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Production of Flavored Milk Drinks
Solutions for Your TOUGHEST MIXING Applications in FOOD Production of Flavored Milk Drinks THE FIRST NAME IN HIGH SHEAR MIXERS Production of Flavored Milk Drinks Flavored milk drinks are available in many varieties. Viscosities range from that of whole milk, to “thick milkshake” products which achieve their viscosity through use of thickening additives, sometimes in combination with freezing. Yogurt drinks are similar in composition, but are processed differently and are not covered in this report. Milk ingredients are also used in smoothies to add texture and interest. Find out more about the Manufacture of Smoothies. In most countries, legislation covers the composition and labelling of these products. These regulations restrict the use of certain ingredients and specify minimum content of fat and total solids. Ingredient Typical % Function 0 - 3.5 Fat adds body and mouthfeel. Lower fat contents are more refreshing and suited Milk Fat 1% is to fruit flavors. Chocolate works better in higher fat formulations. typical A blend of milks is used to give a particular fat content. Sugar Various sugars, syrups and artificial sweetener blends is used. 4 - 6 Chocolate milks are usually formulated with higher sugar/sweetener content. Many different flavors are possible, the most common being banana, Flavor 0.1 strawberry and chocolate. The use of flavorings is controlled by legislation in many countries. Both natural and synthetic flavors are used. Color Liquid colors are added to strawberry milks. Choice of color is determined by 0.1 processing conditions, and may be affected by legislation. Stabilizers enhance body and viscosity as required. A blend of products is used Stabilizer 0.1 - 0.3 to obtain a range of properties. -
Beverages Swiggity Swag
Beverages Non-Alcoholic can/bottle/carton 1. Guava Drink ........................................................ $3 2. Grass Jelly .......................................................... $3 3. Lychee Nectar ..................................................... $3 4. Chrysanthemum Tea ........................................... $3 5. Aloe .................................................................... $3 6. Ito-en green tea .................................................. $3 7. Mr. Brown Coffee................................................ $3 8. Yakult Yogurt Probiotic Drink (6) ....................... $3 Booze 1. Golden Flower ..................................................... $10 Blended non-peated scotch, chrysanthemum tea, honey, lemon oil 2. Duck Sauce ......................................................... $10 Tequila, Sichuan peppercorn, peach, lemon EAT! MORE! MORE! EAT! 3. Taking a Bath in New York ................................. $10 Vodka, cassis, orange bitters, orange oil 4. 20th Century ....................................................... $10 Gin, cacao, Cocchi Americano, lemon shifu takeout certified professional professional certified takeout shifu 5. I’m gonna Baijiu .................................................. $10 m.d. esq. ph.d danger lucky sir sir lucky danger ph.d esq. m.d. Baijiu, bourbon, cardamom, urepan 6. Sloop Juice Bomb (IPA) ....................................... $6 open hours hours open 7. Victory Prima Pils (Pilsner) ................................. $6 served first come first -
Highball Cocktails Sake
HIGHBALL LYCHEE churchill’s white port, liquor 43, lychee coconut 15 WASABI t&t vodka, ginger, lime, & fresh wasabi 15 OSAKA suntory toki whisky, sichuan pepper, honey, yuzu & soda 15 COCKTAILS TOASTED SESAME DAQUIRI sesame infused plantation 3 star rum, sesame syrup, lime 18 PALOMA RISING SUN tequila, campari, kobosu sake & grapefruit soda 18 PONI G&T kaffir lime infused gin, plum liqueur, lemon 16 REIWA COLADA dark rum, toasted pineapple, coconut milk & yuzu 17 YUZU SOUTHSIDE gin, manzana verde, yuzu, orgeat & mint 18 THE RAZU DELIGHT* toasted rice rum, cointreau, lime & raspberry infused yakult 17 SAKE 7 (30ML)/ 30 (150ML) / 60 (300ml) PONI SAKE Zenkuro Queenstown IPPIN JUNMAI DAIGINJO Ibaraki Prefecture WINE ROSÉ TAP TED BY MOUNT EDWARD 