Chapter 32 Dairy on Line
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Tested Recipes, 1948
, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp. -
April Breakfast Menu
Gustine ISD Pancakes Syrup Sausage Milk and Juice Variety Served Daily Pineapple HOLIDAY HS Fresh Fruit Served Daily Juice Menu Subject to Change Milk Biscuits Pancake Wrap Breakfast Pizza Cinnamon Roll Gravy Syrup HOLIDAY Pears Eggs Yogurt Sausage Juice Bacon Mandarin Oranges Peaches Mixed Fruit Milk Juice Juice Juice Milk Milk Milk Pancakes Cheesy Toast Chicken-n-Biscuit Breakfast Bread Breakfast Burritos Bacon Sausage Peaches Yogurt Hashbrowns Pineapple Pears Juice Mixed Fruit Mandarin Oranges Syrup Juice Milk Juice Juice Juice Milk Milk Milk Milk Sausage Kolache Cheese Omelet Waffles Breakfast Pizza Donuts Yogurt Toast Sausage Mandarin Oranges Sausage Peaches Pineapple Syrup Juice Mixed Fruit Juice Juice Pears Milk Juice Milk Milk Juice Milk Milk Biscuit Pancakes Breakfast Burritos Gravy Breakfast Bread Sausage Hashbrowns Eggs Yogurt Bacon Syrup Mixed Fruit Pineapple HOLIDAY Pears Peaches Juice Juice Juice Juice Milk Milk Milk Milk Art contest deadline April 2 “Moon milk” The moon is more than 200,000 miles away from the Earth. At this distance it takes about three full days for astronauts to travel from the Earth’s surface to land on the moon. Because it is Earth’s closest neighbor, we have been able to gain more knowledge about it than any other body in the Solar System besides the Earth. The moon is also the brightest object in the night sky. Today, astronomers know that the moon is slowly moving away from the Earth. But at the rate it is traveling, about 1.5 inches per year, it will be lighting up our night sky for a long time. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Microbial Hazards in the Dairy Chain a Literature Study
Microbial hazards in the dairy chain A literature study Hermien van Bokhorst-van de Veen Marcel Minor Marcel Zwietering Masja Nierop Groot Report 1553 Colofon Titel Microbial hazards in the dairy chain Auteur(s) Hermien van Bokhorst-van de Veen, Marcel Minor, Marcel Zwietering, Masja Nierop Groot Nummer 1553 ISBN-nummer - Publicatiedatum 1 oktober 2015 Vertrouwelijk Ja, tot 1 dag na advies van BuRO aan de IG-NVWA OPD-code OPD-code Goedgekeurd door Ben Langelaan Wageningen UR Food & Biobased Research P.O. Box 17 NL-6700 AA Wageningen Tel: +31 (0)317 480 084 E-mail: [email protected] Internet: www.wur.nl © Wageningen UR Food & Biobased Research, instituut binnen de rechtspersoon Stichting Dienst Landbouwkundig Onderzoek Alle rechten voorbehouden. Niets uit deze uitgave mag worden verveelvoudigd, opgeslagen in een geautomatiseerd gegevensbestand of openbaar gemaakt in enige vorm of op enige wijze, hetzij elektronisch, hetzij mechanisch, door fotokopieën, opnamen of enige andere manier, zonder voorafgaande schriftelijke toestemming van de uitgever. De uitgever aanvaardt geen aansprakelijkheid voor eventuele fouten of onvolkomenheden. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system of any nature, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher. The publisher does not accept any liability for inaccuracies in this report. 2 © Wageningen UR Food & Biobased Research, instituut binnen de rechtspersoon Stichting Dienst Landbouwkundig Onderzoek Summary Background The main task of the Dutch Food and Consumer Product Safety Authority (NVWA) is to protect human and animal health. -
Vanilla Extract Special " a Delightful Bouquet
