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Pacific Cheese Listing
Pacific Cheese Listing Processed Cheeses Jake's # Brand PRODUCT DESCRIPTION Pack Shelf Life Processed Cheese Slices 160 ct. Sliced American Cheese, 3" X 3" Slice; 4 stacks, PCHE20 Cheswick 40 slices per stack; .50 oz per slice 4/5#/cs 180 days 120 ct. Sliced American Cheese, 3 3/8" X 3 1/2" slice, 3 PCHE06 Cheswick stack, 40 ribbons per stack; .067 oz per slice 4/5#/cs 180 days CSTK63 Cheswick 160 ct. Sliced American Swiss Cheese 4/5#/cs 180 days Diced Processed Cheese for Queso & Industrial CHED42 No Label 3/8" Diced High Melt Proc Cheddar Cheese 2/20#/cs 180 days Pacific Gold Processed Cheese Spread, Old English PCHE19 No Label Flavor (similar to Golden Velvet) 1/20#/cs 180 days Natural Cheeses Blocks NCHE73 Brown Box 60 Day Aged Milled Cheddar Blocks, TX 1/44 # Avg 12 months NCHE83 Brown Box Monterey Jack Block - Dalhart 1/44# Avg 120 days NCHE70 Brown Box Mild Cheddar Block - Dalhart 1/44# Avg 180 days 485774 Brown Box White Mild Cheddar Blocks, made in CA 1/44# Avg 180 days Loaves & Prints NCHE07 Cheswick Mild Cheddar Loaf 2/5#/cs 180 days NCHE16 Cheswick Monterey Jack Loaf 2/5#/cs 150 days CHED49 Texas Select Mild Cheddar Print 1/10#/cs 180 days JACK48 Texas Select Monterey Jack Print 1/10#/cs 150 days 1 Pacific Cheese Listing Natural Cheeses, continued Jake's # Brand PRODUCT DESCRIPTION Pack Shelf Life Cheddar & Jack Shreds NCHE35 Texas Select Mild Cheddar, Fancy Shred 4/5#/cs 180 days NCHE31 Texas Select Mild Cheddar, Feather Shred 4/5#/cs 180 days NCHE32 Texas Select Monterey Jack, Regular Shred 4/5#/cs 150 days NCHE40 Texas Select 50/50 Cheddar/Jack, Feather Shred 4/5#/cs 180 days Mozzarella Shreds 300469 North Beach LMPS Mozzarella , Feather Shred 4/5#/cs 150 days NCHE10 North Beach LMWM Mozzarella , Feather Shred 4/5#/cs 180 days Natural Cheese Slices (30-31 slice count per pkg.) CHED20 CA Select Farms Mild Cheddar Cheese, Natural Slice, .75 oz. -
2020 World Championship Cheese Contest
2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states. -
Jurusan Ilmu Dan Teknologi Pangan Fakultas Pertanian Peternakan Universitas Muhammadiyah Malang 2018 Halaman Pengesahan
HALAMAN JUDUL PENGARUH PENAMBAHAN EKSTRAK JERUK NIPIS ( Citrus aurantifolia) SEBAGAI KOAGULAN DAN KONSENTRASI GARAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CREAM CHEESE SKRIPSI Diajukan sebagai Persyaratan untuk Memperoleh Gelar Sarjana Teknologi Pangan Strata-1 pada Jurusan Ilmu dan Teknologi Pangan Oleh: LOUDY ALAMANDA HASANNA 201310220311026 JURUSAN ILMU DAN TEKNOLOGI PANGAN FAKULTAS PERTANIAN PETERNAKAN UNIVERSITAS MUHAMMADIYAH MALANG 2018 HALAMAN PENGESAHAN ii HALAMAN PERSETUJUAN iii SURAT PERNYATAAN iv RIWAYAT HIDUP Penulis memiliki nama lengkap Loudy Alamanda Hasanna, lahir pada tanggal 28 November 1994 di Tanah Grogot, Kabupaten Paser, Kalimantan Timur. Penulis merupakan putri dari pasangan Lukman Hasan dan Luthfiani Ismawati yang merupakan anak pertama dari empat bersaudara. Penulis bertempat tinggal di BTN Jone Indah Blok F No. 11, Kecamatan Tanah Grogot, Kabupaten Paser, Kalimantan Timur. Penulis menyelesaikan pendidikan Sekolah Dasar Negeri 031 Tanah Grogot, Kecamatan Tanah Grogot, Kabupaten Paser tahun 2007, Sekolah Menengah Pertama Negeri 2 Tanah Grogot, Kecamatan Tanah Grogot, Kabupaten Paser tahun 2010 dan Sekolah Menengah Atas Negeri 1 Tanah Grogot, Kecamatan Tanah Grogot, Kabupaten Paser tahun 2013. Tahun 2013 penulis melanjutkan pendidikan Strata 1 di Fakultas Pertanian-Peternakan Jurusan Ilmu dan Teknologi Pangan Universitas Muhammadiyah Malang. v KATA PENGANTAR Assalamu’alaikum Wr.Wb Alhamdulillahirabbil’alamin, dengan menyebut nama Allah Yang Maha Pengasih dan Maha Penyayang, segala puji dan syukur kami panjatkan kehadirat Allah SWT yang telah melimpahkan rahmat serta hidayah-Nya, sehingga penulis dapat menyelesaikan penyusunan skripsi yang berjudul “Pengaruh Penambahan Ekstrak Jeruk Nipis (Citrus aurantifolia) Sebagai Koagulan dan Konsentrasi Garam Terhadap Karakteristik Fisikokimia dan Organoleptik Cream Cheese”. Skripsi ini diajukan sebagai syarat untuk memperoleh gelar Sarjana Teknologi Pertanian pada Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian-Peternakan, Universitas Muhammadiyah Malang. -
