French cheeses: a brief introduction to testing. First of all, cheese is a cultural product Secondly a nutritional product.

Slides:



Advertisements
Similar presentations
Our Health, Our joy in Life Prepared by: Saudi Diabetes and Endocrine Association.
Advertisements

Soft ripened cheeses Queso Diego Tuesday, October 16, 2012 Laurie Gerber.
DAIRY PRODUCTS. Dairy Products  Essential as beverages as well as key ingredients in many dishes  Cheese is an important food served by itself or as.
Kerry E. Kaylegian, Ph.D. May What is Cheese?
Judges Training 2005 Food Safety for 4-H Judging Quick Loaf Bread Evaluation Sam Beattie Food Safety Extension Specialist Food Science and Human Nutrition.
Danisco A/S FOOD PROTECTION SYMPOSIUM SAO PAULO, BRAZIL JUNE 2005 Natural Food Safety in the DAIRY WORLD Steffen Thun Application Technologist Dairy Applications,
© CommNet 2013 Education Phase 3 Food production and processing.
The Importance of Food Safety ?’s 1. How many reported cases of food borne illnesses are reported in the U.S. each yr by the CDC? 2. What are two symptoms.
The Food Guide Pyramid In this lesson, you will Learn About… What influences a person’s food choices. How to use the Food Guide Pyramid to make healthful.
 Made from milk  Yogurt is made with milk and good bacteria  “Good” bacteria is also known as __________  There a many ways to make cheese  All of.
Some Aspects of Food Safety and Quality Ligita Melece, Dr. oec. Latvian State Institute of Agrarian Economics International Conference.
Ahh, The Power of Cheese Arcadia High School Food Processing Class.
The causes of food deterioration. All food changes over time. These changes are not always harmful s as hanging meat for flavour or mould in blue cheese.
Microbes What types are there? What do they need to survive? How can we see them?
1 Feel free to contact us at
Y2.U1 Dairy/Egg/Breakfast/Sandwich. Blank Next… Milk that has been heated to destroy harmful bacteria has been 1.
Cheese (strong cheese)(strong cheese) A durable form of milk! times milk concentrate Likely first prepared from soured milk and as milk was stored.
WHY NUTS ARE HEALTHY FOR YOU?. While nuts have a lot of benefits for your health, the one benefit that stands out in particular is - Practicality. Nuts.
2008 WIC Staff Survey Food Shopping and Consumption Habits.
Food safety and cheese International Food Safety Consultancy Dr.W.R. Marsman.
FOOD FROM MICROORGANISMS:
Things I can do.
Touch- I can feel sensation with my SKIN Sight- I can see with my EYES Smell- I can smell with my NOSE Hear- I can listen with my EARS Taste- I can taste.
THE ROAD OF CHEESE IN GREECE
Making Mealtimes Steve Reynolds NAPA Chair November 2012.
PUTTING MICROBES TO WORK Thursday, April 14. What role DO microbes play in industry?
EGGS AND DAIRY CULINARY 1. EGGS & DAIRY PRODUCTS Among most important ingredients in kitchen Excellent sources of nutrients and calories Used in many.
Cheese. Mozzarella n Origins in Italy. n #1 Cheese used in the food industry. n First made from the milk of the Water Buffalo. n Curds are kneaded or.
Overview: Chapter 5 identifies the elements necessary for proper nutrition and explains how students can make healthful food choices. Chapter 5-1: Food.
Talking to your Kids About Tobacco Use Parents & Family Members Can Make A Difference!
Chapter 5 Nutrition During the Teen Years. Vocabulary Nutrition Nutrition Calories Calories Nutrients Nutrients Hunger Hunger Appetite Appetite.
Lesson 1.3 The Good Samaritans Definitions and templates for: Case Notes 1.3 Investigation Activity 1.3.
Healthy Eating on Campus…. Just4U is a program used on campus to flag foods by categories, such as low fat, low sodium, vegetarian, calorie counts,
French Cheese Culture Project By: Andrew Armbruster.
How it’s made and the classifications of cheese
Cheese A fermented dairy food © PDST Home Economics.
Institute of Technology of Cambodia
Prepare and present egg and cheese in the hospitality industry NZQA Unit Standard COOKERY [Slide 32]
Industrial Uses of Enzymes Washing powders food manufacture Drink manufacture.
Introduction to fish microbiology
Directions Math Practice Problems ¼ c = ____ Tbsp. 3 c = _____ oz. 4 qt. = ____ gallon 1/3 c = ___ T ___t 3 T doubled = ___ c + ___ T.
And in Syria… Here is some information about our bread in Syria. 1-We eat white wheaten bread on a regular basis. 2-We purchase this bread from the bakery.
The Food Pyramid Food in Your life.
Introduction to Health Info October 3, Health Info Public Health October 2014.
HEALTHY FOOD. All food is made up of nutrients which our bodies use. There are different kinds of nutrients:  Carbohydrates  Proteins  Fats  Vitamins.
Why is meal planning important? Many family members are balancing: multiple roles ex.) parents, employees, children, volunteer Families are trying to.
How safe is Milk? Marine Leduc-Soudan Mahe Guillerminet.
Buy Best E-Cigarette Starter Kits & Products
Harsh Reality. Adolescents spend $400,000 annually on cigarettes.
ALKALINE PHOSPHATASE ACTIVITY IN CHEESE MADE FROM PASTEURIZED MILK
CHEESE TYPES.
This is a presentation of the french food !
Script iPad Cooking Demo.
﴿بسم الله الرحمن الرحيم﴾
FREE COOKING & NUTRITION WORKSHOPS
Ahh, The Power of Cheese.
Fermented milk products
Food Fermentation Aerobic Anaerobic Anaerobic respiration Bacilli
Count nouns one bananas Two bananas Four bananas.
Cream, Butter, Yogurt, Cheese, and Ice Cream
Cheese microbes Current Biology
Chapter 8 lesson 1 What is Mental Health.
Practice Sheet: 27.A.
Count nouns one bananas Two bananas Four bananas.
International Food Safety Consultancy Dr.W.R. Marsman
Cheese microbes Current Biology
Lesson 1.3 The Good Samaritans
Pure Art. Naturally.
Pure Art. Naturally.
Top 3 Powerful Benefits of All-natural Beauty Care Products.
Presentation transcript:

