Traveler's Guide to America's Dairyland
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The Practical Case of Organic Dairy Products in Glass Bottles and Jars
ReturnableTHE PRACTICAL packaging CASE OF ORGANIC DAIRY PRODUCTS IN GLASS BOTTLES AND JARS Reuse packaging to drastically reduce Fostered by a new regulatory framework, favorable to circu- waste lar packaging, regained interest for glass packaging is sprea- ding within Western Europe and might soon reach the leading According to a 2020 PMMI study on pac- countries in Asia, pushed by distribution leaders. kaging sustainability, 1 out of 4 CPG ma- nufacturers would currently be considering In France for example, some return and refill programs are cur- a purchase or equipment modification in rently being tested at regional scale to prove the feasibility of order to meet sustainability goals. circular models (Citeo report 2019). Glass containers, and in particular reusable ones, require spe- And 1 out of 3 would think of implementing cial precautions and call for specific options on the filling line. reuse, return and refill solutions, one of the 5 options available to reduce the environ- This can be done with the integrated solutions provided by Serac, mental impact of packaging. thus keeping benefit from the flexibility, performance, and sa- fety our brand is renowned for. For milk and dairy products in particular, re- turnable glass bottles and jars appear to be Let’s have a closer look on how we can help a possible option. As a leading partner of the you seize the returnable glass opportunity. dairy and food industry worldwide, Serac is observing an increasing interest for glass packaging machinery and has already de- livered several lines specially built to deal with the use of glass containers. -
The Penn Stater Conference Center Hotel Celebration Wedding Menus and Rehearsal Dinner Menus
Penn State Hospitality Services The Penn Stater Conference Center Hotel Celebration Wedding Menus and Rehearsal Dinner Menus featuring Chef Kenneth Stout Packages include One-Hour Cocktail Reception call brand beer, wine, soda and mixed beverages with your choice of hors d’oeuvres Champagne Toast Freixenet Champagne ~ a light sparkling wine with green apple and lemon flavors Four– Course Dinner Penn State Bakery Celebration Cake Penn State University Creamery Ice Cream Bridal Suite for two nights Tulle and Lighting décor Added to all menu pricing will be a 18% service charge and 6% tax. 11-01-06 – TPS Reception Hors d’oeuvres Your reception includes an international cheese display, fresh fruit, vegetable crudités, assorted breads and crackers. In addition, please choose four butler-passed items from the following selections: Our Famous Coconut Chicken with Orange Horseradish Sauce Spinach Spanakopita Spicy Fried Wontons Panini Romano Grilled Flat Breads with Roasted Peppers, Fresh Mozzarella and Pesto Classic Smoked Salmon on Pumpernickel Points Bruschetta with Roma Tomatoes and Cucumbers Tuscan Bean Canapés Mushrooms stuffed with Spinach and Boursin Sirloin Roulades Oriental Charred Harisa Ahi on Sticky Rice Shrimp Salad in Endive 2 Dinner Menus Appetizers Please select one Wild Mushroom Soup with Brie Roasted Eggplant Ravioli with Chive Oil and Balsamic Reduction Sherried Wild Mushrooms over Angel Hair Pasta Smoked Salmon and Gouda Cheesecake Seasonal Fruit with Grand Marnier Three Onion Soup with Roquefort Crouton Risotto Primavera -
The Sysco Cheese Product Catalog
> the Sysco Cheese Product Catalog Sysco_Cheese_Cat.indd 1 7/27/12 10:55 AM 5 what’s inside! 4 More Cheese, Please! Sysco Cheese Brands 6 Cheese Trends and Facts Creamy and delicious, 8 Building Blocks... cheese fi ts in with meal of Natural Cheese segments during any Blocks and Shreds time of day – breakfast, Smoked Bacon & Cheddar Twice- Baked Potatoes brunch, lunch, hors d’oeuvres, dinner and 10 Natural Cheese from dessert. From a simple Mild to Sharp Cheddar, Monterey Jack garnish to the basis of and Swiss a rich sauce, cheese is an essential ingredient 9 10 12 A Guide to Great Italian Cheeses Soft, Semi-Soft and for many food service Hard Italian Cheeses operations. 14 Mozzarella... The Quintessential Italian Cheese Slices, shreds, loaves Harvest Vegetable French and wheels… with Bread Pizza such a multitude of 16 Cream Cheese Dreams culinary applications, 15 16 Flavors, Forms and Sizes the wide selection Blueberry Stuff ed French Toast of cheeses at Sysco 20 The Number One Cheese will provide endless on Burgers opportunities for Process Cheese Slices and Loaves menu innovation Stuff ed Burgers and increased 24 Hispanic-Style Cheeses perceived value. Queso Seguro, Special Melt and 20 Nacho Blend Easy Cheese Dip 25 What is Speciality Cheese? Brie, Muenster, Havarti and Fontina Baked Brie with Pecans 28 Firm/Hard Speciality Cheese Gruyère and Gouda 28 Gourmet White Mac & Cheese 30 Fresh and Blue Cheeses Feta, Goat Cheese, Blue Cheese and Gorgonzola Portofi no Salad with 2 Thyme Vinaigrette Sysco_Cheese_Cat.indd 2 7/27/12 10:56 AM welcome. -
Take Mom out to Play!
