DOCSLIB.ORG

SOC Annotated PPT Chpt5

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SOC Annotated PPT Chpt5 1/23/18 Chapter 5 Cheese Cheese, Yogurt & Sour Cream Curdled and A durable form of processed milk! - 5 -10 times milk concentrate milk – using •Likely first prepared acids and from soured milk and as milk was stored in enzymes to stomach pouches make milk •Lactose (sugar) products allows this to happen as it serves as a source of food for microbes Curds and Whey The Process of Cheese Making • Curdling – separation of milkfat and protein from What was she whey o Acid, heat, enzyme eating? Coagulated (rennet) or combinations all cause curdling and separated milk! • Curd setting – finishing o pH, salt content, bacteria culture, cooking times • Ripening - aging – (react with oxygen) and allow molds and or other bacteria to alter fresh curd to hard aged cheese 1 1/23/18 Ingredients Types of Cheese Milk: Acid Coagulated Fresh Cheese (lactic acid from • Source influences the milk fat content, type of fats bacteria) (saturated), protein content and small organic molecules • no enzyme is used to finish the curd • Goat, Yak, Cow, Buffalo • Cottage and Cream Cheese • Animals with higher fat and protein create rich cheese Heat-Acid Precipitated Cheese (acid and heat • Goat have low casein – less curds and more crumbly finished cheese precipitate/coagulate the protein and cause milk fat to • Feed, Time of year and lactation curdle) • Alter protein / fat ratio and small flavored molecules • Add low amounts of acid to 75-100oC temp milk • Lowest fat in August, highest in October • High moisture and protein • Homogenization disrupts the size and membrane coverage of fat globules – casein binds to fat and doesn’t • Ricotta (Italy) Channa and Paneer (India) curd as well Types of Cheese Ingredients Semi-hard Washed Cheese (washing cheese removes Milk: acid and lactose) • Source influences the milk fat content, type of fats • Acid and enzyme induced curdling (saturated), protein content and small organic molecules • But removal of milk sugar and acid results in no • Goat, Yak, Cow, Buffalo fermentation results in a moist and less finished cheese • Animals with higher fat and protein create rich cheese • Gouda, colby, muenster, mozzarella … • Goat have low casein – less curds and more crumbly finished cheese Hard Cheese (Low and High Temp) • Feed, Time of year and lactation • Low moister makes a more dense hard cheese • Alter protein / fat ratio and small flavored molecules • Lowest fat in August, highest in October • Elevated temps and pressing drive off water • Cheddar, Romano, Parmesan, Swiss • Homogenization disrupts the size and membrane coverage of fat globules – casein binds to fat and doesn’t curd as well 2 1/23/18 Casein – key for cheese Milk Proteins and Sub micelles are Fat Globules held together by phosphorylated casein – calcium ion interactions - k-casein caps the growing micelle, binds water and repels interactions with other casein micelles Metabolism – Curd Formation lactic acid production Acidifying milk, increasing temperature and action of rennet lead to curd formation. i.e. disruption of casein micelles… Fermentation is a - acid formation (adding acid – acetic or citric) or production of way for bacteria to lactic acid from metabolizing bacteria limit protein interaction replace limited amounts of NAD+ Loss of charged glutamates and • Lactate is side aspartic acids product diminishes ability of casein to bind to • Typically used calcium and for aged neutral charged k- cheeses casein stop repulsion and form weak aggregated precipitates (curd) 3 1/23/18 Enzyme catalyzed Different types of bacteria curd formation Lactobacteria use lactose for Rennet – protease that fermentation. hydrolyses the protein backbone Used as “starter” culture to • Along with acid further begin fermentation degrades proteins in casein micelles and globules • Both mesophillic (moderate • Found in 4th stomach of milk- temp) and thermophilic fed calf (heat tolerating) lactobacilli strains • Also found in some fruits – pineapple, kiwi or papaya (why • Neither can tolerate more don’t you make jello using than moderate acidic these fresh fruits?) conditions • Vegetable rennet is from thistle • If cooking curds A second “finishing/non- • Most commercial cheeses use thermophilic cultures are starter/ripening” bacteria is used to a cloned / engineered rennet needed produce more acid and produce called chymosin • This first step is called new flavor producing compounds “ripening” Rennet attacks kappa-casein Temperature curd formation The negative tail of If using culture, higher temps k-casein is cleaved increase by specific fermentation rates recognition by making more acid. rennet - Proteins denature at higher temps - Forms stronger - Combination of curds than acid only acid, rennet and precipitation heat make for tight curds. 