119 Sentences With "pasteurised" | Random Sentence Generator

Pasteurised foods, with and without the addition of acetic acid, do stay fresh longer; that which is not pasteurised is still, sometimes, unsafe.

The pasteurised milk also retains most of its nutritional value.

Brucellosis is spread through the consumption of infected dairy products that have not been pasteurised.

Thus pasteurised, microbiological tests show, the milk's shelf life at local room temperatures increases from two hours to somewhere between six and eight.

The body had previously suspended the licence of a different Camperdown facility in August after inspectors found high levels of colon bacillus bacteria in pasteurised dairy products.

Sharp's produce regular cask ales, seasonal ales, and pasteurised bottled beers.

Clonmore is a hard cheese made from goat's milk, with a waxed rind. It originates from Charleville, County Cork in Ireland and is produced by Tom and Lena Biggane on their farm outside Newtownshandrum since 2001. It is a gouda style cheese made with vegetarian rennet, covered in a beige waxed rind. Both pasteurised and non-pasteurised (raw milk) versions are available.

Today, the cheese is made from both pasteurised milk and raw milk in factories. The factory-made cheeses are brighter and moderate in flavour.

Emerson’s beers are not pasteurised like most mainstream New Zealand beers. The yeast is left alive in the beer to mature and enhance the flavour of the beer. Emerson’s ales are produced from malted barley, hops, yeast and water. They do not have preservatives, added sugar, artificial colouring, have not been pasteurised and some are not filtered. Some Emerson’s beers are presented in French oak barrels.

In February 2017, Fuller's launched London Pride Unfiltered - an unfiltered variant of London Pride, which is brewed using the original recipe, then dry hopped with Target Hops and centrifuged but not filtered or pasteurised.

The bottle must display the warning "this product has not been heat-treated and may contain organisms harmful to health", and the dairy must conform to higher hygiene standards than dairies producing only pasteurised milk.

Box of saint Nectaire before aging (affinage) Farmstead Saint-Nectaire cheese is always made of whole and unpasteurised milk, two times a day, right after each milking. Industrialized Saint-Nectaire cheese can be made of mixed milks, or thermised or pasteurised milks. of milk are necessary to the elaboration of a single cheese. After each milking, and once the milk is pasteurised, rennet is added to the milk and renneted for a period of 30 to 40 minutes, whether it is an industrial or farmstead cheese.

It matures in four to eight weeks.CAIS - The Irish Farmhouse Cheesemakers Association Since 2006, they have also produced Duhallow cheese, a medium hard cheese also made from pasteurised cow's milk using vegetarian rennet. Most is exported to the US.

Mass-produced cider, such as that produced by Bulmers, is likely to be pasteurised and force-carbonated. The colour is likely to be golden yellow with a clear appearance from the filtration. White ciders are almost colourless in appearance.

The ice cream became popular at agricultural shows and has been a fixture at the Royal Cornwall Show since 1947. The ice cream has been produced from milk and clotted cream farmed and pasteurised from a nearby dairy farm at Trewithen.

Saint Agur (pronounced ) is a blue cheese made with pasteurised cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is made from pasteurised cow's milk, enriched with cream, and contains 60% butterfat, qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages. The moist, rich, white cheese has characteristic olive green mould veins throughout and a smooth, creamy texture with a subtle mild spicy taste resembling a softer, and finer Roquefort in presentation and taste.

To make filmjölk, a small amount of bacteria from an active batch of filmjölk is normally transferred to pasteurised milk and then left one to two days to ferment at room temperature or in a cool cellar. The fil culture is needed when using pasteurised milk because the bacteria occurring naturally in milk are killed during the pasteurisation process. A variant of filmjölk called tätmjölk, filtäte, täte or långmjölk is made by rubbing the inside of a container with leaves of certain plants: sundew (Drosera, ) or butterwort (Pinguicula, ). Lukewarm milk is added to the container and left to ferment for one to two days.

Cornish Yarg is made using pasteurised cow's milk sourced from neighbouring farms. After pressing and brining, nettles are painted on by hand. The application of nettles changes the acidity on the outside of the cheese, thus affecting the manner in which the curd breaks down and matures.

Suffolk Gold cheese is a semi-soft cheese prepared from the pasteurised cow's milk of Guernsey cattle.The World Cheese Book - Juliet Harbutt. p. 198. Suffolk Farmhouse Cheeses, a family-operated company located in Creeting St Mary, Suffolk, England, produces the cheese.Great British Cheeses - Jenny Linford. p. 96.

The basic ingredient is full cream cow's milk, which may be pasteurised or not, and may come from one or two milkings. The curdling agent can be liquid calves’ rennet or a paste derived from the stomachs of kid goats or lambs. The third ingredient is salt.

Guinness stout is made from water, barley, roast malt extract, hops, and brewer's yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste. It is pasteurised and filtered. Until the late 1950s Guinness was still racked into wooden casks.

ESB is a strong, full-bodied, mahogany-coloured ale. It is brewed with Pale Ale and Crystal malts, bringing both biscuit flavours and soft malt toffee notes to the fore. It is sold in both 5.5% cask conditioned form as well as pasteurised at 5.9% in bottles and kegs.

Adnams is a regional brewery founded in 1872 in Southwold, Suffolk, England, by George and Ernest Adnams. It produces cask ale and pasteurised bottled beers. Annual production is around 85,000 barrels. In 2010, the company established the Copper House distillery for the production of gin, vodka and whisky.

Hans Herik Rasmussen, "Finsk ægpakkeri på danske hænder", Hadsund Folkeblad, 5 March 2019, , retrieved 6 September 2020. The group's products include fresh eggs and pasteurised and boiled egg products."Product Range", Fava Foods, retrieved 6 September 2020. In 2018 the group had a turnover of €179 million; , turnover was approximately kr.

The expression "real ale" has been heavily promoted by CAMRA to attract the attention of the media in the UK. The term was coined in the 1970s, when there were very few independent breweries left, and most production had gone over to filtered and pasteurised ales served under carbon dioxide pressure ("keg beer").

Leboucq and De Baets do everything themselves, using traditional methods. The beers are neither filtered nor pasteurised, and no additives are added. The philosophy of the brewers is to brew beers that are characterful, but not necessarily strong. Two 20-hectolitre brews take place each week, giving an annual production of 1,800 hectolitres.

