JUICE -is the expressed liquid extracted from fruits or vegetables.

History

The word JUICE is derived from the Latin word JUS, and is primarily defined as the liquid part of a fruit or vegetable. a liquid in or from animal tissue; as gastric juice, meat juice, and the essence of anything.In ancient Greece, a common medical tenet was let juice be your medicine. Polynesian - noni and xango (tropical and indigenous fruits) Peru passion fruit The first written words in juicing are found in the Dead Sea Scrolls which dates before 150 B.C 70 A.D Ayurvedic Theory- India, states that a persons life energy, known as prana, and his or her bodily tissues should be both be full of juice. Charaka and Sushruta recommended onion juice with honey as a treatment for head lice. Hippocrates

proponent of the use of juices for treating diseases he believed that human life was due to the presence of four fluid essences or juices -blood, phlegm, and yellow and black pile, which were also known as humors.

1869 1st Commercial modern juice industry, Welch Company. Dr. Thomas B. Welch and his son Charles started fruit juice processing industry. 1930's - The Norwalk Juicer, the worlds' first living juicer was invented by Dr Norman Walker. 1930s, flash pasteurization was developed, and it was during this time that fruit juices emerged as a significant of vitamin C in the publics eye and began to gain in popularity. 1954 - Champion Juicer, the worlds' first masticating juicer, was invented. 1993 - The Greenpower juicer was invented, the worlds' first twin gear juice extractor. The inventor was Korean Mr Kim whose goal was to provide a living juicer to the world. 1995 - Original Green power gold released 1997 - Greenlife now called Greenstar model released 1998 - Green Power Kempo released for the Korean market, now being sold internationally as the Samson Ultra. 2002 - Hippocrates by Green Power is released and available internationally.

In ancient Rome, Galen of Pergamum quoted Hippocrates as treating woman who suffered from heartburn and vomiting with fine barley meal with pomegranate juice and making one meal of it a day.

Varieties of Juices Vegetable Juices are lower in calories than fruit juices, and most common are tomato, carrot, and mixed vegetable juices. Fruit Juices include temperate fruit juices (such as apple, pear, peach, nectarine, apricot, prune and cherry), berry juices (including cranberry), grape juice, melon juices, citrus juices, and tropical juices. VARITIES OF ORANGE

Hommosassa Parson Brown Hamlin Jaffa Pineapple Valencia Ruby Blood Navel

ORANGE JUICE (CITRUS SINENSIS)

most widely consumed juice in United States it is traditionally used at breakfast and is major refreshment beverage the juice is marketed in a number of forms including:

(1) squeezed, (2) canned, (3) chilled, (4) frozen concentrate, (5) powdered, (6) pasteurized, (7) blended FAMOUS BRANDS: Tropicana, Minute Maid, Floridas Natural PINEAPPLE JUICE (ANANUS COMMUNIS)

a juice obtained from crushing and blending grapes into a juice. The juice is often sold in stores or fermented and made into wine, brandy, or vinegar. In the wine industry, grape juice that contains 7-23 percent of pulp, skins, stems and seeds are often referred to as "must". In North America, the most common grape juice is purple and made from Concord grapes while white grape juice is commonly made from Niagara grapes, both of which are varieties of native American grapes, a different species from European wine grapes. Dr. Thomas Welch and his sons gathered grapes, extracted juice, filtered the product and filled it into bottles followed by pasteurizationactual beginning of the fruit juice industry in 1869.

GRAPEFRUIT JUICE (CITRUS PARADISCA)

most widely consumed non citrus fruit juice in the United States it is also a semi-perishable product factors to consider to ensure quality of pineapple: variety; nutrition; exposure; weather conditions- light, intensity, day and night temperatures, rainfall, and seasonal changes; ripeness; freedom from blemishes, insects or disease Popular because of attractive appearance, a pleasing aroma, and refreshing flavor

GRAPE JUICE (VITIS VINIFERA)

the grapefruit juice canning industry had its beginning during late 1920s. Florida processes about 75% of the total crop, whereas Texas is second in the production and California third. Widely consumed at breakfast and as blend with orange Easiest of all citrus juices to be processed and its storage life is superior to other citrus products Contains large amount of citric acid The characteristics bitterness of the fruit is due to the presence of a substance called NARINGIN. Excellent source of Vitamin C and amino acids

Grapefruit Juice Product

Sunsweet, Sunraysia, Bell-View, Lloydss APPLE JUICE

CHILLED JUICES are packed in waxed containers, or shipped in bulk and packed in milk bottling plants. FROZEN CONCENTRATED JUICES are not popular, since the concentrate has a little or no advantage over the canned or chilled product. BARREILLED JUICE is the preserved product packed in fir barrels for export or bulk users in the manufacture of ades and squahes

