DOCSLIB.ORG

NANTWICH TARIM Cemiyeti ULUSLARARASI Peynir YARIŞMASI ALTIN ÖDÜL Lezzet Arayanlara for Those Seeking the Flavor Türkiye’Nin Gururu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
NANTWICH TARIM Cemiyeti ULUSLARARASI Peynir YARIŞMASI ALTIN ÖDÜL Lezzet Arayanlara for Those Seeking the Flavor Türkiye’Nin Gururu NANTWICH TARIM CEMiYETi ULUSLARARASI PEYNiR YARIŞMASI ALTIN ÖDÜL Lezzet Arayanlara For those seeking the flavor Türkiye’nin gururu Kuruluşumuzun 42. Yılında, Nantwich Uluslararası Peynir Yarışmasının, “Doğal peynirde perakende paket inovasyonu, dizaynı, sunumu ve tasarımı” dalında Altın Ödül kazanmanın ve ülkemize bu gururu yaşatmanın sevincini yaşıyoruz. Dünyanın en büyük ve en iyi peynir yarışması olarak gösterilen, 1897 yılından bu yana gerçekleşen Nantwich Uluslararası Peynir Yarışmasına, 2015 yılında, 31 ülkeden 4.615 peynir ve süt ürünü rekor bir katılım gösterdi. Bu rekor katılımın arasından sıyrılmayı, “dışı da peynir içi de peynir” sloganıyla sunulan “Bohça Peynir” (Poucheese) ile sadece büyük jürinin değil, yarışma Genel Sekreteri Adrian Lawrence’ın da dikkatini çekmeyi başardık. Bu ödülle kalitemizi uluslararası alanda da tescillemiş olduk. NANTWICH TARIM CEMiYETi ULUSLARARASI PEYNiR YARIŞMASI ALTIN ÖDÜL Golden International Cheese Awards Gündoğdu Food and Dairy won the prestigious 2015 Golden International Cheese Award held by UK based Nantwich Agricultural Society. This award is well-deserved recognition of our 42 years of cheese making passion. We have been chosen as a winner among 4,615 contestants from 31 different countries. We are proud to be the first Turkish company to receive this honor. This historic competition originated in Nantwich, United Kingdom and dates back to 1897. We have been awarded the Golden Medal in many categories including innovation, design and presentation. Our innovative Poucheese received high praises both from jury and the general secretary Adrian Lawrence. Mr. Lawrence noted that Gündoğdu Food and Dairy was the first Turkish company to receive this award from his organization. He congratulated Gündoğdu team for innovating this great product. Kalitede 42 yıl Quality over Four Decades 1975 yılından günümüze faaliyet gösteren şirketimizin temellerini, İstanbul Unkapanı gıda çarşısında attık. Bugün, İstanbul Üsküdar’daki genel müdürlüğümüz ve Manisa Salihli organize sanayi bölgesi’ndeki üretim tesislerimizle, peynir çeşitlerimizi, toplu tüketim, ulusal market zincirleri, discount ve EDT (Ev Dışı Tüketim) kanallarına sunmaktayız. Our journey started in 1975 with a humble shop at the historic Istanbul Unkapani Food Market. Aynı zamanda yurtdışındaki müşterilerin de taleplerine cevap vererek, hızla büyümeye devam ediyoruz. Today we continue this journey with our headquarters in Istanbul and a 15,000 square meter state of the art cheese Salihli organize sanayi bölgesinde 15.000 m² alana kurulu, factory in Manisa. 3.000 m² fabrikamızla, istihdama ve ülke ekonomisine katkıda bulunuyoruz. We became the fastest growing top 100 companies twice in 2011 and 2013. We received the prestigious ”Turkey 100” 2011-2013 yılları arasında TOBB, TEPAV ve AllWorld award from Turkish Production Chamber of Commerce. Network’ün öncülüğünde, Türkiye’nin en hızlı büyüyen şirketlerine küresel ölçekte dikkat çekmek için düzenlenen We strictly follow the European Union food safety “Türkiye 100 projesi”nde, en hızlı büyüyen 100 şirket arasına standards