DOCSLIB.ORG

Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa Potravinarstvo Slovak Journal of Food Sciences Potravinarstvo Slovak Journal of Food Sciences vol. 13, 2019, no. 2, p. 76-82 doi: https://doi.org/10.5219/1024 Received: 28 January 2019. Accepted: 31 January 2019. Available online: 28 February 2019 at www.potravinarstvo.com © 2019 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0 ISSN 1337-0960 (online) SENSORY PROFILE OF PARENICA CHEESE VARIETIES MADE FROM PASTEURIZED COW’S MILK Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa ABSTRACT Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow’s milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow’s milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05. Keywords: cheese; sensory profile; parenica; storage; statistics INTRODUCTION containing at least 50% sheep's milk (Council Regulation The pasta filata cheese is a diverse group of cheeses, which (EC) No. 510/2006). originated mainly in the northern Mediterranean, in In comparison to Cheddar and Dutch-type cheeses, pasta- countries such as Italy, Greece, the Balkans, Turkey and filata cheeses represent a special case, in terms of Eastern Europe (Zimanová et al., 2016). proteolytic pattern (Salek et al., 2017). The pasta filata Parenica is a steamed, lightly smoked or unsmoked cheese cheeses varied in sensory quality, which depends on the wounded into a roll made from pasteurized cow’s milk. It is quality of milk and processing technology (including the known for the characteristic pronounced fibrous structure of process of pasteurisaztion). These cheeses could be made curd. The roll is ussualy bounded with cheese string. according the following methods: 1. traditional process of In the last years, there has been a growing attention making steamed cheese, 2. a method of making steamed towards food quality and food safety, as well as an cheese using direct acidification of the milk and continuous increasing demand for “natural” products, especially those processing (Zimanová et al., 2016). enjoying a ‘recognition of quality’ status and recognition of Recent studies aimed to the traditional pasta filata, ‘geographical indications and traditional specialties’ (PDO, stretched or steamed cheese making technology have been PGI and TSG) conferred by the European Community to published (Di Grigoli et al., 2015; Scatassa et al., 2015; promote and protect the names of quality agricultural Sulejmani and Hayaloglu, 2016; Cuffia et al., 2017; Paz products and foodstuffs (Todaro et al., 2017). et al., 2017; Salek et al., 2017; Todaro et al., 2017). Steamed cheese production has a long tradition in However, many of them deal with the physicochemical and Slovakia, although originally made from sheep's milk microbial quality of the pasta filata cheeses. (Čuboň et al., 2015). However, similar dairy product Cheese is an irreplaceable dairy product in human “Slovenská parenica” cheese obtained the “Protected nutrition and it could be consumed fresh or ripened (Ozcan Geographic Indication” designation (PGI) in 2008, but et al., 2011). Parenica cheese could be lightly smoked according the “Methods of Production” described in during the processing of curd. Smoking is technique of food application for registration of “Slovenské parenica”, it could preservation, but it is also used to enhance sensory be made from fresh raw, unprocessed sheep's milk or properties, taste, color and texture (Esposito et al., 2015). a mixture with fresh raw, unprocessed cow's milk, The special taste and textural parameters of traditional Volume 13 76 No. 1/2019 Potravinarstvo Slovak Journal of Food Sciences cheese specialties could make them popular (Farahani, a fermenting agent composed of mesophilic lactic acid Ezzatpanah and Abbasi, 2014). bacteria (Lactococcus lactis ssp. lactis, Lactococcus lactis Generally, smoking of high