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goji berries tastePackaging Containers (Forms) For Milk And Dairy Products
Bottle
The glass bottle still continues to be used for packaging of milk in some parts of the world. However in several developed countries and some of the developing countries it has lost ground to single service containers for packing milk.
Carton
The cartons are the preferred medium or form for packaging milk. They are also used for packaging liquid, frozen and coagulated milk products. Cartons are commonly made of food grade paper coated on the inside with wax or plastics; or lined with paper, plastic films or aluminium foil; or made of laminates. The merits include maximum space utilization in vehicles, and storage; ability to carry attractive printing and convenience as a means for stacking milk at super market shelves.
Retailers in the developed countries consider it the best available package for self-service selling. Cartons also play a role in the bulk packaging of milk. Cartons are commonly available either as preformed containers or as pre cut blanks ready to be formed in to containers. The carton systems in common use is
Perga (preformed) U.K
Pure pak (precut) USA
Zupack, Blockpak (precut) Germany
Tetra pak (precut) Sweden
Sachet / Bag / Pouch
Flexible waterproof plastic bags are commonly used for packaging milk and liquid dairy products. Since it is difficult to pour from these, a jug is usually also provided. The popular laminate for such bag is black or dark brown (to exclude UV light) or white. The bags may be formed from either a reeled or flat film. Generally it is a form-fill-seal system. Generally, ultra violet light is used to sterilize the films. The bags are heat-sealed and cut, the common sequence being to bottom seal, fill, move down on sachet length, top seal and cut off.
Can
This is commonly used for packaging all types of solid, semi solid and powdered dairy products. Cans are traditionally made of soldered tin plate steel, generally lacquered on the inner surface to prevent corrosion. Aluminium cans have now become famous. Cans are the most convenient for gas packing.
Box / Tub
It may be made up of wood or paper board. White wooden boxes / tubs are used for bulk packing of butter and butteroil with butter paper / plastic liners, paperboard boxes are generally used as over-wraps.
Barrel / Cask
Commonly made up of wood and coated with wax on the inner surface. Used for bulk packaging of sweetened condensed milk, semi solid butter milk / whey, butteroil etc.
Cup
They are generally made up of paper with wax or plastic coating on the inside. Used for packing frozen dairy products such as ice cream and coagulated milk products.
Collapsible tube
They are made up of aluminium and lacquered on the inside. Low cost, lightweight, ease of handling and dispensing, product protection are its advantages. Used for packing semi fluid products such as sweetened condensed milk, processed cheese spread etc.
To know more about the the summary of packaging materials / containers used in Dairy Industry, please visit Dairy Packaging Containers
The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science; for more info on milk and dairy products please visit her site A Professional Dairy Site
Vegetable of the Month Club
We should eat more vegetables. But knowing doesn't translate into doing.
So let's keep it simple. How can we get more of those wonderful veggies into our wonderful bodies?
Adopt a vegetable of the week or month. Experts say it take us that long to form a habit.
Start with an easy vegetable, say the carrot.
Consider the carrot's statistics: Carrots are crunchy like potato chips, but without the salt. And you definitely can't "inhale" an entire bag of carrots like you can with chips because carrots fill you up much sooner! That's a good thing, right?
Next time you're at the grocery store, buy a bag of carrots. Try the bite-size baby ones. No prep time!
When you get home, divide the big bag into smaller, sandwich-size bags and put them in the refrigerator. Take one with you to work each day. Need a snack? Reach for a carrot bag.
Then progress to other veggies--cucumbers, spinach, cauliflower.
Sure, you'll have to get creative with some of them. A little dip goes a long way toward making some vegetables more palatable.
Got a salad shooter? Haul it out, dust it off, and run broccoli, zucchini, and spinach through it. Any vegetable will do. A food processor works, too, just put the appliance in a spot where you can use it easily on a regular basis.
Once you've shredded or julienned your vegetables, add a couple spoonfuls of your favorite dressing and you've got a tasty salad. Throw in some mandarin oranges or a diced apple for a little sweetness and zip. Chopped nuts or sunflower seeds add extra flavor.
Be sure not to go overboard with the salad dressing. A couple spoonfuls should coat all of your vegetables.
Eat a vegetable salad every day for a month and see how good you feel!
Try some shredded veggies in a sandwich and decrease the amount of meat.
Do you need to consume the vegetables in their raw state? No, not at all. Cooking enhances the nutrition of many vegetables, including carrots, and often aids digestion.
So why not cook up a delicious, nutritious pot of vegetable soup. Great news for the culinary-challenged: Making delicious vegetable soup doesn't require "Iron Chef" status. Just add the vegetables of your choice, some seasoning, and water, then let it simmer.
Traditional soup vegetables include onions, carrots, and potatoes, but experiment with different, more exotic varieties.