4 1/23/18 Next step – Removing Moisture Drying the cheese curd Gravity – through mold and Fresh cheeses drained – used for soft cheeses (camembert…) retain moisture and Cutting curd – smaller the dryer, sugars creates a more firm cheese due to increased surface area/mass ratio Aged pressed Heating and stirring curds continues denaturation of proteins cheeses are to release water from curd - exposed hydrophobic protein amino Temps impact final dryness of cheese pressed to dry and acid side groups will not interact with - Cheddar 100oF water reducing “holding” capacity - Gruyere 120oF have less lactose - Activates bacteria and enzymes for - Parmesan 130oF more acid and creation of new flavor compounds Final Steps Brining the Cheese Curds from the whey Osmosis – removal of water from the cheese - net movement of dissolved Cheddaring – stacked and particles from a region of high restacked at warm temps concentration to a lower to encourage increased concentration acid production Water and salt move in Pressing – squeeze curds opposite directions in a high together and remove salt brine water for hard, aged - water is removed from cheese by salt brine and salt cheeses is driven into cheese Higher salt inhibits pathogenic bacteria growth and alters enzyme function to create flavor compounds 5 1/23/18 Aging – (Ripening or Chemistry of ripening Affinage) Enzymes breakdown fat, protein and carbohydrates to new flavor compounds Aging is the process of allowing starter and finishing bacteria and their enzymes to alter composition of fresh cheese • The French term for ripening is affinage , which means ‘end’ or ‘ultimate point’. As such, at times this stage of cheese making is carried out by an affineur, a cheese tenderer or finisher. • The affineur takes care of the cheeses in the cheese-ripening cellars until the cheese has ripened adequately for packing and sale Cheese Flavoring Macromolecules and flavor Protein, fat and metabolites (know this word!) Proteins (casein & whey) degrade to amino acids • Proteins – mostly degredation products of casein - Glycine and alanine are sweet, Tryptophan is bitter • Amines – the amino portion of amino acids - Cysteine is eggy, Glutamate is MSG – savory flavor enhancing - Some amino acids are further metabolized to ammonia, putrecine and • Fish smell – trimethylamine trimethylamine • Putrescine – polymer of amines The more finished • Sulfur – from cysteine- amino acid side group the more flavors – • Ammonia – nitrogen from amino acids why? Fats are highly modified • Amino acids themselves have tastes • lipases release fatty acids altering acid and sharpness • Fats – different sized and modified fatty acids add • Fatty acids are further oxidized to ketones, alcohols or lactones different flavors and textures – molds typically alter fats • Produces buttery (diacetyl) taste, grassy and other flavors • Short chain fatty acids – buttery or peppery taste • Smaller break down products – ketones – highly fragrant 6 1/23/18 Finishing Microbes Finishing Microbes Holy Cheese (cow)? – Propionibacteria: Smear Bacteria – smelly cheeses like munster and • Convert lactic acid to propionoic and acetic acid plus acetic limburger cheese acid and CO2. Also other flavors • Live in high salt (most bacteria won’t do well) • Grow on surface of cheese – need oxygen and can’t grow in • Used to make Swiss Cheese acidic conditions from starter culture • Need higher temps and time for bacteria to grow and produce • The cultures are swiped or smeared • Growth requirements reflect on surface of pressed cheeses • Responsible for protein breakdown origins of bacteria Propionoic acid into… stinky molecules animal skin Sulfur containing compounds – methanethiol And methylthioacetate Lactic acid + Acetic acid Carbon Dioxide (g) Finishing Microbes Mold actively modifies fats Moldy Cheese producing short modified fatty acids • Microbes which grow in dry oxygenated conditions, tend to age cheese from inside out. • Likely introduced to cheeses as young cheeses were stored in P. Camemberti - Lactic acid is moldy caves for storage