Yogurt processing steps Saavedra Fiordelli
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Milk is adjusted for fat and solids content and blended with other ingredients. It is then pasteurized, homogenized, and cooled to 108°F to culture starter cultures. The milk ferments until pH 4.5 is reached, forming yogurt. Fruit is then added depending on the style, and the yogurt is packaged.
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Basic Cake Ingredients by luisa b. nicolas
cake is america's most loved dessert since time immemorial! start knowing the basic ingredients and procedure and begin to bake your own kind of cake :)
FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
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Solid:
1. Margarine
3. Vanilla
4. Salt
5. All purpose flour
6. Lard
8. Panutsa
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10. Brown sugar
13. Almond flavor
14. Baking soda
16. Cake flour
19. Confectioner's sugar
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Basic Cake Ingredients by luisa b. nicolas
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FUNCTION OF BASIC INGREDIENTS IN BAKING AND PASTRY
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Professor André Marette of the Physiology and Endocrinology Department at the Laval University in Canada explains the impact on health markers: “Is yogurt associated with reduced cardio-metabolic risk factors in children?“. During this talk, he evaluated the role of yogurt as a nutrient-dense snack and its influence in reducing the risk of developing diabetes and obesity.
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EB 2016 - 4th Yogurt Summit - Constance Brown-Riggs
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Wine Microbiology for Fermentation Success and Wine Quality
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Prof. André Marette YINI Symposium N&G 2017 amsterdam
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Similar to Yogurt processing steps Saavedra Fiordelli
Industrial Preparation of Yogurt
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
yoghurt & Paneer (1).pptx
Paneer is a type of cheese made by curdling milk with acid. It is traditionally made from buffalo milk but can also be made from cow milk. The industrial process involves standardizing, heating, cooling, and coagulating the milk with citric acid before pressing the curds into blocks. The blocks are chilled in water and stored in cold rooms. Paneer made from buffalo milk has a firmer texture compared to that made from cow milk.
Yoghurt and; kefir Production
The document summarizes the production processes of yoghurt and kefir. Yoghurt is made by fermenting milk with bacteria that convert lactose into lactic acid. The milk is standardized, pasteurized, homogenized, cooled, inoculated with cultures, fermented, cooled, flavored, and packaged. Kefir is made by inoculating milk with kefir grains containing bacteria and yeast. The microbes produce a polysaccharide that causes the milk to thicken during fermentation. Kefir grains are separated and reused in the process.
YOGURT.pptx
Yogurt is made by fermenting milk with bacterial cultures. The two main cultures used are Lactobacillus bulgaricus and Streptococcus thermophilus. In the industrial production process, milk is standardized, pasteurized, homogenized, cooled, and inoculated with the cultures. The milk is then fermented until it reaches a pH of 4.5. After fermentation, flavors and fruits may be added and the yogurt is cooled, packaged, and distributed. There are several types of yogurt including set, stirred, Greek, and drinking yogurts which differ in their production methods and textures. Yogurt provides various health benefits due to its protein, calcium, probiotics, and other nutrients.
ANGEL STARCH PRODUCTS FOR DAIRY INDUSTRY
Starch Products for different applications like Flavored milk, Paneer,Ice cream & curd etc to enhance mouth feel and as non fat Lactose stablizer.
BAKING INGREDIENTS; bread and pastry-tle
This document provides an overview of various baking ingredients classified into flour, sugar, fats, milk and milk products, eggs, leavening agents, flavorings, and fruits. It describes the different types of each ingredient, their properties, functions, and purposes in baking. Key baking ingredients include wheat flour, granulated sugar, shortening, fresh milk, cream, baking powder, vanilla, chocolate, and nuts. The major functions of ingredients are structure, tenderness, flavor, moisture, and leavening through chemical or biological processes during baking.
Ice creams and Frozen desserts
This document provides information on various types of frozen desserts including their composition and production methods. It discusses both still frozen and churn frozen desserts. Specific desserts covered include ice cream, gelato, sorbet, sherbet, frozen custard, frozen yogurt, and novelties. The role of stabilizers and emulsifiers is explained. The production process for ice cream involves blending, pasteurizing, homogenizing, cooling, flavoring, freezing, adding mix-ins, packaging, and hardening. Overrun refers to the percentage of air incorporated during freezing to expand the volume. Common food additives used in frozen desserts are also listed.
