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Virginia Road Station, Virginia, Co. Cavan

Description

Subjects

jamespo?dea | o?deaphotographiccollection | nationallibraryofireland | virginiaroadstation | virginia | cocavan | ulster | limerickbybeachcomber | countycavan | cheese | cheeseshop | finestcheeseshopinthedistrictsir | countymeath | sheridans | cheesemongers | oldcastle | gnri | greatnorthernrailwayireland

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SP.287 Kitchen Chemistry (MIT) SP.287 Kitchen Chemistry (MIT)

Description

This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes. This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.

Subjects

cooking | cooking | food | food | chemistry | chemistry | experiment | experiment | extraction | extraction | denaturation | denaturation | phase change | phase change | capsicum | capsicum | biochemistry | biochemistry | chocolate | chocolate | cheese | cheese | yeast | yeast | recipe | recipe | jam | jam | pectin | pectin | enzyme | enzyme | dairy | dairy | molecular gastronomy | molecular gastronomy | salt | salt | colloid | colloid | stability | stability | liquid nitrogen | liquid nitrogen | ice cream | ice cream | biology | biology | microbiology | microbiology

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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5.S16 Advanced Kitchen Chemistry (MIT) 5.S16 Advanced Kitchen Chemistry (MIT)

Description

This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW. This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW.

Subjects

food | food | edible | edible | hands-on | hands-on | cooking | cooking | chemistry | chemistry | cook | cook | kitchen | kitchen | tofu | tofu | cake | cake | muffin | muffin | cheese | cheese | marinade | marinade | ice cream | ice cream | liquid nitrogen | liquid nitrogen

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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RJN0001MI0023

Description

Cheese processing: Filling the vat with pasteurised milk.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0024

Description

Cheese processing: Stainless steel "harp" to cut the curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0025

Description

Cheese processing: Stainless steel "harp" to cut the curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0026

Description

Cheese processing: Cutting the curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0027

Description

Cheese processing: Testing curd moisture.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0028

Description

Cheese processing: Scalding the curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0029

Description

Cheese processing: Curd and whey.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0023

Description

Cheese processing: Filling the vat with pasteurised milk.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

Site sourced from

Nottingham Vet School | FlickR

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RJN0001MI0030

Description

Cheese processing: Measuring temperature in vat.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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Nottingham Vet School | FlickR

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RJN0001MI0024

Description

Cheese processing: Stainless steel "harp" to cut the curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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Nottingham Vet School | FlickR

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RJN0001MI0031

Description

Cheese processing: Curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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Nottingham Vet School | FlickR

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RJN0001MI0025

Description

Cheese processing: Stainless steel "harp" to cut the curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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Nottingham Vet School | FlickR

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RJN0001MI0032

Description

Cheese processing: Testing curd moisture.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0026

Description

Cheese processing: Cutting the curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0033

Description

Cheese processing: Separating the whey from the curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0027

Description

Cheese processing: Testing curd moisture.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0034

Description

Cheese processing: Putting the curd in moulds.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0028

Description

Cheese processing: Scalding the curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0029

Description

Cheese processing: Curd and whey.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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Nottingham Vet School | FlickR

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RJN0001MI0030

Description

Cheese processing: Measuring temperature in vat.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0031

Description

Cheese processing: Curd.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0001MI0032

Description

Cheese processing: Testing curd moisture.

Subjects

milk | dairy | dairyindustry | cheese | cheesemanufacturing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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Nottingham Vet School | FlickR

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