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Creamed honey was developed by Elton J. Dyce in the early 1930s. In the key production step, microscopic seed crystals are added to liquid honey. Then paddles intermittently stir the honey mixture while it is kept between 55–70 °F (13–21 °C); creaming completes in 2–3 days. [ 2][ 3] Dyce used the high heat of pasteurization to ensure ...
Pasteurized milk in Japan A Chicago Department of Health poster explains household pasteurization to mothers.. In the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Honey. A jar of honey with a honey dipper and an American biscuit. Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. [ 1][ 2] Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar ...
The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
Government cheese is "pasteurized process American cheese", a term with a standard of identity. It is produced from a variety of cheese ( Cheddar cheese, Colby cheese, cheese curd, or granular cheese ), made meltable using emulsifiers and blended. Other ingredients specified in the standard of identity may be used.
John Harbison, originally from Pennsylvania, was a successful beekeeper on the US west coast in the 1860s, in an area now known as Harbison Canyon, California, and greatly expanded the market for honey throughout the country. By 1890, William L. Coggshall had become the biggest beekeeper in the world, with over 3,000 hives in 15 locations ...
Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life. [ 1] Proponents of raw milk have asserted numerous supposed benefits to consumption, including better flavor, better nutrition, contributions to the building of a healthy ...
Pascalization, bridgmanization, high pressure processing ( HPP) [ 1] or high hydrostatic pressure ( HHP) processing[ 2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [ 3]