LEMON JUICE (CITRUS LIMON)

sweet cider has been consumed and sold since the Colonial days mainly as a sideline or by-product of the farmer this product was sold in bulk or in jugs without any treatment to prevent fermentation 1939, pasteurized apple juice packed under vacuum was introduced Most of the cider produced is seasonal and consumed during the months of September through December Apple juice is considered as a breakfast drink and refresher

most unique and useful of all citrus fruits USES: serves as condiments in the culinary arts, quenching beverage with high acidity and tangy flavor, popular in cocktails, blended juices and in hot and iced tea Major use is that of a beverage in the form of ade a highly desirable thirst quencher Lemons are harvested according to size rather than color Sunsweet, Sunraysia, Bell-View, Lloydss

TYPES OF APPLE JUICE NATURAL APPLE JUICE Is made by using ascorbic acid to prevent oxidation resulting in a light colored liqiud CRUSHED APPLE JUICE contains finely comminuted pulp in suspension CLARIFIED APPLE JUICE is centrifuged to remove a large portion of the apple particles CLEAR APPLE JUICE, the most stable, is processed by the brilliant filtration method. CRANBERRY JUICE

FAMOUS BRANDS ; Kroger, Natures Nectar, Realemon, Roses PRUNE JUICE

Extremely popular over the last decade as a refreshment drink and mixer

NECTARS popular breakfast drink it is consumed for its therapeutic values and laxative effects in food service establishments it is served from quart bottles or individual size 5.5 oz cans

Are juices diluted with sugar syrup to render them more acceptable to the consumer BLAND JUICES, are greatly improved if the entire fruit, with the exception of the skin and seeds, is converted

FAMOUS BRANDS :

into a smooth pulpy or puree product and then blended with sugar syrup Vegetable juices

Is a liquid unfermented but fermentable product or lactic acid fermented product intended for direct consumption obtained from the edible part of one or more sound vegetables and preserved exclusively by physical means.

Strawberry and cherry juices are used in the manufacturing of syrups. Lime juice is considered as condiment and flavor enhancer for melons and alcoholic beverages

Powdered Juice

Types of vegetable juices Carrot juice is frequently blended in fruit type concoctions where only the colour and natural sweetness carry over Tomato juice is the unconcentrated liqiud extracted from mature tomatoes of red or reddish varieties, with or without scalding followed by draining Other Vegetables Juices

Major portions are packaged for retail consumption Formulated from synthetic flavors and may contain varying percentages of powdered citrus juice crystals Fortified with vitamins and contain high level of nutrients Used in institutional feeding establishments Usually prepared in large batches

Punches

V-8 tomato(as base), carrot, celery, beet, parsely, lettuce, watercress, spinach all V8 beverages have at least 100% of the daily value of Vitamin C

Beverages made from a combination of fruit or berry juice bases in combination with water, sugar and other additives Most popular are those made from tropical fruit juices

Squashes Blended Juices

cocktails or ades Apple juice blends with cherry, raspberry, and cranberry. Orange juice is compatible with apple, apricot, lemon, lime, grapefruit, prune and raspberry. Grapefruit juice blends with apricot, cherry, grape, lemon, lime, orange, prune, raspberry and tangerine. Pineapple juice blends with apple apricot, and other citrus age. Lemon-lime blends are very popular, especially as a carbonated beverge

Juices that are marketed in Grate Britain Also known as cordials and crushes Ingredients are similar to other juice beverages, but in more concentrated amounts.

Whipped Juices

gaining consumer popularity successful whipped type drinks- have the capacity to produce light, frothy and refreshing beverages

Composition of Juices

Calcium

Water Sugars

-tricalcium phosphate Juicer Types

-sucrose -fructose - glucose

Centrifugal Juicer

-Non-ejection Type Organic acids -Automatic Ejection Type -citric -malic - tartaric

Flavor compounds

Masticating Juicer Single Auger Juicer Twin Gear Juicer Wheatgrass Juicer Juice Presser

-esters -alcohols, ketones -lactones -hydrocarbons

Juices can be:

Preservatives

100% Pure or 100% Juice- Directly squeezed from a fruit or vegetable, nothing added.

-sulfur dioxide -sodium benzoate

Antioxidants

-ascorbic acid -alpha tocopherol

Sweeteners

Juice Drink - A drink that contains less than 100% juice. A juice drink also may contain sweeteners and water. Other terms with the same meaning are juice cocktail, punch, drink, sparkler, blend, and beverage.

-corn syrup -dextrose, honey - artificial sweeteners

Vitamins or Supplemental Nutrients

-vitamin C -vitamins A and E -beta carotene.

Squeezed Juice - means the juice was extracted from fruit or vegetables and packaged in a variety of appropriate containers. It is not pasteurized and is kept under refrigeration.

Pasturized Juice - Juice that has been heated (pasteurized) to increase its shelf life.

pasteurized juice or juice from concentrate, packaged in sterilized containers or preserved by a specific sterilization technique.