The raw snail eggs have a slick shell that is delicate and breakable. They are sometimes pasteurised to preserve them. However, the pasteurisation of snail eggs has been described as having a tarnishing effect upon their flavour. Some preserved versions are processed and jarred without the use of pasteurisation, using brine as a preservative.

Other than bottle conditioned, beers which are packaged in cans, bottles or kegs are filtered in some form, either pasteurised or cold-filtered. In general filtering doesn't require the use of finings, though animal finings may be used on some batches that are too hazy to be cleared easily by the regular filtering methods.

Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk and vegetarian rennetCheese: Exploring Taste and Tradition - Patricia Michelson. p. 12. produced by the Ticklemore Cheese Company in Ashprington, Devon County, England.The Cheese Companion - Judy Ridgway. p. 57.Mastering Artisan Cheesemaking: The Ultimate Guide for Home- Scale and Market Producers - Gianaclis Caldwell. p. 218.

The general production method involves soaking and grinding almonds in an excess of water. A milky white liquid is obtained after filtering the almond pulp (flesh). Almond milk can also be made by adding water to almond butter. In commercial production, almond milk is homogenised with high pressure and pasteurised for greater stability and shelf life.

At the other end of the scale are the factories mass-producing brands such as Strongbow and Blackthorn. Mass-produced cider, such as that produced by Bulmers, is likely to be pasteurised and force-carbonated. The colour is likely to be golden yellow with a clear appearance from the filtration. White ciders are almost colourless in appearance.

Bord Bia Description Both varieties are made entirely from the milk of the Burns' cow herd, which is composed of Friesian cows. Ardrahan is a semi-soft vegetarian cheese made from pasteurised cow's milk and vegetarian rennet. It has a 25% fat content. It is made into wheels of 400g and 1.5 kg with a ridged brine- washed rind encrusted with moulds.

Shropshire Blue is a blue cheese made from pasteurised cows' milk and uses vegetable rennet. The orange colour comes from the addition of annatto, a natural food colouring. Penicillium roqueforti produces the veining. The cheese has a deep orange- brown, natural rind and matures for a period of 10–12 weeks with a fat content of about 48 per cent.

He was passionate about good cheese, longing to give people a taste, to demonstrate how much more succulent and flavoursome raw-milk cheese is than pasteurised block cheese. The food writer Egon Ronay credits Rance with "the almost single-handed creation of the British farm cheese industry – far beyond the tiny, pre-war cottage industry – through advising, encouraging, pleading, coaxing, writing and broadcasting without any financial reward – a singular act of selflessness". He campaigned for the use of unpasteurised milk in cheeses, and argued that unpasteurised cheese had acidity levels that prevented the growth of harmful bacteria such as listeria. When a scandal erupted about a listeria outbreak that killed some 30 people and was initially blamed on unpasteurised cheese, Rance made much of the fact that the infected cheese had been made from pasteurised milk.

Like most largely pasteurised ale brands in the UK it has been in a state of managed decline.Euromonitor 2011, 47.9mn litres in 2001 to 17.6mn litres in 2010. The beers are sold predominantly in Scotland and the north of England; a small amount is exported to Italy. 2012 saw the launch of McEwan's Export in bottles, and a new seasonal cask-conditioned golden ale called McEwan's Gold.

Ultrafiltration removes water from the pasteurised milk, concentrating all other components. One effect of this process is that it allows the acceleration of the cheese making process. Whereas classic Brie takes eight weeks to make, Fromager d'Affinois can be made in two weeks. Ultrafiltration also results in a milk that retains more nutrients and proteins, and the cheese has a relatively high fat content of 60%.

It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks. A cousin to Port-Salut, this cheese was originally made by Trappist monks at Saint Paulin. It is made with pasteurised milk and has a washed rind. Curdled, stirred, drained and bathed in brine, the crust has a touch of annatto to give it a distinctive orange tint.

Bernard lager bottles Bernard Brewery is a Czech family brewery, founded in 1597. The brewery's brewing process results in a beer which is not pasteurised. It is the biggest brewery in the Vysočina Region. In 2009, the beer was first exported to Peru, adding to its existing international markets of countries including Slovakia, Greece, Russia, Sweden, Norway, the UK, Australia, the US, Japan and Brazil.

Around of milk are used to make each cheese. By regulation the cheese may only be manufactured in any of 33 communes of the Monts du Forez in the departments of Puy-de-Dôme and Loire. The finished cheese is a minimum of 50% fat, and although the majority of production uses pasteurised milk, the growing artisanal manufacturers are using unpasteurized milk. The total production in 2005 was 495 tons.

Some processed cheeses or "cheese foods" are called "Cheddar flavored". Examples include Easy Cheese, a cheese-food packaged in a pressurised spray can; also, as packs of square, sliced, individually-wrapped "process cheese", which is sometimes also pasteurised. Cheddar is one of several products used by the United States Department of Agriculture to track the status of America's overall dairy industry; reports are issued weekly detailing prices and production quantities.

Only two of the beers are filtered and pasteurised to be made available in bottles, Theakston XB and Old Peculier. Best Bitter (3.8% ABV) is regularly paired with XB in pubs, Theakston Best Bitter is the company's most easily found product, served in many pubs, mainly in the north of England. XB (4.5% ABV) is a premium strength Bitter with a more complex flavour. It was launched in 1982.

In Hong Kong, prepackaged food which from the microbiological point of view is highly perishable and is therefore likely after a short period to constitute an immediate danger to human health, are required to use the 'Use by' label instead of the 'Best before' label. Examples include pasteurised fresh milk, packed egg and ham sandwiches, etc. Dates are usually presented in the DD MM YY (or YYYY) format.

Raw-milk cheeses make up about 18 percent of France's total cheese production, and are considered far superior to cheeses made from pasteurised milk.Nytimes.com: The French Resist Again: This Time, Over Cheese Many French cuisine traditionalists consider pasteurized cheeses almost a sacrilege. Many traditional French cheeses have solely been made from raw milk for hundreds of years. Unpasteurised cheese in France is the major source of staphylococcal food poisoning.

Brains Bitter is the brewery's standard bitter and the most commonly available in Cardiff. Many Brains' pubs serve only bitter from a cask. When served pasteurised and nitrogenated it is termed Brains Smooth. Brains IPA, an unusually malty example of the India Pale Ale style, is usually seen on cask only in the valleys outside Cardiff, although some pubs stock it as keg beer or in bottles in Cardiff proper.