with international certificates including ISO, girdik. Yine, aynı ödüle 2012-2015 yıllarında layık görülerek HACCP, and Halal Certificate. kalitede sürekliliğimizi bir kez daha ispatlamış olduk. Food production is an unforgiving profession. Even one “Lezzet Arayanlara” sloganıyla çıktığımız yolda, doğal mistake is too many. It can damage years of hard work ürünler üretmekten ve ARGE çalışmalarına ciddi kaynaklar and reputation. ayırmaktan hiç vazgeçmedik. Yakaladığımız kalitenin sürdürülebilirliliğini, üretimin bütün süreçlerini kontrol Without passion, it’s impossible to keep up the same level altında tutarak ve kalitenin devamlılığı için ISO, HACCP ve of hard work and attention to details. We believe that our IFC gibi standartlarla destekleyerek elde ettik. love and never ending passion for cheese making keeps us going for over four decades. Firma politikamızı, etkinlik, verimlik ve sürekli gelişim üzerine kurduk. Politikamız, tedarikten, satış We serve a wide range of professional clients including sonrası hizmetlere kadar tüm süreçleri kapsayan ve Turkish Airlines, Do&Co, Qatar Airlines, Atlas Jet, Sancak paydaşlarımızla ilişkilerimizi belirleyen en önemli etkendir. Inflight Service, and Divan Hotel. Amacımız, kaliteden asla taviz vermeden, Finally, our philosophy is as follows “make the best or sizleri beklentinizin ötesinde memnun etmektir. don’t make it at all !” NANTWICH TARIM CEMiYETi ULUSLARARASI PEYNiR YARIŞMASI ALTIN ÖDÜL Gündoğdu Gıda ve Süt Ürünleri Avrupa standartlarına uygun modern ve hijyenik Kalitede 42 yıl tesisleriyle, dalında profesyonel ekiplerle, çağın teknolojik gereklerine ve gıda kodeksine uygun, kaliteli ve doğal ürünler üretmektedir. Quality over Four Decades Gündoğdu Food and Diary Our state of the art production facility complies with European food production standards. Professional production team receives continuous training on hygiene and food safety. Sütten gelen doğallık... Yaşamın temel gereksinimi ve mucizevi gıdası olan SÜT, sağlığı korumada oldukça etkilidir. Süt ve süt ürünleri, insan yaşamının her döneminde tüketilmesi gereken en önemli besinlerden biridir. Gündoğdu Gıda ve Süt Ürünleri olarak mevsimine göre koyun, keçi ve inek sütlerini pastörize ederek üretmiş olduğumuz yöresel ve geleneksel süt ürünlerimizi sizlere sunmaktan mutluluk duyuyoruz. Nature’s Gift We regard milk as a miracle and a gift from nature. We are always amazed to witness the transformation of raw milk to different tastes and forms. We are proud to be a part this magical transformation for over 4 decades. Çiftliklerde doğal yemlerle beslenen hayvanlardan alınan yüksek kaliteli sütler ile ineklerin beslendiği ottan sofralarınıza ulaşana kadar geçen tüm süreçte Çiftlikten Sofraya entegre iş anlayışı gözetilerek üretim yapılmaktadır. Our main job is to preserve the healthy nature of milk from farm all the way to your family table. Handling, storage and transportation is as crucial as the production itself. KAŞAR PEYNİRİ KASHKAVAL CHEESE KAŞAR PEYNİRİ KASHKAVAL CHEESE Lezzet Arayanlara For those seeking the flavor KAŞAR PEYNİRİ KASHKAVAL CHEESE TAZE KAŞAR PEYNİRİ KASHKAVAL CHEESE Çocuklarınızı sağlıkla büyüten, protein ve kalsiyum deposu peynirler... Kaşar peynirlerimizin lezzeti; ardındaki kalite, doğallık ve güvenden gelir. Ailece geçirdiğiniz mutlu kahvaltılarınızda; arkanıza yaslanın, sağlık ve keyifle beslenmenin tadını çıkarın. Cheese, the best source of calcium and