" PARKE - DAVIS VANILLA EXTRACT SPECIAL " A DELIGHTFUL BOUQUET That royal family, Orchidaceae, includes a member (Vanilla Plani- folia), which has been highly prized for centuries in the culinary arts. Blossoms of this plant lack the exquisite beauty of the florist's Orchid—the Queen of Flowers. However, the hidden charm lies in the flavoring principle contained in the beans. Careful selection and blending of true vanilla beans by Parke- Davis give Vanilla Extract, Special a delightful bouquet, and a rare delicacy. It is a pure, high-grade, full- bodied, properly aged product— made without the added synthetics often used in imitation vanilla extracts. Parke-Davis Vanilla Extract, Special— A DELICIOUS FLAVORING Adorn your table with "ORCHIDS/' tool <cP CHOCOLATE NUT BREAD PUDDING 1 square chocolate 4 slices stale bread 2 cups milk 1 ess or 2 eg3 yolks 1 tablespoon butter V4 teaspoon salt 6 tablespoons sugar V3 cup chopped meats V2 teaspoon Parke-Davis Vanilla Extract, Special Add chocolate to milk and scald in double boiler. Add butter and sugar, and whip with egg beater until smooth. Remove crusts from bread, break into small pieces or grate, and measure by gently pressing in cup until full. Add bread to scalded milk. Allow to cool, add 1 egg or 2 egg yolks slightly beaten, salt, chopped nut meats, and Parke-Davis Vanilla Extract, Special. Place in greased baking dish, and bake in moderate oven (325° F.) for 1 hour. Serve with Vanilla Pudding Sauce, or Frozen Whipped Cream, or plain Whipped Cream. VANILLA PUDDING SAUCE 1 cup milk Few grains salt 1/2 cup sugar 2 tablespoons butter Vz tablespoon cornstarch Few nutmeg gratings 1 teaspoon Parke-Davis Vanilla Extract, Special Scald milk in double boiler. -
Probiotic Dairy Products Society of Dairy Technology Series
Probiotic Dairy Products Society of Dairy Technology Series Series Editor: Adnan Y. Tamime The Society of Dairy Technology has joined with Wiley‐Blackwell to produce a series of technical dairy‐related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both tradi- tional and modern large‐scale dairy operations. Probiotic Dairy Products, 2nd Edition, ISBN 9781119214106 by Adnan Y. Tamime and Linda V. Thomas (Editors) Microbial Toxins in Dairy Products, ISBN 9781118756430 by Adnan Y. Tamime (Editor) Biofilms in the Dairy Industry, ISBN 9781118876213 by Koon Hoong Teh, Steve Flint, John Brooks, and Geoff Knight (Editors) Milk and Dairy Products as Functional Foods, ISBN 9781444336832 by Ara Kanekanian (Editor) Membrane Processing: Dairy and Beverage Applications, ISBN 9781444333374 by Adnan Y. Tamime (Editor) Processed Cheese and Analogues, ISBN 9781405186421 by Adnan Y. Tamime (Editor) Technology of Cheesemaking, 2nd Edition, ISBN 9781405182980 by Barry A. Law and Adnan Y. Tamime (Editors) Dairy Fats and Related Products, ISBN 9781405150903 by Adnan Y. Tamime (Editor) Dairy Powders and Concentrated Products, ISBN 9781405157643 by Adnan Y. Tamime (Editor) Milk Processing and Quality Management, ISBN 9781405145305 by Adnan Y. Tamime (Editor) Cleaning‐in‐Place: Dairy, Food and Beverage Operations, 3rd Edition, ISBN 9781405155038 by Adnan Y. Tamime (Editor) Structure of Dairy Products, ISBN 9781405129756 by Adnan Y. Tamime (Editor) Brined Cheeses, ISBN 9781405124607 by Adnan Y. Tamime (Editor) Fermented Milks, ISBN 9780632064588 by Adnan Y. Tamime (Editor) Probiotic Dairy Products, ISBN 9781405121248 by Adnan Y. Tamime (Editor) Probiotic Dairy Products Second Edition Edited by Adnan Y. -
