7Dairy processing plant for sale
Introducing the 7Dairy Processing Plant for Sale – the ultimate solution for dairy farmers and entrepreneurs looking to streamline their milk processing operations. This state-of-the-art facility is equipped with advanced technologies and innovative features, ensuring maximum efficiency, productivity, and top-quality dairy products.
One of the standout features of the 7Dairy Processing Plant is its high-capacity production line. Designed to handle large quantities of milk, this plant can process and package dairy products on a grand scale. Whether you’re aiming to meet a growing demand or expand your business reach, this processing plant has got you covered.
The plant boasts cutting-edge automation systems, significantly reducing manual labor while improving precision and accuracy. From milk collection and filtration to pasteurization and homogenization, each process is efficiently carried out, ensuring the highest standards of quality and safety. This level of automation not only enhances the production process but also minimizes human error, optimizing overall efficiency.
Maintaining superior hygiene is paramount in the dairy industry, and the 7Dairy Processing Plant prioritizes this aspect. It incorporates robust sanitization
Product Description For 7Dairy processing plant for sale
(as of [price_update_date] – Details)
Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.
Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the “plant-based cheesemaking bible” takes vegan cheesemaking to a new level.
Containing over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes:
Eight new cheesemaking recipes plus dozens more from beginner to pro
New coverage of “mixed method” fast-firming cultured cheeses
Going beyond nuts and seeds and using legumes for cheesemaking
Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream
Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules
Lactic acid fermentation and how to use it in cheesemaking
Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds
New recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more.
The Art of Plant-based Cheesemaking, Second Edition is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations.
From the Publisher
Chapter 1: On History and Definitions
Cheesemaking evolved as a means of preserving food for the months after the harvest when food was sparse. Now, along with many fermented and cultured food practices like sauerkraut, kimchi, and beer, cheesemaking has become one of a growing number of do-it-yourself pursuits.
Chapter 2: Equipment, Sanitation, and Food Safety
Whether or not one is working with fermentation processes, preparing any kind of food for consumption should be done with a view to doing so safely. Food borne illness is one of the most common forms of illness and is easily pre- ventable with good preparation, cleanup, and storage practices.
Chapter 3: Making Quick Non-Cultured Cheeze
Although plant-based cheesemaking is still in its infancy and there is no formal nomenclature, soft cheezes are non-cultured and on the spectrum of spreads, dips, and pâtés in consistency.
Chapter 4: Fermentation and Culturing Role in Cheesemaking
Microbes themselves are neither vegan nor non-vegan, the manner in which they are cultivated in the lab can determine whether they are suitable in making vegan cheese. Most of the microbes produced are fed on agar agar plates that also include animal products.
Chapter 5: Fresh Cultured Cheeses
These cheeses mirror their dairy-based versions to the extent that they are shorter-term cultured cheeses, soft, and typically made with just a mesophilic lactic acid starter. Texturally, these will be familiar to those who are nostalgic for soft, fresh, dairy cheese, but not perfectly so.
Chapter 6: Mold Ripened Cheeses and Affinaging
In dairy cheesemaking there are two types of curds used for bloomy rind cheeses, I focus on only the slow acid building lactic-set curd. With this type of curd, you end up with a firmer style of white mold ripened cheese, but it will have good aroma and flavor.
Chapter 7: Putting Your Cheeses to Work
My first true love is being a chef. I think that all chefs, at the core, are empirically inclined. Leaving aside the adrenaline rush of a high paced service, I think that those who strive to lead or work with a kitchen team in bringing thoughtfully prepared dishes to people, are deeply curious.
Step by Step Recipes
This book contains over 150 full color photos and enhanced step-by-step instructions, with eight new cheesemaking recipes plus dozens more from beginner to pro. Going beyond nuts and seeds to include legumes in cheesemaking, dairy-free cultured butter, sour cream, and oat, cashew, and coconut yogurts
Sour Cream/Crème Fraîche Recipe from the book
Tools and Equipment
Whisk & Spatula
Jar with lid for storage
Sieve & Cheesecloth
Ways to use this sour cream/crème fraîche
On baked potatoes
In savory pastry
Add to creamy pasta sauces
As a pasta filling
As a garnish
However you wish
This recipe combines two of the cultured curds presented earlier in this book, cultured cashew curd and coconut kefir.
While the coconut milk yogurt or the oat, cashew, coconut yogurt recipes can serve as sour cream when drained, this recipe allows you to have a thicker, more heat resistant soured cream or crème fraîche for use with foods like baked potatoes, on top of soups, as a garnish for dishes that require a fatty/acidic component. This recipe takes a little less time than the yogurt recipes.
Wash and sanitize all work surfaces and tools you will use.
Rinse nuts, drain, then add to blender.
Add coconut kefir to blender, then pulse the nuts and kefir together, being careful to not proceed to high speed right away.
Add salt and pulse together.
Use spatula to scrape mixture into cheesecloth-lined sieve and allow to drain/express moisture for up to 30 minutes.
Place mixture in a jar with a lid for storage. Be sure to leave space for gas exchange as the coconut kefir microbes will continue to culture.
Store in the refrigerator. It will keep for up to 30 days.
Publisher : New Society Publishers; Revised and Expanded edition (May 25, 2021)
Language : English
Hardcover : 256 pages
ISBN-10 : 0865719624
ISBN-13 : 978-0865719620
Item Weight : 1.4 pounds
Dimensions : 10 x 0.88 x 8 inches