Preparation of yoghurt
The document discusses the preparation of yogurt. Yogurt is made from milk, typically cow's milk, through fermentation using starter cultures including Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Sweeteners like sucrose and stabilizers are often added to improve texture and shelf life. There are different types of yogurt including set, stirred, and sundae styles which may incorporate fruit preparations in various ways at the bottom or blended throughout. Proper preparation including pasteurization, cooling, and incubation allows the cultures to ferment the milk and produce yogurt.
Preparation of yoghurt
Yoghurt is made from milk, usually cow's milk, through fermentation using starter cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. Milk is pasteurized, standardized to a milk fat level of 1-2%, and homogenized. Starter culture and sometimes stabilizers, sweeteners like sucrose, and fruit preparations are added before incubation to produce lactic acid and thicken the mixture. Yoghurt exists in several styles depending on added ingredients, such as plain, fruit on the bottom, fruit blended in, or stirred varieties containing fruit or flavors.
Custard pudding
The document discusses different types of custards and puddings. It describes stirred custards like crème anglaise which are cooked over low heat while stirred. Baked custards are not stirred and set firmly. Puddings can be thickened with starch, eggs, or gelatin. Common puddings include bread pudding, steamed puddings, cornstarch pudding, cream pudding, and those set with gelatin like panna cotta. Recipes for various custards and puddings are also provided.
Yoghurt fermentation
Yogurt is made by fermenting milk with bacterial cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. The milk is pasteurized, inoculated with the cultures, held to ferment and thicken, and cooled before optional flavors or fruits are added. During fermentation, the cultures convert milk sugars into lactic acid, which coagulates the milk proteins to produce the yogurt's texture while the acidity prevents spoilage.
Manufacturing process of yogurt and dahi
This document provides information about the manufacturing processes of yogurt and dahi. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus cultures, giving it a tart flavor. Dahi is similarly made by fermenting milk or cream but uses different starter cultures. Both products are high in protein and beneficial bacteria. The processing involves steps like standardizing, pasteurizing, homogenizing, cooling, inoculating with cultures, incubating, and packaging the fermented milk.
Milk and dairy foods
Milk, cheese, yoghurt and other dairy products are good sources of the calcium adults need for healthy bones.
Usually health choice versions are available which are lower in fat, such as skimmed milk and low-fat cheese and fat-free yoghurt.
Keep an eye on the ingredients though, as sometimes a low fat choice may be higher in sugar.
Fat in milk also provides vitamins B2 and B12.
Milk and dairy foods
The document discusses dairy products and eggs. It provides details on different types of milk like pasteurized, sterilized, condensed, powdered and evaporated. It also discusses cream, butter, yogurt and various cheeses. Storage methods are outlined emphasizing refrigeration below 41°F. Eggs are described as highly perishable and various tests for freshness are presented. Cooking methods for eggs include boiling, poaching and frying. Dairy products are used in catering for beverages, soups, sauces and more.
Jam, jellies, marmalade, Preserves
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Hospitality- desserts - gelatine
Gelatine has many uses in dessert making and food preparation. It can be obtained from animal bones and connective tissues or purchased commercially. Gelatine is used to set dishes like jellies, mousses, and savory aspics. Proper preparation of gelatine involves softening the leaves or hydrating powder before dissolving in hot or cold liquids. Popular desserts that incorporate gelatine include charlottes, Bavarian creams, mousses, and frozen bombes. Gelatine allows for creative layering and setting of ingredients in elaborate molded presentations.
How to make ice cream
Ice cream is made from milk, cream, sugar, eggs and flavorings that are churned in an ice cream maker. This achieves a smooth texture from small ice crystals formed during freezing. Sorbetieres slowly churn and freeze the mixture to produce smaller ice crystals than freezing in a normal freezer. The vanilla ice cream recipe uses milk, egg yolks, sugar and cream flavored with vanilla pods. It is important not to re-freeze melted ice cream and to store it below -22°C for food safety.
Fermented products
This document summarizes various fermented milk products including butter, ghee, buttermilk, yogurt, shrikhand, and cheese. It provides details on the production processes for each. Butter is produced by churning cream to separate the fat from the buttermilk. Ghee is clarified butter produced by simmering butter to remove residue. Buttermilk is the liquid left after churning butter. Curd is produced by cooling boiled milk and adding a starter culture. Yogurt uses the same culture but is incubated at a higher temperature. Cheese production involves curdling milk with rennet, cutting and cooking the curd, draining whey, pressing, and ripening the curd over time.