2019 Central Otago 13/55 150ml/fish 700ml CHÂTEAU ROUBINE LA VIE EN ROSÉ 13/65 2019 Côtes De Provence, France FROMM 2019/20 Marlborough 13/65 ASTROLABE ‘COMELYBANK’ 2020 Marlborough 13/65 BLACK BARN 2020 Hawke’s Bay 13/65 TWO RIVERS 2019/20 Marlborough 13/65 GREYSTONE 2020 North Canterbury 13/65 CHURCH ROAD GWEN 2019 Hawke’s Bay 13/65 ELEPHANT HILL 2018 Hawke’s Bay 15/75 LITTLE WING ‘LABOUR OF LOVE’ 2019 Waiheke 15/75 AMISFIELD 2020 Central Otago 15/75 MOUNT EDWARD 2019 Central Otago 15/75 SUMMER WATER 2018 California, USA 15/75 MAN O’WAR PINQUE 2020 Waiheke 15/75 STAD_KO 2019 Martinborough 15/75 PROPHET’S ROCK INFUSION 2018 Central Otago 15/75 ULTIMATE PROVENCE 2018/19 Côtes de Provence, France 19/95 magnums 1.5l TWO RIVERS 2019 Marlborough 130 AMISFIELD 2019 Central Otago 155 ULTIMATE PROVENCE 2018/19 -
Fanning the Flames: Fandoms and Consumer Culture in Contemporary Japan
FANNING THE FLAMES Fans and Consumer Culture in Contemporary Japan Edited by William W. Kelly Fanning the Flames SUNY series in Japan in Transition Jerry Eades and Takeo Funabiki, editors Fanning the Flames Fans and Consumer Culture in Contemporary Japan EDITED BY WILLIAM W. K ELLY STATE UNIVERSITY OF NEW YORK PRESS Published by State University of New York Press, Albany © 2004 State University of New York All rights reserved Printed in the United States of America No part of this book may be used or reproduced in any manner whatsoever without written permission. No part of this book may be stored in a retrieval system or transmitted in any form or by any means including electronic, electrostatic, magnetic tape, mechanical, photocopying, recording, or otherwise without the prior permission in writing of the publisher. For information, address State University of New York Press, 90 State Street, Suite 700, Albany, NY 12207 Production by Kelli Williams Marketing by Michael Campochiaro Library of Congress Cataloging-in-Publication Data Fanning the f lames : fans and consumer culture in contemporary Japan / edited by William W. Kelly. p. cm. — (SUNY series in Japan in transition) Includes bibliographical references and index. ISBN 0-7914-6031-2 (alk. paper) — ISBN 0-7914-6032-0 (pbk. : alk.paper) 1. Popular culture—Japan—History—20th century. I. Kelly, William W. II. Series. DS822.5b. F36 2004 306'.0952'09049—dc22 2004041740 10987654321 Contents List of Illustrations vii Acknowledgments ix Introduction: Locating the Fans 1 William W. Kelly 1 B-Boys and B-Girls: Rap Fandom and Consumer Culture in Japan 17 Ian Condry 2 Letters from the Heart: Negotiating Fan–Star Relationships in Japanese Popular Music 41 Christine R. -
Creating Health & Nutrition
Creating Health & Nutrition Robson90, Bigstock Probiotics: The Good Bugs! Photo credit: ur body’s gastro- in certain foods that treatment of acute fermented dish made intestinal tract help maintain the barrier diarrhea and antibiotic- of vegetables with O(GI tract) is a function of the intestine associated bouts of various seasonings), very active and complex and improve its immune diarrhea by shortening the pickled ginger, pickles system that plays an response. duration of symptoms, and (brine-cured without important role in overall For probiotics to be in the treatment of atopic vinegar), sauerkraut health. Our gut micro- effective they must be eczema. Other potential • Fermented soy prod- biome, or the healthy active or live cultures benefits of probiotics ucts—miso (a Japa- bacteria that live there, of bacteria. The most being researched include nese food made by helps the intestine in its familiar probiotics are reduced symptoms of fermenting rice, barley, role as a barrier, allowing Lactobacilli and Bifido- lactose intolerance, and/or soybeans with nutrients to be absorbed bacteria, found mainly in decreased risk of while keeping toxins and cultured dairy products. colorectal cancer, preven- pathogens from entering Streptococcus thermo- tion of certain allergy Tip into the body. Main- philes and Saccharo- symptoms, enhanced Try kimchi (kim-chee), a taining a healthy micro- myces are other strains of immune response, and spicy condiment made biome enhances immune bacteria more commonly management of irritable with fermented vegeta- bles (mainly cabbage) function, improves absorp- found in fermented foods. bowel syndrome, among and various Asian sea- tion of nutrients, reduces One thing to keep in others. -