Bay Lough Cheese is an Irish dairy owned and operated by husband and wife, Dick and Anne Keating. Bay Lough Cheese produces cheddar-style cheeses using vegetarian rennet and unpasteurised milk. A small amount of cheese is also produced using pasteurised milk. Originally an attempt to provide her family with cheese from their surplus milk, Anne's experiments in cheese making were hampered by a lack of experience and knowledge.

The cream was then pasteurised, cooled and pumped to storage vats, before being sent to the churns. The resulting butter was refrigerated, parcelled into butter boxes and forwarded by rail for export or distribution into local markets. In order to preserve butter during storage and transportation, the production of ice was a necessary component of operations. This process occurred at Kingaroy in a small timber building adjacent to the main building.

Coquetdale cheese is a full-fat semi-hard cheese, made from pasteurised cow's milk and vegetarian rennet. The cheese, which takes its name from Coquetdale, Northumberland, is produced by the Northumberland Cheese Company. Coquetdale cheese is ripened in a mould for ten weeks, during which time it develops a yellowish-grey natural rind. The producers describe Coquetdale as "rich, clean and creamy with a melting texture and a long, fruity finish".

The farm houses over 3,500 camels. The camels are milked twice daily, yielding around 5,000 litres of raw camel milk, which is pasteurised in an ISO 22000 certified dairy plant. A portion of the milk is bottled for sale under the Camelicious label. The remaining is freeze- dried and airlifted to be sent to a factory in Austria where the chocolate mass is manufactured in a chocolate mass factory.

Newcastle Exhibition is a draught pasteurised keg beer (4.3% ABV) first introduced in 1929 and commonly found around the Newcastle area.University Library – Special Collections – Services – Exhibitions – So Thats Why Its Called – - Newcastle University Newcastle Amber Ale (1032 OG) was a light ale available until the 1980s. It was a diluted version of Exhibition. Amber Ale and a much stronger aged stock beer were formerly blended to create Newcastle Brown Ale.

Whitbread bought Boddingtons Brewery in 1989 and Boddingtons Bitter received an increased marketing budget and nationwide distribution. Boddingtons achieved its peak market share in 1997 and at the time was exported to over forty countries. Boddingtons beer brands are now owned by the global brewer Anheuser–Busch InBev which acquired the Whitbread Beer Company in 2000. Strangeways Brewery closed in 2004 and production of pasteurised (keg and can) Boddingtons was moved to Samlesbury in Lancashire.

Increasing numbers of trained staff were also working in factories. The manufacture of butter followed a fairly typical process at factories throughout Queensland. Once cream cans were received and weighed, the cream was tested to determine its grading (choice, 2nd or 3rd), before the cans were emptied into vats and cleaned for return to the supplier. The cream was then pasteurised, cooled and pumped to storage vats, before being sent to the churns.

Coulommiers is a soft ripened cheese from Coulommiers in the Seine-et-Marne department of France. It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible Penicillium candidum rind. When produced as an artisanal or "farmhouse" cheese from unpasteurized milk, it has some reddish blush in parts of the rind. The period of ripening when made of pasteurised whole milk is about four to six weeks.

Port Salut is a semi-soft pasteurised cow's milk cheese from Pays de la Loire, France, with a distinctive orange rind and a mild flavour. The cheese is produced in wheels approximately 23 cm (9 inches) in diameter, weighing approximately . Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept — this however does not affect its flavour.

Cravendale is filtered using fine ceramic filters (microfiltration), removing more particulates and organisms than conventional methods. It is then conventionally pasteurised through the high temperature short time process, and bottled in opaque, rather than transparent containers. The combination of microfiltration, and a light blocking container, provides an extended lifespan of up to three weeks when refrigerated, for which a premium is charged. Generically, this type of product is known as Extended Shelf Life (ESL) milk.

Al Nassma makes use of around 150 ml of fresh and pasteurised camel milk in one bar of whole milk chocolate. All ingredients – including camel milk, sugar, cocoa beans, cocoa paste, cocoa butter, bourbon vanilla, honey, Arabian spices, pistachios, dates, macadamia nuts and orange zest have no artificial colour or additives. The molding of most products as well as most of the packaging is done at the company’s headquarter in Dubai, UAE.

The drinking of porter, with its strength slot now occupied by single stout, steadily declined, and production ceased in the early 1950s. However, Irish-brewed stouts, particularly Guinness, remained firmly popular. In the early 20th century, serving draught beer from pressurised containers began. Artificial carbonation was introduced in the United Kingdom in 1936, with Watney's experimental pasteurised beer Red Barrel, although this method of serving beer did not take hold in the U.K. until the late 1960s.

Corleggy make two varieties of goat's cheese, one variety of sheep's cheese and five varieties of cow's cheese marketed under the "Drumlin" brand. The herds graze on neighbouring farms on drumlin pastures along the River Erne. The goat's cheese is made from pasteurised milk while the range of cow's cheese is made with raw milk. Vegetarian rennet is used, and for some varieties seawater is used to wash the cheese in salt water and helps form the edible rind.

Traditionally whereas the Double Gloucester was a prized cheese comparable in quality to the best Cheddar or Cheshire, and was exported out of the County, Single Gloucester tended to be consumed within Gloucestershire. Most Double Gloucester sold in UK supermarkets is slab cheese, made in large creameries operated by major dairy companies such as Dairy Crest. Supermarkets normally sell Double Gloucester under their own store brand. This version of the cheese is pasteurised, but not processed.

Rochebaron is a soft blue cheese made from pasteurised cow's milk, in the town of Beauzac in the Auvergne region, in the Massif Central, France. This cheese is one of several that are made by curdling milk and separating the curds from the whey. Pressed into moulds, Rochebaron is then pierced with wires impregnated with Penicillium glaucum to produce blue veins through the soft whitish body of the cheese. The crust of edible ashes is dark matte grey.

The Taunton Cider Company had produced traditional ciders from 1905 in Norton Fitzwarren, and became a limited company in 1921. After World War II, Taunton bought up local competitors, and from the 1950s started developing pasteurised sparkling ciders, which allowed the company to distribute product across the United Kingdom. The first Blackthorn-branded ciders were produced from the 1960s onwards, and became the company's main product line. In 1996, drinks company Matthew Clark plc, the UK division of Constellation Brands Inc.