Take Mom Out to Play! Join us Sunday May 14th, 2017 for a Mother’s Day celebration. From 10:00 AM to 3:00 PM, enjoy our 2 plates for $22 special with a combination of classic Play menu items, as well as some delicious brunch dishes. For a later celebration, our dinner service begins at 5:00 PM with all of your favourite Play dishes. Reservations are available now! Call 613-667-9207 or visit us at playfood.ca to book. **Scroll down for a look at the brunch menu ** **Please note that some items and their prices may be subject to change** 2 plates for $22 for brunch Order any two dishes per person for one price Brunch hours from 10:00 - 3:00 PM (*not included) CHARCUTERIE SIDES S2S calabrese / malt onion jam 13. frites / aioli 5. S2S genoa/ caraway mustard 13. tempura eggplant / kimchi 6. pork rillette / pickled fennel 13. mushroom / shallot / dukkah 7. Pingue prosciutto / spiced honey 14. bok choy / white miso / mustard 7. *mixed charcuterie plate 21. CHEESE three selections 16. / *five selections 21. dried fruit chutney SAVOURY Soeur Angèle / Noyan, QC / cow & goat miso soup / mushroom broth / soba noodle / tofu / scallion 9. creamy, mushroom, bloomy Junmai Sake, Fukumasamune 2oz. - 8. Pied De Vent / Magdalen Islands, QC / raw cow fig salad/blue cheese/orange/prosciutto/pecan/fruit chutney 13. soft, buttery, earthy, washed rind Rosé, Domaine Fontavin, Rhône 3 oz. - 7. / 5 oz. - 12. Manchego / La Mancha, Spain / ewe Albacore tuna crudo/fennel/apple/celery/cracker/grapefruit 16. salty, tangy, nutty, firm Verdicchio di Castelli di Jesi, Ca Ruptae 3 oz. -
Galena River Wine & Cheese
DUBUQUE365.com GALENA RIVER WINE & CHEESE REVISITED BY RICH BELMONT All these cheeses have interesting stories you can relate to your select the Valpolicella Ripasso 2010. Ripasso wines are for those friends so they will think you are a cheese nerd. For example, the who love strong reds but can’t always afford Amarone. French Morbier has a small line of grape leaf ash separating the morning and afternoon cream layers. The French Raclette which Other excellent wines include Casaloste 2009 Fattoria Rodáno means “to scrape” is a string cheese usually shaved off the block Chianti Classico; Sangiovese 2012 Di Majo Norante; Citra and melted onto potatoes or vegetables. The Belgium Chimay Montepulciano D’Abruzzo 2012; Baci Dolci Sweet Kiss; Stefano Cheese is made by Chimay Monks, the same order of monks at Farina Mosato d’ Asti and the Stefano Christiani 2012 Pinot the New Melleray Abby near Dubuque. The Manchego, a Spanish Grigio. There are also dessert wines and cordials. Like the cheese aged 12 months is made from 100% Manchega sheep ChocoVine: a combination of Dutch chocolate with French milk and is the most popular cheese eaten in France. The cheese cabernet or the exotic Sōmrus meaning “Nectar of the Gods” in spread Wensleydale Gourmandise flavored with Kirsch, the clear Hindi made from a recipe dating back to 2600 BC. This Indian Are you having a holiday party and trying to think of a way to brandy distilled from cherries. The Sartori Bella Vitano Raspberry Cream Liqueur is made in the US by artfully blending pure make it happen quickly and easily? Here is a great idea: make it a is a Wisconsin cheese aged a minimum of 8 months with a cream, Caribbean rum, cardamom, saffron, almonds, pistachios wine, beer and cheese party! texture of parmesan and a sweetness of creamy cheddar soaked and rose. -
2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states. -
Appetizers Jumbo Wings $6.99 1 Lb. of Jumbo Wings Available in Extreme Heat, Louie Spicy, Or Mustard Served with Ranch
Appetizers Jumbo wings $6.99 1 lb. of jumbo wings available in extreme heat, Louie spicy, or mustard served with ranch. Fried mushrooms $5.49 A generous portion of battered mushrooms served with ranch. Chicken Tenders $6.99 Lightly breaded chicken tenders served with ranch. Fried cheese $5.99 Breaded mozzarella topped with parmesan cheese and served with our famous rich marinara sauce. Potato skins $6.99 6 skins loaded with provel and cheddar cheese, topped with bacon and served with sour cream. French fries $2.49 Loaded Fries $5.99 A large order of fries topped with provel and cheddar cheese, bacon and served with ranch. Homemade chips $3.99 A large order of chips, lightly seasoned, cooked fresh to order. Cheese garlic bread $3.39 French bread brushed