Pasteurize

Ultra-Pasteurized Milk Glossary Term - Related Content
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pasteurized process cheese sauce or spread Shopping hints: Cheez Whiz is a popular brand. This cheese is similar to pasteurized process cheese, but it's moister.

Pasteurize - To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage.
See: About Louis Pasteur ...

Pasteurize - [French] to sterilize milk by heating it to 60 to 82C or 140 to 180F degrees to destroy harmful bacteria. The term is derived from Louis Pasteur, who developed the method.
Pasticceria - [Italian] pastry.

Pasteurize - To sterilize milk by heating, then rapidly cooling.
Pipe - To force a food, typically frosting or whipped cream, through a pastry tip to use as a decoration or garnish; or to shape dough, such as that for éclairs.

Pasteurize - A process in which bacteria is killed by heating milk or other liquids to moderately high temperatures for a short period of time.

Pasteurized
A term describing milk that has been heat treated to destroy bacteria.
Pastry cream ...

Pasteurized cow's milk does not have these bacteria, so instead of souring it will putrefy if kept unrefrigerated, and should be stored between 1 °C and 4 °C.

Pasteurize one gallon of skim milk in the double boiler by heating it to 160 degrees Fahrenheit, stirring constantly. Cool in an ice bath to 72 degrees Fahrenheit.

Pasteurize - To preserve food by heating it below the boiling point for the purpose of destroying certain microorganisms and arrest fermentation, usually applied to milk and fruit juices.
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Pasteurized, homogenized light cream that has been treated with a lactic acid culture, giving it a tangy flavor.

Velveeta pasteurized prepared cheese product, sour cream, green onions sliced, natural blue cheese crumbles, and cayenne pepper sauce for buffalo wings are used to cook Velveeta Spicy Buffalo Dip sauce buffalo recipe.

1. French, pasteurized skim or low-fat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk.
2. Traditionally, the liquid remaining after the cream was churned into butter.
Butternut Squash ...

When milk is pasteurized, it is heated to a high temperature and held there for a set amount of time to kill harmful bacteria such as Listeria, E. Coli, campylobacter, salmonella, and others.

Creme Fraiche: Pasteurized cream to which a lactic bacteria culture has been added. Used in French cooking, it is thick and slightly acidic without actually being sour.
D ...

cottage cheese Fresh lumpy cheese made from skimmed pasteurized
cows', milk in which the curds are washed; its taste is bland and ...

Cheddar, American: a firm cheese made from whole cow's milk (generally pasteurized) produced principally in Wisconsin, New York and Vermont; ranges from white to orange in color and its flavor from mild to very sharp.

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These are considered unripened soft cheeses made pasteurized milk and kept at temperatures between 70 and 100 degrees until the milk is clabbered and separates into curds and whey.

Meringue Powder: A mixture made with pasteurized dried egg whites; used to make long-lasting, hard-drying royal icing. Safe to use uncooked in icings, meringues and mousses. Also adds strength to sugar molds and buttercream flowers.

Convenience stores also sell many varieties of milk (such as flavored and ultra-pasteurized) in different sizes, usually in Tetra Pak cartons.
Israel: Non-UHT milk is most commonly sold in 1 litre waxed cardboard boxes and 1 litre plastic bags.

These days, the buttermilk available in supermarkets is actually a cultured product created from ordinary skim milk that's been fermented and pasteurized.

lait cru, un-pasteurized milk; lait de noix de coco, coconut milk)
laitue: lettuce
langouste: spiny lobster, Panulirus spp. (also langoustine, prawn, Panulirus vulgaris) ...

Sweet cider is apple juice that has been pasteurized, but has no alcohol content. Hard cider is juice that has fermented, transforming the sugar content into alcohol. Hard cider usually has an alcohol content of no higher than 7 percent.

Mass-market lambic brewers like Belle-Vue pasteurize, however, process and artificially sweeten their beers. Cantillon beers, by contrast, are never pasteurized and are so-called "living beers" which, like wines, continue to ferment after bottling.

Sour cream, a commercial dairy product made from pasteurized sweet cream, has a tangy flavor and thick consistency used to enrich savory and sweet recipes or as a topping.

Ingredient Note: Dried egg whites are pasteurized--a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

Buttermilk - 1. Fresh, pasteurized skim or lowfat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk. 2. Traditionally, the liquid remaining after the cream was churned into butter.

Crème Fraîche A sharp flavored thick cream made from pasteurized milk.
Crêpe Thin French pancake.
Croquette Chopped meat or vegetables bound with a sauce, crumbed and fried into a crisp, brown cylindrical shape ...

8 ozs velveeta cheese (pasteurized processed cheese cut up 1 cup)
14 cup butter (cut into pieces)
3 eggs (slightly beaten) ...

milk is pasteurized, meaning that potentially harmful microorganisms have been destroyed. Although cow's milk is the most popular, animals such as camels, goats, llamas, reindeer, sheep, and water buffalo also provide milk. Cowpea ...

- a component of milk with a milkfat content of at least 18%; has a slight yellow to ivory color, is more viscous and richer tasting than milk and can be whipped to a foam; rises to the top of raw milk; as a commercial product it may be pasteurized ...

Ice Cream: At its simplest, ice cream includes cream, milk, sweeteners and flavorings. Sometimes pasteurized eggs and small pieces of food, such as nuts, fruit or chocolate bits, are added.

Farmers Cheese - Another name for cottage cheese, pot cheese, clabber cheese, or Schmierkaese. These are considered unripened soft cheeses made pasteurized milk and kept at temperatures between 70 and 100 degrees until the milk is clabbered and ...

Oh man, I have used cream and yogurt LONG after they were supposedly past-due--especially the ultra-pasteurized cream--if it stays cold and closed, it lasts almost forever.

Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf life and seldom left the southern region of Italy near Naples where it was made.

Commercial ice cream is pasteurized and homogenized. Federal, state, local, and industry regulations as to percentage of milk fats and solids, purity of ingredients, ...

Milk scalds at 196 degrees Fahr., when in double boiler.
Milk is pasteurized at 165 Fahr., holding at that temperature twenty minutes.
Milk is sterilized at 212 degrees Fahr., holding that temperature half an hour.

As with all raw eggs, there is some risk of salmonella contamination. The USDA advises that the elderly, very young and those with compromised immune systems should avoid raw eggs. Use the freshest eggs possible or substitute pasteurized eggs.

Colby cheese (khol-bee) - It is a hard cheese that is similar to cheddar cheese, although it is softer with a more open texture, It may be made from either raw or pasteurized milk.

Sour cream is a commercial dairy product made from pasteurized light cream, fermented by bacteria and with a tangy flavor and thick consistency.

The egg color, white or brown depends on the breed of the hen, it has nothing to do with nutritional value or taste. Eggs must always be refrigerated. Pasteurized liquid eggs (easy eggs) are beaten together and heated up without cooking to kill any ...

See also: Paste, Flavor, Cooking, Cheese, Milk