Menjaga mentega segar

http://www.webexhibits.org/butter/crocks.html

Rahasia untuk menjaga mentega Anda segar dan spreadably lunak adalah untuk menjaga tempayan mentega di meja Anda. Sebelum usia pendinginan, mentega sering disimpan dalam pot gerabah besar dan kecil, kadang-kadang terendam air. Air-modern yang terendam mentega tempayan diduga pertama kali muncul di Perancis pada Abad Pertengahan, dan banyak (tidak semua!) Perancis telah menggunakan mereka sejak. Crocks tersebut baru-baru ini ditemukan kembali oleh orang-orang yang ingin mentega lembut.

Crocks tetap segar mentega pada suhu kamar (sampai sekitar 80 ° F) di meja selama beberapa minggu tanpa merusak. Pada suhu yang lebih tinggi, mentega mungkin menyelinap keluar. Ini lebih baik daripada lemari es karena mentega dilindungi dari udara, dan tetap pada suhu kamar. Ini tidak akan sobek roti dan mudah diukur.

ENAM PRINSIP KESEHATAN OPTIMAL

The Six Principles of Optimal Health: #2-Avoid Toxins

 sumber (copas):

http://www.rapidptprogram.com/2012/09/the-six-principles-of-optimal-health-2.html

http://sapiperahind.blogspot.com/2014/01/enam-prinsip-kesehatan.html#more 

“Ada kesepakatan yang berkembang dalam komunitas ilmiah bahwa dosis kecil dari pestisida dan bahan kimia lainnya dapat memiliki efek buruk pada kesehatan, terutama selama periode rentan seperti perkembangan janin dan masa kanak-kanak.”

Andrew Weil

Populasi Sapi perah Indonesia

Populasi Sapi perah Indonesia (http://ditjennak.deptan.go.id dapa 30 Jan 2013)

POPULASI NASIONAL
JENIS TERNAK : SAPI PERAH
TAHUN : 2000 s/d 2012
(Ekor)
Provinsi	2006	2007	2008	2009	2010	2011 *)	2012 *)
Aceh	28	26	32	35	41	31	0
Sumatera Utara	6526	2093	2290	2301	2642	897	0
Sumatera Barat	608	688	768	826	857	484	0
Riau	27	49	82	122	110	172	0
Jambi	12	0	0	0	0	81	0
Sumatera Selatan	188	109	59	51	86	154	0
Bengkulu	128	189	599	688	783	244	0
Lampung	198	230	263	221	140	201	0
DKI Jakarta	3343	3685	3355	2920	3238	2728	0
Jawa Barat	97367	103489	111250	117337	120475	139973	0
Jawa Tengah	115158	116260	118424	120677	122489	149931	0
DI Yogyakarta	7231	5811	5652	5495	3466	3522	0
Jawa Timur	136497	139277	212322	221743	231408	296262	0
Bali	70	105	126	134	127	139	0
Nusa Tenggara Barat	0	0	0	0	0	18	0
Nusa Tenggara Timur	0	0	0	0	0	37	0
Kalimantan Barat	33	33	173	84	72	223	0
Kalimantan Tengah	0	0	0	0	0	0	0
Kalimantan Selatan	133	135	124	96	112	110	0
Kalimantan Timur	0	0	0	6	24	32	0
Sulawesi Utara	0	0	0	0	17	22	0
Sulawesi Tengah	0	0	0	0	0	8	0
Sulawesi Selatan	1398	1784	1919	1826	2198	1690	0
Sulawesi Tenggara	0	0	0	0	0	0	0
Maluku	0	0	0	0	0	0	0
Papua	63	45	30	0	0	11	0
Bangka Belitung	0	40	73	99	109	119	0
Banten	0	40	14	15	28	19	0
Gorontalo	0	7	17	17	21	8	0
Maluku Utara	0	12	0	0	0	0	0
Kepulauan Riau	0	0	0	0	0	0	0
Papua Barat	0	0	0	0	0	0	0
Sulawesi Barat	0	0	5	8	5	13	0
Total	369008	374107	457577	474701	488448	597129	0
Keterangan : *) Angka Sementara

Pengembangan Usaha Sapi Perah di Indonesia

Pengembangan Usaha Sapi Perah di Indonesia

http://iasa-pusat.org/artikel/pengembangan-usaha-sapi-perah-di-indonesia.html

M. Nasrul Pradana

Subsektor peternakan merupakan salah satu sumber pertumbuhan baru khususnya bagi sektor pertanian dan perekonomian nasional pada umumnya. Pada tahun 2006 Badan Pusat Statistik mencatat bahwa subsektor peternakan menyumbang Rp. 33 309.9 Milyar (12.75 persen) dari jumlah total PDB sektor pertanian secara nasional. Permintaan terhadap komoditi peternakan sebagai sumber protein hewani diperkirakan akan semakin meningkat akibat peningkatan jumlah penduduk dan meningkatnya kesadaran akan gizi masyarakat.

