Pure Art. Naturally. www.naturalpastures.com.

Slides:

Advertisements

Similar presentations

French Recipes Your task is to scale the following recipes to cook for 10 people, 50 people and 3 people For which ingredient(s) will this cause the cook.

Advertisements

Soft ripened cheeses Queso Diego Tuesday, October 16, 2012 Laurie Gerber.

Contents Introduction Process Consorzio and Protected Designation of Origin Types Moulds Nutritional values.

CHEESE OTHER MILK PRODUCTS. DEFINED Curds – coagulated proteins (casein) of milk FDA – product made from curd Whey – liquid remaining; some may be trapped.

Moulana MS Navlakhi South African National Halaal Authority PAK – ASEAN Workshop on Halal Food Production Technology and Certification system th.

Kerry E. Kaylegian, Ph.D. May What is Cheese?

French cheeses: a brief introduction to testing. First of all, cheese is a cultural product Secondly a nutritional product.

What they are How to read them What they tell us FOOD LABELS.

Milk and Dairy Facts 1.

The Biochemistry of Milk

Moo. Identify major breeds of dairy cattle Define dairy terms Identify parts of a dairy cow Distinguish different dairy products.

Understanding Food Chapter 12: Cheese.

Made from whole grain wheat flour (rich in fibers) No sugar added With sea salt. Traditional product for Scandinavian and German markets.

Dairy Products & Marketing A.List and describe methods of marketing dairy products; B. Describe how milk is processed and graded; and C.List and describe.

Chapter 17 Dairy Products

Cheese (strong cheese)(strong cheese) A durable form of milk! times milk concentrate Likely first prepared from soured milk and as milk was stored.

Welcome To Wine and Cheese Canadian Style. Canadian Wine.

Camembert is made from unpasteurised cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks.

Milk and Dairy Facts 1.

THE ROAD OF CHEESE IN GREECE

Cheese. Objectives  Students will be able to distinguish between types of cheeses.

CHEMICAL CUISINE Dr. Sandra Bastin, RD, LD University of Kentucky Cooperative Extension Service.

PUTTING MICROBES TO WORK Thursday, April 14. What role DO microbes play in industry?

R EVIEW What have we learned about nutrition so far? Why do we eat? Why do we need these nutrients to survive? How do we know what nutrients we are receiving.

Cheese Manufacturing. Milk Preparation Most cheese is made from pasteurized milk. Condensed, whole, low fat or non fat Unpasteurized milk can be used.

How it’s made and the classifications of cheese

Little Miss Muffet sat on a tuffet Eating her curds and whey, Along came a spider, Who sat down beside her And frightened Miss Muffet away.

Prepare and present egg and cheese in the hospitality industry NZQA Unit Standard COOKERY [Slide 32]

Group A Ayesha Ishfaq Lubna Tauhidi Komal Binte Ajmal Husam Bin Tawseen Muhammad Ahmed Sehrish Javed Zara Taimoor.

Feta Marketing. Importance for Greece  Most significant sub-sector of Greek dairy industry  Still very important for little farmers, although there.

TITTLE : BLUE CHEESE NOORAFIFAH BINTI SULAIMAN 02 QTM12F2004 NUR IZZATI BINTI MOHAMAD YUSOF 02QTM12F2003 NUR HAZIAH BINTI MOHD JANI NOR ZURINA BINTI.

Dairy Products Foods I Obj /3/2016Free PowerPoint Template from Dairy Products Types –Fresh Milk, half-and-half, cream, cottage.

© CommNet 2013 Education Phase 1 How is cheese made?

Steps of Cheesemaking heese.com/wisconsin/ho w_cheese_is_made.aspx heese.com/wisconsin/ho w_cheese_is_made.aspx.

La mozzarella. Mozzarella is a fresh cheese Mozzarella Like the other cheeses it takes 4 ingredients: Milk Acidifying agents Rennet Salt.

Le Fromage Un Art Français. History Cheese was believed to have been discovered, not invented Like many great things, cheese was probably an accident!

 Servings from the milk group are expressed as cups  Need 3 cups a day  Refer to chart.

Unit C3-8 Food Science. Problem Area 3 Agricultural Processing Systems.

Cows. Cattle Breeds There are more than 800 breads of cattle worldwide most are used for beef. About 35 breads of cattle are used for milk.

Food Product Development FOOD*4270/MGMT*4030 Laboratory Exercise

Defects and spoilage of fermented dairy products

TYPES OF MILK USED FOR CHEESEMAKING

Milk, Cheese & Yogurt!.

7 Dairy, Eggs, Breakfast, Sandwich

The Biochemistry of Milk – PRE LAB NOTES

Most Famous Cheese.

Dairy Products Processing and Marketing

Jersey Fresh: Low Sodium Feta Cheese

Behold the Power of Cheese

Milk, Cheese & Yogurt!.

Milk and Dairy Facts 1.

Ahh, The Power of Cheese.

Dairy Products Foods I Obj

Breeds of Dairy Cattle.

Art of Reading Smoke

Milk and Dairy Facts 1.

Cream, Butter, Yogurt, Cheese, and Ice Cream

التعامل مع ضغوطات العمل إعداد وتقديم إقبال المطيري

Who cut the cheese? Mr. Hovell.

CABLANCA GOAT GOUDA PRODUCT DETAILS PALLET DETAILS ORIGIN: Holland

Catalogue By Albipetrae.

Making Cheese To make cheese you need milk, milk clotting enzyme (rennet), bacterial cultures and salt. Rennet causes the milk proteins (caseins) to clump.

Breeds of Dairy Cattle.

Dairy products are fattening and unhealthy. Is it a myth?

Milk and Milk Products.

Pure Art. Naturally.

 Astra Paneer is a soft, handmade cottage cheese made from the all-natural cow’s milk and packed with protein rich whey (milk water) in glass bottles.

Breeds of Dairy Cattle.

Presentation transcript:

Pure Art. Naturally. www.naturalpastures.com

About Natural Pastures National & international awards Made in the Comox Valley on Vancouver Island Sustainable & ethical practices Terroir of a pristine coastal valley lends distinctive flavour Wholesome, fresh milk from stress-free, pasture-raised cows Handmade under guidance of Swiss Cheesemaker, Paul Sutter

Smoked Boerenkaas Naturally smoked with local hardwoods, evokes the West Coast on multiple levels

Smoked Boerenkaas Ripened, firm cheese M.F. 31% Moisture 41% 5 kg & 2.5 kg (Packaged or ½ Wheel) Each cheese carefully hand wrapped Ingredients: Pasteurized milk, penicillium candidum, microbial culture and enzyme, calcium chloride, salt