protein foods enrich the food ssp. cremoris). After adding the rennet was milk curdled at with aromatic components that provide organoleptic a temperature 29 – 32 °C. Curdled cheese mass was mixed properties as color and flavour to meals and have using a cheese harp to produce 1 cm pieces. The cheese bacteriostatic and antioxidant effect (Amran and Abbas, mass was left to settle down before being moulded into 2011). Because of that it is very important to study the a lump. The lump was then lifted out of the whey with qualitative sensory parameters that define the product in a cheese cloth and left to drain. After 8 hours of draining order to determine its acceptability to consumers (Semjon and solidifing was the lump placed on a rustproof shelf to et al., 2018). The sensory quality of a product like parenica ferment. Fermentation continued approximately 24 hours at cheese can be also evaluated using quantitative descriptive a temperature 20 ±2 °C to achieve a pH level for the cheese analysis. about 5.2. Then the lump cheese was cut into smaller pieces The aim of this study was to describe sensory profile of and placed in a water bath (temperature of 60 – 70 °C). smoked and unsmoked parenica cheese manufactured When the cheese curd become more plastic, it was removed according to the traditional method of production during from the bath and excess water was squeezed out. storage period. Subsequently it was streched and folded over several times and a cheese strips were formed by hand, so that they had Scientific hypothesis a length of 1 – 2 m, a width of about 3 cm and a thickness Hypothesis 1: There exist differences in evaluation of 2 – 3 mm. The cheese strips were placed in a prepared cold sensory overall attributes (appearance, aroma, consistency, saturated salt solution to cool down and after that they were taste and acceptability) in parenica cheese varieties before squeezed out. Cheese strips were rolled up and bounded and after storage of 14 days at 4 ±2 °C. with a cheese strings made separately in water bath from the Hypothesis 2: Sensory profile of parenica cheese varieties lump cheese. Then they were dried and a half of them were changes during storage for 14 days at 4 ±2 °C. smoked in a smoking chamber. From a dairy plant to Hypothesis 3: Statistically significant correlations exists laboratory were the samples packed and transported at the between individual sensory descriptors and overall sensory temperature of 4 ±2 °C in plastic bags. parameters in parenica cheese varieties. Hypothesis 4: A dissimilarity in sensory parameters exist Sampling between each sample groups (smoked/unsmoked parenica To study the sensory profile and quality of parenica cheese cheese samples and samples before/after storage). were evaluated following sample groups (Figure 1): • PU (unsmoked parenica cheese made from pasteurized MATERIAL AND METHODOLOGY cow’s milk), Processing of experimental cheese • PS (lightly smoked parenica cheese made from Raw milk was standardised to fat content that final pasteurized cow’s milk). parenica cheese has a minimum fat in dry matter content A total of 72 experimental parenica cheese samples were 30%. Subsequently, raw milk was pasteurised before evaluated in this study. On the initial day of manufacture curdling at a temperature of 72 °C for 20 seconds. The milk were from each group (PU, PS) randomly selected samples was heated to the temperature 30 ±2 °C and inoculated with and divided into the following groups: Figure 1 Experimentally made smoked and unsmoked parenica cheese varieties. Volume 13 77 No. 1/2019 Potravinarstvo Slovak Journal of Food Sciences • the first group consisted of initial samples (n = 18) which parenica cheese varieties and the effect of storage were set were analyzed before storage period (BS), as the main factors. A two-way analysis of variance • the second group