about G-20

G20 major economies

Group of Twenty Finance Ministers and Central Bank Governors

Areas in dark blue represent the member countries in the G-20; light blue represent members of the EU not individually represented.
Abbreviation	G-20
Formation	1999
Purpose/focus	Bring together systemically important industrialized and developing economies to discuss key issues in the global economy.
Membership	Argentina Australia Brazil Canada China European Union France Germany India Indonesia Italy Japan Mexico Russia Saudi Arabia South Africa South Korea Turkey United Kingdom United States
Staff	none[1]
Website	http://www.g20.org/

The G-20 (more formally, the Group of Twenty Finance Ministers and Central Bank Governors) is a group of finance ministers and central bank governors from 20 economies: 19 of the world's largest national economies, plus the European Union (EU). Collectively, the G-20 economies comprise 90% of global gross national product, 80% of world trade (including EU intra-trade) and two-thirds of the world population.

The G-20 is a forum for cooperation and consultation on matters pertaining to the international financial system. It studies, reviews, and promotes discussion among key industrial and emerging market countries of policy issues pertaining to the promotion of international financial stability, and seeks to address issues that go beyond the responsibilities of any one organization.

Organization

The G-20 operates without a permanent secretariat or staff. The chair rotates annually among the members and is selected from a different regional grouping of countries. The chair is part of a revolving three-member management group of past, present and future chairs referred to as the Troika. The incumbent chair establishes a temporary secretariat for the duration of its term, which coordinates the group's work and organizes its meetings. The role of the Troika is to ensure continuity in the G-20's work and management across host years.

Members of G-20

In 2008, there are 20 members of the G-20. These include the finance ministers and central bank governors of 19 countries

• Argentina
• Australia
• Brazil
• Canada
• People's Republic of China
• France
• Germany
• India
• Indonesia
• Italy
• Japan
• Mexico
• Russia
• Saudi Arabia
• South Africa
• South Korea
• Turkey
• United Kingdom
• United States

The 20th member is the European Union, which is represented by the rotating Council presidency and the European Central Bank.

In addition to these 20 members, the following forums and institutions, as represented by their respective chief executive officers, participate in meetings of the G-20:

• International Monetary Fund
• World Bank
• International Monetary and Financial Committee
• Development Committee of the IMF and World Bank

Membership

The membership of the G-20 comprises:

• the finance ministers and central bank governors of the G7, 12 other key countries, and the European Union Presidency (if not a G7 member)
• the European Central Bank
• the Managing Director of the International Monetary Fund
• the Chairman of the IMFC
• the President of the World Bank
• the Chairman of the Development Committee

Membership does not reflect exactly the top 19 national economies of the world in any given year. The organization states:

In a forum such as the G-20, it is particularly important for the number of countries involved to be restricted and fixed to ensure the effectiveness and continuity of its activity. There are no formal criteria for G-20 membership and the composition of the group has remained unchanged since it was established. In view of the objectives of the G-20, it was considered important that countries and regions of systemic significance for the international financial system be included. Aspects such as geographical balance and population representation also played a major part.

Of the current top 19 economies by purchasing power parity(IMF and/or World Bank ranking, 2007), Iran and Taiwan are notably absent and Spain and the Netherlands are included only as part of the EU. Saudi Arabia, Argentina, and South Africa are included while ranking in the range of 21-25. Poland (20 or 21) is excluded individually (included with EU), and Thailand is passed over although ranked one position above South Africa.

History

The G-20, which superseded the G33, which had itself superseded the G22, was foreshadowed at the Cologne Summit of the G7 in June 1999, but was formally established at the G7 Finance Ministers' meeting on September 26, 1999. The inaugural meeting took place on December 15-16, 1999 in Berlin.

Since 2006

G20 Leaders Summit on Financial Markets and the World Economy in Washington, D.C. on 15 November 2008.

In 2006 the theme of the G-20 meeting was “Building and Sustaining Prosperity”. The issues discussed included domestic reforms to achieve “sustained growth”, global energy and resource commodity markets, ‘reform’ of the World Bank and IMF, and the impact of demographic changes due to an aging population.

Trevor A. Manuel, MP, Minister of Finance, Republic of South Africa, was the chairperson of the G-20 when South Africa hosted the Secretariat in 2007. Guido Mantega, Minister of Finance, Brazil, was the chairperson of the G-20 in 2008; Brazil proposed dialogue on competition in financial markets, clean energy and economic development and fiscal elements of growth and development. In a statement following a meeting of G7 finance ministers on October 11, 2008, U.S. President George W. Bush stated that the next meeting of the G-20 would be important in finding solutions to the economic crisis of 2008. An initiative by French President Nicolas Sarkozy and U.K. Prime Minister Gordon Brown led to a special meeting of the G-20, a G-20 Leaders Summit on Financial Markets and the World Economy.

making strawberry jam...

