Milk Technology
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Eating a Low-Fiber Diet
Page 1 of 2 Eating a Low-fiber Diet What is fiber? Sample Menu Fiber is the part of food that the body cannot digest. Breakfast: It helps form stools (bowel movements). 1 scrambled egg 1 slice white toast with 1 teaspoon margarine If you eat less fiber, you may: ½ cup Cream of Wheat with sugar • Reduce belly pain, diarrhea (loose, watery stools) ½ cup milk and other digestive problems ½ cup pulp-free orange juice • Have fewer and smaller stools Snack: • Decrease inflammation (pain, redness and ½ cup canned fruit cocktail (in juice) swelling) in the GI (gastro-intestinal) tract 6 saltine crackers • Promote healing in the GI tract. Lunch: For a list of foods allowed in a low-fiber diet, see the Tuna sandwich on white bread back of this page. 1 cup cream of chicken soup ½ cup canned peaches (in light syrup) Why might I need a low-fiber diet? 1 cup lemonade You may need a low-fiber diet if you have: Snack: ½ cup cottage cheese • Inflamed bowels 1 medium apple, sliced and peeled • Crohn’s disease • Diverticular disease Dinner: 3 ounces well-cooked chicken breast • Ulcerative colitis 1 cup white rice • Radiation therapy to the belly area ½ cup cooked canned carrots • Chemotherapy 1 white dinner roll with 1 teaspoon margarine 1 slice angel food cake • An upcoming colonoscopy 1 cup herbal tea • Surgery on your intestines or in the belly area. For informational purposes only. Not to replace the advice of your health care provider. Copyright © 2007 Fairview Health Services. All rights reserved. Clinically reviewed by Shyamala Ganesh, Manager Clinical Nutrition. -
October 20 Online Auction
10/02/21 12:35:21 October 20 Online Auction Auction Opens: Thu, Oct 15 6:00pm ET Auction Closes: Tue, Oct 20 7:00pm ET Lot Title Lot Title 1 ***UPDATE: Sells To The Highest Bidder*** 1010 1889 D Morgan Dollar Coin From Estate Carbine Rifle - Model 1894 Winchester 30-30 1011 14K Gold Plated Indian Head 1898 Cent, Cal, Circa 1947 Serial #1588547, Wood & Very Nice Statement Ring Size 11, Good Steel, Very Good Condition, Works as New, Condition Looks Like New, First Production Post WWII ***Preview Will Be 1PM To 2PM On 1012 Silvertone With Turquoise Indian Style Saturday*** **Sells with Owner's Bracelet, Good Condition Confirmation** Note: This Item is Located 1013 1944 Iran 1 Rial 1975 Iran Irial 1977 Iran 5 Off-Site. PayPal is NOT Accepted as a Form Rial Unc. Coins, Hard to Find of Payment for This Item. Please Contact 1014 New Black Rhodium Plated Princess Cut 1BID Office to Arrange for Pickup with Amethyst Ring Size 7 1/2, Impressive Seller. 1015 Five 1964 Half Dollar Coins and One 1973 10 Vermont Country Eggnog Bottle and Half Dollar Coin From Estate Osterizer, Mini Blend Container, Good Condition, 4" to 8 1/2"H 1016 Genuine Stamped 925 Poison Ring, Has Nice Garnet Looking Stone On Top, Use Your 100 Cool Wood Golf Ball Display or Your Use Favorite Poison, You Don't See These Very Rack, Missing Adornments At Three Often, Size 9 Corners, Good Condition Otherwise, I Bolts for Hanging, 22"W x 39"H 1017 1957 P Franklin Silver Half Dollar, Choice Unc. -
Homemade Raw Milk Formula for Babies
Thinking About Commercial Formula? Think Again! The health-sustaining qualities of raw milk Problems associated with commercial formula can include: depend on mom’s diet. For cows, this means a diet After Raw Breast Milk, q Constipation q More frequent of grass, forage and hay from mineral-rich soil. What’s Best? q Gas and stomach aches spitting up Human moms will best nourish their breastfed babies by consuming plenty of q Problems sleeping q Weakened immune system nutrient-dense animal foods – including raw whole milk q Congestion q Frequent colds, runny from pasture-fed cows – during lactation. q Milk allergies and noses and ear infections lactose intolerance All raw milk is healthy, whether human, cow, goat, sheep, water buffalo, reindeer, horse, or camel, Instead, Make Homemade Raw Milk Formula provided that living conditions are natural and healthy q Milk from the human