protein for your family We always strive to create new and innovative ideas to make the cheese as your calcium and protein source. • 5 kg. Kelle Kaşar / Full Fat Kashkaval Cheese • 600 gr EDT Blok Tost Peyniri / Low Fat Kashkaval Cheese • Anadolu Eski Kaşar tartılarak satılır Aged Kashkaval Cheese • Trakya Eski Kaşar tartılarak satılır Aged Kashkaval Cheese • 5 kg. Mozzarella Peynir Mozzarella Cheese • Cevizli Peynir tartılarak satılır • 2 kg. EDT Blok Tost Peyniri Full Fat Kashkaval Cheese Low Fat Kashkaval Cheese • 225 gr Tam Yağlı Taze Kaşar Peyniri • 400 gr Tam Yağlı Taze Kaşar Peyniri Full Fat Kashkaval Cheese Full Fat Kashkaval Cheese • 700 gr Tam Yağlı Taze Kaşar Peyniri • 1 kg Tam Yağlı Taze Kaşar Peyniri Full Fat Kashkaval Cheese Full Fat Kashkaval Cheese TAZE KAŞAR PEYNİRİ KASHKAVAL CHEESE Ürün Cinsi Barkod Koli içi Adet S.T. Tarihi Koli Ebatları Koli Ağırlık Net Paletdeki Koli Ad. Palet Ağırlığı Bürüt Product SKU Units per Carton Expiration Date Carton size (mm) Carton Weight Net Cartons per Pallet Pallet Weight Gross 2 kg Blok Kaşar Peyniri / Full Fat Kashkaval Cheese 869 745 249 101 6 10 180 Gün / Day 315 x 440 x 160 20 kg 36 758 kg 1 kg Kaşar Peyniri / Full Fat Kashkaval Cheese 869 745 249 105 4 15 180 Gün / Day 210 x 400 x 220 15 kg 50 790 kg 700 gr Kaşar Peyniri / Full Fat Kashkaval Cheese 869 745 249 104 7 20 180 Gün / Day 210 x 400 x 195 14 kg 50 7739 kg 400 gr Kaşar Peyniri / Full Fat Kashkaval Cheese 869 745 249 103 0 30 180 Gün / Day 225 x 315 x 255 12 kg 55 702 kg 225 gr Kaşar Peyniri / Full Fat Kashkaval Cheese 869 745 249 107 8 12 180 Gün / Day 175 x 255 x 195 2,4 kg 90 270 kg 13 kg Kelle Kaşar Peyniri / Full Fat Kashkaval Cheese - 1 180 Gün / Day - 13 kg - - 5 kg Kelle Kaşar Peyniri / Full Fat Kashkaval Cheese 869 745 249 106 1 1 180 Gün / Day - 5 kg - - 5 kg Mozzarella Peyniri / Mozzarella Cheese 869 745 249 178 8 1 180 Gün / Day - 5 kg - - 5 kg Cevizli Peynir / Full Fat Kashkaval Cheese - 1 180 Gün / Day - 5 kg - - 600 gr EDT Blok Tost Peyniri / Low Fat Kashkaval Cheese 8697452494086 20 180 Gün / Day 315 x 440 x 160 12 kg 50 641 kg 2 kg EDT Blok Tost Peyniri / Low Fat Kashkaval Cheese 869 745 249 401 7 10 180 Gün / Day 315 x 440 x 160 20 kg 36 758 kg • 2 kg Tam Yağlı Taze Kaşar Peyniri / Full Fat Kashkaval Cheese YÖRESEL PEYNİRLER TRADITIONAL TURKISH CHEESE YÖRESEL PEYNİRLER TRADITIONAL TURKISH CHEESE Lezzet Arayanlara For those seeking the flavor YÖRESEL PEYNİRLER TRADITIONAL TURKISH CHEESE YÖRESEL PEYNİRLER TRADITIONAL TURKISH CHEESES Sağlıklı bir yaşam için, sağlıklı bir kahvaltı... Beyaz peynir çeşitlerimizle hem sağlığına hem damak tadına düşkünlere hitap ediyor, sağlıklı nesiller için sağlıklı ürünler üretiyoruz. We carry a wide range of white cheese selection with rich flavor and taste White cheese is an essential part of Turkish breakfast culture. It can enrich your salad, pizza and macaroni. • Teneke Tulum Peyniri / Tulum Cheese • 1000 gr Çeçil Peyniri / Chechil Cheese • 1000 gr Örgü Peyniri / Braided Cheese • 1000 gr Dil Peyniri / String Cheese • 250
Load more

Recommended publications
  • Identity and the Culinary Diasporic Memoir: Asserting the Arab Selfhood Through Food in Suheir Hammad's Drops of This Story An