contained samples (n = 18) that were (ANOVA) and multiple factor analysis with “FactomineR” placed in plastic bags to prevent desiccation but exposed to (Sebastien, Josse and Husson, 2008) and “factoextra” normal atmosphere conditions and stored for 14 days at the package (Kassambara and Mundt, 2007) were conducted temperature of 4 ±2 °C (samples after storage – AS). and a confidence interval was set at 95%. Plastic bags used in AS sample groups were made from polyethylene with thickness of 70 µm (G-PACK, LLC. RESULTS AND DISCUSSION Slovak Republic). Description terminology for the sensory attributes of both All experimental parenica cheese samples were produced varieties of parenica cheese (PU and PS) was introduced in compliance with the traditional methods of
Load more

Recommended publications
  • 1 MENÜÜ/MENU Snäkid/Snacks Kalmaarirattad Tatarikastmes 4
    MENÜÜ/MENU Snäkid/Snacks Kalmaarirattad tatarikastmes 4 € Rings of calamary Õllepunnid 3 € Beer fubsies Marineeritud kanatiivad 4 € Chicken wings Paneeritud kanafilee ribad 4 € Crusted chicken strips Taimetoitlase sekser 3 € Vegetarians plate Juustuvalik 15 € Cheese plate Müllerbeck´i vaagen (4-le inimesele) 18 € (õllesigar, juust, kanatiivad, marineeritud kurk, praeleivad) Müllerbeck´s plate (Beer cigars, cheese, chicken wings, pickles, fried bread) Seeneamps sinihallitusjuustu ja peekoniga 5 € Mushroom bites with blue cheese and bacon Eelroad/Starters Müllerbecki panniroog 6 € Müllerbeck´s mish-mash Suvevärskus (kana või krevettidega) 4 € Summer freshness salad (chicken or shrimp) Feta salat kreekapähklitega 4.50 € Salad with Feta cheese and walnuts Keelesalat praeleival 4 € Tongue salat on fried bread 1 Supid/Soups Koorene kreveti-lõhesupp 3 € Creamy shrimp soup Suitsujuustusupp 3 € Smoked cheese soup Seljanka 3 € Russian meat soup Pasta/Pasta Kukeseene-kanapasta 8 € Chanterelle-chicken pasta Taimetoitlase pasta 7 € Vegetarian pasta Mereannipasta 8 € Seafood pasta Lastele/For kids Kiievi kotlet friikartuliga 3.50 € Chicken kiev with french fries Pelmeenid hapukoorega 3 € Dumplings with sour cream Viineripasta 3 € Wiener pasta Praed/Entrees Kaarna kana juustu-ananassi kattega 10 € Kaarna´s chicken with cheese-pineapple covering Müllerbeck´i marineeritud lammas köögiviljawokiga 20 € Müllerbeck´s pickled lamb with vegetable wok Müllerbeck´i šnitsel šampinjoni kastmega 10 € Müllerbeck´s cutlet with champignon sauce Karbonaad kukeseene
    [Show full text]
  • Direct Link to Fulltext
    CHANGES IN SELECTED PARAMETERS OF STEAMED CHEESE DURING STORAGE Viera Ducková*1, Margita Čanigová1, Lucia Zeleňáková2, Miroslav Kročko1 Address(es): Ing. Viera Ducková, PhD., 1 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4710. 2 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. *Corresponding author: [email protected] doi: 10.15414/jmbfs.2020.9.5.1016-1019 ARTICLE INFO ABSTRACT Received 27. 8. 2019 Parenica is a steamed, lightly smoked or unsmoked cheese wound into roll. The aim of this work was to evaluate selected Revised 13. 1. 2020 microbiological and chemical parameters of smoked and unsmoked parenica cheeses from industrial and farm dairy after production and Accepted 16. 1. 2020 after 7 days of storage at 6 °C. Yeasts and molds, as an indicator of hygiene production conditions, were cultivated for 5 days on DRBC Published 1. 4. 2020 agar at 25 °C. The dry matter content was determined by drying to constant weight. Determination of NaCl was performed using the Chloride Analyzer 926. Counts of yeasts in unsmoked cheeses after production were comparable and reached average value 1.65 log CFU.g-1 from farm dairy and 1.57 log CFU.g-1 from industrial dairy. Yeasts weren´t detected in samples of smoked cheeses from the Regular article farm dairy, however their presence was found in 50% of smoked cheeses from industrial dairy with average value 2.67 log CFU.g-1.