further degraded by surface smear – higher pH results in • Penicillium roqueforti and P. camemberti most common strains precipitation of calcium • Produce color, texture and flavor phosphates of casein forming a hard shell and produces • Metabolize fat and proteins differently than yeast or bacteria lactones, ketones and sulfur • Blue (bleu) Cheese – streaked or even injected with mold from fats and proteins spores – give blue, grey or green color – often a favorite with wine and cheese 7 1/23/18 Blue Cheeses – Based on Cheddar cheese Origen Aged cheddar flavor comes from production of savory amino acids and aromatic byproducts of fats, sugar and protein metabolism • During aging enzymes released by starter and Cambreles-
Load more

Recommended publications
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • Measuring and Controlling Acidity and Moisture
    CENTER FOR DAIRY RESEARCH DAIRY PIPELINE A TECHNICAL RESOURCE FOR DAIRY MANUFACTURERS WINTER 2020 | VOL. 31, No. 4 ESSENTIAL PRINCIPLES OF CHEESEMAKING (PART 2): MEASURING AND CONTROLLING ACIDITY AND MOISTURE In the last issue of the Dairy Pipeline, we covered how we’re concentrating fat, we’re concentrating protein, and to establish and maintain a starter culture program. we’re using up a large majority of the lactose retained in In this article, we’re discussing how to measure and the curd to develop a significant amount of lactic acid, control acidity and moisture during the cheesemaking which drops the pH,” Sommer said. process. This article is part two of a two-part article that takes a deep dive into some essential principles that Milk has a pH of about 6.6-6.7, but during cheesemakers of all levels should know in order to make cheesemaking acid is developed and the pH drops, consistent, quality cheese. i.e. Cheddar has a pH of about 5.1. The cheesemaking process also reduces the moisture content—milk Part 1: Establishing and Maintaining a Starter typically has a moisture content of about 87% whereas Culture Program (last issue) Cheddar has a moisture content of about 38%. Part 2: Measuring and Controlling Acidity and Moisture During the Cheesemaking Process Why Measure Acidity and Moisture? “All cheesemakers should be monitoring acidity and moisture because they drive how the cheese is going to turn out,” explains Andy Johnson, outreach specialist/ assistant coordinator, CDR Cheese Industry and Applications group. Dean Sommer, CDR cheese and food technologist, agrees, “Controlling acidity and moisture content— those are two of the really big keys to successful cheesemaking.
    [Show full text]
  • ACS 2018 Judging & Competition Awards
    ACS 2018 Judging & Competition Awards Listed in order of presentation at the ACS Awards Ceremony on Friday, July 28, 2018 R. BUTTERS Whey Butter, Salted Butter, Sweet Butter, Cultured Butter, etc. RC: Salted Butter with or without cultures - made from cow's milk 3rd Cultured Butter COWS CREAMERY, Prince Edward Island COWS CREAMERY 2nd Gray Salt Butter Cherry Valley Dairy, Washington Blain Hages 1st Lightly Salted Cultured Butter Vermont Creamery, Vermont Vermont Creamery Butter Team RO: Unsalted Butter with or without cultures - made from cow's milk 3rd Brethren Butter Amish Style Handrolled Unsalted Butter Graf Creamery Inc., Wisconsin Roy M. Philippi 2nd Lactantia Premium Cultured salted butter Parmalat Canada, Ontario Winchester Butter Team 1st Unsalted Cultured Butter Cherry Valley Dairy, Washington Blain Hages RM: Butter with or without cultures - made from goat's milk 2nd Celebrity Goat’s Milk Butter Atalanta Corporation/Mariposa Dairy, Ontario Pieter vanOudenaren Q. CULTURED MILK AND CREAM PRODUCTS Limited to Buttermilk, Yogurt, Sour Cream, Crème Fraiche, Kefir, Labneh, etc. QF: Crème Fraiche and Sour Cream Products - made from cow's milk 3rd Crème Fraiche Bellwether Farms, California Liam Callahan 2nd Cabot Sour Cream Cabot Creamery Cooperative, Vermont Team Cabot Creamery 1st Alouette Crème Fraȋche Savencia Cheese USA, Pennsylvania Team New Holland QK: Kefir, Drinkable Yogurt, Buttermilk, and Other Drinkable Cultured Products - all milks 3rd Karoun Whole Milk Kefir Drink Karoun Dairies Inc, California Jaime Graca 1st Fresa Drinkable
    [Show full text]
  • Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
    BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does
    [Show full text]
  • A Guide to Kowalski's Specialty Cheese Read
    Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too.