Making Strawberry Jam

The fruit preserves you buy in supermarkets are the product of many dedicated people whose efforts are coordinated into a complex team effort. The process or recipe for making preserves is fairly simple and has been done in home kitchens for many years. Through more than 30 years of experience in the application of food science and processing engineering, processors/marketers, such as Safeway, have been able to develop large-scale processing methods to improve quality and consistency found in the home kitchen.

The starting point is the farmer's field. The coastal valleys of California, Oregon and Washington produce the finest fruit in the world. Safeway buys the best of this crop from the premier growers of the region. Fruit is hand picked in the fields and quickly transported to packing houses where it is cleaned and quick frozen to maintain color, flavor, texture and to prevent spoilage. Properly frozen fruit, when held under the right conditions, will maintain its quality for several years. However, the freeze/thaw cycle does cause some damage to the fruit regardless of how carefully the process is done.

The best preserves are made with fresh fruit (never frozen). The fruit is chilled and shipped directly from the packing house to the preserve plant where it is processed within 24 hours. In addition to buying only from premier growers and packing houses, field inspectors regularly visit the packing houses to ensure that the fruit meets the quality standards.

The frozen fruit is held in cold storage warehouses. These warehouses, which are gigantic freezers, keep the fruit at the proper temperature to insure that it maintains its optimum quality. Just prior to cooking and packaging the fruit is shipped by truck to the preserves plant, inspected by trained food chemists and thawed under careful observation to the proper point.
As stated earlier, the starting point is the field, but the real beginning is when the marketing manager makes the decision as to the number and kinds of preserves to pack. This decision is made from 18 to 20 months in advance and is the result of many hours of research and consultation. This advance forecasting of future demand must be done so that the purchasing agent can make buying commitments during or prior to the harvest.

Within one to two weeks of the actual pack date, the plant's production control manager will make a detailed schedule of which products will be produced on any given day. At that time he and his staff will issue purchase and release orders for the elements needed to produce the finished product such as: jars, caps, labels, glue, etc. It is the production control manager's responsibility to have all the items needed in the plant at the right time.

Once the production schedule has been made, the plant operations people meet and review the schedule in detail. This group includes the departmental foreman, the maintenance manager, the quality control manager, the production control manager, the production manager and supervisors. It is at this meeting that the final details are decided on and all the activities of the various departments are coordinated.

From three to five days prior to production, the fruit is received at the plant, inspected by the quality control food chemist and set out to thaw. The fruit is thawed to the point that it can be managed but is still at the freezing temperature of 32º F. Once the thawing process has begun, the packaging process is committed. The fruit cannot be re-frozen without harm.

The commercial production of preserves uses two to three kinds of sugar, depending on the variety. Different kinds of liquid sugar and dry sugar may be used. The sugars are received in bulk by truck and stored in tanks and silos. In addition to the fruit and sugars, a small amount of pectin is used to provide the set to the liquid portion of the preserve. The original preserve recipes used gelatin, an animal product. However, gelatin has been replaced by pectin, a natural fruit product, from which the term jelly comes. A small amount of citric acid, another natural fruit product, is used to adjust the acidity for flavor consistency.

The evening before the pack begins, plant mechanics are busy preparing the equipment. All the machinery is thoroughly inspected and lubricated. Any worn or otherwise damaged parts are replaced and equipment is adjusted. In coordination with the mechanics, the clean up crew is cleaning the cooking and packaging equipment so that everything will be ready for production.
At 5 a.m., on the day of production, the cooking crew arrives. The first thing they do is inspect the kettles and other equipment to verify that everything is thoroughly cleaned and ready for use. While the inspection is conducted, others in the cooking crew are preparing the fruit and other materials.

The first step is to blend the fruit and other materials in the pre-cook kettles at a relatively low temperature. A single batch will make enough material to produce approximately 1,500 jars of preserves. The proportion of fruit and sugar is regulated by the federal government; therefore, the blending operation as well as all other operations must be carefully controlled to comply with all regulations and maintain high quality standards. The fruit blend is transferred to vacuum pans where excess water is cooked off and the proper balance of sugar between fruit and juice is obtained. (A recent development has been the introduction of all-fruit spreads. These products are similar to preserves, but they are made with concentrated grape juice instead of sugar.)

The water is cooked off in vacuum pans so that the product can be brought to a boil at a low temperature, improving quality. If the product were cooked in open kettles, it would darken and the texture and flavor of the fruit would not be as good. The cooking process is consistently monitored by quality control personnel. The cooking operation, along with the fruit buying and selection, is the most important factor in determining the quality of the finished product.