Put the soup in a crock pot or slow cooker in the morning and come home to a delicious supper.
Add a small amount of beef or chicken for flavor if you prefer, maybe an ounce or two.
Leftovers make a quick, nutritious lunch the day next. Pack in a thermos to take with you and skip the cholesterol burger and fat fries.
Start your own Veggie of the Month Club. It'll be a healthy tradition!
Looking for diet and weight loss tips? Kathy Ferneau has created an excellent resource for information on diets, healthy eating, and exercise. Click here: http://www.lose-weight-diets.com
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Nutritional Authority Discusses Your Metabolism and ChocolateSat, 31 May 2008 12:20:37 EDT
This interview is an excerpt from Kevin Gianni's Fountain of Youth Summit, which can be found at http://fountainofyouthworldsummit.com. In this excerpt, David Wolfe shares on foods that speed up m...
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Sugar SmackdownWSLS.com, VA - Sep 16, 2008I haven’t spit food out since I was a kid and I almost did… the little dried goji berries had such a sweet and then overwhelmingly bitter taste I couldn’t ... |
Sugar Smackdown - WSLS.comTue, 16 Sep 2008 20:08:24 GMT
Sugar SmackdownWSLS.com, VA - Sep 16, 2008I haven’t spit food out since I was a kid and I almost did… the little dried goji berries had such a sweet and then overwhelmingly bitter taste I couldn’t ... |
Nutritional Properties of Goji BerriesTue, 16 Jan 2007 16:15:42 EST
Many of the legendary health-giving properties of goji berries are today being confirmed in modern scientific studies, and this has led to the possibility of even more far-reaching benefits.
Both spe...
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Goji berries: What is this little berry that is creating buzz through out the web and health publications, it is a little powerhouse of incredible nutrients, that is what they are, they come load...
Independent, The (London) - You should cocoaTue, 18 Dec 2007 08:00:00 GMT
December 18, 2007 -- It tastes much too good to be a health food. But can chocolate really prevent cancer, heart disease and depression? By Esther Walker Ever since...
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The latest Informaiton on General Health
gojo berriesCholesterol Lowering Diet to Maintain Your Cholesterol Level
Below are some simple foods that can be included in diet as they are cholesterol lowering.
- Apples: Pectin present in the apple is a soluble fiber that helps draw cholesterol out of the system. The flavonoids (Quercetin) present in apples act as a strong anti-oxidant which disrupts the formation of Low Density Lipoprotien cholesterol that is bad for our body.
- Beans: Beans and vegetables are an admirable source of soluble fiber and high in vegetable protein. By correctly combing beans with brown rice, seeds, corn, wheat you can make a complete protein. Appropriately combined beans become an exceptional substitute for red meat protein that is high in saturated fat.
- Brown Rice: The oil present in brown rice, not its fiber, lowers cholesterol levels. Brown rice can be joint with beans to form an in-expensive complete protein low in saturated fat. In totaling, this whole grain also supplies good doses of heart-healthy fiber, magnesium and B vitamins.
- Cinnamon: A research published in the journal Diabetes Care found that half a tablespoon of cinnamon daily can significantly low blood sugar levels in people with type II diabetes. It also reduces triglyceride, Low Density Lipoprotien, the bad cholesterol and the total cholesterol level.
- Garlic: Garlic or Allium sativum contains the chemical allicin that has been shown to kill bacteria and fungi, and ease certain digestive disorders. It also lowers the blood clotting properties of blood. But the most prominent notice garlic has received over recent years is its potential usefulness in lowering cholesterol levels.
- Grapes: Flavonoids in grapes protect Low Density Lipoprotien cholesterol from free radical damage and reduce platelet clumping. The Low Density Lipoprotien lowering effect of grapes comes from a compound that grapes create normally to resist mold. The darker the grape, the better it is.
- Walnuts: Walnuts can considerably reduce blood cholesterol because they are rich in poly-unsaturated fatty acids. Walnuts also helpful in keeping blood vessels healthy and elastic. Almonds appear to have an alike effect, resulting in a marked improvement within just four weeks. A cholesterol-lowering diet with a little less than one third of a cup of walnuts/day may reduce Low Density Lipoprotien cholesterol by 12 %.
For more helpful information read about Home Remedies at Herbal Remedies website. Also read about Breast Enlargement Products.
All about Brie Cheese
Brie appetizers are not only mouthwatering, but they are so versatile. It�s amazing what you can do with a Brie cheese. How did �real� Brie cheese come about in the first place? Well, according to cheese experts, producing Brie cheese started in the French province called, not surprisingly, Brie � a town 60 miles from Paris!