Cheese
Cheese is a milk-based food product made through coagulation of the milk protein casein. There are many types of cheese classified by criteria like texture, aging, and milk used. The main types are processed, fresh and soft, semi-soft, soft-ripened, firm, hard, and blue-veined cheeses. The cheese making process involves adding starter cultures, rennet, salt, and sometimes flavorings to milk to coagulate it into curds and whey. The curds are then pressed, aged, and ripened before packaging.
Dhai and Misti Dhai
This document provides information on the traditional and industrial methods for producing Dahi (Indian curd) and Misti Dahi (sweetened fermented milk). In the traditional method for Dahi, milk is boiled and cooled then cultured with the previous day's curd and left to ferment overnight. For Misti Dahi, milk is heated for longer with sugar added to produce a caramelized brown color and flavor. Industrially, ingredients are standardized and pasteurized before culturing and packaging under controlled temperature conditions for longer shelf life. Misti Dahi has a higher sugar content which allows for storage of 12 days at refrigeration versus 2 days at room temperature.
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The document describes several landmarks in a city, including a square that is beautiful, colorful, and contains flowers, trees, and a fountain. It also mentions a deep square with flowers, a cathedral that is old and illuminated at night, a center that is beautiful, colorful, and illuminated with flowers, and an athletic football field that is beautiful, large, and busy. It concludes with a description of a castle that is large, old, and now a hotel.
This is rafaela mescheler, ibarra, mendoza, balario, argañaraz
The document describes 6 different locations in 3 sentences or less each. It notes that The Place May 25 is old, large and has a source. The Deep Square is deep and colorful with flowers. The Cathedral is old, large and enlightened. The center is beautiful, colorful, illuminated with flowers and businesses. The court Atletico is beautiful, large, busy and known. The castle of Foti is large, old and is now a hotel.
Trabjo de ingles sobre rafaela.
Rafaela is a large, pretty, and industrial city located in Santa Fe Province, Argentina. It has football clubs, museums, theaters, cinemas, a racing circuit, velodrome, and airport. Some key locations in Rafaela include the city administration building, recreational areas in the center of the city, the oldest religious building, entertainment venues, a shopping center, museums of fine art, history, cars and animals with historical information, an important football club, hotels, sports centers, views and entertainment, and older accommodation buildings.
Rafaela san martino, mugna alberione iñiguez
Rafaela is a city located in central-west Santa Fe Province, Argentina, with a population of over 91,000 people. It has many neighborhoods and offers various forms of entertainment for residents, including two cinemas, arcades, and public squares. Rafaela has 11 museums that exhibit different cultural and historical aspects of the region. Some of the main sports teams in the city are Atletico Rafaela and Club Sportivo Ben Hur for football. Rafaela has a public transportation system of six bus lines and most houses are low-rise, though there are now 15 buildings over 10 stories tall in the downtown area.
the city sphan sosa
The document describes various museums, entertainment venues, and other points of interest in the city of Rafaela, Argentina. It mentions the Museum of Local History founded in 1956 with objects from early immigrants. It also discusses the Museum of Arts founded in 1964 with donated works, and a Museum of Old Cars located on Route 34 with guided tours. Additionally, it outlines the central plaza with a fountain and space for live music, as well as various movie theaters, nightclubs, sports clubs including Atlético de Rafaela, and large hotels that host visitors and events.
My city Rafaela 2do 5ta
Rafaela is an important city that is the capital of the Castellanos Department in Santa Fe, Argentina. It is a big, pretty, and modern city with many tall new buildings and shops in the city center. A defining feature is the large and green 25 de Mayo square in the middle of the city, surrounded by banks. Rafaela has churches, museums, schools, theaters, pharmacies, and cinemas. Points of interest include the 65-year-old Fotti Castle, the San Rafael Cathedral, and the soccer club Atletico de Rafaela. The city has a new bus station and small airport.
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Glass is formed through a process where sand, soda ash, and limestone are melted together at high temperatures. The raw materials are precisely measured and mixed before being heated in a furnace to form a molten liquid. This liquid is then cooled and hardened into glass.
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This document provides a recipe for dulce de leche, a traditional Argentine sweet made from milk, sugar, vanilla pods, and baking soda. The ingredients are boiled for 1-2 hours until thickened and browned, stirring frequently to prevent sticking. When ready, the dulce de leche will coat the back of a spoon and can be stored in sterile vials in the refrigerator for up to a year.