    Ichkalat journal E ISSN: 2600-6634 ISSN:2335-1586 Volume 09 No 3 Year : 2020 Pp(527 - 541) Identity and the Culinary Diasporic Memoir: Asserting the Arab Selfhood through Food in Suheir Hammad’s Drops of this Story and Diana Abu Jaber’s The Language of Baklava اﻟﻬﻮﻳﺔ وﻣ ﺬﻛﺮات اﻟﻄﻬﻲ ﻓﻲ اﻟﺸﺘﺎت: ﺗﺄﻛﻴﺪ اﻟﺬات اﻟﻌﺮﺑﻴﺔ ﻣﻦ ﺧﻼل اﻟﻄﻌﺎم ﻓﻲ ﻗﻄﺮات ﻣﻦ ﻫﺬﻩ اﻟﻘﺼﺔ ﻟﺴﻬﻴﺮ ﺣﻤﺎد وﻟﻐﺔ اﻟﺒﻘﻼوة ﻟﺪﻳﺎﻧﺎ أﺑﻮ ﺟﺎﺑﺮ 1Soumaya Guebla 1, Pr. Hocine Maoui 2 2 ﺳﻤﻴﺔ ﻗﺒﻠﺔ 1 ﻣﻌﺎوي ﺣﺴﻴﻦ Badji Mokhtar University, Annaba (Algeria) LECUCRA Laboratory ﺟﺎﻣﻌﺔ ﻋﻨﺎﺑﺔ - اﻟﺪزاﺋﺮ [email protected] [email protected] Rec. Day : 15/04/2020 Acc. day: 13/05/2020 Pub. day: 15/09/2020 Abstract: This article spotsthe light on how, through the use of the memoir genre, Diana Abu Jaber and Suheir Hammad purposefully show the complexities of their identities. It emphasizes onhow they assert their Arab identity through cooking Arab food within the U.S. landscape. It also stresseson how as contemporary Arab American memoirists, Abu Jaber and Hammad tend to bridge the gap between Eastern and Western worlds, and rely on the journey motif in the search for their identities. The purpose of this study is to show how, in their culinary diasporic memoirs, the writers enhance the nostalgia of the homeland and remembering of the beautiful sense of Jordan and Palestine, via smell and taste memory. Keywords : Nostalgia, Culinary Diasporic Memoir, Identity, Food. ﻳﻠﻘﻲ ﻫﺬا اﳌﻘﺎل اﻟﻀﻮء ﻋﻠﻰ ﻛﻴﻔﻴﺔ ﻋﺮض دﻳﺎﻧﺎ أﺑﻮ ﺟﺎﺑﺮ وﺳﻬﲑ ﲪﺎد، ﳍﻮﻳﺘﻬﻤﺎ اﳌﻌﻘﺪة، ﻋﻦ ﻃﺮﻳﻖ اﺳﺘﺨﺪام اﻟﻨﻮع اﻷدﰊ اﳌﺬﻛﺮة. إﻧﻪ ﻳﻮﺿﺢ ﻛﻴﻒ ﺗﺜﺒﺘﺎن ﻫﻮﻳﺘﻬﻤﺎ اﻟﻌﺮﺑﻴﺔ ﻣﻦ ﺧﻼل ﻃﻬﻲ اﻟﻄﻌﺎم 527 اﳌﺮﻛﺰ اﳉﺎﻣﻌﻲ ﻟﺘﺎﻣﻨﻐﺴﺖ - اﳉﺰاﺋﺮ University Center of Tamanghasset Algeria Ichkalat journal E ISSN: 2600-6634 ISSN:2335-1586 Volume 09 No 3 Year : 2020 Pp(527 - 541) اﻟﻌﺮﰊ داﺧﻞ اﳌﺸﻬﺪ اﻷﻣﺮﻳﻜﻲ.
    [Show full text]
  • Tastes from the Green Paradise That Will Change the Taste of the World
    Tastes from the green paradise that will change the taste of the world... 2 3 Green Bursa, which lies in the foothills of magnificent Mount Uludağ, is one of the rare cities that houses many identities. It is a city of industry, tourism, history and above all, agriculture with important fertile lands. The meeting of the crystal waters of this city that flowed from Uludağ with the fertile lands of the plains yielded cornucopia. In addition to its developing industry and commerce, Bursa has always been famous for its agriculture and agricultural products, as well. 4 5 The secret of this unique richness and pruSIAS premıum tastes is the Cluster Olive oil tr Virgi monocultıvar ® Nature Sızm fertile lands of Brands tek bahçe ® Bursa... ® Net 500 ml. / 17 fl oz. ® pruSIAS premıum Olive oil 6 7 President’s Message / İbrahim Burkay Bursa Chamber of Commerce and Industry, President of the Board of Directors İbrahim Burkay Bursa Chamber of Commerce and Industry, President of the Board of Directors Distinguished trading partner; operating in the food sector with our companies. The high quality that our companies have caught up to in the sector Bursa, which succeeds in exporting the goods and services from the production facilities to the final product and the it produces to 195 countries, is an important center of great potential that we carry as the city opened the way to richness with its fertile lands and strong industry based on new commercial agreements. agriculture. As the Bursa Chamber of Commerce and Industry, it is one of our most important goals to bring the richness I believe that strong trade links will be established with your of our lands together with the world, thanks to the strength valuable participation both during the 2nd Buyer Delegation that we receive from our members.