The oldest recorded evidence of its existence was found in the chronicles of Charlemagne. The Emperor at the time, tasted the cheese in the city of Brie around the year 774 BC. And here's another interesting tidbit about Brie cheese... Louis XVI�s last and dying wish was supposedly to have a final taste of Brie.
It is sometimes called Brie de Meaux and is considered one of the most popular of the 400+ cheeses from France. Brie de Meaux�s popularity can be attributed to a competition that took place around 1814. During a Vienna Congress, an argument broke out regarding which country made the best and finest cheese.
As a result, a Frenchman by the name of Talleyrand, suggested a competition between the different countries and their national cheeses, as he was convinced that France would win. And of course, they did! Brie de Meaux was the winner and became known as the �King of Cheeses� and as you can imagine, instantly became an overnight success that swept Europe and has retained that distinction ever since.
As a matter of fact, Brie Cheese from France won a gold medal from the Brie National Contest in both 2000 and 2001.
What makes it so darn good? Brie is made from unpasteurized cow�s milk and has an appealing combination of flavors including hazelnut, fruit and herbs. And it takes approximately 6.6 gallons of milk to make one round of brie cheese!
The process of making it consists of heating the milk to no more than 37 degrees C � but only during the renneting stage. Therefore, the cheese is never cooked. After being put into a mold with a special, perforated shovel called �pelle � Brie�, it is salted with a dry salt. This salting process is used to balance the sweetness that occurs because of the high quality of milk used.
Maturation takes place in a cool cellar. The cheese develops a white mold around it and the creamy part turns to a light straw color. The whole process takes at least 4 weeks and sometimes more.
In France, there are only 5 or 6 real Brie de Meaux producers left. Apparently it�s an economically-challenged industry to get into. Brie has a very fragile curd that is easily broken and requires a special room built only for the use of making Brie and Triple Cr�me. It has to maintain just the right temperature or the maturation process will not work. This, in itself, makes Brie hard to make and evidently requires quite an investment. Therefore, farmers are not as inclined to invest their time and money on such a delicate, not always reliable process.
To serve Brie cheese properly, it�s best to allow it to come to room temperature. Some good suggestions of wine to serve with any kind of Brie appetizer is a red C�te-du-Rh�ne, a red Bordeaux or Burgundy and it always goes well with a good quality Champagne.
In the United States, we don�t sell �real Brie� because of the pasteurization laws that have been installed in this country. US FDA regulations say that you can only make cheese with our pasteurized milk. Our �Brie� is not true Brie, but it's as close as we can get to make it taste like Brie de Meaux from France. If you were to put true French Brie next to Brie made in the United States, the difference would be highly noticeable. You would get hooked on the French Brie and have to make yearly trips to France to feed your new craving!
In lieu of going to France, try this savory Brie appetizer. You�ll be glad you did!
Amaretto Brie Appetizer
There's nothing like serving this yummy Amaretto Brie appetizer. Especially when you watch everyone diving into it without leaving a trace behind. Your friends and guests will beg you for this recipe. It's simple to make and the creamy almond flavor is fantastic with a baguette or gourmet-type crackers.
What you'll need:
- 1/2 cup brown sugar (firmly packed)
- 1/2 cup butter
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 oz. of amaretto liqueur
- 1 round of Brie cheese
- 1/4 cup sliced almonds (chopped walnuts will work also)
- Toast points, sliced apples, baguette or crackers
First, preheat the oven to 350 degrees F. Then melt the butter and add the brown sugar in a heavy sauce pan. Stir until heated through and consistency is smooth and thick.
Remove the pan from the heat and add cinnamon, nutmeg and the Amaretto. Mix ingredients well.
Next, place the Brie round (remove Brie from packaging) in an oven-safe dish. Take the sauce you just created and pour over the Brie. Then, top the sauce with the sliced almonds.
All you need to do is bake it for 10 or 15 minutes until the cheese is soft. You could also microwave it if you are in a big hurry. But only put it in the microwave for 30 second intervals until it is soft and warm. If you microwave it for too long you will end up with Amaretto Brie appetizer soup, and that is not what we want here!
You can serve the melted Brie on a pretty plate surrounded by apple slices, sliced baguette and crackers. It will fast disappear!
If you are interested in other Brie appetizers and other easy to make appetizer recipes, please visit Easy Appetizer Recipes found at the URL below where you'll be pleasantly surprised with the variety of choices.
Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.
Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas and soup appetizers.
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Advertising Age - Lotions join war against bacteriaMon, 23 Jun 1997 07:00:00 GMT
June 23, 1997 -- Pat Sloan Germ phobia is creating new consumer markets for antimicrobial products, with the latest entries coming from Gojo Industries and...
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Drug Store News - Product launches grow antibacterial category
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June 22, 1998 -- "We saw the early success of the hand gel segment and learned that a lot of the usage was by children. In doing that research, we saw that kids...
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