Chilled, Ready-to-Serve - Juice made from frozen concentrates or pasteurized juice. It is packaged in paper cartons, plastic or glass containers.

Canned Juice - Fruit or vegetable juice that has been heated and sealed in cans to provide shelf life for an extended period of time. Canned juice should be refrigerated after opening in a container other than the can it came in, and consumed within one week.

Not from Concentrate - This juice is from the fruit or vegetable after it is squeezed. It has never been concentrated.

Uses of Juices

From Concentrate - This refers to juice manufactured as a frozen concentrate; and/or reconstituted from concentrate.

good for breakfast because of their nutritional and therapeutic value beverages of refreshmen condiments or flavorful enhancers blending agent for medicinal purposes

Advantages of Juices

Frozen Concentrate - This juice has been concentrated and frozen. It is ready to be consumed after reconstituting with water per the instructions on the container.

Frozen - Juice that is packaged and frozen without pasteurizing or further processing is called frozen."

Juice in Aseptic Containers - This is a shelf-stable product. It is

aids digestion and can ease conditions such as acid reflux and ulcers help alleviate allergies and respiratory disorders high blood pressure and high levels of bad cholesterol boost your immune system and help your body resist and fight infections antioxidants- improve circulation, contribute to cardiovascular health, enhance brain function, and reduce the negative effects of stress high in beneficial vitamins and minerals a low-calorie way to boost your energy

Nutrients found in Juices

good varities of fruit For Apple Juice:

Nutrient Juice Beta-carotene Carrot, Cantaloupe, Papaya Folic acid Orange, Kale, Broccoli Vitamin b6 Kale, spinach, turnip greens Vitamin C Peppers, citrus juices, cabbage Vitamin E Asparagus, spinach Vitamin K Broccoli, collard, kale Calcium Kale, collard greens Chromium Apple, cabbage, sweet peppers Manganese Brussels , cabbage, turnip greens Potassium Celery, cantaloupe, tomato Selenium Apple, turnip, garlic Zinc Carrot, ginger, green peas

Granny Smith Coxs Orange Graveinstin Winesap Jonathan

not gritty and bitter not over-ripe and mushy medium-size smooth round for tomatoes

Other Juice Terms v Dutch- sap v Portuguese- suco v Italian- succo v French- le jus v German- saft v Spanish- jugo v Polish- sok Buying and Storing Tips -> all types of juices can be found in health food and grocery store v Fresh juices with pulp in the refrigerated section - store fresh-squeezed juice in the refrigerator for up to three days v Canned and bottled juice or juice in aseptic cartons are usually found on store shelves - can be stored, unopened, in a cool, dark cupboard for up to three months v Store frozen juice or frozen concentrates in the freezer for up to one month v After opening, keep juices in tightly closed containers in the refrigerator v Pour servings and immediately refrigerate the closed after every use

Juice Fasting is a specific kind of diet wherein only fruits and vegetables are consumed . Disadvantages: -> weakness -> low blood pressure hunger and vomiting -> hunger and vomiting -> can cause diabetes to pregnant or people with chronic health illnesses -> stomach irritation and the formation of stomach ulcers -> poor health and a weak immune system. What fruit and vegetable to use??? crisp and juicy always use fresh

Preparation, Uses and Tips

Keep single-serving cans of orange or tomato juice on hand for a fast, healthy beverage. Use fruit juice as the base for fat-free salad dressing and marinades All items required to give efficient service of juices include:

believed it to be the divine origin. - Cacao is a mayan word meaning Good Food - Latin name Theobroma cacao meaning Food for the Gods Aztecs - Use prized the cocoa beans that they used it as currency ( 100 beans = 1 turkey or a slave). - taxes were paid in cocoa beans to Aztec emperor. - they also make a beverage from fermented cacao added with spices, they used it in rituals and luxury for the wealthy. - Aztecs regarded chocolate aphrodisiac. - Montezuma an Aztec emperor drink xocolatl for fifty times and quoted.( "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food") Europe - In 1528 chocolate was brought to Spain by a spanish conquistador named Hernando Cortes - At first the drink did not suit at Europeans taste buds and once called as A bitter drink for pigs

-tumbler or 12oz short-stemmed beer glass containing a measure of squash - straws - jug of iced water - small ice bucket and tongs - soda Syphon - coasters

All juices should be served chilled in 5oz goblet SYRUPS

grenadine: Pomegranate flavor cassis: Blackcurrant citronelle: Lemon gomme: White sugar syrup framboise: Raspberry cerise: Cherry

History of Chocolate Mayans 600 A.D. - In Central America Mayans discovered the tree were chocolate was derived. - Mayans roasted cocoa beans add chilli andother spices to make a drink called xocoatl. - they worshiped the Cacao tree (cacahuaquchtl) and