2018 Bottle Bill Expansion: Frequently Asked Questions
2018 Bottle Bill Expansion Frequently Asked Questions Beginning January 1, 2018, all beverages except distilled liquor, wine, dairy or plant- based milks, infant formula, and meal replacement beverages will have an Oregon refund value of 10 cents. The following are frequently asked questions about this expansion: Q: The list above describes the beverages that will not have an Oregon refund value. What new beverages will have a refund value? A: There are too many beverages on the market to list them all, but some common types of beverages that will have a refund value beginning on January 1, 2018 include juice, hard cider, energy and sports drinks, tea, coffee (including frappuccinos and other coffee drinks that include milk), kombucha, ready-to-use mixers (such as margarita mix), smoothies, protein shakes (unless they are marketed as a meal replacement), non- alcoholic wine, nutritional supplements (like Muscle Milk), drinking vinegar, marijuana beverages, and coconut water. Q: What are some specific products that will not have an Oregon refund value? A: In addition to distilled liquor, wine, dairy or plant-based milks, infant formula, and meal replacement beverages, here are some products that will not be included in the expansion: kefir, buttermilk, flavored milks (such as chocolate), lactose free milk, vinegar (unless it is marketed as a drinking vinegar), flavoring, condiments (such as soy sauce and sriracha), concentrates (including concentrated juices and concentrated coffee), mead (which is a wine), hard cider over 8.5% alcohol by volume (which is considered a wine), syrup, and coconut milk. Q: Will a beverage containing distilled liquor be exempt even if it contains other beverages that have a refund value? A: Any beverage containing distilled liquor will be exempt even if the beverage contains other ingredients. -
DF0421 Rutters Profile
Pictured (from left to right) is Rutter’s senior management team: Diane Quinn, PROCESSOR PROFILE customer service manager; Rick RUTTER’S DAIRY Miller, sales/marketing director, Todd Rutter, president; Brett Garner, director of operations; and Smoke Dehoff, director of transportation. A century of local milk Rutter’s Dairy values long-term ties to its community and to the local farmers from which it sources its milk. By Anna Boisseau, managing editor Executive photo by Vito Palmisano Dairy Foods | April 2021 | www.dairyfoods.com PROCESSOR PROFILE RUTTER’S DAIRY ork, Pa., can trace its beginnings back to 1741, when settlers from the YPhiladelphia region founded the city. And Rutter’s Dairy — which is based in this area — has an origin story that goes back almost as far. In 1747, Andrew Rutter was deeded 167 acres in York County, Pa., by Springetts Penn (the great- grandson of William Penn), the company says. This began the Rutter family’s farm operations. But it wasn’t until 1921, when George and Bud Rutter began Rutter’s dairy retail trucks have evolved from their beginning delivering milk to selling milk from said farm, that customers’ homes. Rutter’s Dairy was officially formed. Then known as “Crystal Spring An array of beverages “Central Pennsylvania is the peanut Dairy,” Rutter’s got its start as Rutter’s produces 103 SKUs in the fluid butter capital of the world. Peanut a home delivery business, says milk, tea and juice categories, says butter here is like bacon is to the rest Todd Rutter, president and third- Rick Miller, sales/marketing director. -
Actually Rejected. a Considerable Amount of Off-Flavored Milk and Cream Is Accepted Which Can Not Be Made Into High-Grade Dairy- Products