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The document outlines the key ingredients and four-step process for beer production. The main ingredients are sugar, cereals, yeast, hops, water and malt. The four production steps are: 1) creating the beer wort by adding and cleaning ingredients, 2) cleaning the malt, 3) allowing fermentation to begin, and 4) bottling and packing the finished beer.
History of dulce de leche guidobono levrino leguizamon
There are several stories about the origin of dulce de leche, a sweet spread made by heating milk and sugar. One story describes a maid who accidentally left a mixture of milk and sugar cooking too long, resulting in the dark brown jelly known as dulce de leche. The document then provides instructions for making dulce de leche, involving heating milk with sugar and bicarbonate of soda until thickened into a creamy paste. Dulce de leche is popular in Latin American countries under different names.
mirrrors, zenklusen Paz, Riboldi
Mirrors were originally made of bronze by ancient Egyptians, Greeks, and Romans. In the 13th century, glass mirrors were first made in Venice and later produced in Britain in the 17th century. Today, mirror production is a major industry. Mirrors are made by coating a glass sheet with a thin layer of silver or aluminum through a chemical process. The backing is then painted for protection. Precise spraying or boiling of metallic solutions onto the glass produces the reflective surface. Once dry, mirrors are framed for use.
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The document provides 7 steps to prepare dulce de leche: 1) milk is extracted from cows and mixed with sugar and baking soda. 2) The mixture is heated to 80 degrees Celsius. 3) It is then heated to 110 degrees Celsius for several hours. 4) Glucose and vanilla flavoring are added. 5) The mixture is cooled. 6) The finished product is then ready for packaging.
How milk is done (Camos, gimenez, ferreyra,manera,hang,gudiño)
Dairy cows typically spend their days eating, sleeping, and ruminating. Some cows graze on fresh grass, while others are confined and fed grain, hay, or silage. Many large dairy farms administer growth hormones and antibiotics to cows to increase milk production and prevent disease spread. Cows are milked at least twice per day using automated milking machines that mimic calf nursing. Milk is stored on farms for up to 48 hours before being transported in refrigerated tankers to processing plants, where it undergoes pasteurization, homogenization, separation into cream and milk, and packaging for distribution.
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Carlos Solari starts his day with breakfast before feeding his dogs. He spends his mornings watching TV. In the afternoons he enjoys reading, listening to music, and composing, sometimes writing songs in his home studio. At night, he eats dinner with his wife before spending time in the living room drawing portraits of their pets, taking a bath late before going to sleep after a tiring day.
Trabajo de inglés .
Justin Bieber wakes up at 9:00 AM, has breakfast at 9:30 AM, brushes his teeth and gets dressed. He has singing lessons and practice from 10:00 AM to 4:00 PM, when he is tested again. In the evening, he picks up his girlfriend to spend the afternoon together, has dinner when he returns home around 9:30-10:00 PM, watches TV and goes to bed while watching his soap opera.
Peter lanzani
Peter Lanzani wakes up at 6:30 AM, has breakfast at 6:40 AM, starts school at 7 AM and finishes at 12 PM. After having lunch at home, he takes a nap and then plays rugby at 5:15 PM, which is his favorite sport. After studying, having dinner, watching TV, and brushing his teeth, he goes to bed at 11 PM.
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Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
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Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
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Yogurt processing steps Saavedra Fiordelli
- 1. Milk Composition is adjusted to achieve the desired fat and solids content. Then, Blend Ingredients are added.
- 2. Milk mixture is pasteurized at 185°F for 30 minutes.
- 3. The blend is homogenized to mix all ingredients thoroughly and improve yoghurt consistency.
- 4. The milk is cooled to 108°F to bring the yoghurt to the ideal growth temperature for the starter culture.
- 5. The starter cultures are mixed into the cooled milk.
- 6. The milk is held at 108°F until a pH 4.5 is reached, to allow the fermentation to progress, to form a soft gel and the characteristic flavor of yogurt.
- 7. The yogurt is cooled to 7°C to stop the fermentation process.
- 8. Fruit and flavors are added at different steps depending on the type of yogurt. For set style yogurt the fruit is added in the bottom of the cup and then the inoculated yogurt is poured on top and the yogurt is fermented in the cup. For swiss style yogurt the fruit is blended with the fermented, cooled yogurt prior to packaging.
- 9. The yogurt is pumped from the fermentation vat and packaged as desired.
- 10. Members: • Saavedra Camila • Fiordelli Lilen