Religious Dietary Rules and Their Potential Nutritional and Health
International Journal of Epidemiology, 2020, 1–15 IEA doi: 10.1093/ije/dyaa182 Opinion International Epidemiological Association Opinion Religious dietary rules and their potential Downloaded from https://academic.oup.com/ije/advance-article/doi/10.1093/ije/dyaa182/5989816 by guest on 20 November 2020 nutritional and health consequences Jean-Pierre Chouraqui ,1* Dominique Turck,2 Andre´ Briend,3 Dominique Darmaun,4 Alain Bocquet,5 Franc¸ois Feillet,6 Marie-Laure Frelut,7 Jean-Philippe Girardet,8 Dominique Guimber,9 Regis Hankard,10 Alexandre Lapillonne,11 Noel Peretti,12 Jean-Christophe Roze,13 Umberto Sime´ oni14 and Christophe Dupont15, on behalf of the Committee on Nutrition of the French Society of Pediatrics. 1Pediatric Nutrition and Gastroenterology Unit, Division of Pediatrics, Woman, Mother and Child Department, Lausanne University Hospital (CHUV), Lausanne, Switzerland, 2Division of Gastroenterology, Hepatology and Nutrition, Department of Pediatrics, Lille University Jeanne de Flandre Children’s Hospital and Faculty of Medicine, University of Lille; INFINITE-INSERM U1286, Lille, France, 3Institut de Recherche Pour le De´veloppement, Marseille, France, 4Universite´ Nantes- Atlantique, Nantes, France, 5French Association of Ambulatory Paediatrics, Orle´ans, France, 6Lorraine University, Nancy, France, 7Paris-Sud, University, CHU de Biceˆtre, Le Kremlin-Biceˆtre, France, 8Cabinet de Pe´diatrie, 81000 Albi, Pierre et Marie Curie-Paris 6, University 75005, Paris, France, 9Division of Gastroenterology, Hepatology and Nutrition, Department -
Dairy Food Consumption, Production and Policy in Japan
Japanese Consumer Demand for Dairy Products Isabelle Schluep Campo (Swiss Federal Institute of Technology Zurich) John C. Beghin* (Iowa State University) Contributed paper prepared for presentation at the International Association of Agricultural Economists Conference, Gold Coast, Australia, August 12-18, 2006 Abstract: We econometrically estimate consumer demand for dairy products in Japan using time series data for 1960-2003. We identify economic, cultural, and demographic forces that have been influencing dairy consumption patterns. We use the Almost Ideal (AI) Demand System by Deaton and Muellbauer and its variant, the Semiflexible Almost Ideal (SAI) Demand System developed by Moschini to impose concavity locally by reducing the rank of the Hessian of the expenditure function. We estimate three specifications: a full system comprising of four dairy products (fluid milk, powder milk, cheese, and butter), and an all other- goods aggregate; a subsystem for food made of four dairy goods and an all-other-food aggregate; and a sub-system of the four dairy products. The minimum distance estimator is used to estimate the demand system. We find that expenditure responses are positive, except for butter demand; own-price responses are large in absolute value; and non-price factors are important determinants of Japanese dairy consumption. JEL: Q11, Q17, Q18 Keywords: dairy demand, Japan, demand system, cheese, fluid milk. * Contact Author: John Beghin. CARD and Economics, 568 Heady Hall, ISU Ames Iowa 50011-1070 USA. Phone: 1 515 294 5811; Fax: 1 515 294 6336; email: [email protected]. Without implicating them, we thank F. Dong, G. Moschini, D. Sumner, and N. Suzuki for discussions and comments. -
Journ. of Intell Prop 7- October, 2013.Pmd