Once the quality control department has determined that the batch is cooked to perfection, the product is transferred to a holding tank where it is held for a short time. Depending on the ripeness and variety of fruit, the cooking process takes approximately three hours. The filling line is the next process. The product is passed through a heat exchanger and then over inspection tables where any leaves or stems that may have been missed at the packing house are removed.

The preserves must be hot filled and capped to prevent spoilage. This is a moderately fast operation involving 200 jars per minute. Immediately after the filling/capping operation, the jars move into a cooling tunnel and the product is cooled to room temperature. The final step in the packaging process is the labeling and casing operations. The labeling and packing machines are highly complicated and perform delicate gluing and application procedures at very high speeds. Once the jars are in the case, the case is glued, closed and printed to identify the product, date and time.

The finished product is then stored in the plant warehouse to await shipment to regional warehouses around the country. These warehouses then distribute the preserves to the stores. Although the basic process is rather straightforward, it requires a dedicated team of professionals to maintain consistently high quality standards.

d process of making bread...

Making Bread

Making bread involves many ingredients and advance preparation steps. Flour is received by bulk rail or truck and stored in 100,000 pound bins. All other raw materials are received by truck. Two hours before production begins, a liquid sponge or broth is prepared and allowed to ferment to ensure that the finished loaf will rise properly. The broth is a blend of flour, water, sugar, salt, yeast and yeast foods.

To combine the ingredients necessary for bread making, a scaler measures out the smaller increments of the mix, some as little as one ounce. A dough mixer operated by a control panel takes the ingredients from the scaler and adds the larger increments to the mix to create the proper dough consistency.

This mixture can weigh anywhere from 400 to 2,000 pounds. The dough is then 'kicked' out of the mixer into a trough and allowed to 'relax' and ferment. This is called floortime. Then it goes to a hopper and is divided into loaf-sized pieces, then to the rounder for shaping.

Once again the dough is set aside in an overhead proofer to relax and continue fermenting for approximately 10 minutes. The dough is then sent to the head rollers for flattening and removal of excess air. This is a key step in bread making. Removing excess fermenting gas helps ensure good inner structure and grain in the finished loaf.

The next stop is the moulder, where the bread is shaped for the final baking process. The moulder is also helpful in removing air from the dough. Once molded, the bread is dropped into a large pan divided into five separate loaf pans. These pans travel along a conveyor to another proof box. Here they will stay for 55 minutes. The temperature in the proof box is monitored closely to maintain 90% humidity level and 105º temperature level at all times.

Now the bread is sent to the ovens for baking. The oven temperatures and baking times will vary as to size and density of the loaf. The loaves bake for 22 minutes at approximately 400º. The baked bread is conveyed to a depanner. This is just what it sounds like; suction cups and vacuum pressure remove the baked loaf from the pan. The pan is sent back to storage to be used again, and the loaf is sent to cool.

The bread cools for about an hour and is then sent to be sliced. Once sliced, the bread is wrapped by an automatic bagging machine. Now that the loaf is in the bag, it is sent to be tied and fastened. The finished product is conveyed to where it is sorted and stacked for store distribution. Total production time for a loaf of bread is about three hours. The total lapsed time from the beginning of production to when the bread is on the shelf in the store is 24 hours.

how 2 make peanut butter???

Making Peanut Butter

The first step in making peanut butter is growing the peanuts, of course! All of the peanuts used for peanut butter are grown in the USA, either in the Southeast (Georgia) or the Southwest (Texas and Oklahoma). The two best-tasting varieties for peanut butter are Spanish and Runners (so Safeway used only these two varieties).

From the harvest the nuts go to shelling operations. These plants, located near the growing fields, remove the shells, clean the nuts, and pack them into huge bags for shipment to the peanut butter plant. Each bag holds more than 2,000 pounds of peanuts!

At the plant, the bags are unloaded into bucket conveyors that move the nuts from each processing step to the next one. The first step is to insure that all impurities, such as stems and sticks from the peanut plants, are removed from the product stream. This is done by gravity separators, which sort out objects that are heavier or lighter than peanuts.

The peanuts are now ready for roasting. This is done by a continuous roaster. The nuts are slowly carried through the roaster on a belt while hot air is circulated. It is extremely important that the nuts be roasted evenly and properly so that flavor and color are just right. The roaster operator adjusts the roast as required by changing the air temperature, belt speed or peanut layer thickness on the belt.

The peanuts are cooled and conveyed to the blanching machines, which remove the skins. This prevents the peanut butter from having dark specks from the skins.
The last step before the peanuts can be ground into peanut butter is the final inspection for quality. The nuts are conveyed through an electronic color sorter which removes nuts that were under or over roasted. The peanuts also pass a trained inspector who looks them over and picks out any that do not look right.