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 -
The History of Kraft Foods Inc
The History of Kraft Foods Inc. All About Kraft Learn everything there is to know about Kraft: like who we are, how you can reach us and what we’re doing in your community. Kraft Foods Inc. is a company with many different roots and founders, all sharing a commitment to quality, a willingness to take risks and a spirit of innovation. Among the products now sold by Kraft Foods Inc. are so many “firsts” and innovations that a history of the company is almost a history of the food industry. Kraft traces its history to three of the most successful food entrepreneurs of the late 19th and early 20th centuries — J.L. Kraft, who started his cheese business in 1903; C.W. Post, who founded Postum Cereal Company (later renamed General Foods Corporation) in 1895; and Oscar Mayer, who began his meat business in 1883. The Story of J.L. Kraft The history of KRAFT goes back to 1903, when, with $65 in capital, a rented wagon and a horse named Paddy, J.L. Kraft started purchasing cheese at Chicago’s Water Street wholesale market and reselling it to local merchants. Within a short time, four of J.L. Kraft’s brothers joined him in the business, and, in 1909, they incorporated as J.L. Kraft & Bros. Co. In 1914, J.L. Kraft and his brothers purchased their first cheese factory in Stockton, Illinois. In 1915, they began producing processed cheese in 3-1/2 and 7-3/4 ounce tins. J.L. Kraft’s method of producing processed cheese was so revolutionary, in 1916 he obtained a patent for it and in 1917 the company started supplying cheese in tins to the U.S. -
IOWA DAIRY INDUSTRY September 12,2000 Dairy Products Control Bureau Iowa Department of Agriculture Wallace Building, Des Moines
IOWA DAIRY INDUSTRY September 12,2000 Dairy Products Control Bureau Regulatory agency Iowa Department of Agriculture Wallace Building, Des Moines, IA 50319 Jake Wakefield, Chief Linda Towers, Secretary Linda Hubbard, Clerk Phone: 515-281-3545 ' Dairy Trade Practices State price compliance Iowa Department of Agriculture and fair marketing Wallace Building, Des Moines, IA 50319 practices agency Mary Fischer, Chief, Dairy Trade Practices Phone: 515-281-5961 Department of Agriculture Dairy Lab State regulatory dairy lab Wallace Building, Des Moines, IA 50319 Jeff Norris, Lab Supervisor Patricia Stetzel, Micro-Biologist II Sheryl Peterson Phone: 515-242-6378 Iowa Dairy Foods Association Dairy trade association 321 E. Walnut, Suite 200 Des Moines, IA 50309 Mark Truesdell, Legal Counsel Phone: 515-288-6572 Iowa Dairy Products Association, Inc. Dairy trade association Ill N.W. 9th Street, Ankeny, IA 50021 Norman Moklestad, Executive Secretary Phone: 515-965-8827 Fax: 515-963-3492 Midland Dairy Association Dairy trade association 101 NE Trilein, Ankeny, IA 50021 Julian Toney, Executive Vice President/General Mgr. Phone: 515-964-0690 ••, I Dairy Lab Services, Inc. Certified lab 5105 Wolff Rd., Dubuque, IA 52002 Robert Damm, General Manager Janet Kieler, Lab Manager Phone: 319-557-7421 Fax: 319-557-1229 Manchester Milk Sanitation Lab Certified lab 1222 West Marion St., Suite #3, Manchester, IA 52057 Janet Burns, Office Manager John Schectman, Lab Supr. Phone: 319-927-3212 Fax#: 319-927-4854 A-E Farms Ice cream plant/ice cream mixes 2420 E. University ice milk/ice milk mixes Des Moines, Iowa 50317 (Polk) frozen yogurt David Bush, Gen. Mgr. frozen dessert Craig Colonno, Plant Mgr. -
Processed Cheese: Basics and Possibility for the Development of Healthier Products
Alex. J. Fd. Sci. & Technol. Vol. 13, No. 2, pp. 45-62, 2016 Processed Cheese: Basics and Possibility for the Development of Healthier Products Aly S., Eman El Dakhakhny, El Saadany K., Nassra Dabour & Kheadr, E. Functional Foods and Nutraceuticals Laboratory (FFNL), Dairy Science and Technol- ogy Dept., Fac. of Agric., El-Shatby, 21545, Univ. of Alexandria, Alex., Egypt. Received: 16 November, 2016 Revised: 10 December, 2016 Accepted: 18 December, 2016 ABSTRACT Processed cheese gains continuous popularity due to its diverse composition and wide applications. The diversity of ingredients used for its formulation permits the production of a wide variety of cheeses with different