    [Show full text]
  • Prof. Bedia ŞİMŞEK Personal Information Wofefibc:E Hptthposn:/E/:A V+E9s0is .2S4d6u .E2d1u1
    Prof. Bedia ŞİMŞEK Personal Information WOfefibc:e hPtthposn:/e/:a v+e9s0is .2sd4u6. e2d1u1. t1r/5b4e1d iasimsek EDodcutocraatteio, Ann kInarfao Urnmivaetrisoityn, Fen Bilimleri Enstitüsü, Süt Teknolojisi Anabilim Dalı, Turkey 1997 - 2003 UPonsdtegrrgardaudautaet, eA, nAknakraar Ua nUinveivresritsyit, yF, eZnir Baialitm Flaekrüi lEtensit,i tSüüstü T, eSkünt oTleokjinsoi Lloisjiasni As nParboiglirmam Dıa, Tlı,u Trukerkye 1y9 18979 -2 1 -9 199195 FEnogrliesihg, nB2 L Uapnpgeru Iangteersmediate RFoeosde Eanrgcihne Aerrinega, sFood Technology, Processing Diary And Related Products, Engineering and Technology APrcoafedsesomr,i Scu Tleiytmleasn /D eTmairsekl sUniversity, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 2018 - Continues Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes I. SÇcEaLlEdBinİ Mg .p, ŞrİoMcŞeEsKs Bo.ptimization to enhance the textural properties of Kashar cheese II. EJOfUfeRcNtsA Lo fO mF FaOstOicD gPuRmOC (EPSiSsItNaGc iAaN leDn PtRisEcSuEsR)V oAnT IcOhNe, m20ic2a1l ,( rJohueronlaol gInicdaelx, eadn idn mSCiIc)robiological properties of yŞİoMgŞuErKt iBc.e, A ckrseoaym A., Kirhan S., Topcu D. S. III. EJOfUfeRcNtsA Lo fO pF lFaOsmODin P aRnOdC EpSlSaIsNmGi AnNogDe PnR oEnSE tReVxAtuTrIOaNl b, violc.4h3e,m noic.7a,l 2a0n1d9 m(Joicurronbail oInlodgeixceadl ipnr SoCpI)erties of cŞlİoMtŞtEeKd Bcr., eGaÜmN İ., Ekinci M. B. IV. SJOoUmReN APLro OpFe FrOtiOeDs oSAf FFErTeYs,h v oaln.3d8 ,R niop.e6n, 2e0d1 T8r (aJoduitrinoanl aInl dAekxceadk iant iSkC IC)heese KŞİOMRŞEEAKN B J.O, TUURNNCAELR F YO.R FOOD SCIENCE OF ANIMAL RESOURCES, vol.38, no.1, pp.110-122, 2018 (Journal Indexed V. Fini rSsCtI )record of Glycaspis brimblecombei Moore (Hemiptera: Aphalaridae), in Turkey PKHAYRTAOCPAA İR., AKSaIyTaIhCaAn, vAo.,l .Ş4İ3M, ŞnEoK.2 ,B p.,p C.1e7lik1p-1e7n5ce, 2 Y0.15 (Journal Indexed in SCI) VI.
    [Show full text]
  • T.C. Harran Üniversitesi Fen Bilimleri Enstitüsü
    T.C. HARRAN ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ DOKTORA TEZİ GELENEKSEL DİYARBAKIR ÖRGÜ PEYNİRİNİN KARAKTERİSTİK ÖZELLİKLERİNİN TESPİT EDİLMESİ VE GIDA GÜVENLİĞİ AÇISINDAN DEĞERLENDİRİLMESİ Abdulkerim HATİPOĞLU GIDA MÜHENDİSLİĞİ ANABİLİM DALI ŞANLIURFA 2014 T.C. HARRAN ÜNİVERSİTESİ FEN BİLİMLERİ ENSTİTÜSÜ DOKTORA TEZİ GELENEKSEL DİYARBAKIR ÖRGÜ PEYNİRİNİN KARAKTERİSTİK ÖZELLİKLERİNİN TESPİT EDİLMESİ VE GIDA GÜVENLİĞİ AÇISINDAN DEĞERLENDİRİLMESİ Abdulkerim HATİPOĞLU GIDA MÜHENDİSLİĞİ ANABİLİM DALI ŞANLIURFA 2014 Prof. Dr. Şerafettin ÇELİK danışmanlığında, Abdulkerim HATİPOĞLU’nun hazırladığı “Geleneksel Diyarbakır Örgü Peynirinin Karakteristik Özelliklerinin Tespit Edilmesi ve Gıda Güvenliği Açısından Değerlendirilmesi” konulu bu çalışma 24/09/2014 tarihinde aşağıdaki jüri tarafından oy birliği ile Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı’nda DOKTORA TEZİ olarak kabul edilmiştir. İmza Danışman : Prof. Dr. Şerafettin ÇELİK ……..…………………………… Üye : Prof. Dr. Mahmut DOĞAN ……..…………………………… Üye : Doç. Dr. Hüseyin TÜRKOĞLU ……..…………………………… Üye : Doç. Dr. M. Serdar AKIN ……..…………………………… Üye : Doç. Dr. Ferit ATASOY ……..…………………………… Bu Tezin Gıda Mühendisliği Anabilim Dalında Yapıldığını ve Enstitümüz Kurallarına Göre Düzenlendiğini Onaylarım. Prof. Dr. Sinan UYANIK Enstitü Müdürü Bu çalışma HÜBAK tarafından desteklenmiştir. Proje No: 12019 Not: Bu tezde kullanılan özgün ve başka kaynaktan yapılan bildirişlerin, çizelge, şekil ve fotoğrafların kaynak gösterilmeden kullanımı, 5846 sayılı Fikir ve Sanat Eserleri Kanunundaki
    [Show full text]
  • Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw Or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on Mineral Content
    Innovative Romanian Food Biotechnology Vol. 14, Issue of March, 2014 © 2014 by “Dun ărea de Jos” University – Gala ţi Received October 12, 2013 / Accepted December 4, 2013 RESEARCH ARTICLE RIPENING OF SUDANESE BRAIDED (MUDDAFFARA) CHEESE MANUFACTURED FROM RAW OR PASTEURIZED MILK: EFFECT OF HEAT TREATMENT AND SALT CONCENTRATION ON MINERAL CONTENT Mohamed O. E. ALTAHIR¹, Elgasim A. ELGASIM 2, Isam A. Mohamed AHMED 2* 1Department of Food Science and Technology, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan 2Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North. Sudan Abstract The aim of the study was to investigate the effect of heat treatment and salt concentration (0%, 5%, and 10%) on the mineral profile of Sudanese braided cheese (SBC) ripened for up to 3 months at 5±2°C. Both heat and salt treatments significantly (P < 0.05) affected the mineral profile of SBC. Braided cheese (BC) manufactured from pasteurized milk (BCPM) always had higher mineral contents (P < 0.05) than BC manufactured from raw milk (BCRM) except for Co. BCPM was superior to BCRM in the contents of Cu, K and Zn by 757%, 200% and 125% respectively. Mineral content of BC responded differently to salt concentrations (SC). Some minerals (Ca, Na, Mg, Cu and K) contents increased (P < 0.05) with the increase in SC showing overall changes that ranged between 21% and 295%. The rest of minerals tested (P, Zn, Fe and Co) decreased by 3% to 58% with the increase in SC. The Na and Fe contents of BC increased (P < 0.05) as storage periods progressed.