The cheese is prepared with full cream, pasteurised ewe's milk, often by farm-based cheese producers. The cheese is ready to be eaten after a maturation period of just twenty days. However, it is generally regarded as a hard cheese, frequently used for grating, and to achieve this characteristic hard texture, the cheese should be left alone for at least four months. The cheese usually takes the form of a semi-flattened sphere, typically with a diameter between and a height between .

Made from fresh milk which is aromatic and high in fats, the milk is pasteurised if used for fresh cheese but left raw if used for cured cheese. The milk is curdled with rennet from young goats which gives the best result and gives the final cheese the best possible qualities. The milk is heated to 30-32 °C and the rennet is added. The coagulation takes between 30 and 45 minutes but can sometimes take up to two hours.

"Murray Goulburn wants Warrnambool Cheese", The Sydney Morning Herald, 29 January 2010. \- Steve Hynes, "Murray Goulburn makes new bid for Warrnambool Cheese and Butter", The Standard, 18 October 2013 In 2014, Canadian dairy giant Saputo, Inc. successfully bought into Warrnambool, acquiring 85% of the company's shares. In February 2016, Devondale Murray Goulburn won a five-year supply contract with Coles Supermarkets, supplying private-label, daily pasteurised milk as well as cheddar-style cheese in blocks, shreds and slices for Victoria and NSW.

Artificial carbonation was introduced in the United Kingdom in 1936, with Watney's experimental pasteurised beer Red Barrel. By the early 1970s the term "draught beer" almost exclusively referred to beer served under pressure as opposed to the traditional cask or barrel beer. In Britain, the Campaign for Real Ale was founded in 1971 to protect traditional – unpressurised beer and brewing methods. Keg beer was replacing traditional cask ale in all parts of the UK, primarily because it requires less care to handle.

Timo Krämer and Tarek Mandelartz, two students, were looking for a solution for making it easier to consume more fruits and vegetables every day. Both agreed that they did not like the smoothies and pasteurised juices in supermarkets. These still contain either a lot of sugar or just a little percentage of actual fruit, which both contradict the whole principal of eating healthier. In the spring of 2014 they started their business in Berlin, which focussed at first at a detox line.

It is a nitrogenated version of the pasteurised beer, which was renamed to John Smith's Original in order to differentiate the two products. In 2005, Scottish & Newcastle claimed that John Smith's was available in 40,000 outlets across the United Kingdom. In 2007, Scottish & Newcastle moved production of John Smith's Cask from Tadcaster to Burtonwood near Warrington, and production of John Smith's Magnet to Camerons Brewery of Hartlepool. In 2008 three limited edition beers were released to celebrate the 250th anniversary of the brewery.

Jensen's dairy, both near Lae and the Department of Agriculture and Stock and Fisheries' (DASF) property Erap : The mission owned 1250 acres of Coconut plantations, produced copra, grew vegetables, raised poultry, cattle and other animals and operated sawmills. The cattle herd was built up to more than 150 head and a dairy was established. In 1955 Tropical Dairies became the first in PNG to supply pasteurised milk in cartons. By 1961 Malahang was producing some 32000 gallons of milk per year.

Becoming part of the Southern Region of British Railways when the railways were nationalised in 1948. The goods yard gave milk trains access to the private sidings of the local creamery. Started in 1913 by local farmers to produce cheddar cheese and pasteurised milk, it was taken over by the Milk Marketing Board in 1937. Milk trains ceased in 1966 upon closure of the line, with the creamery remaining in operation until 2000, when it was closed by owners Dairy Crest.

The cows on the Sgriob-ruadh farm are grass-reared with fermented grain from the nearby Tobermory distillery also used for fodder. Milk is taken directly to the cheesemaking vats without being pasteurised. The ivory colour of the cheese is lighter than many other cheddars and there are some blue veins at the edges, with a taste that is slightly nuttier that other cheddars. Jeff and Chris Reade began making the cheese in the 1980s and their sons were later involved.

Little Derby is a Derby-style cheese made outside Derbyshire, similar in flavour and texture to Cheddar, but without the annatto colouring used in Derby cheese. One manufacturer of the cheese, Fowlers, is based in Earlswood, Warwickshire, having moved from Derbyshire in 1918. Their Little Derby cheese is made with pasteurised cow's milk, producing a semi-hard cheese with a fat content of about 48%. Annatto is not used, but the rinds of the diameter wheels are washed with red wine to give an orange colour.

Lancaster Bomber has since been available from Thwaites public houses after being acquired in the takeover. Lancaster Bomber is now brewed by Marston's, as is Wainwright, the other top-selling Thwaite's beer. The company has over 270 pubs, mainly in the North of England but reaching from the North Lakes area down to Solihull & Leicestershire. It also has six four-star Hotels & Spas and eight Inns of Characters The brewery invested heavily in pasteurised keg beers, especially those powered by nitro in the 1990s.

Bitter is traditionally cask conditioned and either dispensed by gravity through a tap in the cask or by a beer engine, although in recent decades, bitter has also been pasteurised and carbonated, or sold in bottles or cans, which affects the flavour. Despite the myth, bitter should not be served warm, but at "cellar temperature" of 11° to 14° Celsius (50° to 55° Fahrenheit). The popularity of craft brewing in North America has led to British-style bitter being brewed there since the 1980s.

Tilsit can be eaten cubed in salads, melted in sauces, on potatoes, in flans, or on burgers. Using the reimported recipe, Tilsiter has been manufactured in Switzerland since 1893 and in Germany since 1920, where it is known as the protected brand Holsteiner Tilsiter. Swiss Tilsiter is mainly produced in three varieties. A mild version (green label) is made from pasteurised milk, a more strongly flavoured one from fresh, unpasteurized milk (red label), and the yellow-labeled "Rahm- Tilsiter" is produced from pasteurized milk with added cream.

One farm has grown from three wild camels in 2014 to over 300 in 2019, and exports mostly to Singapore, with shipments of both fresh and powdered product set to start to Thailand and Malaysia. One litre of pasteurised camel milk retailed for about (; £8) in Australia in 2019, which was about 12 times more expensive than cow's milk. , Australia has seven camel dairies, which produce meat skincare products in addition to milk and cheese. There was one certified organic commercial camel milk dairy in 2019.