flavours, textures and functions. Presently, more attention has been paid to processed cheese as a promising food vehicle able to deliver specific nutrients into human body. This review focuses on the following topics: market development, main ingredients of processed cheese (mainly natural cheeses, milk protein and emulsifying salts), processed cheese ana- logue (classification, formulation and important protein and fat substitutes) and previous attempts for production of healthier processed cheese. Key words: Processed cheese, natural, reduced-fat, imitated cheese, healthier product. INTRODUCTION form a homogeneous product”. Processed cheese The innovation of processed cheese was origi- production increased steadily during the last cen- nated from the desires to extend the shelf-life of tury leading to the development of wide variety of natural cheese, recycle defected cheese and⁄or to products worldwide. Based on the physical charac- develop a cheese with distinct texture, flavour and teristics of the final product, processed cheese was functional properties. The production of processed generally grouped into two different categories as cheese started in Europe early in the last century. -
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. -
Dec/Jan 2008
SPECIAL SECTION 2008 Specialty Cheese Guide Dec./Jan. ’08 Deli $14.95 BUSINESS Also Includes The American Cheese Guide ALSO INSIDE Entrées Natural Meats Italian Deli Salami Reader Service No. 107 DEC./JAN. ’08 • VOL. 12/NO. 6 Deli TABLE OF CONTENTS BUSINESS FEATURES Merchandising Entrées In The Deli ..............17 Fresh is the buzzword sparking a revolution in today’s supermarket industry. COVER STORY PROCUREMENT STRATEGIES Natural Deli Meats ........................................59 More retailers are responding to consumer concern for both a more healthful product and animal welfare. MERCHANDISING REVIEW Viva Italy! ......................................................63 Learning about the background of imported Italian deli products spurs effective marketing and increased profits. DELI MEATS Salami And Cured Meat: Renaissance With An Ethnic Flair ..................69 Effectively merchandise a range of salami and cured meats as high-end unique products. SPECIAL SECTION......................19 1122 2008 COMMENTARY EDITOR’S NOTE Specialty The Specialty Cheese Challenge/Opportunity..................................6 Cheese Guide It may sound like a burden — can’t we just sell product? — but it really is the opportunity. PUBLISHER’S INSIGHTS 2008 Will Be An Interesting Year...................8 From cause marketing and the invasion of the Brits to the greening of politics, 2008 will prove to be a pivotal year. MARKETING PERSPECTIVE There’s No Place Like You For The Holidays ..................................73 You can mount any merchandising -
Biogenic Amines and Microbiological Profile of Egyptian Cheeses
Universal Journal of Food and Nutrition Science 2(1): 18-26, 2014 http://www.hrpub.org DOI: 10.13189/ujfns.2014.020103 Biogenic Amines and Microbiological Profile of Egyptian Cheeses Khaled Meghawry El-Zahar Food Science Department, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt *Correspondence author: [email protected] Copyright © 2014 Horizon Research Publishing All rights reserved. Abstract Cheeses are among those high-protein- meat, fish, chocolate and milk, but they can also be produced containing foodstuffs in which enzymatic and microbial in high amounts by microorganisms through the activity of activities cause the formation of biogenic Amines (BAs) amino acid decarboxylases [Ten Brink et al., 1990]. from amino acids decarboxylation. Most of the methods for Excessive consumption of these amines can be of health amine determination in these products involve acid concern because they’re not equilibrate assumption in human extraction followed by a liquid-liquid purification step to organism can generate different degrees of diseases selectively separate amines and amino acids. This study determined by their action on nervous, gastric and intestinal aimed to describe the development of biogenic amines in systems and blood pressure [Suzzi & Gardini, 2003]. Egyptian cheeses during ripening and storage regimes. Biogenic amines are low molecular weight nitrogenous bases, Biogenic Amines content in Mish, Ras and Blue cheeses they were found in fermented foods and cheese [Mohamed et were 270-1300, 340-980 and 210-700 mg/kg, respectively. al., 2013]. The dominant Biogenic Amines were different. This work Also, biogenic amines are low-molecular nitrogenous confirms that the main biological feature influencing compounds that are formed in foodstuffs mainly by amines formation is the extent of growth of microorganisms, microbial decarboxylation of the precursor amino acids like enterococci, characterized by decarboxylase activity. -
