- In the
field of food processing,
pasteurization (also
pasteurisation) is a
process of food
preservation in
which packaged and
unpacked foods (e.g., milk...
-
introduced in the
United Kingdom in 1936, with Watney's
experimental pasteurised beer Red Barrel.
Though this
method of
serving beer did not take hold...
-
Pasteurized eggs are eggs that have been
pasteurized in
order to
reduce the risk of
foodborne illness in
dishes that are not
cooked or are only lightly...
- Port
Salut is a semi-soft
pasteurised cow's milk
cheese from Pays de la Loire, France, with a
distinctive orange rind and a mild flavour. The
cheese is...
-
Flash pasteurization, also
called "high-temperature short-time" (HTST) processing, is a
method of heat
pasteurization of
perishable beverages like fruit...
- to form an
orange or rose crust. Today, the
cheese is made from both
pasteurised milk and raw milk in factories. The factory-made
cheeses are brighter...
-
Saint Agur (pronounced [sɛ̃taɡyʁ]) is a blue
cheese made with
pasteurised cow's milk from the
village of
Beauzac in the
Monts du Velay, part of the mountainous...
- Blue – a
creamy blue
cheese made by the
Ticklemore Cheese Company using pasteurised cows milk, it is aged for four months.
Dorset Blue
Vinney (Protected...
- well as the
rules for
pasteurisation or UHT sterilisation. The
mention "crème fraîche" (fresh cream) can only be used for
pasteurised creams conditioned...
-
County Laois Cow
Pasteurised Vegetarian Ardagh Castle cheese County Cork Goat Raw
Vegetarian Ardrahan Cheese County Cork Cow
Pasteurised Vegetarian Ardsallagh...