breast is raw and like raw cow’s milk, and sanitation standards are met. contains active biological systems that naturally protect the While some people tolerate goat’s milk better than cow’s milk itself – and the infant who drinks it – from infection. milk, cow’s milk is best for homemade infant formula q Both raw breast milk and raw cow’s milk contain vital because of high levels of vitamin B12 and folate. living elements that cannot be commercially reproduced. For More Information q Neither raw breast milk nor raw cow’s milk are likely to www.westonaprice.org cause lactose intolerance or digestive problems. www.realmilk.com q Both raw breast milk and raw cow’s milk increase immu- nity to infection by increasing the biodiversity of beneficial www.californiarawmilk.com bacteria in the gut. -
Raw Milk Consumption Fact Sheet
UTCVM LARGE ANIMAL CLINICAL SCIENCES Raw Milk Consumption FARM ANIMAL FIELD SERVICES Consuming liquid milk or products made from raw milk Milk contamination may occur from: such as soft cheese, ice cream, and yogurt can pose severe health risks, including death. Raw milk that has not • Animal feces coming into direct contact undergone a process known as pasteurization can contain with the milk harmful bacteria such as Brucella, Campylobacter, Listeria, • Infection of the animal’s udder (mastitis) Mycobacterium bovis (Bovine Tuberculosis), Coxiella • Ruminant diseases (bovine tuberculosis, burnetti (Q-fever), Salmonella, and E. coli. Pasteurization brucellosis, listeriosis, and others) is the process of briefly heating milk to destroy harmful • Bacteria found on skin of cows bacteria without changing or adulterating the milk. • Environment (feces, dirt, equipment) Even though an animal appears to be healthy, this does • Insects, rodents, and other animals not mean that the milk is free of harmful organisms. • Humans, for example, by cross- Systemically healthy animals can carry these organisms contamination from soiled hands that contaminate milk and put the consumer at risk. and clothing Pasteurization is the process of heating milk to a designated temperature for a duration of time to kill illness-causing bacteria present in the milk. Pasteurization is the only way to kill many of the bacteria in milk that can make you and your family ill. Dairy farms that take the greatest precautions and perform good hygiene and sanitation protocols can still have bacteria in their milk which may lead to illnesses. Each batch of a farm’s raw milk may be different from the last.If tests come back negative from a single batch, there is no guarantee that the next batch will be free of harmful bacteria. -
Dairy Start Up
Last updated 1/1/2014 Starting up a Dairy in New Hampshire Regulation: The production and processing of milk and milk products in New Hampshire is regulated by the Department of Health and Human Services, Food Protection Section, Dairy Sanitation Program, 29 Hazen Drive, Concord, NH 03301 (603) 271-4673. www.dhhs.state.nh.us/dhhs/dairysanitation State Law: RSA 184. Administrative Rules: He-P 2700 Milk Producers, Milk Plants, Producer/Distributors, and Distributors - rules for permitting of farms and licensing milk plants and producer/distributors. Mil 300 Milk Sanitation - this rule adopts the 2011 revision of the federal Pasteurized Milk Ordinance. The PMO is available from FDA by writing to: Department of Health & Human Services, Public Health Services, Food and Drug Administration (HFS-626), 5100 Paint Branch Parkway, College Park, MD 20740-3835 or on line at www.fda.gov/downloads/Food/GuidanceRegulation/UCM291757.pdf Milk and milk products include: fluid milk, cultured fluid milk, cream, yogurt, raw milk yogurt, sour cream, eggnog, butter, ice cream, and cheese. Products made from milk or cream, such as puddings, candies, etc., are not classified as milk products and are regulated by the Department of Health and Human Services, Bureau of Food Protection, Food Sanitation Section. They can be reached at (603) 271-4589. www.dhhs.state.nh.us/dhhs/foodprotection Permits and licenses: All facilities which process or pasteurize milk or make cheese must have a Milk Sanitation License, except as exempted below. This is an annual license. All licenses expire on the 1st of January after the year of issuance. -