- They add vanilla and sugar to make it suit there taste - Spanish kept the ingredient of the chocolate drink for 100 years! - An italian traveller named Francesco Carletti brought the chocolate drink to italy in 1606. - It reached France in 1615 when Anne of Spain, married King Louis XIII of France. - In 1684 cocoa plantation was set up in Cuba and Haiti - 1634 the Dutch captured Curacao, an island of Venezuela and brought cocoa beans in holland. - 1646 chocolate reached Germany - 1650s chocolate became popular in England. - 1657 Londons first chocolate house was advertised by the Frenchmans House. - Frances White founded the most popular chocolate house in 1693 Whites Chocolate House - 1687 an english doctor named Sir Hans Sloane combined chocolate and milk. - mid 1600s bakers used chocolate in making cakes - 1828 Conrad Johannes Van

Houten invented a way of extracting cocoa butter from the roasted ground beans - Joseph Fry discovered in 1847 that he could mold chocolate by adding melted cacao butter back in dutch cocoa.(first chocolate bar) - 1868 a little company called Cadbury was marketing boxes of chocolate candies in England. - 1875 Daniel Peter found a way to combine cocoa with sugar and dried milk powder to make the first milk chocolate. - 1843 Daniel Peter had an idea of adding his Henry Nestles Milky Flour to chocolate which lead him to the developement of Milk Chocolate. - Rudolphe Lindt founded a factory in Bern and invented the machine called Conch which make the chocolate much smoother and less bitter through continuous grinding it.

Chocolate Variety

Forastero ('foreign' in Spanish because it is the African cultivar) is most common -80% to 90% of all commercial Cacao comes from this plant. It has a high yield and is very resistant to disease. Not

classified as "Fine Grade", this Cacao is used as a base to be blended with superior types of Cacao. Perfumed aroma with a fruity and bitter taste. The Amelonado form of Forastero is most often used. It is rather mild and in some cases can be unpleasant.

Crillo ('native' in Spanish, because it is the Venezuelan variety) is cultivated in small quantities in the original Cacao areas, especially in Venezuela. Traditionally the most rare and sought after of all the Cacao varieties, it produces "very fine" grade Chocolate sought after by some of the very high end Chocolatiers. Yields are low and the tree is fragile. Only 5% to 10% of the world's production is Crillo. It has more Theobromide than any other variety and therefore this is the variety that is sometimes suggested to contain caffeine. A small bit of it is sometimes mixed in to a large batch of the Forastero. The famous Ecuadoran Nacional is a form of Crillo. It is creamy and strong. Easily detectable sweet aroma, almost no bitterness, delicate taste.

Antilles, is a hybrid of the two other varieties and combines the best aspects of both. It accounts for 10% to 15% of world production. It has greater resistance to disease and damage than Crillo and many plantations that specialize in fine grade Cacao have been switching from Crillo to Trinitero. It produces generally excellent Cacao, being used more often in "very fine" grade Chocolate. Fruity aroma and slightly acid. It is spicy and sharp

PROCESSES Raw Materials Although other ingredients are added, most notably sugar or other sweeteners, flavoring agents, and sometimes potassium carbonate (the agent used to make so-called dutch cocoa), cocoa beans are the primary component of chocolate. Cocoa trees are evergreens that do best within 20 degrees of the equator, at altitudes of between 100 (30.48 centimeters) and 1,000 (304.8 centimeters) feet above sea level. Native to South and Central America, the trees are currently grown on commercial plantations in such places as Malaysia, Brazil, Ecuador, and West Africa. West Africa currently produces nearly three quarters of the world's 75,000 ton annual cocoa bean crop,

Trinitero which is grown almost exclusively in the

while Brazil is the largest producer in the Western Hemisphere. Because they are relatively delicate, the trees can be harmed by full sun, fungi, and insect pests. To minimize such damage, they are usually planted with other trees such as rubber or banana. The other crops afford protection from the sun and provide plantation owners with an alternative income if the cocoa trees fail. The pods, the fruit of the cocoa tree, are 6-10 inches (15.24-25.4 centimeters) long and 3-4 inches (7.62-10.16 centimeters) in diameter. Most trees bear only about 30 to 40 pods, each of which contains between 20 and 40 inch-long (2.54 centimeters) beans in a gummy liquid. The pods ripen in three to four months, and, because of the even climate in which the trees grow, they ripen continually throughout the year. However, the greatest number of pods are harvested between May and December. Of the 30 to 40 pods on a typical cacao tree, no more than half will be mature at any given time. Only the mature fruits can be harvested, as only they will produce top quality ingredients. After being cut from the trees with machetes or knives mounted on poles (the trees are too delicate to be climbed), mature pods are opened on the plantation with

a large knife or machete. The beans inside are then manually removed. Still entwined with pulp from the pods, the seeds are piled on the ground, where they are allowed to heat beneath the sun for several days (some plantations also dry the beans mechanically, if necessary). Enzymes from the pulp combine with wild, airborne yeasts to cause a small amount of fermentation that will make the final product even more appetizing. During the fermenting process, the beans reach a temperature of about 125 degrees Fahrenheit (51 degrees Celsius). This kills the embryos, preventing the beans from sprouting while in transit; it also stimulates decomposition of the beans' cell walls. Once the beans have sufficiently fermented, they will be stripped of the remaining pulp and dried. Next, they are graded and bagged in sacks weighing from 130 to 200 pounds (59.02-90.8 kilograms). They will then be stored until they are inspected, after which they will be shipped to an auction to be sold to chocolate makers.