Proses Pembuatan Mentega (Butter)

Milk & cream

Collected from cows. Butter can also be produced from the milk of buffalo, camel, goat, ewe, and mares. Cream is separated from the milk. The cream can be either supplied by a fluid milk dairy or separated from whole milk by the butter manufacturer. The cream should be sweet (pH greater than 6.6), not rancid, not oxidized, and free from off flavors. The cream is pasteurized at a temperature of 95°C or more to destroy enzymes and micro-organisms.

Ripening

Sometimes, cultures are added to ferment milk sugars to lactic acid and desirable flavor and aroma characteristics for cultured butter. This is more common in European butters.

Aging

Cream is held at cool temperatures to crystallize the butterfat globules, ensuring proper churning and texture of the butter. In the aging tank, the cream is subjected to a program of controlled cooling designed to give the fat the required crystalline structure. As a rule, aging takes 12 – 15 hours. From the aging tank, the cream is pumped to the churn or continuous buttermaker via a plate heat exchanger which brings it to the requisite temperature.

Bikin Mentega 1

Making Your Own Butter

Making butter is remarkably easy and very satisfying. In recent years the concerns about fats, cholesterol and heart disease have made butter and almost taboo food but I believe that, like most natural foods, in moderation it will do no harm. I have even heard that the fats in low fat spreads are more harmful than the natural animal fats in butter.

bikin keju 4

Making Cheese At Home

by Mary Jane Toth

Making cheese is a great way to preserve your milk supply. Some types of cheese can be aged for two years or more without refrigeration, while others have a shelf life of two years or less. We freeze the soft cream cheese-style cheeses. We wax the cheddars, colbys and parmesans, since they will keep for a long time. We also make a marinated feta that is covered in herbs and oil. It keeps in a jar in a cupboard at room temperature for several months with no problems.

Cheese is basically milk, culture and rennet. All [Click now!] cheese will be white unless you color it. I never do this, as it is totally unnecessary. The different kinds of cheese are a result of the type of culture used, temperature control and cooking time. Some cheeses such as blue, Brie, Swiss or strong feta do require special enzymes to change the character of the cheese.

bikin keju 3

Making Cheese – Ingredients

Milk

Milk is obviously the main ingredient and may be from cows, goats or dairy sheep. There are also some who use buffalo milk. In fact, from the regulatory point of view, milk is recognised as being a product that emanates from these four animals.

Dried or frozen milk will produce perfectly good cheese, as well as milk from the milkman or supermarket, although the latter will be more expensive than having your own dairy animal or bulk source of milk.

Starter culture

This is a culture of the appropriate bacteria to ensure that milk is at the optimum level of acidity or ripeness before it is turned into curds and whey. There are several different strains available, depending on the cheese to be produced.The most common ones are Streptococcus lactis and Streptococcus cremoris. Some cultures have a range of different bacteria, making them suitable for all types of soft or pressed cheeses, while others are manufactured for specific cheeses.

bikin keju Cheddar 1

Making Cheese – Cheddar Cheese
This hard cheese is one of the great cheeses of the world. It is usually made with cow’s milk, but I frequently made it from goat’s milk. Goat and ewe’s milk both produce a slightly softer curd than cow’s milk, and they require slightly reduced temperatures. The curds from these milks also need slightly less pressing.
Sterilise all the equipment in hot water and ensure that the room is not subject to cold draughts. Give yourself plenty of time, without the possibility of interruptions.

Bikin Keju (Engg)

	CHEESE MAKING ILLUSTRATED ©David B. Fankhauser, Ph.D., Professor of Biology and Chemistry University of Cincinnati Clermont College, Batavia OH 45103
decanting whey from the curds	This page has been accessed times since 26 July 2000. <!– hide from non-JavaScript browsers var loc = document.location; var sloc = loc.toString() var startNo = sloc.lastIndexOf(“/”) FileName = sloc.substring(startNo + 1) document.write (“File “” + FileName + “””) var DocDate = document.lastModified DocDate = new Date(DocDate);// browser Y2K bug fix var docmsec = DocDate.getTime(); if (docmsec rvsd 14 October 1991, 20 Sept. ’94, 23 Sept. ’96, 14 Sept 99, 4 Oct 01	pressing the cheese in a home-fashioned press

How to make cheese at home.