    [Show full text]
  • Description Line 2: AMERICAN CHEESE 0070 AMERICAN COLORED LOAVES TROYER 0074 AMERICAN COLORED, LOAVES LAND O LAKES 0076 AMERICAN WHITE LOAVES TROYER 0080 AMERICAN COL
    Description Line 2: AMERICAN CHEESE 0070 AMERICAN COLORED LOAVES TROYER 0074 AMERICAN COLORED, LOAVES LAND O LAKES 0076 AMERICAN WHITE LOAVES TROYER 0080 AMERICAN COL. SLICED 120 CT. TROYER 0083 AMERICAN SLICED 3# GREAT LAKES 0085 AMERICAN WHITE SLICED 120 CT. TROYER 0086 SWISS AMERICAN SLICED 120 CT. GREAT LAKES 0087 AMERICAN SHARP LOAVES LAND O LAKES Description Line 2: BABY SWISS CHEESE 0022 BABY SWISS WHEELS GUGGISBERG 0024 BABY SWISS LOAVES GUGGISBERG 0054 BABY SWISS GRASSFED WHEEL *TEMPOUT* GUGGISBERG Description Line 2: BLUE VEIN CHEESE 0240 BLUE CHEESE WHEELS DANISH-KINGS 0242 GORGONZOLA WHEEL ANDOLINA Description Line 2: BRICK/MUENSTER CHEESE 0094 MUENSTER JALAPENO LOAVES TROYER 0096 BRICK LOAVES TROYER 0098 MUENSTER LOAVES TROYER Description Line 2: BUTTER CHEESE 0200 HAVARTI TROYER 0201 BUTTER CHEESE PREMIUM TROYER 0202 BUTTER CHEESE LOAVES GUGGISBERG Description Line 2: BUTTER CHEESES IMPORTED 4025 HAVARTI SPICED DENMARK 4026 HAVARTI PLAIN DENMARK 4028 HAVARTI DILL DENMARK Description Line 2: CHEDDAR CHEESE 0105 CHEDDAR BLUEBERRY CLEAR WAX Sp Orde TROYER 0107 CHEDDAR APPLE CINN CLEAR WAX Sp Ord TROYER 0109 CHEDDAR CRANBERRY CLEAR WAX Sp Orde TROYER 0112 CHEDDAR COLORED MILD LOAVES TROYER 0113 CHEDDAR MINI HORNS TROYER 0115 CHEDDAR COLORED SHARP LOAF TROYER 0117 CHEDDAR WHITE SHARP LOAF (NY) TROYER 0120 CHEDDAR SUPER SHARP LOAF HOFFMANS 0121 CHEDDAR CANADIAN WHITE LF 3 YR OLD TROYER 0122 CHEDDAR GUETEN SHARP LOAF TROYER 0124 CHEDDAR COLORED X-SHARP BLOCK TROYER 0125 CHEDDAR COLORED X-SHARP LOAF (NY) TROYER 0126 CHEDDAR WHITE
    [Show full text]
  • International Dairy Journal 97 (2019) 111E119
    International Dairy Journal 97 (2019) 111e119 Contents lists available at ScienceDirect International Dairy Journal journal homepage: www.elsevier.com/locate/idairyj Physicochemical properties and issues associated with trypsin hydrolyses of bovine casein-dominant protein ingredients * Aaron S.L. Lim, Mark A. Fenelon, Noel A. McCarthy Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland article info abstract Article history: Milk protein concentrate (MPC) and sodium caseinate (NaCas) were hydrolysed using the enzyme trypsin Received 25 March 2019 and the subsequent physical properties of the two ingredients were examined. Trypsin hydrolysis was Received in revised form carried out at pH 7 and at 45 C on 11.1% (w/w) protein solutions. Heat inactivation of trypsin was carried 23 May 2019 out when the degree of hydrolysis reached either 10 or 15%. Size-exclusion chromatography and elec- Accepted 23 May 2019 trophoresis confirmed a significant reduction in protein molecular weight in both ingredients. However, Available online 6 June 2019 whey proteins in MPC were more resistant to trypsin hydrolysis than casein. Oil-in-water emulsions were prepared using intact or hydrolysed protein, maltodextrin, and sunflower oil. Protein hydrolysis had a negative effect on the subsequent physical properties of emulsions, compared with non-hydrolysed proteins, with a larger particle size (only for NaCas stabilised emulsions), faster creaming rate, lower heat stability, and increased sedimentation observed in hydrolysed protein emulsions. © 2019 Elsevier Ltd. All rights reserved. 1. Introduction with a protein content of ~90% (w/w) and approximately 1.3% (w/ w) sodium content on a dry basis (Augustin, Oliver, & Hemar, 2011).