The Manufacturing Process Roasting, hulling, and crushing the beans 1 Once a company has received a shipment of cocoa

beans at its processing plant, the beans are roasted, first on screens and then in revolving cylinders through which heated air is blown. Over a period of 30 minutes to 2 hours, the moisture in the beans is reduced from about seven percent to about one percent. The roasting process triggers a browning reaction, in which more than 300 different chemicals present in the cocoa beans interact. The beans now begin to develop the rich flavor we associate with chocolate. 2 Roasting also causes the shells to open and break away from the nibs (the meat of the bean). This separation process can be completed by blowing air across the beans as they go through a giant winnowing machine called a cracker and fanner, which loosens the hulls from the beans without crushing them. The hulls, now separated from the nibs, are usually sold as either mulch or fertilizer. They are also sometimes used as a commercial boiler fuel. 3 Next, the roasted nibs undergo broyage, a process of crushing that takes place in a grinder made of revolving granite blocks. The design of the grinder may vary, but most resemble old-fashioned flour mills. The final product of this grinding process, made up of small particles of the nib suspended in oil, is a thick syrup known as chocolate liquor. In chocolate manufacture, the cocoa beans are first roasted,

during which the bean shells break away from their center (the nibs). Next, the nibs undergo broyage, a crushing process that takes place in a grinder with revolving granite blocks. The following step, refining, further grinds the particles and makes the chocolate mass smoother. The mass is then conched, or ground and agitated in a huge open vats. During this process, which can take from 3 hours to 3 days, other ingredients such as sugar and vanilla can be added. The mass is then poured into molds of the desired shape, cooled, cut, and wrapped. 4 The next step is refining, during which the liquor is further ground between sets of revolving metal drums. Each successive rolling is faster than the preceding one because the liquor is becoming smoother and flows easier. The ultimate goal is to reduce the size of the particles in the liquor to about .001 inch (.00254 centimeters). 5 If the chocolate being produced is to be cocoa powder, from which hot chocolate and baking mixes are made, the chocolate liquor may be dutched, a process so-named because it was invented by the Dutch chocolate maker Conrad van Houten. In the dutching process, the liquor is treated with an alkaline solution, usually potassium carbonate, that raises its pH from 5.5 to 7 or 8. This increase darkens the color of the cocoa,

renders its flavor more mild, and reduces the tendency of the nib particles to form clumps in the liquor. The powder that eventually ensues is called dutch cocoa. 6 The next step in making cocoa powder is defatting the chocolate liquor, or removing large amounts of butter from it. This is done by further compressing the liquor between rollers, until about half of the fat from its cocoa beans has been released. The resulting solid material, commonly called press cake, is then broken, chopped, or crushed before being sifted to produce cocoa powder. When additives such as sugar or other sweeteners have been blended, this cocoa powder becomes a modern version of chocalatl.

Milk Chocolate- the most popular form of chocolate. A chocolate liquor with extra cocoa butter, sugar, milk and vanilla. White Chocolate- The most fragile form of chocolate. Contains cocoa butter, sugar, milk and vanilla. Has a smooth ivory or beige color. Decorators or Confectioners Chocolate- It isnt a chocolate but a sort of chocolate flavoured candy. It was created to melt easily and harden quickly. Couverture- a French word which means covering, a special kind of chocolate that has more cocoa butter than regular chocolate. Dark chocolates- sweetened chocolates with higher percentage of cocoa solids than other types of chocolate. Considered as the healthiest among all chocolates. Composition of Chocolate

Major Types of Chocolate: Fat Chocolate Liquor- pure Chocolate in liquid form. Equal proportion of cocoa solids and butter. Unsweetened or Baking Chocolate the cooled and hardened version of chocolate liquor. Bitter chocolate - pure unsweetened chocolate used in baking and icings and sauces and candy. Contains more than 35% of chocolate liquor. Semi-sweet chocolatecontains 15% chocolate liquor, extra cocoa butter and sugar. v Cocoa beans contain 50% fat. v It is comprised of 2 Saturated fatty acids Palmitic Acids Stearic Acids v Mono Unsaturated Acid Sugar v Added during the manufacture of chocolates v Contains quite a lot of

carbohydrates, but most of it is STARCH Vitamins Soluble Dietary Fibers Insoluble Dietary Fibers