    [Show full text]
  • The Cookbook a Collection of Simple and Delicious Recipes from the Community to Share and Enjoy Realwomenofphiladelphia.Ca Table of Contents Host Recipes 4
    The Cookbook A collection of simple and delicious recipes from the community to share and enjoy realwomenofphiladelphia.ca table of contents host recipes 4 Anna Olson, RWoP host introduction ............................................................................................. 4 baked crab appetizer ..................................................................................................................... 6 salmon cakes with dill sauce .......................................................................................................... 7 PHILLY fig and walnut parcels ......................................................................................................... 8 PHILLY island shrimp .......................................................................................................................... 9 caesar-stuffed potato ................................................................................................................... 11 asparagus with lemon-chive cream ............................................................................................ 12 accordion bread with three-cheese spread .............................................................................. 13 asparagus ribbon salad with pecan-crusted PHILLY rounds ..................................................... 14 creamy macaroni and cheese .................................................................................................... 15 creamy pesto chicken .................................................................................................................
    [Show full text]
  • Changes in Cholesterol and Free Fatty Acid Content of Kars Gravyer Cheese (A Turkish Dairy Product Produced by the Traditional Method)
    ─── Food Technology─── Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method) Asya Çetinkaya1, Fatih Öz2 1 – Kafkas University, Kars, Turkey 2 – Ataturk University, Erzurum, Turkey Abstract Keywords: Introduction. This study was carried out to determine Gravyer changing in the ratio of free fatty acids and cholesterol depended Cheese on the maturation period of Kars Graiver cheese produced in the Ripening traditional way, and the affect of the duration of maturation on Fatty acid the fatty acids composition and cholesterol levels. Cholesterol Materials and methods. The fat content of the cheese samples was determined by Gerber's method. Flame Ionization Detector– Gas Chromatography (GC/FID) was used to determine the fatty acids composition and cholesterol content. Article history: Results and discussion. It was found the fat content of Kars Gravyer Cheese samples was between 27.0–38.50%. The Received cholesterol content in the cheese samples ranged from 45.70 to 19.08.2018 55.80 mg/100g during 90 days of maturation. In Kars Gravyer Received in Cheese samples, 16 saturated and unsaturated fatty acids were revised form identified. In Gravyer Cheese samples, the content of volatile 12.09.2018 fatty acids (Butyric acid and myristic acid ) increase up to 25th Accepted day (P <0.01) and decrease from 45th day to 90th day. While 28.09.2018 levels of free fatty acids (palmitic acid and linoleic acid) generally decrease to 25th day, they begin increasing again until Corresponding the end of the maturation period. In the 90 days period of storage author: of Kars Gravyer Cheese, palmitic, oleic, myristic and stearic Asya Çetinkaya acids were found to constitute 74.29% of the total free fatty E-mail: acids content.