    [Show full text]
  • Imported Cheese Guide
    Imported Cheese Guide BELGIUM / ARGENTINA 3 CANADA 4 CANADIAN SPECIALTY 5 DENMARK 6 DANISH SPECIALTY / FINLAND 7 ENGLAND 8 ENGLISH WENSLEYDALE 9 WALES 10 FRANCE 11 FRENCH SPECIALTY / FRENCH AIR 12 GERMANY 13 GREECE / BULGARIA / CYPRESS 14 HOLLAND 15 BEEMSTER SPECIALTY 16 IRELAND / NORWAY 17 ITALY 18 ITALIAN SPECIALTY 19 ITALIAN AIR 20 POLAND 21 SPAIN 22 SPANISH SPECIALTY / SPANISH AIR 23 DELIVERY SCHEDULE SWITZERLAND 24 STOCKED - Product is ordered and shipped with your regular delivery, these items are denoted with an asterisk throughout the catalog. UNITED STATES OF AMERICA 26 CROSS DOCK - Product must be ordered by 10:00am BUTTERS & CREAMS 27 Tuesday, and arrives into Lipari the following Monday. It will ship out on your next delivery beginning Tuesday. Product ACCOMPANIMENTS 28 will arrive within 10 days to your store. CHARCUTERIE 30 AIR FREIGHT - Products are flown in specially for you, and can take up to 20 days to arrive to your store. MARKETING IDEAS 31 *DENOTES STOCKED ITEMS 2 Belgium & Argentina CHIMAY A LA BIERE GRAND CLASSIQUE CHEESE Washed in the beer produced by the Slightly pungent, supple and creamy, the Trappist Monks in the Chimay monastery. carefully crafted Chimay Classis is the pride CHIMAY 198909 1/5 lb. of the Chimay monastery’s line of chesses. CHIMAY 382873 1/5 lb. GRAND CRU CHEESE Semi hard, matured in the cellars of the REGGIANITO Trappist Abbey for 6-8 weeks until its floral When Italians immigrated to Argentina, they aromas reach peak. began making it locally. Reggianito is cured CHIMAY 382890 1/5 lb. longer than any other South American hard cheese, leading to a rich, enhanced flavor.
    [Show full text]
  • Primary Investigation Into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products
    Hindawi Journal of Chemistry Volume 2018, Article ID 5942081, 8 pages https://doi.org/10.1155/2018/5942081 Research Article Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products Laura-Artemis Bouzalakou-Butel,1 Pantelis Provatidis,1 Keith Sturrock,2 and Alberto Fiore 1 1Division of Food & Drink, School of Science, Engineering & Technology, Abertay University, Dundee DD1 1HG, UK 2Division of Science, School of Science Engineering and Technology, Abertay University, Dundee DD1 1HG, UK Correspondence should be addressed to Alberto Fiore; a.fi[email protected] Received 15 June 2018; Revised 25 October 2018; Accepted 11 November 2018; Published 5 December 2018 Academic Editor: Annalisa De Girolamo Copyright © 2018 Laura-Artemis Bouzalakou-Butel et al. .is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 5-Hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties. Determination of HMF was originally used as an indicator of both the extent of thermal processing a food had undergone and food quality. It has been identified in a variety of food products such as bread, breakfast cereals, fruit juices, milk, and honey. In addition to the thermal processes that lead to the formation of HMF during thermal treatment, food smoking also creates conditions that result in the formation of HMF. .is can take place within the food due to the elevated temperatures associated with hot smoking or by the proximity of the products of the pyrolysis of the wood matrix that is used for smoking (cold smoking).
    [Show full text]
  • FDA's Domestic and Imported Cheese Compliance Program Results
    Food Protection Trends, Vol. 31, No. 4, Pages 216–226 Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 FDA’s Domestic and Imported Cheese Compliance Program Results: January 1, 2004—December 31, 2006 DENNIS J. D’AmICO* and CatHERINE W. DONNELLY Dept. of Nutrition and Food Sciences, 109 Carrigan Drive, 361 Joseph Carrigan Wing, University of Vermont, Burlington, VT 05405, USA INTRODUCTION ABSTRACT Current regulations governing the Between January 1, 2004, and December 31, 2006, the U.S. use of raw, heat-treated and pasteurized Food and Drug Administration tested a total of 17,324 cheese milk for cheesemaking were promulgated samples as part of the Domestic and Imported Cheese and in 1949. One of two options could be selected by cheesemakers to assure the Cheese Products Compliance Program. Of 2,181 cheese samples safety of cheese: pasteurize milk intended examined for the presence of Listeria monocytogenes, 2.4% were for cheesemaking, or hold the cheese at positive. Approximately half of the positive samples (52%) were a temperature not less than 35°F (1.67 traced to imported Mexican-style soft cheese or soft-ripened °C) for a minimum of 60 days (9, 10). cheeses, primarily from France and Italy. A total of 3,520 cheese Research has shown that numerous samples were analyzed for the presence of Salmonella, with 1.3% pathogenic organisms including Salmo- testing positive; in general, the majority of samples came from soft nella spp., Escherichia coli O157:H7 and or soft-ripened cheeses produced in Mexico or Central America.