It can also be purchased and is popular in the neighboring country, Lithuania, where it is called rūgpienis or raugintas pienas (sour/fermented milk). Due to its popularity, it can be bought in many stores alongside kefir. Manufactured filmjölk is made from pasteurised, homogenised, and standardised cow's milk. Although homemade filmjölk has been around for a long time (written records from the 18th century speak of filmjölk-like products, but it has probably been around since the Viking Age or longer),Även Linné åt filmjölk, www.naringslivshistoria.

A typical keg with single opening in the centre of the top end Keg beer is often filtered and/or pasteurised, both of which are processes that render the yeast inactive. In brewing parlance, a keg is different from a cask. A cask has a tap hole near the edge of the top, and a spile hole on the side used for conditioning the unfiltered and unpasteurised beer. A keg has a single opening in the centre of the top to which a flow pipe is attached.

The company decided to shed contract brewing and take advantage of tax breaks by becoming a smaller brewer. As the new Whole Hop Brewery (opened 2006) was more compact than the 1984-built plant, the spare land was sold to Sainsbury's. McMullen's brews cask ale and pasteurised bottled beers. The company owns over 130 freehold pubs, mainly in the Home Counties, with a number in London, including The Spice of Life in Cambridge Circus, The White Swan in Pimlico and The Nag's Head in Covent Garden.

However, she was unable to substantiate her medical claims nor name the doctors who diagnosed and treated her. She also did not bear any surgical scars from her heart operations. Gibson's and The Whole Pantry's statements regarding the benefits of exercise, healthy eating and a positive mindset were uncontroversial, being widely acknowledged as conducive to holistic well being. However, on her now-deleted Instagram account and in other social media, Gibson also promoted more controversial or potentially dangerous alternative medical practices, including Gerson therapy, anti- vaccination, and the consumption of non-pasteurised raw milk.

Flaked barley was introduced in the early 1950s, and the hopping rate was decreased. Originally a bottle conditioned beer, FES has been pasteurised to ensure quality consistency since 1948. Since 1950, in an attempt to recreate the flavour profile of bottle conditioned FES, the beer has been produced by blending fresh FES with 2 per cent FES that has been aged for up to 100 days, which has developed a high lactic acid content. Finally, the beer is allowed to mature in the bottle for 28 days before being sent out for distribution.

A filtered, pasteurised beer Filtered beer refers to any ale, lager, or fermented malt beverage in which the sediment left over from the brewing process has been removed. Ancient techniques included the use of straw mats, cloth, or straws, and frequently left some sediment in the drink. Modern filtration, introduced at the end of the 19th century, uses a mechanical process that can remove all sediment, including yeast, from the beer. Such beer is known as bright beer and requires force carbonation before bottling or serving from a keg.

This base is then transferred to a tank and mixed with a saline solution, which creates a mash known as moromi. Several months of aging follow, when various organic processes occur including lactic acid, alcoholic and organic acid fermentation take place to create unique flavours. The moromi is then mechanically pressed through layers of fabric for around ten hours to extract the raw product. In the last part of the process, the raw soy sauce is left to separate for 3–4 days, then pasteurised using steam, which also stops any enzymic activity.

Tanglefoot is a golden ale, 4.7% as a cask ale, and 5% as a filtered beer in bottles and cans. It is made from a mix of English Flagon barley, Goldings and Challenger hops, with a pear drop taste. According to a story presently written on the bottle, it was given its name when the Head Brewer drank "several tankards" and "fell on" a name for the beer. The cask version is widely available in the south of England, and a pasteurised version is available in bottles and cans in supermarkets nationally.

Donnington Brewery The Donnington Brewery is a small brewery near the village of Donnington near Stow-on-the-Wold in Gloucestershire, England. There are ten workers at the brewery and with the help of one lorry and a van they deliver 2,000 gallons of beer a week throughout the winter, rising to 3,500 in the summer. This includes three bottled beers – Light, Brown and Double D – that are non-pasteurised and sit working in the bottle for up to five weeks. Thomas Arkell began brewing at this site in 1865.

Some types of beer can also be found in smaller, disposable kegs called beer balls. In traditional pubs, the pull levers for major beer brands may include the beer's logo and trademark. In the 1980s, Guinness introduced the beer widget, a nitrogen- pressurised ball inside a can which creates a dense, tight head, similar to beer served from a nitrogen system. The words draft and draught can be used as marketing terms to describe canned or bottled beers containing a beer widget, or which are cold-filtered rather than pasteurised.

Kegs are artificially pressurised after fermentation with carbon dioxide or a mixture of carbon dioxide and nitrogen gas or especially in Czech Republic solely compressed air. Keg has become a term of contempt used by some, particularly in the UK, since the 1960s when pasteurised draught beers started replacing traditional cask beers. Keg beer was replacing traditional cask ale in all parts of the UK, primarily because it requires less care to handle. Since 1971, CAMRA has conducted a consumer campaign on behalf of those who prefer traditional cask beer.

This premixed gas which only works well with creamy beers is often referred to as Guinness Gas, Beer Gas, or Aligal (an Air Liquide brand name). Using "Beer Gas" with other beer styles can cause the last 5% to 10% of the beer in each keg to taste very flat and lifeless. In the UK, the term keg beer would imply the beer is pasteurised, in contrast to unpasteurised cask ale. Some of the newer microbreweries may offer a nitro keg stout which is filtered but not pasteurized.

Stichelton is made in a dairy, from the unpasteurised milk of Friesian- Holstein cows at Collinthwaite Farm, on the Welbeck Estate in Nottinghamshire. ForbesLife magazine described it as a "sumptuous cheese that sets a full- flavored, succulent, complex chain of sensations going in your mouth: fruity and salty, buttery, and earthy, sharp and creamy. Robin Hood never had it so good." The starter culture for the cheese is known as MT36, the original culture used in the pre-1989 unpasteurised Stiltons, and is different from the culture that is used in modern pasteurised ones.

Following the confirmation of the outbreak, Northern Ireland and the Republic of Ireland closed all of their ports to livestock, fresh meat and non-pasteurised milk imports, and have ordered disinfectant measures to be put in place at ports and airports all over the island. Canada blocked the entry of any livestock from the United Kingdom (including, for the moment, Northern Ireland) into the country, and Japan and the United States have blocked the entry of pigs and pig products. British beef is already banned in both of these countries.