    [Show full text]
  • Trade Focus Dairy Trade and Canada
    Trade Focus Last updated A p r i l 2 0 1 7 c onnect to the world of dairy Dairy Trade and Canada The EU Dairy Sector and EDA The European Dairy Association (EDA) is the voice of the milk processing companies, cooperatives and privately owned dairies, at EU level. With 12,000 milk and dairy processing sites across Europe, our sector represents the economic backbone of rural Europe and the industrial basis in many so-called less favoured areas. We @EDA_Dairy | partner daily with over 700,000 dairy farms, accounting for 14% of the whole EU food and drinks industry. Together with over 300,000 industry employees, we all guarantee the high quality of our raw material and our dairy products, which are an essential part of our culinary heritage and of our European cultural treasure. Self-sufficient at 114%, milk and dairy consumption in the EU [email protected] is expected to remain stable while global demand will increase by 1.8% per annum over the | 1 coming decades . While 5 out of the global TOP 10 dairies are headquartered in Europe, the European ‘lactosphère’ is characterised by a tissue of SMEs (small and medium sized enterprises) comprising more than 80% of the total number of dairies in most of the EU Member States. More than €6 bill. were invested over the last years into milk processing capacities in the Union to prepare for the end of the milk quota regime and to be best placed to answer the growing www.euromilk.org/eda global demand. We do support the EU Commission’s efforts to enhance global trade and – as a dairy sector – we are proud to add nearly €10 bill.
    [Show full text]
  • Traveler's Guide to America's Dairyland
    13 159 150 24 38 94 44 144 108 124B 8 19 124A 57 120 106 166 5 129 15 135 78 64 63 58 154 157 25 168 89 99 75 54 114 136 96 79 53 12 164 116 102 156 128 49 61 48 90 139 55 82 115 110 86 98 167 133 155 97 127 118 100 74 17 40 161 76 151 132 81 143 4 111 163 153 34 43 69 122 84 65 77 103 28 85 72 7 109 29 59 66 71 11 112 101 145 160 91 33 162 36 123 141 27 119 107 125 46 104 121 134 39 142 14 35 32 83 52 73 93 95 3 70 62 30 21E 21A 152 31 6 42 105 26 16 56 21B&C 158A 158B 126 113 10 165 50 107 68 41 51 87 146 131 2 23 37 20 22 149 80 92 137 60 148 169 1 47 147 9 21D 140 130 88 67 18 117 138 45 1) 14F Alp and Dell Cheese Store www.alpanddellcheese.com 10) 13G Bavaria Sausage and Cheese Chalet www.bavariasausage.com 657 2nd St., Monroe, WI 53566 Ph: 608.328.3355 6317 Nesbitt Rd., Madison, WI 53719 Ph: 608.271.1295 Alp and Dell Cheese Store offers a wide selection of locally produced cheese and sausages as Family owned since 1962. Award-winning authentic German sausage made by our Master well as ice cream, candy, wines from around the world, locally brewed beers and cheese-related Sausage Maker.