Plastic Fact Sheet
Fact Sheet Plastic Manufacturing plastics from recycled materials saves 70% of the energy required to make virgin plastic product from fossil fuels. Did you know…? Recycling plastic Australia produces more than 1.5 million tonnes of plastics All plastic is potentially recyclable, however, due to complex collection, every year, which is more than sorting and cleaning processes, only certain plastic bottles and containers 71kg per person. This includes: are currently accepted for recycling at your local Material Recovery Facility (MRF). Whether a type of plastic can be recycled in your area depends on its • 50,000 tonnes Plastic Identification Code. To help identify different plastics, manufacturers of soft drink bottles stamp a Plastic Identification Code on their products. This code is a number inside a triangle with chasing arrows, and is usually found on the bottom • 30,000 tonnes of the products, stamped on the plastic itself. of milk bottles • 10,000 tonnes of detergent At present plastic bottles and containers with the numbers 1, 2 and 5 are and shampoo bottles the most commonly recycled plastics, and include items such as milk and soft drink bottles and ice-cream containers. However, recycling technology is improving The rest is made up of shrink- all the time, and some local Councils are beginning to recycle other plastics, such wrap, film, shopping bags as 3, 4, 6 and 7. Check with your local Council, or look at the sticker on your and other types of plastics. recycling bin, to find out which plastic bottles and containers you can recycle. Australians used 3.9 billion plastic bags in 2007. -
DANA DAIRY GROUP DANA Full Cream UHT Milk BOTTLE with Cap
DANA DAIRY GROUP DANA Full Cream UHT Milk BOTTLE with cap Product: DANA Full Cream UHT Milk BOTTLE with cap UHT 3.5% Fat Origin: FRANCE Shelf Life: 30 day Carton: 1 Liter | 2x 6x 1 L / Carton (12x1L per Carton) Carton: 0.5 Liter | 2x 6x 0.5 L / Carton Carton: 0.25 Liter | 2x 24x 0.25 L / Carton (48pcs per carton) Packaging type: UHT 1 L Container Loading: 16,680 liters / 20‘ FCL Container Loading: 21,360 liters / 40‘ FCL Packaging type: UHT 500ML Container Loading: 30,000 items / 20‘ FCL Container Loading: 47,460 items / 40‘ FCL Packaging type: UHT 250ML Container Loading: 55,296 items / 20‘ FCL Container Loading: 90,000 items / 40‘ FCL [email protected] facebook.com/danadairygroup1 twitter.com/DanaDairy www.danadairy.com DANA Semi Skimmed UHT Milk BOTTLE with cap Product: DANA Semi Skimmed UHT Milk BOTTLE with cap UHT 1.5% Fat Origin: FRANCE Shelf Life: 300 day Carton: 1 Liter | 2x 6x 1 L / Carton (12x1L per Carton) Carton: 0.5 Liter | 2x 6x 0.5 L / Carton Carton: 0.25 Liter | 2x 24x 0.25 L / Carton (48pcs per carton) Packaging type: UHT 1 L Container Loading: 16,680 liters / 20‘ FCL Container Loading: 21,360 liters / 40‘ FCL Packaging type: UHT 500ML Container Loading: 30,000 items / 20‘ FCL Container Loading: 47,460 items / 40‘ FCL Packaging type: UHT 250ML Container Loading: 55,296 items / 20‘ FCL Container Loading: 90,000 items / 40‘ FCL [email protected] facebook.com/danadairygroup1 twitter.com/DanaDairy www.danadairy.com Evaporated Milk Full Cream Animal Fat Easy Open Product: Evaporated milk (Animal fat) Easy Open 7.5% -
Raw Milk Cheeses
Scientific excellence Industry applicability Strategic networking Global influence Raw milk cheeses IDF Factsheet – December 2016 What’s the value of raw milk cheeses? Cheese making is a major industry worldwide, with a rich diversity of cheeses available. Many cheese varieties throughout the world are typically made from raw (unpasteurized) milk. Most of the famous cheeses with the protected designation of origin, such as Comté, Camembert and Roquefort, are made with raw milk, with 350,000 tons manufactured in France and approximately 500,000 tons elsewhere in Europe. Microorganisms, as well as natural enzymes, are