    [Show full text]
  • Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese
    Akademik Gıda ® ISSN Print: 1304-7582, Online: 2148-015X http://www.academicfoodjournal.com Akademik Gıda 13(4) (2015) 276-285 Ara ştırma Makalesi / Research Paper Effect of Different Processes on Chemical, Textural and Sensory Properties of Sakarya Circassian Cheese Ahmet Ayar 1 , Hatice Siçramaz 1, Durmu ş Sert 2 1Sakarya University, Faculty of Engineering, Department of Food Engineering, Sakarya, Turkey 2Necmettin Erbakan University, Department of Food Engineering, Konya, Turkey Geli ş Tarihi (Received): 11.05.2015, Kabul Tarihi (Accepted): 10.06.2015 Yazı şmalardan Sorumlu Yazar (Corresponding author): [email protected] (A. Ayar) 0 264 295 59 28 0 264 295 56 04 ABSTRACT In this study, Circassian cheeses were produced by different processes based on traditional methods, and smoke was applied in a traditional oven. Starter culture was added to a group of cheeses for aroma production while smoke aroma was added to another. Chemical, textural and sensory properties were determined during 90 days of ripening. Depending on the manufacturing procedure, total solids content of Circassian cheeses ranged between 51.42-62.38% while ranges for water activity and pH values were found 0.938-0.977 and 4.71-6.82, respectively. Ripening indices were higher for the cheeses manufactured by the traditional method and smoke flavor added. The total value of free fatty acids was the highest in the culture added and non-smoked cheese group. Cheese hardness increased with an increase in total solids and smoking process. Cheese samples produced by the traditional method and non-smoked exhibited the highest overall sensory acceptability. The fumigation process increased the shelf life of cheeses as well as giving a different flavor to the cheese.
    [Show full text]
  • The Iowa Homemaker Vol.20, No.3
    Volume 20 Article 1 Number 3 The Iowa Homemaker vol.20, no.3 1940 The oI wa Homemaker vol.20, no.3 B. Hughes Iowa State College Beth Bailey McLean Iowa State College Winnifred Cannon Iowa State College Dorothy Lee Conquest Iowa State College Margaret Read Iowa State College See next page for additional authors Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Hughes, B.; McLean, Beth Bailey; Cannon, Winnifred; Conquest, Dorothy Lee; Read, Margaret; Hakes, Jean; Mason, Nancy; Simpson, Bette; Garberson, Patricia; Greene, Helen; Thomas, Marjorie; and Jensen, Ruth (1940) "The oI wa Homemaker vol.20, no.3," The Iowa Homemaker: Vol. 20 : No. 3 , Article 1. Available at: http://lib.dr.iastate.edu/homemaker/vol20/iss3/1 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. The oI wa Homemaker vol.20, no.3 Authors B. Hughes, Beth Bailey McLean, Winnifred Cannon, Dorothy Lee Conquest, Margaret Read, Jean Hakes, Nancy Mason, Bette Simpson, Patricia Garberson, Helen Greene, Marjorie Thomas, and Ruth Jensen This article is available in The oI wa Homemaker: http://lib.dr.iastate.edu/homemaker/vol20/iss3/1 THE IOWA HOMEMAKER A Review of Activity in the World's Largest School of Home Economics Iowa State College, Ames, Iowa Editor-in-Chief \[YRTLF.
