PPT-Yoghurt & Ice cream Pasteurisation

Milk is heated to 72 0 C for 15 seconds It is then rapidly cooled to below 10 0 C This is continuous process is known as HTST Special plate heat exchangers has milk on one side and steam on the other A special holding tube is used through which the milk passes to the cooling section and then to bottling. 1. 13. th. April; 4. th. May; 1. st. June; 22. nd. June; 13. th. July. Monday. Tuesday. Wednesday. Thursday. Friday. Main meal. Sausages with Mashed Potatoes and Gravy. Organic Beef Lasagne with Mixed Salad. MONDAY. TUESDAY. WEDNESDAY. THURSDAY. FRIDAY. SATURDAY. SUNDAY. Spreads. Jams and Marmalade. Honey. Marmite portions. Philadelphia Portions. Jams and Marmalade. Honey. Marmite portions.  . Jams and Marmalade. (yoghurt inoculum)into previous materials and used vanilla(1%w)as stabilizer and then all of these materials were added to milk and poured into mentioned dishes and after closing its cap put in 45 A selection of salads. Fresh Yoghurt pots. Fresh fruit pots. Fresh fruit. Soup. Bread. Main Event. Meat free Zone. To go With. Puddings. Pea . and . Tarragon. Wholemeal Bloomer. Pepperoni Pizza.  . or. 2. Capturing Marketing Insights . – the internal environment. 2. The most. relevant . Strategic. Capabilities – a resource audit of . Danone. Yogurt UK . Factor. Trend. Implication . Evaluation. WEDNESDAY. THURSDAY. FRIDAY. SATURDAY. SUNDAY. Spreads. Jams and Marmalade. Honey. Marmite portions. Philadelphia Portions. Jams and Marmalade. Honey. Marmite portions.  . Jams and Marmalade. Honey. Ice cream Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours . History - Chinese did fruit ice the first, and later this mean from a heat was adopted by WEDNESDAY. THURSDAY. FRIDAY. SATURDAY. SUNDAY. Soup. Soup of the Day. Soup of the Day. Soup of the Day. Soup of the Day. Soup of the Day. Soup of the Day. Soup of the Day. Main Course . Turkey and Green Pepper Korma with Toasted Coconut and Coriander Yoghurt served with Lemon Rice and Turmeric Roast Cauliflower. Our mission and coaching of entrepreneurs to set up and lead a successful probiotic yoghurt business and Boosting health of the African consumers The Yoba s tarter culture • Probiotic • S baby cucumbers, cardamom pods, star anise and coriander seedsbeetroot, bay leaves, star anise, cinnamon and red onion pickled red cabbage, mustard seeds, bay leaves and cloves MARINATED FETAfeta, sun More than just milk High quality nutritious feed with an excellent quality of biological protein and digestibility 97-98 also rich in essential amino acidsIt146s appropriate for the diets of piglets Extending shelf life . Food . may have . its . life extended if sufficient heat is applied to kill micro-organisms and inactivate the enzymes present in the . food.. There . are two main kinds of heat processing:. Cum Jr. Scientist. Deptt. . of Microbiology. SGIDT,BASU,Patna. Post production processing of yoghurt into various types, Biochemistry of yoghurt. Pasteurized Yoghurt:. If yoghurt is heated after incubation, it is called as ―Pasteurized yoghurt‖ or ―Heated . Key Stage 4. Learning Outcomes. All students will: . • Understand that some microbes can keep us healthy. . • Understand that some microbes can be useful. . • Understand that we need bacterial colonisation to live a healthy life. .