Antioxidants v Cocoa beans contain POLYPHENOLS with antioxidants properties v The compounds are called FLAVONOIDS, this includes: Cathechins Epicatechins Procyandins Theobromine v A very mild stimulant with a mild diuretic action Caffeine v It contains a very low amount of caffeine. Essential Minerals v It is rich in a number of essential minerals including:

vA v B1 v B2 v B3 vC vE

Uses of Chocolate

Magnesium Calcium Iron Zinc Copper Potassium Manganese

v As Holiday Gifts v As center of several successful book and film v As a Currency

v As a Remedy v As a Culinary Ingredient v As a Culinary Ingredient v As Hard Cash. v Chocolate at Celebrations v Swirled into Cheese v As Body Paint

BOURNVILLE, ENGLANDWhere the worlds best chocolate brand comes to life.

Benefits of chocolate Chocolate does not trigger migraine headaches, Chocolate reduces the risk of heart disease and cancer. chocolate does not give someone acne or other skin eruptions chocolate boosts one's appetite, but does not cause weight gain moderate amounts of chocolate makes one live almost a year longer, chocolate releases endorphins in the brain, which act as pain-relievers, The sugar in chocolate may reduce stress, and have calming and pain relieving effect. Like Follow Post 4 minutes ago

Top 5 Chocolate Manufacturers Worldwide MARS INC. NESTLE USA FERRERO SPA CADBURY SCHWEPPES PLC. THE HERSHEY COMPANY

BEST CHOCOLATE DESTINATIONS BRUSSELS, BELGIUMChocolate Capital of the World HERSHEY PA, USA- Chocolate Town, The sweetest place on earth ZURICH, SWITZERLAND- Has the Highest Consumption of Chocolate per person. COLOGNE, GERMANY- Famous in their chocolate museum Lindt Chocolate Museum OAXACA, MEXICO- Calle Mina- place of fresh coccoa beans, chocolate pastries, candies and hot chocolates. TURIN, ITALY- CIOCOLATO annual 2 weeks chocolate festival

Areth Nuqui

In 1856, Gail Borden received the first United States and English patents for condensed milk. Gail Borden patented a method for making condensed milk by heating it in a partial vacuum. In 1861, Gail Borden opened a condensed milk plant and cannery in Wassaic, New York. In 1863, French chemist and biologist Louis Pasteur invented pasteurization, a method of killing harmful bacteria in beverages and food products.[32] In 1878, Doctor Gustav De Laval invented the continuous centrifugal cream separator. In 1884, Doctor Hervey Thatcher, an American inventor from New York, invented the first glass milk bottle, called 'Thatcher's Common Sense Milk Jar', which was sealed with a waxed paper disk.[32] In 1891, the first U.S. milk processing plant to install pasteurization equipment was the Sheffield Farms Dairy in Bloomfield, New Jersey. They used a German-made pasteurizer. In 1908, Chicago became the first major American city to pass a law requiring commercial milk to be pasteurized milk. Later, in 1932, plastic-coated paper milk cartons were introduced commercially as a consequence of their invention by Victor W. Farris. [32] In 1964,. the all plastic milk container was commercially introduced In 1990, the annual production of milk in the

United States was about 148 billion lb (67.5 billion kg). This is equivalent to about 17.2 billion U.S. gallons (65.1 billion liters). About 37% of this was consumed as fluid milk and cream, about 32% was converted into various cheeses, about 17% was made into butter, and about 8% was used to make ice cream and other frozen desserts. The remainder was sold as dry milk, canned milk, and other milk products. Prior to 1998, the federal standards required that fluid milk sold as whole milk must have no less than 3.25% milk fat, low-fat milk must have 0.5-2.0% milk fat, and skim milk must have less than 0.5% milk fat. Starting in 1998, the FDA required that milk with 2% milk fat must be labeled as "reduced-fat" because it did not meet the new definition of low-fat products as having less than 3 grams of fat per serving. Milk with 1% milk fat could still be labeled as "low-fat" because it did meet the definition. As a comparison, light cream has no less than 18% milk fat, and heavy cream has no less than 36% milk fat. MILK ETYMOLOGY OF MILK The word milk came from melf (Indo-European ancestors) which means wiping or stroking . Germanic languages picked it up, in the form meluks as a noun and mulgeo in Latin.

 HISTORY Mothers milk has nurtured the human race from the dawn of time to present day. 10,000 B.C. - Prehistoric huntergatherers domesticated animals and learned to utilize their byproducts. Dairy foods (milk, cheese, yogurt) flourished. 6,000 B.C .- Archeologists excavating lake dwellings on the banks of Lake Neuchatel have found potsherds pierced with holes which they conclude could have been drainers for separating curds from whey. 5,000 B.C. - Cave paintings in the Libyan Sahara, showing milking and perhaps cheese-making. 3000 B.C. - Domestication of cattle probably started because wild cattle were attracted to the fields of grain grown by early farmers and robbed these abundant supplies of food. 3500 B.C. -The Sumerians and the Egyptians used milk and have left reliefs and records showing that they prepared curdled milk products. Genesis 18 - Noah's descendant Abraham, very rich in cattle presented to him by Pharaoh, gave butter, and milk, and the calf which he had 'dressed' to the three angels who came to visit him. Drinking of fresh milk was a luxury shared by farmers and nomadic shepherds with those in cities and royal.

