Since the discovery of bacteria and how it contaminates our food leading to diseases, new ways were invented to combat the growth of bacteria to preserve food and combat infections. One such method was pasteurisation, attributed to Louis Pasteur and used to this day. With this in mind Milk & Juice’s Gerhard Venter gives us new insight into the process of pasteurisation.
Another way of preserving food was developed in the Middle East and perfected by the Romans – hard-cheese making. South Africa is a cheese-loving nation, but not all of us know what goes into the process before cutting a delicious piece of cheese on a cheese platter with some biscuits after a delicious meal. Kobus Mulder takes a look at this versatile dairy product.
Consumers of the 21st century are becoming ever more health conscious. However, there is one delicious, healthy product that is often overlooked by consumers these days – tomato juice. Many of us know tomato juice as an important ingredient of the well-known Bloody Mary, but did you know that tomato juice has various other uses – as a drink and in the food-processing industry? Lynette Louw shares her findings with us.
In our products section, we have a look at a new cheese flavour by Fromageries Bel and a new fruit juice blend by Wilde.
During the past successful soccer world cup, now almost a distant memory, the Brazilian Institute of Fruits, Ibraf in collaboration with Apex, took advantage of this prestigious sporting event to present their range of fruit juices to the South African media and other industry players in Johannesburg. They are hoping to introduce these delicious juices to the market in due course. Let’s keep our fingers crossed.
Happy reading.
Fidelis Zvoya
Contributions editor
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Pasteurisation: an overview
by Gerhard Venter
Part 1.
Concept and methodology
Pasteurisation is attributed to a French scientist, Louis Pasteur. He applied heat treatment, followed by cooling, to milk in an attempt to extend the storage life of milk and prevent milk from transmitting potential disease to users. Raw milk was known to carry microorganisms that naturally sour the milk over time. This development spilled over to the preservation of many other foodstuffs and is not restricted to the application of heat.
A method called batch pasteurisation was initially employed. Milk in a container, which could be heated, was warmed to a specific heat below boiling point while being slowly agitated to expose all particles to the heated surface of the container. This heat was maintained for a specific period. Thereafter, the milk was cooled as rapidly as possible and stored refrigerated. This method is still applied for small batches, but obviously limits production time severely. To make the method efficient, a temperature of at least 62°C had to be reached and maintained for 30 minutes. This is also referred to as LTLT (long-time low temperature) pasteurisation.
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Recover with chocolate milk
One of the best post-exercise recovery drinks could already be in your refrigerator, according to new research presented at the American College of Sports Medicine conference. In a series of four studies, researchers found that chocolate milk offered a recovery advantage to help repair and rebuild muscles, compared to specially designed carbohydrate sports drinks.
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Ciro and Chilla join forces
Ciro Business Solutions, a wholly owned subsidiary of AVI, recently announced that they have entered into a strategic partnership with Chilla Beverage Co to incorporate the Chilla offering of fully imported gourmet frappés, fruit smoothies, hot chocolate and chai-spiced lattés into Ciro’s extensive beverage range.
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allFresh! 2010 conference soon
South Africa’s fresh produce industry will gather at Emperor’s Palace, Johannesburg on 16 September for this year’s allFresh! conference for producers and suppliers in the fresh produce industry. Known as the number one national summit for fresh produce in sub-Saharan Africa, allFresh! welcomes the best in fresh produce to discuss key factors influencing the sector.
The theme of this year’s conference is ‘Sustainability in a Changing Cultural Environment’, which gets to the heart of what is relevant in South Africa. This includes an impressive line-up of speakers discussing key topics from land reform to legislation, climate change and our country’s diverse cultures.
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