wine at home!! I could eventually learn to churn butter also - and then there's cheese! I just wish cows could lay eggs!
During the pasteurization process, milk gets heated and then packaged in a sanitary environment. “Ultra-pasteurized” means that it was heated to a much higher temperature above 135 °C (275 °F). Such milk can sit in your fridge for up to three months! Isn’t that amazing? Well, as you might have guessed, opinions on the subject vary. If you want to know more about ultra pasteurization milk, then click on the given link and read out our blog. For more information, you can contact us or visit our official website
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.
Steve Owens 10
Milk Caps
Size: 1 5/8” diameter
Beige with Navy and Red graphics
Graphics read:
Wellington CREAMERY
WELLINGTON
TEXAS
PASTEURIZED
MILK
PHONE 132
Image Created 05/04/2013, 7:17 pm
Image creator Jacqulyn Owens
Location: 607 Elm St. Memphis, TX
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
The Calders lived in the countryside and used to pasteurize their own milk with this boiler/skimmer device
Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Juice may be prepared in the home from fresh fruits and vegetables using variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high pulp fresh orange juice is a popular beverage. Juice may be marketed in concentrate form, sometimes frozen, requiring the user to add water to reconstitute the liquid back to its "original state". However, concentrates generally have a noticeably different taste than their "fresh-squeezed" counterparts. Other juices are reconstituted before packaging for retail sale. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying.
Dr. Hastings lost his daughter to typhoid because of contaminated milk. At that time, Toronto also had no sewage treatment, and used unchlorinated water from Lake Ontario. In middle age, Hastings switched from a normal career in obstetrics to an outstanding one in public health.
As Toronto's Medical Officer of Health (1910–29) Hastings crusaded to make Toronto the first city in Canada to pasteurize milk. He introduced a safe water supply, eliminated privies, helped establish the public-health nursing system, medical and dental inspection in public schools, neighborhood baby clinics, childhood immunizations, and health inspections for homes and restaurants. The improvements lowered Toronto's death rate from communicable diseases from 15.3 per 1000 in 1909 to 10.3 per 1000 in 1925. Hastings became president of the Canadian Public Health Association in 1916 and the American Public Health Association in 1918.
Ingredients:
Any amount raw or pasteurized heavy cream. NOT Ultra-Pasteurized or homogenized.
Directions:
Heat oven to 180-200 (warm oven).
Pour cream or milk into oven-safe container and place in oven for 8-12 hours.
Turn off oven and leave cream to sit for another 8-12 hours. Do not place in fridge.
Skim thick cream and crust off the top and put into container.
Keep the rest of the lighter liquid for cooking (I used it in the scones I made!)
Enjoy!
Justina Robinson's _Natural History_, _Proceedings of the US Naval Institute_, pasteurized processed cheese food from Delta, and the iPod.
Some of the Inventor boxes included
Front left: Orrville and Wilbur Wright box included airplane model.
Front right: Earle Dickson, Band-Aid inventor, included a metal Band-Aid box and a plaster cast hand adorned with Band-Aids.
Rear left: Johann Gutenberg with model of printing press.
Rear right: Louis Pasteur with a carton of "pasteurized" Dairyman's milk.
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:
Zoom in to see the green protocorms! Seeds were sown on pasteurized peat moss, and then inoculated with some sort of fungus I found growing in one of my orchid pots. This fungus seems like a saprophyte, so no clue if it's going to help, but so far, it looks like there's some progress! Keep in mind, seeds were germinating before I introduced the fungus, but protocorms surrounded in the mycelium seem to be getting bigger faster than protocorms not surrounded by mycelium.
When I was Switzerland, I had no problem consuming dairy over there. It was so bizarre. So I've figured out that I can have hard cheeses, no problem back home but I try to stick to non-American cheese and hard cheese while here. Unfortunately, while I was able to drink milk there easy....I still can't handle cows milk here. So bizarre. So I'm back to Almond milk. Not sure what the deal is, whether it's the hormones thing or the way the milk is pasteurized or what?!!! But it was pretty cool to consume dairy freely when I was in Europe. It was pretty hard to avoid cheese in Switzerland which is known for it's chocolate and cheese. :-)
Found this at Trader Joes, yay!
The label on this container of heavy whipping cream states, “Refrigerate AFTER Opening”. This can only be construed as “You don’t need to refrigerate this until you open it.”