2500 B.C. A of strip cartoon depiction on a polychrome Sumerian fresco shows cows with their calves being milked by peasants. The milk is put into large, carefully cleaned jars. Aristotle observes that sheep, goats and cows all produce more milk than is needed for their own offspring. These were the sources of most of the milk that Greeks and Romans used. Much of the milk that domestic animals produced was turned into cheese, a far more stable substance and an excellent food. In a pre-technological age milk, gala, was available as a beverage only to those who lived close to the land. Hence, in Greek literature, milk-drinking is a mark of the pastoral peoples who did not, like the Greeks themselves, live in towns. 1856 - Gail Borden received the first United States and English patents for condensed milk. 1861 - Gail Borden opened a condensed milk plant and cannery in Wassaic, New York. 1863 - French chemist and biologist Louis Pasteur invented pasteurization. 1878 - Doctor Gustav De Laval invented the continuous centrifugal cream separator. 1884 - Doctor Hervey Thatcher , invented the first glass milk bottle, called 'Thatcher's Common Sense Milk Jar.

 1908 - Chicago became the first major American city to pass a law requiring commercial milk to be pasteurized milk. 1932 - plastic-coated paper milk cartons were introduced commercially as a consequence of their invention by Victor W. Farris. 1990 - the annual production of milk in the United States was about 148 billion lb (67.5 billion kg). 1998 - the FDA required that milk with 2% milk fat must be labeled as "reducedfat" because it did not meet the new definition of low-fat products as having less than 3 grams of fat per serving.

NON-PROTEIN NITROGENOUS COMPOUNDS (NPN) The presence of nitrogen is one of the main characteristics of proteins, but traces of non-protein nitrogenous products are also found in milk. MINERALS AND SALT Milk contains a number of minerals, with a total concentration of < 1 %. VITAMINS Vitamins give milk its taste and are essential for normal life processes. ENZYMES Enzymes (catalysts) are a group of proteins produced by living organisms. They have the ability to trigger chemical reactions and to affect the course and speed of such reactions, and are able to do so without being consumed.

COMPOSITION OF RAW MILK

WATER Water is the principal constituent and it is the carrier of all other components. FAT Milk has less weight than water, it causes tthe cream layer in milk. PROTEIN Proteins are the most important nutrient in milk and an essential part of our diet. CASEIN The proteins in milk consist to 80 % of casein, which in turn is made up of a number of components that together form complex particles. WHEY PROTEIN Whey proteins have very high nutritional values and they are widely used in the food industry.

HEALTH EFFECTS ADVANTAGES Reduces Hypertension Many studies suggest that fat free or low fat milk, as part of low fat diet may help reduce the risk of hypertension. Bone Health Milk and dairy products are providers of calcium, phosphorous, magnesium and protein which are all essential for healthybone growth and development. Cancer Research shows that consuming three servings of dairy products a day may help reduce the risk of colon cancer. Nutrient Package

Milk is considered nature's most perfect food because it contains almost all the substances essential for human nutrition. Acidity Reduction Milk may actually prove itself to be effective in curing the effects of heart burn and acid reflux. Skin Care Milk removes dead skin cells and rejuvenates skin. Insomnia Prevention Drinking warm milk at night can help reduce insomnia. DISADVANTAGES Milk might increase risk of heart disease and autism. Some children may be allergic to casein in milk, which will lead severe reactions. Some children have lactose intolerance.

It is fermented milk, produced by development in milk of a culture of Lactobacillus acidophilus. Homogenized Milk It is milk, which has been treated in such a manner as to insure break up of fat globules .

Soft Curd Milk It is milk that forms a soft curd when coagulated with rennet or pepsin under standardized procedure. Mineralized Milk It is milk to which some minerals have been added. Fermented Milk It refers to such milk, which has made by employing selected microorganisms to develop the characteristic flavour and / or body and texture. Bulgarian Buttermilk It refers to such milk produced by fermentation with Lactobacillus bulgaricus. Kumiss This is a lactic acid alcohol fermented milk which originated in Russia.

Pollutants in milk pose a health hazard to your child. High Calories Milk contributes more calories than what is required by the body. VARIETIES OF MILK Sterilized Milk This is defined as milk, which has been heated to a temperature of 100C or above . Flavoured Milk It is milk to which some flavours have been added. Acidophilus Milk

Kefir It is a self carbonated milk beverage containing 1 per cent lactic acid and 1 per cent alcohol.