O.P.—Denominación de Origen Protegida) by Spain and the European Union. Many of the cheeses are manufactured from single types of milk (cow, goat or sheep), but a few are mixtures of different milks, and the milk may be raw, pasteurised or creamy. The cheeses are made in a wide variety of styles including fresh, cured, semi-cured and pressed paste, and some are inoculated with mould to make blue varieties. There is a huge variation in the presentation of cheeses, from the hard, dark-skinned, two-kilo Manchego to the soft, small quesitos.

A light golden beer with a zesty edge and a hint of honey sweetness, Organic Honey Dew is a naturally palatable brew that finds popularity among lager drinkers as well as ale fans. It's a popular misconception that only the honey is organic, but in fact the beer is brewed with entirely organic ingredients. It uses organic honey imported from Brazil, plus organic English malt and hops including the First Gold hop variety. Organic Honey Dew is available in pasteurised bottles and kegs all year round, with a strength of 5% ABV.

Aside from cigarettes, another common tobacco product used in Finland, Sweden and Norway is snus, which is made from pasteurised tobacco. It is consumed by placing it under the lip for extended periods of time. The European Union banned the sale of snus in 1992, after a 1985 WHO study concluded that "oral use of snuffs of the types used in North America and western Europe is carcinogenic to humans". A WHO committee on tobacco has also acknowledged that evidence is inconclusive regarding health consequences for snus consumers.

Dutch Lady Milk Industries Berhad (doing business as Dutch Lady Malaysia) () is a manufacturer of cow milk and dairy products in Malaysia since the 1960s. It was previously under Royal FrieslandFoods, a Netherlands-based multinational co-operative. Dutch Lady Malaysia is currently a subsidiary of FrieslandCampina, which was formed in December 2008 as a result of the merger between FrieslandFoods and Campina. Its current products include growing up milk, UHT milk, pasteurised milk, sterilised milk, family powdered milk, low fat and 0% fat drinking yoghurt, and low fat yoghurt.

Gleann Gabhra is a small award-winning Irish cheese company owned by Dominic and Fionnuala Gryson located in Macetown near the Hill of Tara in County Meath, Ireland, producing a single cheese, Tara Bán, a mild-flavoured goat's Cheddar with a firm texture and brilliant white colour. Dominic and Fionnuala Gryson began producing cheese here in 2010 using pasteurised milk from his herd of goats. The farm began in 1996 with the purchase of 20 acres to grow beef, grain and potatoes. An unsuccessful attempt to raise and sell goat's milk led to the purchase of a pasteurisation unit in 2010.

Chef Heston Blumenthal, after "relentless trials", published a recipe for "the perfect boiled egg" suggesting cooking the egg in water that starts cold and covers the egg by no more than a millimeter, removing the pan from the heat as soon as the water starts to bubble. After six minutes, the egg will be ready. Soft-boiled eggs are not recommended for people who may be susceptible to salmonella, such as very young children, the elderly, and those with weakened immune systems. To avoid the issue of salmonella, eggs can be pasteurised in shell at 57 °C for an hour and 15 minutes.

Worthington's Creamflow (3.6% ABV) is the twelfth highest selling beer in the United Kingdom, with an estimated 640,000 hectolitres sold in 2012.Alcoholic Drinks: Euromonitor from trade sources/national statistics (2012) It is the third highest selling ale brand in the United Kingdom after John Smith's and Tetley's. It is the highest selling ale in Wales, where it has a 20 per cent volume share, and has held pole position since at least 1999. Most of the sales consist of the nitrogenated and pasteurised Creamflow, which was launched in 1995 and is available in kegs and cans.

In the 1870s it gained the White Shield logo, and by the end of the nineteenth century took on this name with drinkers. By the 1960s White Shield had become a cult drink brewed in small quantities for a dedicated following; production in 1965 was just 15,000 barrels as drinkers switched to filtered and pasteurised bottled and keg beers. It found renewed popularity in the early 1970s as the demand for real ale grew, but lost this position as cask ale became easier to find. Bass moved production from Burton to their Hope & Anchor brewery in Sheffield in 1981.

Fluorimetry assays are required by milk producers in the UK to prove alkaline phosphatase has been denatured, as p-Nitrophenylphosphate tests are not considered accurate enough to meet health standards. Alternatively the colour change of a para-Nitrophenylphosphate substrate in a buffered solution (Aschaffenburg Mullen Test) can be used. Raw milk would typically produce a yellow colouration within a couple of minutes, whereas properly pasteurised milk should show no change. There are exceptions to this, as in the case of heat-stable alkaline phophatases produced by some bacteria, but these bacteria should not be present in milk.

Jensen's dairy, both near Lae and the Department of Agriculture and Stock and Fisheries' (DASF) property Erap : The mission owned 1250 acres of coconut plantations;1957 Anutu Conquers in New Guinea: A Story of Seventy Years of Mission Work in New Guinea produced copra; grew vegetables; raised poultry, cattle, and other animals; and operated sawmills. The cattle herd was built up to more than 150 head and a dairy was established. In 1955 Tropical Dairies became the first in PNG to supply pasteurised milk in cartons. By 1961 Malahang was producing some 32000 gallons of milk per year.

By 1972 there were just 68 Gloucester breed heifers left in the world. Charles Martell bought up many of the surviving cows, and began to produce cheese from their milk, not initially for its own sake, but to promote interest in the breed. Since then his own herd has expanded to 25 cows, and there has been a revival of interest by other farmers, which has increased the total number of cows to around 450. The relatively small size of Martell's herd means that the Gloucester milk is combined and pasteurised with the milk of Friesian cattle from another farm nearby.

Stichelton at the Borough Market Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. The name comes from a form of the name of Stilton village in the 1086 Domesday Book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese.Richard Nalley "The Eye," Stichelton Cheese, October 2008, Forbes Life Randolph Hodgson of Neal's Yard Dairy and American Joe Schneider produce Stichelton in small batches in a dairy at Cuckney on the northern edge of Sherwood Forest, Nottinghamshire.