with garlic butter covered with our blended provel cheese and served with our famous rich marinara sauce. Toasted ravioli $5.49 A St. Louis favorite! A 10 piece portion breaded and deep fried, topped with parmesan cheese and served with our famous rich marinara sauce. Sandwiches Louie's special $6.09 A generous portion of ham, roast beef, salami, and provel cheese with all the trimmings on the side. Louie's beef 'n' cheese $6.99 A heaping serving of our famous roast beef with provel cheese, aujus, and all the trimmings on the side. Louie burger $6.09 A half pound of ground chuck with provel and cheddar cheeses and all the trimmings on the side. Meatball & cheese $6.99 A special homemade meatball topped with our famous rich marinara sauce and mozzarella cheese baked on French bread. -
Flavor Description and Classification of Selected Natural Cheeses Delores H
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange Culinary Arts and Sciences V: Global and National Perspectives, 2005, ed. Edwards, J.S.A., Kowrygo, B, & Rejman, K. pp 641-654, Publisher, Worshipful Company of Cooks Research Centre, Bournemouth, Poole, UK Flavor description and classification of selected natural cheeses Delores H. Chambers1, Edgar Chambers IV1 and Dallas Johnson2 1The Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Justin Hall, Manhattan, KS 66506-1407, USA 2Department of Statistics, Kansas State University, Dickens Hall, Manhattan, KS 66506, USA Abstract Intensities of 30 flavor attributes were measured for 42 cheeses. Rated intensities of flavor characteristics generally fell in the low to moderate range for all cheeses. Some of the flavor characteristics (dairy fat, dairy sour, dairy sweet, sharp, astringent, bitter, salty, sour, and sweet) were present in all cheeses, and some (cooked milk, animalic, goaty, fruity, moldy, mushroom, and nutty) were specific to only a few of the cheeses evaluated in this study. The flavor of each of the 42 cheeses is described. Similarities in flavor were observed among many of the individual cheeses. Therefore, a clustering scheme was developed to show the overall flavor relationships among the cheeses. Those relationships are schematically represented by a tree diagram. Proximity on the tree diagram indicates a high degree of flavor similarity among the types of cheese. Introduction In most countries, consumption of cheese has been on the rise over the past decades (Richards, 1989; Magretti, 1996; Havrila, 1997; Hoebermann, 1997; Anonymous, 2002). -
What Is DAIRY? COW’S HEALTHY DIET Dairy Cows Are Fascinating Animals
Dairy What is DAIRY? COW’S HEALTHY DIET Dairy cows are fascinating animals. teeth. Calcium also helps our muscles meal and vitamins/minerals. Dairy cows They turn grass and grains into milk. and nerves work properly, and helps also drink 30-50 gallons of water each Heifers are female dairy cattle that have blood clot. Milk products also provide day. That is about an entire bathtub Vitamins/Minerals not given birth to a calf. Once a heifer us with carbohydrates, protein and full of water. With all that eating and 2 pounds gives birth, it is called a cow. All female Vitamin D. You should have 3 servings drinking, are cows stuffed? The simple dairy cows must have a calf to produce of nonfat or low-fat milk and milk answer is ‘no’. They are eating to meet Ground Corn Soybean Meal milk. The gestation (pregnancy) period products each day. One serving of their energy (calorie) needs—they 8 pounds 5 pounds for cows is nine months. Newborn dairy is equal to 1 cup of milk, yogurt do not overeat. Young animals that calves weigh about 80-100 pounds. or ice cream and 1 ½ -2 ounces of are actively growing have greater Hay Male dairy cattle are called bulls and do cheese. requirements for protein than older 20 pounds not produce milk. animals. Corn Silage A 1,500 pound dairy cow eats 100 65 pounds Milk provides your body with calcium, pounds of feed each day. This includes which is needed for healthy bones and corn silage, hay, ground corn, soybean Total: 100 pound per day DID YOU KNOW? National Milk Day Each year, U.S. -
During Hay Feeding Season "50-45-40" Iweihad