considered to be responsible for enhancing desirable flavor characteristics. Consumers appreciate the diverse and distinctive sensory properties of raw milk cheese. The flavors of cheese are nuanced and vary throughout the seasons. These cheeses represent many years of tradition, are usually produced in a specific territory and frequently emphasise a particular rural setting (Montel et al. 2014). In addition, some potential human health benefits associated with the consumption of raw milk cheeses have been described. The benefits include a positive impact on the enteric microbiota of the gut and possible protection against allergy following the consumption of raw milk cheeses (Bertrand et al., 2007; Von Mutius, 2012). Food safety of raw milk cheeses Raw milk has the potential to carry harmful bacteria and in this regard, control and prevention of contamination with pathogens are of primary importance to ensure public health (Farrokh et al., 2013). The food safety risk of raw milk cheeses can be controlled by having in place a high standard of hygiene during milk production, coupled with the implementation of good hygienic practices at processing and as necessary, supported by relevant microbiological controls based on risk analysis, such as aging, throughout the production chain. -
CONDENSED and DESICCATED MILK, Milk Is a Bulky Product, Expensive to Transport, and Very Suscep
CONDENSED AND DESICCATED MILK, By LEVI WELLS, Dairy Inspector, Dairy Division, Bureau of Animal Industry. INTRODUCTION. Milk is a bulky product, expensive to transport, and very suscep- tible to contamination, which in a short time renders it unpalatable. In its natural state it contains al^out 87 per cent of water, which is a comparatively worthless constituent. ' Efforts to reduce the water content of milk, leaving the solids in ; a more concentrated form without destroying their food value, and at the same time improving the keeping qualities, have resulted in developing the manufacture of both condensed milk and desiccated milk or milk flour. The condensing processes now used reduce the volume of milk to one-half or one-fifth its original bulk, and if the product is carefully sterilized or preserved with cane sugar and sealed in air-tight containers it becomes easily transportable and keeps for long periods in any climate. The desiccating processes now perfected remove practically all the ■water in milk, leaving a dry powder soluble in water. In the manu- facture of this product whole milk is reduced to about one-eighth, and skimmed milk to about one-eleventh the original volume. By this means the volume is reduced to a minimum, and the keeping quality, particularly of dried skim milk, is superior. CONDENSED JVIILK. Eemoving a portion of the water from milk, leaving a product of good keeping quality which may be restored to its normal consistency without injuring its natural flavor, is a problem that has been studied for many years. It is claimed that during the first half of the last century foreign inventors evaporated a part of the water from milk, and, with the addition of cane sugar, made what was then known a& condensed milk (see Scientific American, export edition, July, 1905). -
Let's Make Butter
F Let’s MAKE BUTTER FAMILY Equipment • 1 carton of double or single cream (250ml) • 1 jam jar with a lid or a plastic container for younger children • 1 glass • 1 plate • A strong pair of arms Background A mixture is made up of two or more substances which are jumbled together. For example for Information breakfast you may have a bowl of cereal and milk, this is a mixture. Cream is also a mixture. Let’s see how we can separate cream into two parts, a solid and a liquid. What to do 1. Take the cream out of the fridge. Do you notice that it feels cold? 2. Leave the cream on the table for about an hour. It shouldn’t feel cold now, unlike when it came out of the fridge. 3. Pour the cream into the jar until it is about half full. 4. Screw the lid on tight. 5. Take the jar and start shaking it up and down. Play some music and have fun dancing as you shake. Stop and look at the cream in your jar every few minutes. What do you notice? What After about 15 minutes you’ll feel something solid in the jar. Keep going until you see a solid lump. happens? Take the lid off the jam jar. What do you see? The solid yellow lump is butter and the whitish liquid is buttermilk. Why did this Cream is a mixture. It is made of tiny drops of water mixed with fat droplets and protein. Shaking happen? the cream in the jar makes the fat droplets stick together, forming butter. -