Mycobacterium bovis Humans can become infected by the Mycobacterium bovis bacterium, which causes the disease "bovine TB" (bTB). Between 1994 and 2011, there were 570 human cases of bovine TB in humans. Most of these cases are thought to be in people aged 45 or over, who could have been infected before milk pasteurisation became common in the UK. One route of transmission to humans is drinking infected, non-pasteurised milk (pasteurisation kills the bacterium). European badgers can become infected with bTB and transmit the disease to cattle, thereby posing a risk to the human food chain.

While cheese making ended during or shortly after the war at most of these places, Murgon maintained this production until the 1990s. In 1948 pasteurised bottled milk sales commenced and in 1953, the earliest part of the complex was remodelled and a modern pasteurisation and bottling plant was installed. In 1950 the office was re-established in new brick and concrete premises opposite the factory in Macalister St, with the former office building operating as the co-operative's trading arm from 1951. This was followed in 1952 with the construction of a dairy research laboratory, staffed by members of the Department of Agriculture and Stock, adjacent to the new office.

The curd is shaped and salted before being removed from its mould and placed in a ventilated drying area for around ten days during which time a gentle light coating of bacteria develops. The cheese is then brushed and washed and cellared for at least five weeks, though periods of up to four months are not uncommon. During this time, it is turned and brushed at regular intervals to remove the natural white mould to allow its red bacteria to change the rind from yellow to red. The finished cheese is a minimum of 45% fat, and is made in both pasteurised and unpasteurised forms.

The highly controversial Gerson therapy had been similarly promoted by another Australian wellness blogger, Jessica Ainscough, whose funeral Gibson attended when Ainscough succumbed to cancer in late February 2015. With approximately 97% of the Australian population under seven years of age immunised, Federal vaccination policy heavily penalises parents who refuse to vaccinate their children, by denying access to significant welfare and other benefits, worth approximately $11,700 per annum. The sale of raw milk for human consumption is illegal in Australia and, in Victoria, one three-year-old died and another four children under the age of five became seriously ill after consuming non- pasteurised milk in 2014.

In 1937 she objected to the pasteurisation of milk, citing mothers in her constituency who did not care for it, claiming later 'the nutritive value of the milk negligible and the taste nauseating'. In 1939 she pursued this theme, saying that 'pasteurisation kills not only the vitamins but the hormones in milk', a 'pernicious practice'. A Royal Commission she alone requested on this issue was not approved. In spite of what seems to be general approval of pasteurisation by fellow MPS, she continued to pursue the issue: 'many people loathe pasteurised milk', despite cases of pulmonary tuberculosis 40% of which were related to milk infection (from unpasteurised sources).

Agents were appointed in towns along new railway lines. As from 1883, Amstel beers were also exported to Great Britain and the Dutch East Indies. In 1884 a special export bottling plant was built, where "tropical" beers for the Dutch East Indies and other overseas markets were pasteurised and packaged in metal kegs. On 1 January 1891 the firm De Pesters, Kooy & Co. operating under the name Beiersch Bierbrouwerij De Amstel (Bavarian Beer Brewery De Amstel), was turned into a public limited company. In 1915 the production of Amstel had increased twenty-fold and in 1926, Amstel consisted of a third of the Dutch beer exports.

The farm had been closely allied to food production in the locality of Wrexham since 1933. Owning the Wrexham Dairy located in the centre of the town, it pasteurised milk and produced cheese and sold a range of dairy products in the region. The dairy opened one of the first milk bars in the local town, this closed in 1953 as similar nationalised facilities grew across the UK. The farm continued to supply a range of produce into local markets, and produced large volumes of foodstuffs, especially milk, for the commodity markets. Farmworld now has interests in the manufacture of dairy and cheese products.

Hafnia alvei is a psychrotrophic strain, which can develop at low temperatures, meaning that it doesn't stop growing during the storage phase of cheese unlike E. coli. In 1983, Enterobacterales were discovered in freshly produced Camembert: 51% of the identified Enterobacterales were Hafnia alvei strains compared to only 9% of Escherichia coli. These authors also showed that Hafnia alvei grew to a high concentration in cheese (up to 107 CFU/g), in both raw milk and pasteurised milk cheeses. A few years later, in 1987, Hafnia alvei was identified by a Spanish team in raw ewes’ milk representing 6.5% of the total Enterobacterales species present.

In the immediate post-war years the PCD obtained the franchise for pasteurised milk in Rockhampton and established co- operative stores at Gladstone (on PCD land adjacent to the dairy factory, 1949), Biloela, Wowan and Monto, in converted surplus Army Storage Sheds acquired from Eidsvold and Stanwell. In this period the PCD also acquired a half interest in Central Queensland Co-operative Stock Feeds. In 1947 an attempt to shift PCD headquarters to Rockhampton was defeated and in January 1948 a tender of from John Young and Sons was accepted for the construction of a new PCD Head Office at the Gladstone factory (an extension of the administration building).

In 2011–2013, they acquired Svenska Lantägg AB, the largest egg packing company in Sweden."Hedegaard på æggejagt i Sverige", Maskinbladet, 26 April 2011, , retrieved 5 September 2020."HEDEGAARD foods får fuldt ejerskab af Svenska Lantägg", press release, Hedegaard Foods, 2 December 2013, archived from the original on 13 July 2019, . In 2014 they acquired a 50% share in Munakunta, the largest egg packing and pasteurised egg production company in Finland, and established a Finnish subsidiary, Muna Foods Oy."Levnedsmiddelvirksomheden HEDEGAARD foods ekspanderer i Norden", Hedegaard Foods, 17 June 2014, archived from the original on 16 October 2014, ."Munakauppa meni läpi Kilpailuviraston syynistä", Talouselämä, 22 October 2014, , retrieved 6 September 2020.

It was received at the northern end of the factory, whereupon the cans were weighed, milk was checked for freshness, sample cups were taken from each supplier and daily cream dockets were issued. The cans were placed upon a conveyor which tipped the milk into troughs and milk was strained into vats. The cans went to the can washer where they were cold rinsed, caustic washed, hot washed and steamed dried before being returned to the supplier for removal. The milk was centrifugally tested and pasteurised in the with the salt hole and pump house on the site providing the water for the vacuum before being bottled and then transported by conveyor to the stores.