STATION BuurIN 414 DECEMBER 1942 BUTTER MAKING During Hay Feeding Season "50-45-40" iWeihad Oregon State System of Higher Education Agricultural Experiment Station Oregon State College Corvallis FOREWORD Another marketing problem of importance to Oregon dairymencrumbly,sticky,hard butterhas beensolved. These defects are characteristic of butter produced in the re- 1 gions of Oregon largely dependent upon hay as the main ration during the fall and winter months. The defects appear in but- ter early in October and disappear with the coming of grass, and may result in a discount of as much as 1 cent a pound. -The consumer objects to such butter because it is hard and crumbles and rolls under the knife. Because of its importance to the butter industry, the Ore- j gon Dairymen's Association and the Oregon Dairy Manufac- turers' Association both presented to the Oregon Legislature 6 years ago the need for research to develop remedial measures. Funds were appropriated, and this bulletin contains the final results of this particular phase of the butter manufacturing studies by the Oregon Agricultural Experiment Station. The investigation included a study of the chemical and physical properties of the milk fat produced in typical irrigated alfalfa producing areas of eastern and southern Oregon and in other parts of the state. A report of this particular phase of the study has already been made. On the basis of the experimental results obtained, a satis- factory method of butter manufacture has been developed. For convenience this has been designated the "50-45-40" method. If the recommended procedure is carefully followed, this method, which has been tested under large-scale commercial conditions _i. -
Product Formulation and Consumer
Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 1-1-2008 Product Formulation And Consumer Acceptability Of Processed Cheese Made With Different Types Of Cocoas And Chocolates & Product Formulation And Quantitative Descriptive Analysis Of Aged Cheddar Cheese With Different Types Of Chocolate Inclusions Vishal Kumar Royyala Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Royyala, Vishal Kumar, "Product Formulation And Consumer Acceptability Of Processed Cheese Made With Different Types Of Cocoas And Chocolates & Product Formulation And Quantitative Descriptive Analysis Of Aged Cheddar Cheese With Different Types Of Chocolate Inclusions" (2008). Theses and Dissertations. 3646. https://scholarsjunction.msstate.edu/td/3646 This Graduate Thesis - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. PRODUCT FORMULATION AND CONSUMER ACCEPTABILITY OF PROCESSED CHEESE MADE WITH DIFFERENT TYPES OF COCOAS AND CHOCOLATES & PRODUCT FORMULATION AND QUANTITATIVE DESCRIPTIVE ANALYSIS OF AGED CHEDDAR CHEESE WITH DIFFERENT TYPES OF CHOCOLATE INCLUSIONS By Vishal Kumar Royyala A Thesis Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Master of Science -
Hidden Dairy “Cheat Sheet” Business Card-Sized (Cut out and Fold in the Middle)
From kellymom.com… Hidden Dairy “Cheat Sheet” Business card-sized (cut out and fold in the middle) Personal use only. If you would like to distribute this handout to clients or patients, please visit www.kellymom.com/bookstore/handouts for more information. Dairy Ingredients and Hidden Dairy Ingredients that MAY contain milk protein: Artificial butter flavor, Butter, Butter fat, Buttermilk, Chocolate, Flavorings (natural or artificial), High protein Butter oil, Casein, Caseinates (ammonia, calcium, flour, Hot Dogs, Luncheon Meat, Margarine, Simplesse, magnesium, potassium, sodium), Cheese, Cottage Sausage, Starter Distillate. cheese, Cream, Curds, Custard, Ghee, Goat’s milk, Avoid "deli" meats, because the slicers frequently are used Half & half, Hydrolysates (casein, milk protein, protein, to cut both meat and cheese products. Also, some deli whey, whey protein), Kefir, Koumiss, Lactalbumin, meats contain dairy products. Lactalbumin phosphate, Lactoglobulin, Lactose, Lactulose, Milk (condensed, derivative, powder, dry, Kosher labeling: A product label marked Parve or evaporated, low fat, malted, non fat, protein, skim, solids, Pareve is certified dairy-free. A product with a circled whole), Milkfat, Nougat, Paneer, Pudding, Rennet “U” on the label (with NO other symbols or letters) is casein, Sour cream, Sour cream solids, Sour milk solids, Parve. A "D" or "DE" on a product label next to a circled Whey (in any form including delactosed, demineralized, "K" or circled "U" may indicate the presence of milk protein concentrate, sweet), Yogurt protein. — kellymom.com .