    [Show full text]
  • Holiday-Brochure-2020-2.Pdf
    Holiday Gift Box Order Form *USPS Priority Mail Shipping will be used for each package shipped. * Name of Gift Box: Box Price: Zone A: $18 CT, DE, DC, IA, ID, IL, IN, KS, KY, MA, MD, ME, MI, MN, __________________ ____________________ MO, MT, ND, NE, NH, NJ, NY, OH, OR, PA, RI, SD, VA, VT, WA, WI, WV, WY Zone A or B: ______________Total Cost: ________ ZONE B (MEDIUM): $25 AK, AL, AR, AZ, CA, CO, FL, GA, LA, MS, NC, NM, NV, OK, Eau Claire SC, TN, TX, UT Sender Information: Cheese Lovers, Cheese Lovers with Sausage, Eau Claire Sampler, Little Claire, and The Northwoods. Cheese & Deli Name (First and Last): __________________________________________ ZONE B (LARGE): $30 Street Address: AK, AL, AR, AZ, CA, CO, FL, GA, LA, MS, NC, NM, NV, OK, SC, TN, TX, UT __________________________________________ City: ______________State: ____Zip Code: _______ Comfort and Joy, Big Claire, The Northwoods with Sausage, The Packer Backer, and Wisconsin Ultimate Telephone: ___________________________________________ Ordering Information Product Availability Notice Email: (for tracking information) Occasionally, an item may be temporarily out of stock. We are usually able to replenish items within 3-4 days, but longer ___________________________________________ delays may occur. We will notify you by telephone to arrange for either a substitution or refund of the out of stock item. Ship To: Shipping Information Processing / Shipping Time Name (First and Last): Shipping is provided on business days Monday - Friday, ___________________________________________ excluding any federal holidays within the United States. If, for any reason, your order will be delayed, we will notify you via e-mail. In most cases, orders received before Noon Central Street Address: Time on a shipping day will be shipped that same day.
    [Show full text]
  • Fall 2006 Handcrafted Cheese: a Living, Breathing Tradition
    VOLUMEVOLUME XVI, XXII, NUMBER NUMBER 4 4 FALL FALL 2000 2006 Quarterly Publication of the Culinary Historians of Ann Arbor Preserving the Art of Handmade Cheeses Chris Owen sprinkles herbs on fresh rounds of cheese, which she made from the milk of her own herd of goats in the Appalachian hill country of North Carolina. Chris tells us about her Spinning Spider Creamery starting on page 5. REPAST VOLUME XXII, NUMBER 4 FALL 2006 HANDCRAFTED CHEESE: A LIVING, BREATHING TRADITION Once, at the dinner table when we were about to have dessert, Chicago, who in 1916 patented a way to multiply the shelf life of my grandfather Joseph Carp asked for a wedge of cheddar cheese cheese by killing off all of its microbial life. The resulting alongside his slice of apple pie, which was a combination I’d never “processed cheese food” was a windfall for Kraft, for it was stable heard of before. I was a boy growing up in suburban Virginia, and enough to be rationed out to U.S. soldiers fighting overseas during my mother’s parents were visiting with us. The commercial-brand World War 1. The rest is history. cheddar that my Mom cut for Grandpa Joe was a favorite of mine, but it became clear that it wasn’t quite up to his highest standards. Or perhaps just one chapter of it. Today, in many different When he asked to see the package in which it had been wrapped, ways and in many different places around the world, food he noted with more than a hint of disapproval that the cheese had traditionalists are making a strong stand against industrial been made from pasteurized milk.
    [Show full text]