264 YEARBOOK OF AGRICULTURE, 1927 actually rejected. A considerable amount of off-flavored milk and cream is accepted which can not be made into high-grade dairy- products. The resulting manufactured products must be sold at relatively low prices, and the returns to dairy farmers are correspond- ingly low. No industry, even a prosperous one, can afford to shoulder such a load. If such losses occurred in any other of the giant trade channels of this country, instant steps would be taken to find and correct the trouble. Efficiency experts, factory-management studies, research laboratories, engineers—all would be used to solve the problem. Progress in Dairy Sanitation Is this '^old man of the sea'^ saddled forever upon the dairy indus- try? By no means. His grip is loosening rapidly and he may be shaken off by concerted effort. Two things point to his ultimate elimination. One is the progress already made in dairy sanitation; the other is the fact that the solution of the problem is already pretty well worked out. Great strides have been made in overcom- ing this waste. It was not so many years ago that sour milk on the breakfast table was a fairly common occurrence. Now one can travel almost anywhere and be assured of purchasing sweet, palat- able milk. All this has come about in spite of the fact that the milk supply of this country is much more complex than it used to be. Milk is now transported hundreds of miles to the cit}'^, whereas it used to come from closely adjacent territory. -
Flavored-Milk.Pdf
Dairy Council November | December 2008 Volume 79 ® Number 6 SUMMARY A review of the scientific literature indicates that flavored milk such as chocolate milk Flavored milk is white cow’s milk consumed in moderation does not cause (whole, low-fat, fat-free) with added overweight/obesity, tooth decay, or flavoring (chocolate, strawberry, etc.) hyperactivity and other behavioral disorders and sweetener(s). This highly preferred, in children. Also, chocolate milk contains a nutrient-rich beverage is just as nutritious negligible amount of caffeine and the little as unflavored (white) milk. Both flavored amount of oxalic acid in chocolate milk does and white milk provide several nutrients not impair calcium absorption. Emerging (i.e., calcium, potassium, and magnesium) research indicates that chocolate milk that are low in children’s and adults’ diets. may help adults recover from strenuous, energy-depleting resistance exercise. Currently, more than half of children ages 2 to 8 and three-quarters of adolescents Several health professional organizations fail to consume recommended servings of including the American Academy of low-fat or fat-free milk or milk products. Pediatrics and the American Academy of Therefore, it is important not to limit Pediatric Dentistry support consumption children’s and adolescents’ access to of flavored milk, a nutrient-rich beverage, in flavored milk due to its sugar content. moderation. The 2005 Dietary Guidelines FLAVORED Doing so may have the undesirable effect for Americans state that small amounts MILK: of further reducing intakes of many of sugars added to nutrient-dense foods, essential nutrients provided by milk. such as reduced-fat milk, may increase QUESTIONS & consumption by enhancing palatability, Children’s consumption of flavored milk thus improving nutrient intake without ANSWERS has been shown to increase their total contributing excessive calories. -
Chapter 1530 Department of Agriculture Milk, Milk Products, and Standards
MINNESOTA RULES 2001 250 CHAPTER 1530 DEPARTMENT OF AGRICULTURE MILK, MILK PRODUCTS, AND STANDARDS MILK AND CREAM AND RELATED PRODUCTS 1530.0550 PASTEURIZATION OF CREAMING MIXTURE. 1530.0010 DEFINITIONS. 1530.0560 DIACETYL STARTER DISTILLATE OR 1530.0020 MILK. OTHER FLAVORING SUBSTANCES. 1530.0030 GOAT MILK. 1530.0570 DEFINITIONS. 1530.0040 EWE MILK. 1530.0580 LABEL STATEMENTS. 1530.0050 CREAM. 1530.0590 LABEL STATEMENT REGARDING 1530.0060 HOMOGENIZED CREAM. ARTIFICIAL FLAVORING. 1530.0070 SOUR CREAM, CULTURED SOUR CREAM. 1530.0600 LABEL DECLARATIONS TO BE USED IN 1530.0080 LIGHT CREAM, COFFEE CREAM. OR TABLE CONJUNCTION WITH "CREAMED COTTAGE CREAM. CHEESE." 1530.0090 WHIPPED LIGHT CREAM, COFFEE CREAM. 1530.0610 VITAMIN D MILK AND MILK PRODUCTS. OR TABLE CREAM. 1530.0620 FORTIFIED MILK PRODUCTS. 1530.0100 WHIPPING CREAM. 1530.0630 RECONSTITUTED OR RECOMBINED MILK 1530.0110 LIGHT WHIPPING CREAM. AND MILK PRODUCTS. 1530.0120 HEAVY CREAM OR HEAVY WHIPPING 1530.0640 STERILIZED MILK. CREAM. 