Standardized Milk

It is milk whose fat and / or solids not fat content have been adjusted to certain pre determined level. Recombined Milk It refers to the product obtained when butter oil, skim milk powder and water are combined in the correct proportions to yield fluid milk. Reconstituted /Rehydrated Milk This refers to milk prepared by dispersing whole milk in water approximately in the proportion of 1 part powder to 7-8 parts water. Toned Milk Milk obtained by the addition of water and skim milk powder to whole milk. Double Toned Milk Refers to milk obtained by the addition of water and skim milk powder to whole milk. Whole Milk Whole standardized milk is whole milk standardized to a minimum fat content of 3.5%. 1% Fat Milk It contains 40% less total and saturated fat than standard semi-skimmed milk. UHT Milk Ultra Heat Treated milk is a form of milk that has been heated to a temperature of at least 135C.

Condensed Milk It is concentrated in the same way as evaporated milk, but with the addition of sugar.

Untreated (Raw) Milk This milk has not been heat treated and may therefore contain organisms harmful to health. Filtered Milk Filtered milk goes through an extra, fine filtration system, which prevents souring bacteria from passing through. Skimmed Milk Skimmed milk has a fat content of between 0-0.5% and an average fat content of 0.1%. Skimmed milk therefore has nearly all the fat removed. Dried Milk Powder Milk powder is produced by evaporating the water from the milk using heat. LETS DO THE MILK PROCESS Raw milk is brought to the dairy plant, it is then graded, weighed, and sampled. The butterfat content determines the price paid the farmer. Processing of raw milk starts with clarification or separation, using centrifuges.

Evaporated Milk It has a concentration twice that of a standard milk.

Dairy cows are milked 2 or 3 times a day. Most dairy farms use milking machines. The fresh milk is strained through cotton to remove foreign matters, it is then cooled in the milk house and then sold in bulk form to dairy plants.

 Milk is then pasteurized to kill harmful bacteria.

system is set up to make sure that the milk stays at the pasteurization temperature for the appropriate time before it flows through the cooling area of the pasteurizer.

Pasteurization >> The heating of every particle of milk or milk product to a specific temperature for a specified period of time without allowing recontamination of that milk or milk product during the heat treatment process. The Purpose of Pasteurization To increase milk safety for the consumer by destroying disease-causing microorganisms that may be present in milk. (e.g. Mycobacterium avium subspecies paratuberculosis (MAP) To increase keeping the quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk. TYPES OF PASTEURIZATION BATCH A vat pasteurizer consists of a temperature controlled, closed vat. The milk is pumped into the vat, the milk is heated to the appropriate temperature and held at that temperature for the appropriate time and then cooled. The cooled milk is then pumped out of the vat to the rest of the processing line.

Homogenization Process

The homogenization process breaks down the fat molecules in the cream and disperses them evenly throughout the milk and the milk maintains its uniformity. Creaming of Milk It is the skimming off the thick, rich cream that settles at the top of milk when milk is left to sit quiet for a period of 12-24 hours. >>Processed milk is then chilled in a cooler and then placed in sterile containers. >>Processed milk is then packed individually in containers Microfiltration >> It is a process that partially replaces pasteurization and produces milk with fewer microorganisms and longer shelf life without a change in the taste of the milk in which: cream is separated from the whey and is pasteurized the whey is forced through ceramic microfilters that trap 99.9% of microorganisms in the milk The whey then is recombined with the pasteurized cream to reconstitute the original milk composition.

CONTINUOUS FLOW The milk is pumped from the raw milk silo to a holding tank that feeds into the continuous pasteurization system. The milk continuously flows from the tank through a series of thin plates that heat up the milk to the appropriate temperature. The milk flow

Sterilization

Boiling of milk is still widely used in our country. It kills all the vegetative cells of microorganisms. It does not require refrigerati0n and has a relatively longer shelf life. Milk Grading The Sense of Taste 4 BASIC MOUTH FLAVORS: Sweet Sour Salty Bitter

Miscellaneous Defects astringent chalky chemical/medicinal - disease associated or adulteration flat - adulteration (water) foreign salty - disease associated bitter - adulteration

The Sense of Smell To be detectable by smell, a substance must dissolve at body temperature and be soluble in fat solvents.

MILK GRADING TECHNIQUES Temperature should be between 60-70 F (15.5-21 C) Noting the odour by placing the nose directly over the container immediately after shaking and taking a full "whiff" of air. During sampling, take a generous sip, roll about the mouth, note flavour sensation, and expectorate. Note: Swallowing milk is a poor practice. Can enhance the after-taste by drawing a breath of fresh air slowly through the mouth and then exhale slowly through the nose. With this practice, even faint odours can be noted. Milk has a flavour defect if it has an odour, a foretaste or an aftertaste, or does not leave the mouth in a clean, sweet, pleasant condition after tasting.