Now, it is ultra-pasteurized, which means it’s basically “dead” and without much flavor. You can’t make good cheese or butter with ultra-pasteurized dairy products. It’s basically only good for putting in a beverage, making whipped cream, or using to make a cream soup which is the reason I bought it.
Louis Pasteur ForMemRS (27 December 1822 – 28 September 1895) was a French chemist and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation, and pasteurization, the last of which was named after him. His research in chemistry led to remarkable breakthroughs in the understanding of the causes and preventions of diseases, which laid down the foundations of hygiene, public health and much of modern medicine. Pasteur's works are credited with saving millions of lives through the developments of vaccines for rabies and anthrax. He is regarded as one of the founders of modern bacteriology and has been honored as the "father of bacteriology" and the "father of microbiology" (together with Robert Koch; the latter epithet also attributed to Antonie van Leeuwenhoek).
Wikipedia
"W. Alton Jones Dairy - At the on-campus W. Alton Jones Dairy, students milk 60 cattle each day at 5am and 5pm. The dairy is a long-standing tradition at College of the Ozarks aka Hard Work U. The milk produced is processed, pasteurized, and bottled by students for use at the student dining center, the daycare, and Dobyns Dining Room in the Keeter Center."
Pasteurized cow’s milk / semi-soft / washed rind
Region : County Cork, south of Ireland
Ardrahan has an earthy, mushoomy farmhouse taste and aroma (similar to a Gubbeen or a Durrs) and also a zesty tang that enhances the rich buttery and meaty flavor. The edible washed rind is slightly sticky, has the same nuttym salty strong aromas one might expect from a ripe Munster or Livarot (but not as pungent).
This cheese is usually made in a wheel shape, and has an edible, full-bodied rind and a deep yellow interior. Ardrahan's interior is soft and elegant, somewhat like a camembert with a milky and slightly porous pate. It usually matures in four to eight weeks. As it ages, it takes on a tangy and smoky flavour.
Wines
Red : Cabernet Sauvignon, big fruity reds
I have to admit to loving yogurt, mostly just plain, only ever all natural, so that means not normal major brands, this shot is of saint benoit from sonoma county, always cream on the top, I love their meyer lemon flavor but it only comes in the small 7oz size, I have tried making yogurt and prefer the store bought, mine at home never gets thick enough, probably since I am using pasteurized milk! I have had decent luck with brown cow brand or amy's but this is the best! great to make dips with as well as just eating plain, sometimes topped with grape nuts, but not lately, my jaw and teeth are sore I keep clinching them in my sleep, so first thing in the morning is not the best time for crunchy food for me, and I tend to eat yogurt in the am with my hot tea!
Their packaging is either glass canning jars or crocks for the smaller sizes, no plastic, no disposable anything, I save the crocks and use them and the larger jars can be returned to the store for a refund or used as a storage or canning jar! or drinking glass or vase or pot for a plant, etc.....love this!
Cheese Course (Seven selections $25)
In no particular order:
Crotina - Pasteurizec Goat, Blue Ledge Farm, Vermont
Valencay - Pasteurized Goat, Loire, France
Garrotxa - Pasteurized Goat, La Bauma, Catalonia, Spain
Tomme Crayeuse - Goat, France
Champalin Triple - Pasteurized Cow, Champlain Valley Creamery, Vermont
Scharfe Maxx - Raw Cow, Thurgau, Switzerland
Bleu d'Augergne - Raw Cow, Auvergne, France
Accompaniments: Figs, Apples with Mustard, Onion Marmelade
Basket of Bread (No photo): There were two kinds, brioche and something with raisins. They were lightly toasted and arrived warm.
Notes: The four of us shared the plate. We selected mostly mild cheeses, with the strongest being, of course, the blue (the only one I didn't taste). They were excellent!
Dr. Hastings lost his daughter to typhoid because of contaminated milk. At that time, Toronto also had no sewage treatment, and used unchlorinated water from Lake Ontario. In middle age, Hastings switched from a normal career in obstetrics to an outstanding one in public health.
As Toronto's Medical Officer of Health (1910–29) Hastings crusaded to make Toronto the first city in Canada to pasteurize milk. He introduced a safe water supply, eliminated privies, helped establish the public-health nursing system, medical and dental inspection in public schools, neighborhood baby clinics, childhood immunizations, and health inspections for homes and restaurants. The improvements lowered Toronto's death rate from communicable diseases from 15.3 per 1000 in 1909 to 10.3 per 1000 in 1925. Hastings became president of the Canadian Public Health Association in 1916 and the American Public Health Association in 1918.