133 Journal of Intellectual Property. Companies and Intellectual Property Office Dominica VOL. 4 ROSEAU, THURSDAY, OCTOBER 10, 2013 NO. 7 Applications for Trademark Registration ANSA MCAL CHEMICALS LIMITED, a limited liability ANSA MCAL CHEMICALS LIMITED, a limited liability company organized and existing under the laws of company organized and existing under the laws of TRINIDAD AND TOBAGO of NORTH SEA DRIVE, POINT LISAS IN- TRINIDAD AND TOBAGO of NORTH SEA DRIVE, POINT LISAS IN- DUSTRIAL ESTATE, SAVONETTA, TRINIDAD AND TOBAGO has ap- DUSTRIAL ESTATE, SAVONETTA, TRINIDAD AND TOBAGO has ap- plied through their agent, DE FREITAS, DE FREITAS & plied through their agent, DE FREITAS, DE FREITAS & JOHNSON of CHAMBER, 14 CORK STREET, ROSEAU to the JOHNSON of CHAMBER, 14 CORK STREET, ROSEAU to the Companies and Intellectual Property Office for the regis- Companies and Intellectual Property Office for the regis- tration of one trade mark consisting of the following word tration of one trade mark consisting of the following word th and device, based on an application received on the 08th and device, based on an application received on the 08 day of January, 2013. day of January, 2013. in Class 3 that is to say: Bleaching preparations and other substances for laundry use; cleaning, polishing, scouring and abrasive (cleaning) preparations; soaps; perfumery, in Class 3 that is to say: Bleaching preparations and other essential oils, cosmetics, hair lotions; dentifrices. substances for laundry use; cleaning, polishing, scouring and abrasive (cleaning) preparations; soaps; perfumery, No claim is made to the words “Bleach”, “Cloro” and essential oils, cosmetics, hair lotions; dentifrices. “Liquido’. -
Paper No. 13 FOOD ADDITIVES Module No. 31 Dairy Ingredients in Food Applications
Paper No. 13 FOOD ADDITIVES Module No. 31 Dairy ingredients in food applications - I (Baking, Confectionery, Sauces) Introduction Milk is considered to be an adequate source of valuable macronutrients (fat, protein, lactose), vitamins and micronutrients (minerals), making it a ‘wholesome food’. It can serve as an excellent carrier product for extra nutrient, and if enriched or fortified it can satisfy the nutritional needs of the population. Non-dairy ingredients find a critical role in synergy of the chemical constituents of dairy foods to enhance their sensory, nutritional profile, at the same time influencing the cost of the resultant product. Dramatic increases in the cost of milk have sent prices of milk ingredients skyrocketing – threatening the profitability of dairy and other food products. Driven by consumer’s lifestyle, their demographics, socio-economic, cultural background and their environment, a whole range of new product formulations have evolved to suit the palate of the varied consumers. The consumer is shifting towards ‘light’ foods with low calories and adopting ‘functional foods’ that is going to improve their health and well-being too. In fact, blending functional ingredients into dairy based foods helps increased sale of dairy foods (Berry, 2002). Hence, there is a need to merge non-dairy ingredients with dairy based ingredients and products to attain the above mentioned objectives with attendant savings in cost, enhanced appearance, taste, texture and even functionality. The role played by dairy ingredients in baked goods, confectionery foods and sauces are discussed in depth in this module. I. Dairy ingredients in Baking industry Milk solids in baked goods Milk, butter, buttermilk, yoghurt, kefir, whey, quarg and dried milk protein or SMP have been tried out as one of the valued ingredient in various types of bread, and whole milk, butter and fresh cheese in fine bakery goods. -