    [Show full text]
  • Smoking of Dairy Products
    Journal of Nutritional Health & Food Engineering Editorial Open Access Smoking of dairy products Editorial Volume 4 Issue 1 - 2016 Food is a group of basic nutrients element which consists of Magdy Mohamed Ismail proteins, fats, carbohydrates, minerals, salts, vitamins, fiber and Dairy Technology Department, Agricultural Research Center, enzymes, in addition to water. Most of these elements present in Egypt groups complement each other. Complementarity of these elements forms proper food. Correspondence: Magdy Mohamed Ismail, Dairy Technology Department, Animal Production Research Institute, Agricultural Food preservation goes back to the last Ice Age, about 15,000BC, Research Center, Egypt, Email [email protected] when humans discovered for the first time a way of preserving food Received: January 11, 2016 | Published: January 29, 2016 by smoking it. The evidence for this lies in the caves at Les Eyzies in the Dordogne in France, where this way of life is well portrayed in carvings, engravings and paintings.1 Smoking of food is one of the oldest methods used from 10,000years. Sensory active components such as phenol derivatives, carbonyls, organic acids and their esters, lactones, pyrazines, pyrols and furan d. Flavouring with smoke flavours prepared by mixing chemically- derivatives are responsible for many of the aromatic properties of meat defined substances. products.2 Khamis3 reported that smoking of food and food products Smoke flavourings can be divided into two main groups: is a common and old process, and one of the best ways to keep food from spoiling where wood smoke contains substances that inhibit the i. Smoke flavourings made from smoke from burning wood: growth of spoilage organisms and thus improves the keeping quality Condensed smoke possibly with adjuncts added and where of the product, and also imparts an agreeable taste and appearance of some components of health concern may have been removed.
    [Show full text]
  • Garden Open Kitchen
    Menu Supë e ditës.......................................................................................................... 2.00€ Soup of the day Supë Peshku......................................................................................................... 3.00€ Fish Soup Supë Minestrone................................................................................................. 2.50€ Soup Minestrone Rukolla Sallatë ................................................................................................... 3.50€ Rukolla, domatina, parmixhano, shegë. Rucola Salad Rucola, cherry tomatoes, parmesan, pomegranate. Shef Sallatë..................................................................................................................... 4.50€ Salcë tartufi, spinaq, rukolla, marulë iceberg, kërpudha, arra, bajame, susam. Chef Salad True sauce, spinach, rucola, Iceberg lettuce, mushroom, walnut, almond, sesame. Garden Sallatë .................................................................................................... 3.90€ Mango, marulë e g jelbërt, marulë iceberg, rukolla, domatina, parmixhano, karrotë, arra. Garden Salad Mango, green lettuce, iceberg lettuce, rucola, cherry tomatoes, parmesan, carrots, walnut. Sallatë e gjelbërt me Agave................................................................................ 3.50€ Sallatë e g jelbërt, spinaq, rukola, domatina, shurup agave. Green Salad with Agave Green salad, spinach, rucola, cherry tomatoes, agave syrup. Sallatë fruta deti .................................................................................