Structure, Meltability, and Firmness of Process Cheese Containing White Cheese
Food Structure Volume 10 Number 3 Article 2 1991 Structure, Meltability, and Firmness of Process Cheese Containing White Cheese Miloslav Kalab H. Wayne Modler Marijana Caric Spasenija Milanovic Follow this and additional works at: https://digitalcommons.usu.edu/foodmicrostructure Part of the Food Science Commons Recommended Citation Kalab, Miloslav; Modler, H. Wayne; Caric, Marijana; and Milanovic, Spasenija (1991) "Structure, Meltability, and Firmness of Process Cheese Containing White Cheese," Food Structure: Vol. 10 : No. 3 , Article 2. Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol10/iss3/2 This Article is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Food Structure by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. FOOD STRUCTURE, VoL 10 (1991), pp. 193-201 1046-705X/9 IS3.00+ .00 Scanning Microscopy International, Chicago (AMF O'Hare), IL 60666 USA STRUCTURE, \1ELTABILITY, AND FIRMNESS OF PROCESS CHEESE CONTAINING WHITE CHEESE Miloslav KalAb, H. Wayne Modler, Marijana Carie, and Spasenija MiJanoviC"' Food Research Centre, Agriculture Canada, Ollawa, Ontario, Canada KlA OC6 •Faculty of Technology. University of Novi Sad, Novi Sad, 21000 Yugoslavia Abstract lntroduction White cheese made by coagulating heated milk (90"C) Process cheese is made by heating and stirring blends with a 2.5% citric acid solution to pH 5.5 consists of casein of various natural cheeses and other ingredients in the particles having a characteristic core-and-shell ultrastruc presence of melting salts. Ripened cheeses form the major ture. The presence of this White cheese in process cheese part of the cheese blend [3] but a cultured ultrafiltered can be detected by transmission e lectron microscopy on the whole milk retentate was used as a major ingredient by basis of the core-and-shell ultrastructure which is stable Ernstrom eta/. -
Today Announced It Will Celbrate Its 90Th Anniversary with Minnesota
Media Contact Information: Andrew Gillman Performance Marketing 515-273-2482 [email protected] For Immediate Release Midwest Growth Partners Announces Key Investment in Maytag Dairy Farms WEST DES MOINES, Iowa (February 1, 2019) – Midwest Growth Partners, a West Des Moines, Iowa-based private equity fund, announces a major investment in Newton, Iowa-based Maytag Dairy Farms, a leader in the craft cheese industry. The longtime family owners sought this agreement to ensure the continued success of the company through having hands-on, local and dynamic leadership help guide the direction of the company. Midwest Growth Partners aims to bring capital resources to Maytag Dairy Farms that will help accomplish a number of key initiatives, including expanding Maytag’s state-of-the-art production facilities, exploring ancillary products and industries and bolstering sales and marketing efforts for the artisan cheese producer. “It was extremely important that we find stewards who are fellow Iowans, whose values align with our own, and who will continue to carry on our passion for our customers, our products and the people who create them,” said Fritz Maytag, former Chairman at Maytag Dairy Farms. “The Midwest Growth Partners team shares our vision for the future of the company, and we’re confident the operation will be in good hands well into the future.” Maytag Dairy Farms has been a family-owned business for more than 78 years. Fred Maytag, collaborated with Iowa State University to create a uniquely American blue cheese made from cow’s milk and the first wheels went into the aging cave in October 1941.