Indiana Dairy Product Buyer's Guide
Indiana Dairy Product Buyer’s Guide 2020 Indiana has a strong artisan dairy community. Specialty products are hand-crafted locally under private labels. On farmsteads, products are processed on the same farm where animals are raised and milked. Ice Dairy Processor Location Contact Milk Cheese Cream Yogurt Butter Amish Country Dairy* Shipshewana 260-768-3236 l Bliss Artisan Ice Creamw Tell City blissartisan.com l Brown’s Ice Creamw Valparaiso valpovelvet.com l Caprini Creamery*vw Spiceland caprinicreamery.com l Capriole Dairyvw Greenville capriolegoatcheese.com l Crystal Springs Creamery*w Osceola crystalspringscreamery.com l l l Dandy Breeze Creamery*w Sheridan dandybreezedairy.com l Family Tyme Creameryw Williamsburg 765-886-5567 l Gelato DaVinci Fishers/Carmel gelatodavinci.com l Glover’s Ice Cream Frankfort gloversicecream.com l Goat and Small*vw Silver Lake 260-901-0527 l l l Goat Milk Stuff*vw Scottsburg goatmilkstuff.com l l l l Heritage Ridge Creamery Middlebury heritageridgecreamery.com l Homestead Farms Shipshewana 260-652-1077 l Hufford Family Farm* N. Manchester 260-901-0928 l J2K Capraio*vw Walkerton 574-586-9522 l Jacobs & Brichford*w Connersville jandbcheese.com l Lick Ice Creamw Indianapolis lickicecream.tumblr.com l Lloyds Ice Creamw Evansville licsdeliandicecream.com l MammaMia Gelato Carmel mammamiaindy.com l Meadow Valley Cheese* Rockville 765-597-2306 l Meyer Ice Creamw New Albany meyericecream.com l Nicey Treatw Indianapolis niceytreat.com l Risin’ Creek*vw Martinsville risincreek.com l Round Barn Creameryw Winamac -
Dairy Prodcut Labeling
DAIRY PRODUCT BASIC LABEL REQUIREMENTS INTRODUCTION All packaged dairy products must have a label to identify the product, the manufacturer, quantity, and a variety of other information about the product. Labeling requirements are established by federal and state laws and regulations. This document describes the basic items required on labels for dairy products. GENERAL LABELING REQUIREMENTS How should dairy products be labeled? There are two ways to label dairy products: A single label on the front of the package. This is known as the Principal Display Panel (PDP) which is the portion of the label most likely to be seen by the consumer at the time of purchase. CHEESE CURDS MDA MDA Ingredients Milk, Cream, Sugar, Cocoa, PASTEURIZED MILK, SALT, Peanuts, Natural Flavor INGREDIENTS: CULTURES, RENNET CREAMERY MDA Creamery LLC CHOCOLATY PEANUT BUTTER ICE CREAM CREAMERY CHOCOLATY PEANUT BUTTER ICE CREAM 625 Robert St. North St. Paul, MN 55155 27-805 KEEP REFRIGERATED 1/2 PINT (273 ML) Packaged on Sell by JUL 25, 18 AUG 08, 18 Net Wt/Ct Unit Price Total Price 0.48 lb $6.50/lb $3.12 MDA Creamery LLC 625 Robert St. North, St. Paul, MN 55155 27-805 MDA Ingredients Serving Size 1/2 Cup (70g) Milk, Cream, Sugar, Vanilla Extract Servings Per Container 4 MDA Creamery LLC Amount per Serving 625 Robert St. North Calories 70 Calories From Fat 25 St. Paul, MN 55155 % Daily Value 27-805 Total Fat 3g 5% Saturated Fat 1.5g 7% Trans Fat 0g CREAMERY Cholesterol 43mg 14% CHOCOLATY PEANUT BUTTER ICE CREAM Sodium 89mg 4% Total Carbohydrates 12g 4% Dietary Fiber 4g 16% Sugar 4g Erythritol 4g Protein 7g Vitamin A 3% Vitamin C 0% Calcium 7% Iron 1% 1 PINT (473 ML) 1 Another way is to divide the information into two labels, PDP and Information Panel (IP).