    [Show full text]
  • Real California Cheese Processor List
    California Milk Advisory Board 2316 Orchard Parkway Suite 200 Tracy, CA 95377 www.RealCaliforniaMilk.com Real California Cheese Processor List October 25, 2016 The following is a list of California cheese processors (and other contacts) who are authorized to use the Real California Cheese® seal. Seal use is regulated by the California Milk Producers Advisory Board (CMPAB), an instrumentality of the California Department of Food & Agriculture, as a way of certifying that consumers are purchasing natural cheese made in California exclusively with California milk. All cheesemakers using the seal have undergone a special inspection by the CMPAB. Cheeses listed here are representative, but not inclusive, as new cheeses are being produced by California cheesemakers on a regular basis. Plant Styles & Varieties of Cheese Company Number Brand Name Cheese/Services 9TH STREET CHEESE, INC. 06-148 Bravo Farms Cheese Cheddar (Plain & Flavored Varieties) DBA BRAVO FARMS CHEESE Feta 128 North 9th Street Gouda (Dutch Style, Smoked, Vurig, Habanero) Fowler, CA 93625 Phone: 559-834-3222 Fax: 559-834-3223 Email: [email protected] Established 2010 Export, Retail Sales, Viewing ALOUETTE CHEESE USA LLC 06-13573 Private Label Cream Cheese Gilbert Bourgoin, Plant Manager 17575 Valley Blvd. City of Industry, CA 91744 Phone: 626-810-2993 Fax: 626-810-3452 Website: www.alouettecheese.com Email: [email protected] ANGELO & FRANCO THE MOZZARELLA GUYS06-00004M Angelo & Franco Ciliegine Anna Maria Della Ripa, Executive Assistant The Mozzarella Guys
    [Show full text]
  • List of Smoked Foods - Wikipedia Page 1 of 12
    List of smoked foods - Wikipedia Page 1 of 12 List of smoked foods From Wikipedia, the free encyclopedia This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer,[1] smoked beer, and lapsang souchong tea are also smoked. Smoked beverages are also included in this list. Smoked meats Contents ◾ 1 Smoked foods ◾ 1.1 Beverages ◾ 1.2 Cheeses ◾ 1.3 Desserts ◾ 1.4 Fish ◾ 1.4.1 Seafood ◾ 1.5 Meats ◾ 1.5.1 Hams ◾ 1.5.2 Sausages ◾ 1.6 Spices Fish being smoked in Tanji, The Gambia ◾ 1.7 Other ◾ 2See also ◾ 2.1 In cuisines ◾ 3 References ◾ 4 External links Smoked foods Beverages ◾ Islay whisky ◾ Lapsang souchong ◾ Mattha ◾ Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame[2] https://en.wikipedia.org/wiki/List_of_smoked_foods 12/31/2016 List of smoked foods - Wikipedia Page 2 of 12 ◾ Grätzer ◾ Suanmeitang Smoked beverages Schlenkerla Rauchbier, a smoked beer, straight from the cask Lapsang souchong tea leaves. Lapsang souchong is sometimes referred to as smoked tea. Suanmeitang is a beverage that is prepared with smoked Chinese plums Cheeses Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process.
    [Show full text]
  • Real California Cheese Processor List
    Real California Cheese Processor List The following is a list of California cheese processors (and other contacts) who are authorized to use the Real California Cheese® seal. Seal use is regulated by the California Milk Producers Advisory Board (CMPAB), an instrumentality of the California Department of Food & Agriculture, as a way of certifying that consumers are purchasing natural cheese made in California exclusively with California milk. All cheesemakers using the seal have undergone a special inspection by the CMPAB. Cheeses listed here are representative, but not inclusive, as new cheeses are being produced by California cheesemakers on a regular basis. Cheese Company Brand Name Styles & Varieties of Cheese and/or Services 9TH STREET CHEESE, INC. Billton Bl’u, Bravo Bl’u™ Blue Cheese, Queso Crema, Requeson Fowler, CA 93625 Triple Crème Bl’u Phone: 559-834-3222 ARIZA CHEESE COMPANY Ariza, Quesos Ariza, Mexican Varieties: Crema Mexicana, Jocoque (Labneh), Monterey Jack (Premium Grade), Paramount, CA 90723 Quesos Cotija, Private Label Queso Cotija-grated (molido), blocks, wheels, Requeson Phone: 562-630-4144 ATLANTA FOODS INTERNATIONAL Cut & Wrap Atlanta, GA 30303 Phone: 404-688-1315 Ext. 7641 Website: www.atlantafoods.com BELFIORE CHEESE COMPANY Belfiore Bocconcini (Mozzarella), Buratta, Farmers Cheese, Feta, Fior di Latte (Mozzarella), Mascar- Berkeley, CA 94710 pone, Mozzarella (Loaves), Paneer, Ricotta, Smoked Mozzarella, Traditional Mozzarella Phone: 510-540-5500 Website: www.belfiorecheese.com BELLWETHER FARMS, LLC Bellwether
    [Show full text]