    [Show full text]
  • Complete Book of Cheese, by Robert Carlton Brown 1
    Complete Book of Cheese, by Robert Carlton Brown 1 Chapter 3. Chapter 4. Chapter 3. Complete Book of Cheese, by Robert Carlton Brown Project Gutenberg's The Complete Book of Cheese, by Robert Carlton Brown This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net Title: The Complete Book of Cheese Author: Robert Carlton Brown Release Date: December 7, 2004 [EBook #14293] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK THE COMPLETE BOOK OF CHEESE *** Produced by David Starner, Ronald Holder and the PG Online Distributed Proofreading Team BOB BROWN The Complete Book of Cheese Illustrations by Eric Blegvad Complete Book of Cheese, by Robert Carlton Brown 2 [Illustration] Gramercy Publishing Company New York 1955 Author of THE WINE COOK BOOK AMERICA COOKS 10,000 SNACKS SALADS AND HERBS THE SOUTH AMERICAN COOK BOOK SOUPS, SAUCES AND GRAVIES THE VEGETABLE COOK BOOK LOOK BEFORE YOU COOK! THE EUROPEAN COOK BOOK THE WINING AND DINING QUIZ MOST FOR YOUR MONEY OUTDOOR COOKING FISH AND SEAFOOD COOK BOOK THE COUNTRY COOK BOOK Co-author of Food and Drink Books by The Browns LET THERE BE BEER! HOMEMADE HILARITY [Illustration: TO] TO PHIL ALPERT Turophile Extraordinary Complete Book of Cheese, by Robert Carlton Brown 3 [Illustration: Contents] 1 I Remember Cheese 2 The Big Cheese 3 Foreign Greats 4 Native Americans 5 Sixty-five Sizzling Rabbits 6 The Fondue 7 Soufflés, Puffs and Ramekins 8 Pizzas, Blintzes, Pastes and Cheese Cake 9 Au Gratin, Soups, Salads and Sauces 10 Appetizers, Crackers, Sandwiches, Savories, Snacks, Spreads and Toasts 11 "Fit for Drink" 12 Lazy Lou APPENDIX--The A-B-Z of Cheese INDEX OF RECIPES [Illustration] Chapter One I Remember Cheese Cheese market day in a town in the north of Holland.
    [Show full text]
  • Home Delivery Booklet
    HADDAD’S WEST PEORIA MARKET City Wide Home Delivery Service A complete guide to our home delivery service. Date 2/06/19– Prices May Change Without Notice Page 2 Haddad’s West Peoria Market Introduction First allow me to say thank you for your interest in our home delivery service. We are a small store in the current world of big box retailers, but our small size allows us to give you better service and better qual- ity. Attention to detail and a willingness to accommodate your needs are two of our primary goals. Our high standards for quality starts with the high standards we set for our employees. We expect them to treat every situation with the utmost professionalism whether it would be making a simple ham sandwich or mopping the backroom, they take pride in doing things right. That is why you can expect that you will receive the freshest quality products and service we have to offer. We started this program in 2001 as a way to better serve the growing number of seniors in our community. Since the beginning this program has been a huge success. This success allowed us in 2004 to buy a new full size delivery van and expand our service city wide. We now delivery weekly to Peoria, Pekin, Hanna City, East Peoria, Dunlap, and all the places in between. We are a full service grocery store with grocery, dairy, fro- zen food, general merchandise, bakery, deli, meat, and produce depart- ments. In our store, the deli makes everything fresh daily, as does our in store bakery.
    [Show full text]
  • Pablito MENNNUU555 2
    BrKAH V A L T I eakfast Çift Kişilik Kahvaltı Traditional Turkish Breakfast For Two 120 09.00 - 14.00 Anadolu’dan Yöresel Tatlar Local Tastes From Anatolia Siirt-Pervari Süzme Çiçek Balı, Aydın Yaş Sucuğu, Afyon “Siirt-Pervari” Strained Blossom Honey, “Aydın” Fresh Manda Kaymağı, Ezine Paçal Peyniri, Taze Sütten Acılı Soujouk, “Afyon” Buffalo Clotted Cream, “Ezine” White Long Peyniri, Gemlik Siyah Sele Zeytin, Malatya-Karlıdağ Cheese, Fresh Milk Spicy Cottage Cheese, “Gemlik” Örgü Peyniri, Doğal Taş Kırma Yeşil Zeytin, Pastırma, Natural Black Olive, “Malatya-Karlıdağ” Braided Cheese, Hindi Füme Natural Cracked Green Olive, Turkish Beef Pastarami, Smoked Turkey Omlet 3 Yumurta Çırpılmış 3 Yumurta Göz 2 Yumurta Omelette 3 Eggs 30 Ekşi Maya Ekmek, İsteğe 30 Sunny Side Up 2 Egg 19 Göre İşlenmiş Somon veya İşlenmiş Dana Sırtı ile Scrambled 3 Egg Sourdough