To make cheese, the cheesemaker brings milk (possibly pasteurised) in the cheese vat to a temperature required to promote the growth of the bacteria that feed on lactose and thus ferment the lactose into lactic acid. These bacteria in the milk may be wild, as is the case with unpasteurised milk, added from a culture, frozen or freeze dried concentrate of starter bacteria. Bacteria which produce only lactic acid during fermentation are homofermentative; those that also produce lactic acid and other compounds such as carbon dioxide, alcohol, aldehydes and ketones are heterofermentative. Fermentation using homofermentative bacteria is important in the production of cheeses such as Cheddar, where a clean, acid flavour is required.

Toast with alt=Slices of pale bread covered with a thick, dark brown spread; a jar filled with the spread is labelled: Vegemite Prior to the Second World War and the widespread adoption of household refrigerators, the traditional Australian breakfast consisted of grilled steaks and fried eggs, mainly because of the ready availability of beefsteak during that period. Although this is still eaten in the bush, very few urban Australians today would recall this breakfast format. The majority of urban Australians eat commercially prepared cereal with pasteurised milk or yogurt and toast with preserves such as marmalade or vegemite for breakfast. Two of the most common cereals are cornflakes and a type of biscuit made from compressed toasted flakes of wheat, called Weet-bix.

In 1691, an article in the London Gazette mentioned John Lofting, who held a patent for a fire engine: "The said patentee has also projected a very useful engine for starting of beer, and other liquors which will draw from 20 to 30 barrels an hour, which are completely fixed with brass joints and screws at reasonable rates". In the early 20th century, draught beer started to be served from pressurised containers. Artificial carbonation was introduced in the United Kingdom in 1936, with Watney’s experimental pasteurised beer Red Barrel. Though this method of serving beer did not take hold in the UK until the late 1950s, it did become the favored method in the rest of Europe, where it is known by such terms as en pression.

The Rob Blanc trilogy is a series of adventure games for MS-DOS that follow the adventures of the fictional character Robert "Rob" Blanc, an unassuming English chip shop worker who is abducted by the High Ones, the two secret rulers of reality. He is told that he is to become the "Defender of the Universe" to provide a counterbalance to all the evil being done in the galaxy. In Rob BlancI: Better Days of a Defender of the Universe, he is sent to an alien spaceship to find out what happened to the crew, and prove himself as a worthy defender of the universe. The second game, Rob Blanc II: Planet of the Pasteurised Pestilence, features Rob returning to Earth while the High Ones construct his ship.

The manufacturers of Stilton cheese in these counties applied for and received Protected Geographical Status (PGS) in 1996, so that production is currently limited to these three counties and must use pasteurised milk, which can be drawn from many counties within the central belt of England. Recent evidence indicates that it is unlikely that the village would have been a centre for selling of cheese unless cheese was also made in the area. Furthermore, the original recipe for a cream cheese made in Stilton in the early 18th century has since been discovered and since more than one type of cheese was usually made, it is possible that a blue cheese was also made in the area.BBC Radio 4 The Food Programme, "Food Myths", 20 September 2009 The Parish of Stilton applied to Defra for an amendment to the Stilton PDO to be included into the Protected area but was unsuccessful.

During the war all surplus butter was bought by the Commonwealth Government, but the war- time shortage of refrigerated ships necessitated the construction of emergency cold stores throughout Australia, to store accumulated butter supplies. Gladstone was chosen by the Australian Dairy Produce Control Board as a centre for an emergency cold store for butter and meat, and in 1941-42 a timber cold store was erected there for this purpose In 1946 the PCD purchased the Emergency Stores for a fraction of its original cost, and leased it to Swifts Meatworks for storing meat. Central Queensland dairy production peaked in the decade 1940-1950, with the PCD providing 28% of all butter exported from Queensland and 10% of the total Australian butter exports. During this period the PCD achieved its greatest diversification with production of butter, cheese, pasteurised milk and ice-cream (after the purchase of Pauls Ice Cream and Milk Ltd factory in Rockhampton in 1945). Facilities for ice cream holding and distribution were established by the PCD at Bundaberg, Gladstone, Mackay and Monto in 1946–47, and in 1948 a complete ice cream manufacturing plant was erected at Mackay for the PCD.

In November 1938 the PCD installed a plant at the Gladstone factory for the re-tinning of cream cans, which proved popular with farmers. PCD butter production peaked in 1938–1939 with . About 1938 a single-storeyed administrative building was erected south of the main factory building, and in May 1939 a contract was let to J Hutchinson for additional cold stores, capable of storing 40,000 boxes of butter, at the PCD's Gladstone factory. These were operational by October 1940, giving the factory a holding capacity of 65,000 boxes of butter. The outbreak of the Second World War in September 1939 had a substantial impact on the operations of the PCD. Cheese factories were established at Bracewell (in operation May 1942 - 31 December 1954) and Theodore (in operation July 1942 - 31 January 1951), to meet requests from the British Government for extra cheese supplies. The processing of pasteurised milk at PCD factories was initiated with the arrival of United States troops at Rockhampton in 1942 as the American military authorities did not approve the use of raw milk. At the Gladstone factory a number of new structures were erected, including an ice shed and store to the east of the PCD siding, both of which remain in situ.

GWR 2884 Class 2-8-0 No. 3814 (preserved on the North Yorkshire Moors Railway) passes East Acton with the down Express Dairies Kensington Olympia to Plymouth, Devon return empties train GWR Hall Class 4-6-0 No. 4941 Llangedwyn Hall hauls an empty train of 13 milk tank wagons and one Siphon G past Frome, Somerset on the Reading to Taunton line, on the return run from Express Dairies Kensington Olympia to Plymouth, Devon Afternoon of 18 July 1964: Oliver Bulleid wartime-designed SR Q1 class 0-6-0 No. 33027 at Clapham Junction, with a train of empties from the United Dairies depot at Vauxhall. After unloading, trains would work north to Waterloo to reverse, and then return to the West Country via . This train is taking the avoiding Waterloo to Reading Line towards and Richmond British Rail Class 52 Western diesel 1009 Western Invader with 6A21, the 1640 St Erth to Acton milk train, near Moorswater, Liskeard, Cornwall A typical creamery would load a couple of milk tank wagons a day, with a single three-axle wagon carrying enough pasteurised milk to supply the daily needs of about 35,000 people. However, that same wagon loaded with of milk at , weighed as much as a loaded passenger carriage: .