French cheeses: a brief introduction to testing

First of all, cheese is a cultural product Secondly a nutritional product

Different families 1.Classification by process (see Dr Gaucheron) 2.Classification by micro-organisms (see Dr Bertel) 3.Classification by type of milk a)Cow b)Goat c)Ewe d)No buffaloes

Regarding process: – Fresh cheeses – Soft cheeses – Semi-hard cheeses – Hard & cooked cheeses – Processed cheeses

Regarding microbiology – Ripening with mould « flowered crust » by Penicillium candidum « toad skin crust » by Geotrichum « scrubbed crust » by Mucor Blue cheeses by Penicillium roqueforti – Ripening with bacteria « washed crust » by Brevibacterium linens – Without any inoculation Spontaneous development of moulds

Today, more than 400 types, according to the previous factors and also, to the shape of the cheese and the area of production 40 will be available today

For this exhibition Highest quality cheeses coming from small or very small processing units (DPO) Common cheeses coming from industry – Nutritional quality is very good – Safety is good – Symbolic and cultural value is very low – but you need to know them, also

How to taste? French cheeses may be like cigarette or coffee ……the first experience may be strange and sometimes disappointing ……after you may become addict …...but cigarette is dangerous, ……when cheese is a friend of your health, during all your life, if you limit your consumption at a reasonable level

How to taste? The French cheeses presented today are not ingredients for cooking Don’t taste them alone You need to associate them with bread and also some butter if you want to reduce the power of the taste, for the strongest ones

How to taste? Two opportunities to taste during the conference: – Today – Wednesday Today: – First contact, – Like with your first cigarette, be careful! – Note: specific smell is not related with the taste Wednesday – Your motivation will be enhanced after the speeches by Dr Gaucheron and Dr Bertel – Feel free! No restriction!