Doug Taylor Collection *** Subject to Errors & Omissions LOT# Dairy Name Location State Pyro/Embossed Size Type Condition Comments a G
Doug Taylor Collection *** Subject to Errors & Omissions LOT# Dairy Name Location State Pyro/Embossed Size Type Condition Comments A G. Smalley Boston MA r quart Smalley/tin top very good handle missing A. G. Smalley & Co Boston MA re half gallon tin top excellent Has tin A. G. Smalley & Co Boston MA re half gallon very good no tin 1 A. G. Smalley & Co Boston MA re pint tin top very good+ Has tin A. G. Smalley & Co Boston MA re pint very good no tin A. G. Smalley & Co Boston MA re quart tin top No tin; has grooves for tin A. G. Smalley & Co Boston MA re quart very good no tin A. G. Smalley & Co Boston MA re quart No tin; has grooves for tin McLean Hospital Belmont MA re quart squat very good+ institutional bottle D. Whiting & Sons Boston MA re pint crown top very good+ 1914 Ware Dairy Belmont MA sp orange quart excellent 2 Ware Belmont MA se quart very good location not on bottle White Bros. Atlantic (Quincy) MA re quart cream top very good+ White Bros. Atlantic (Quincy) MA re quart cream top very good+ one body belt White Bros. Atlantic (Quincy) MA re half pint excellent some scratches; two body belts White Bros. Atlantic (Quincy) MA re quart cream top very good+ one body belt MSC Dept. of Dairy Industry Amherst MA re quart college excellent U Mass; Dept. of Dairy Industry Amherst MA re 1/2 pint college excellent Colombo & Sons Yogurt Andover MA re quart wide mouth very good heavily stained 3 Marland Dairy Andover MA re quart excellent Soldier in the slug plate; neck swirl; slogan roll Shawsheen Dairy Andover MA rp orange pint excellent one body belt; picture of Indian brave Mt Herman Boys School Mt. -
Use of Coconut Versus Dairy Milk Products in Malaysian Dishes: Comparison of Nutritional Composition and Sensory Evaluation
Journal of Food and Nutrition Research, 2014, Vol. 2, No. 4, 204-208 Available online at http://pubs.sciepub.com/jfnr/2/4/12 © Science and Education Publishing DOI:10.12691/jfnr-2-4-12 Use of Coconut Versus Dairy Milk Products in Malaysian Dishes: Comparison of Nutritional Composition and Sensory Evaluation A. M. Marina*, S. NurulAzizah School of Health Sciences, Health Campus, UniversitiSains Malaysia, 16150 KubangKerian, Kelantan, Malaysia *Corresponding author: [email protected] Received May 07, 2014; Revised May 12, 2014; Accepted May 14, 2014 Abstract A study was conducted to determine the nutritional values and sensory evaluation of Malaysian dishes prepared with coconut and dairy milk products. Custard pudding and green curry were cooked using fresh coconut milk (FCM), instant coconut milk (ICM), fresh milk (FM) and evaporated milk (EM). Proximate analysis was carried out following the procedures of AOAC (1996). Sensory evaluation was carried out using 7 point hedonic scale to determine the consumer acceptability of the dishes. The results show that custard pudding prepared using FM had significantly (P < 0.05) lowest fat content (0.28%) while the highest protein content was found in EM custard pudding (2.98%). The green curry shows similar trend with FM green curry having significantly (P < 0.05) lowest calorie (0.82 kcal/g) and fat content (5.68%) among others. The highest protein content in green curry were found in dishes prepared with dairy products (5.31 – 5.53%). The sensory evaluation results show that FCM sample was the most appealing in both custard pudding and green curry dishes, as it received significantly highest scores (P < 0.05) in all sensory attributes.