Bread, Upon Request with Smoked Salmon or Beef Bacon ORGANİK YUMURTA Benedikt 2 Yumurta İsteğe Göre Dana Sırtı Poşe 2 OrganYumurta, İşlenmişic Somonlu Egg s Poşe 2 yumurta, Ispanaklı Ege Menemeni 2 Yumurta Poşe 2 yumurta 34 Turkish Style Vegetable / 2 Egg 34 Egg Benedict / 2 Egg Tomato, Green Sweet Upon Request 2 Egg Benedict Pepper,Virgin Olive Oil & (Beef Bacon), 2 Egg Royal, Yumurtanıza arzu ederseniz; Butter 2 Egg Florentine İşlenmiş Somon ₺ 10 Dana Sucuk ₺ 9 Dana Pastırma ₺ 10 Dana Sosis ₺ 8 İşlenmiş Dana Sırtı ₺ 10 Ezine Peynir ₺ 5 Taze Kaşar Peynir ₺ 4 Ispanak ₺ 4 Kuşkonmaz ₺ 8 Mantar ₺ 8 Acı Biber - You can combine your egg dish; Smoked Salmon ₺ 10 Veal Soujouk ₺ 9 Veal Pastrami ₺
    [Show full text]
  • Üye Rehberi Members / Companies Catalogue
    ÜYE REHBERİ MEMBERS / COMPANIES CATALOGUE İSTANBUL SU ÜRÜNLERİ VE HAYVANSAL MAMULLER İHRACATÇILARI BİRLİĞİ ISTANBUL FISHERY AND ANIMAL PRODUCTS EXPORTERS’ ASSOCIATION 1 İÇİNDEKİLER / CONTENTS BİZ KİMİZ ? SERTİFİKALAR 4 WHO WE ARE? 17 CERTIFICATIONS SU ÜRÜNLERİ SEKTÖRÜ HAYVAN SAĞLIĞI 6 FISHERY PRODUCTS SECTOR 18 ANIMAL HEALTH KANATLI ÜRÜNLERİ SEKTÖRÜ HİJYEN 8 POULTRY PRODUCTS SECTOR 20 HYGIENE SÜT ÜRÜNLERİ SEKTÖRÜ ARGE 10 MILK AND DAIRY PRODUCTS SECTOR 22 R & D ET ÜRÜNLERİ SEKTÖRÜ GIDA GÜVENLİĞİ 12 MEAT PRODUCTS SECTOR 24 FOOD SAFETY BAL ÜRÜNLERİ SEKTÖRÜ TESİSLEŞME 14 HONEY SECTOR 26 FACILITY KALİTE STANDARTLARI ÜYELER 16 QUALITY STANDARDS 28 MEMBERS 2 3 BİZ KİMİZ? WHO WE ARE? İstanbul Su Ürünleri ve Hayvansal Mamuller İhracatçıları Birliği, tarım Istanbul Fishery and Animal Products Exporters’ Association is one of sektörünün önde gelen kollarından biri olan su ürünleri ve hayvansal the key organizations of the fishery and animal products sector, which mamuller sektörünün en önemli sektörel kuruluşlarından biridir. is a leading branch of agricultural industry. Nisan 1958 tarihinde kurulmuş olan Birliğe ağırlıklı olarak İstanbul ve Founded on April 1958, the Association is composed of around 2,000 çevresinden olmak üzere 2000’e yakın firma üyedir. Birlik üyeleri yıllık member companies, mostly located in Istanbul and its surrounding yaklaşık Türkiye’nin su ürünleri hayvansal mamuller ihracatının provinces. Members of the Association account for around 20% of %20’sini gerçekleştirmektedir. Turkey’s annual fishery products export. 4 5 SU ÜRÜNLERİ
    [Show full text]
  • Determination of Carbohydrate Amounts of Various Cheese Types Presented to Sale in the Market
    International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition ISSN: 2455-4898; Impact Factor: RJIF 5.14 Received: 27-09-2020; Accepted: 12-10-2020; Published: 29-10-2020 www.foodsciencejournal.com Volume 5; Issue 6; 2020; Page No. 30-35 Determination of carbohydrate amounts of various cheese types presented to sale in the market Aybike Cebeci1*, Mustafa Yaman2, Bahattin Yalcin3, Fatma Esra Gunes4 1 Department of Nutrition and Dietetics, Institute of Health Sciences, Marmara University, Istanbul, Turkey 2 Department of Nutrition and Dietetics, Faculty of Health Sciences, Sabahattin Zaim University, Istanbul, Turkey 3 Department of Chemistry, Faculty of Arts and Sciences, Marmara University, Istanbul, Turkey 4 Department of Nutrition and Dietetics, Faculty of Health Sciences, Marmara University, Istanbul, Turkey Abstract The aim of this study is to determine the amounts of lactose, glucose, galactose, starch and total carbohydrates in cheese types presented to sale in the market. In the study, from different points of sale in Istanbul province 15 different types of cheese were investigated. Carbohydrate amounts of the cheeses examined were determined in two ways as theoretically (by difference method) and analytically (by HPLC). The amount of analytically determined carbohydrate of white cheese types was lower than the theoretically calculated amount (P<0.05). However, there was no statistically significant difference between the theoretical and analytically calculated carbohydrate amounts of kashar and other cheese types (P>0.05). In addition, it was determined that the amount of carbohydrates of ripened cheeses was lower than carbohydrate amounts in fresh cheeses. Consequently, analytical calculation of carbohydrate amount gives more accurate results.
    [Show full text]