Pasteurization process for Canchias
November 27th, 2006 by rwende
We are waiting to hear from the Agriculture team about the proforma and the equipment necessary for the pasteurization process.
3 Responses to “Pasteurization process for Canchias”
Leave a Reply
You must be logged in to post a comment.
Cool – Let’s get some feedback from the AG-Team.
Milk Processing Training March 2007
During March 10-13th, milk processing training was completed for the Heart to Honduras staff including Mario and Noel Ventura by Aileen Kacvinsky. Aileen
prepared training modules, translated into Spanish by Ron Wende, that included:
- Pasteurizating Milk
- Starters for Milk Processing
- Yogurt Production
- Cheese Production
- Bacterial Management
- Preventing Bacterial Phage
The 3 day training began with background materials and an introduction into pasteurization of milk. Pasteurization is critical to destroy harmful bacteria and set up milk for processing. Without pasteurization, bad bacteria in milk can become
concentrated during processing and create problems. The unit above has been purchased with a grant from the Rotary International and will be put into production by the fall of 2007.
Presently, the milk production is being boiled before serving to school children. Boiling can destroy nutrients, minerals, and caramelizes the lactose in milk reducing the food value. The training emphasized proper procedures of pasteurization to produce a healthy and high quality milk product.
Training was completed with both training modules and hands on “pot mixture” demonstrations. After pasteurization each day, the team produced cheeses and also yogurt with pineapple. The yogurt was served during Monday evening dinner to the 45 North
Americans present. The team produced 6 different cheeses including 2 local white brick cheeses, Monterey Jack, Cheddar, Pepper Jack with Jalapenos, and the base local cheese with salsa (dipping type).
Mario and Noel have enough ingredients to process approximately 1500 gallons of milk into yogurt, and over 1800 gallons of milk into cheeses. They will have a great opportunity to “practice” successfully over the next few months.
Their first cheese production is being planned for an upcoming Rotary meeting in San Pedro Sulu. Plans are also set for Mario to use the training materials to provide an introductory class with the School of Discipleship students. The potential pastors will
be able to use the training with local farmers in their future parishes.
This completes the initial training for the future milk processing facility. Special thanks to Gordon Garrett, Miguel Pinell, Ron Wende, Noel and Mario Ventura, and Aileen Kacvinsky for all their help in this training.
Sincerely,
Bob Kacvinsky
Milk Processing Training March 2007
During March 10-13th, milk processing training was completed for the Heart to Honduras staff including Mario and Noel Ventura by Aileen Kacvinsky. Aileen
prepared training modules, translated into Spanish by Ron Wende, that included:
- Pasteurizing Milk
- Starters for Milk Processing
- Yogurt Production
- Cheese Production
- Bacterial Management
- Preventing Bacterial Phage
The 3 day training began with background materials and an introduction into pasteurization of milk. Pasteurization is critical to destroy harmful bacteria and set up milk for processing. Without pasteurization, bad bacteria in milk can become concentrated during processing and create problems. The unit above has been purchased with a grant from the Rotary International and will be put into production by the fall of 2007.
Presently, the milk production is being boiled before serving to school children. Boiling can destroy nutrients, minerals, and caramelizes the lactose in milk reducing the food value. The training emphasized proper procedures of pasteurization to produce a healthy and high quality milk product.
Training was completed with both training modules and hands on “pot mixture” demonstrations. After pasteurization each day, the team produced cheeses and also yogurt with pineapple. The yogurt was served during Monday evening dinner to the 45 North Americans present. The team produced 6 different cheeses including 2 local white brick cheeses, Monterey Jack, Cheddar, Pepper Jack with Jalapenos, and the base local cheese with salsa (dipping type). Mario and Noel have enough ingredients to process approximately 1500 gallons of milk into yogurt, and over 1800 gallons of milk into cheeses. They will have a great opportunity to “practice” successfully over the next few months.
Their first cheese production is being planned for an upcoming Rotary meeting in San Pedro Sulu. Plans are also set for Mario to use the training materials to provide an introductory class with the School of Discipleship students. The potential pastors will be able to use the training with local farmers in their future parishes.
This completes the initial training for the future milk processing facility. Special thanks to Gordon Garrett, Miguel Pinell, Ron Wende, Noel and Mario Ventura, and Aileen Kacvinsky for all their help in this training.
Sincerely,
Bob Kacvinsky