1530.0650 HOMOGENIZED MILK AND HOMOGENIZED 1530.0130 WHIPPED CREAM. 1530.0140 HALF AND HALF. MILK PRODUCTS. 1530.0150 SOUR HALF AiND HALF OR CULTURED 1530.0660 WHEY. 1530.0670 CONCENTRATED MILK TO BE HALF AND HALF. 1530.0160 DRY MILK, DRY MILK SOLIDS. RECONSTITUTED FOR FLUID USE. 1530.0680 CONCENTRATED MILK PRODUCTS. 1530.0170 NONFAT DRY MILK. 1530.0690 ACIDIFIED MILK AND MILK PRODUCTS. 1530.0180 INSTANT NONFAT DRY MILK. 1530.0700 MILK PRODUCTS. 1530.0190 CONDENSED SKIM MILK, EVAPORATED 1530.0710 OPTIONAL INGREDIENTS. SKJM MILK, CONCENTRATED SKIM MILK. 1530.0200 SWEETENED CONDENSED SKIM MILK. GRADE A REQUIREMENTS FOR MILK, MILK 1530.0210 DRY BUTTERMILK. PRODUCrS, AND GOAT MILK 1530.0220 DRY WHEY. -
Journal of Milk Technology
'-/· .> Ί ' JOURNAL OF MILK TECHNOLOGY Volu 14 Number 2 MARCH-APRIL, 1941 Official Publication of International Association of Milk Sanitarians (Association Organized 1911) Alto designated publication of California Association of Dairy and Milk Inspectors Central States Milk Sanitarians Chicago Dairy Technology Society Connecticut Association of Dairy and Milk Inspectors Indianapolis Dairy Technology Club Massachusetts Milk Inspectors’ Association Metropolitan Dairy Technology Society Michigan Association of Dairy and Milk Inspectors Missouri Association of Milk Sanitarians New York State Association of Dairy and Milk Inspectors Pacific Northwest Association of Dairy and Milk Inspectors Pennsylvania Association of Dairy Sanitarians Philadelphia Dairy Technology Society Texas Association of Milk Sanitarians West Virginia Association of Milk Sanitarians II A dvertisements PERHAPS as a boy you took many a drink from it without a thought about how insanitary it might be. N ot so today. The patient work of sanitation and pub YOUR DAIRY CUSTOMERS can actually lic health officers has taught you to say see the safe protection of the Welded “nix” to the public drinking cup. And Wire Hood —and seeing is believing. their science, too, has solved many They recognize that you are safeguard problems of dairy sanitation—including ing their health when they see how you how to protect the pouring lip of your protect that pouring lip from contami sterilized milk and cream bottles. nation. Vet, even though the Hood is locked on with welded wire, it comes off HEALTH OFFICERS themselves say that quickly, without effort. they prefer the complete protection of the Welded Wire Hood Seal. It covers FREE INFORMATION-W rite for details the entire pouring lip and top against on Hood Capping and our interesting insanitary dust and filth. -
Low Residue, Low Fibre Diet Jan 16
Low residue / low fibre diet Department of Nutrition and Dietetics 01935 384 250 yeovilhospital.nhs.uk You have been advised to follow a low residue/fibre diet. This leaflet will help you to manage your current symptoms. This diet sheet will help you to reduce the amount of residue/ fibre in your diet. How long will I need to be on a low residue diet? You will normally follow this diet for about two to three weeks, then after, fibre is gradually re-introduced. If you follow this diet for a longer period, this should be done under the supervision or advice of a dietitian or doctor. What is residue? Residue is the undigested food that reaches your bowel. This is mostly fibre, but also includes other food like charred foods, some fats and foods containing resistant starch; a form of starch resistant to digestion. What is fibre? Fibre, often referred to as roughage, is found naturally in many plant foods. It is the indigestible part of plant foods that is left after the other nutrients have been digested and absorbed. Some plant foods that contain fibre are: Fruit, vegetables, pulses, nuts and seeds, wholegrain cereals, brown rice, potato skin, wholewheat pasta and wholemeal flour Different types of fibre There are many terms used to categorise fibre but the two main and important ones are insoluble and soluble fibre. Understanding the difference between these two types of fibre will help you understand and follow the low residue diet. There are two main components: Insoluble fibre tends to be go through the digestive system unchanged and does not dissolve in water.