The peanuts are now ready to be conveyed to the grinders. (If we are making 'chunky' peanut butter, some of the nuts are diverted to a chopper, and are then added back to the peanut butter just before filling the jars.) The grinders are like giant milkshake machines.

Although peanut butter consists of mostly peanuts (at least 90%), small amounts of other ingredients are added while the nuts are being ground. In the case of 'old fashioned' peanut butter, we add a little bit of salt for flavor and a special vegetable oil called a stabilizer. This keeps the peanut oil from separating out to the top of the jar.

At this point the peanut butter is pumped through a metal detector to insure that no metal got into it during the grinding. Then it is pumped into a deaerator, which removes trapped air. Finally, the peanut butter, quite hot from all that grinding, passes through a heat exchanger to cool it down so it can be packed into containers on the filling line.

The filling machine is carefully timed to put the correct amount of peanut butter in each jar. The jar then is conveyed to the capping machine.

Capped jars are sent through an induction sealer, which seals the inner liner to the top of the jar. Then, another machine applies the label to the jar.

The jars are now ready for packing into the shipping case. This is done by hand so that the packer can inspect each jar's label and general appearance.

All that's left is to glue the cases closed and put the peanut butter in the warehouse, then wait a few days before shipping it to the stores. This allows for 'microbiological tests to make sure no molds or bacteria have found their way into the peanut butter. After the tests come back 'clean' we can release it for our customers to enjoy.

kontroversi seputar MSG

Pernah ada kontroversi seputar MSG...mengandung babi tidak ya???
Bactosoytone (dari Difco Co) maupun Produk MSG (Ajino moto), jelas sedikitpun tidak mengandung unsur-unsur babi, baik lemak, protein maupun DNA-babi.

MSG dibuat melalui proses fermentasi dari tetes-gula (molases) oleh bakteri (Brevibacterium lactofermentum). Dalam peroses fermentasi ini, pertama-tama akan dihasilkan Asam Glutamat. Asam Glutamat yang terjadi dari proses fermentasi ini, kemudian ditambah soda (Sodium Carbonate), sehingga akan terbentuk Monosodium Glutamat (MSG). MSG yang terjadi ini, kemudian dimurnikan dan dikristalisasi, sehingga merupakan serbuk kristal-murni, yang siap di jual di pasar.

SEBELUM bakteri (pada Butir 1) tersebut digunakan untuk proses fermentasi pembuatan MSG, maka terlebih dahulu bakteri tersebut harus diperbanyak (dalam istilah mikrobiologi: dibiakkan atau dikultur) dalam suatu media yang disebut Bactosoytone. Proses pada Butir 2 ini dikenal sebagai proses pembiakan bakteri, dan terpisah sama-sekali (baik ruang maupun waktu) dengan proses pada Butir 1. Setelah bakteri itu tumbuh dan berbiak, maka kemudian bakteri tersebut diambil untuk digunakan sebagai agen-biologik pada proses fermentasi membuat MSG (Proses pada Butir 1).

Bactosoytone sebagai media pertumbuhan bakteri, dibuat tersendiri (oleh Difco Company di AS), dengan cara hidrolisis-enzimatik dari protein kedelai (Soyprotein). Dalam bahasa yang sederhana, protein-kedelai dipecah dengan bantuan enzim sehingga menghasilkan peptida rantai pendek (pepton) yang dinamakan Bactosoytone itu. Enzim yang dipakai pada proses hidrolisis inilah yang disebut Porcine, dan enzim inilah yang diisolasi dari pankreas-babi.

Perlu dijelaskan disini bahwa, enzim Porcine yang digunakan dalam proses pembuatan media Bactosoytone, hanya berfungsi sebagai katalis, artinya enzim tersebut hanya mempengaruhi kecepatan reaksi hidrolisis dari protein kedelai menjadi Bactosoytone, TANPA ikut masuk ke dalam struktur molekul Bactosoytone itu. Jadi Bactosoytone yang diproduksi dari proses hidrolisis-enzimatik itu, JELAS BEBAS dari unsur-unsur babi!!!, selain karena produk Bactosoytone yang terjadi itu mengalami proses “clarification” sebelum dipakai sebagai media pertumbuhan, juga karena memang unsur enzim Porcine ini tidak masuk dalam struktur molekul Bactosoytone, karena Porcine hanya sebagai katalis saja .

Proses clarification yang dimaksud adalah pemisahan enzim Porcine dari Bactosoytone yang terjadi. Proses ini dilakukan dengan cara pemanasan 160oF selama sekurang-kurangnya 5 jam, kemudian dilakukan filtrasi, untuk memisahkan enzim Porcine dari produk Bactosoytone-nya. Filtrat yang sudah bersih ini kemudian diuapkan, dan Bactosoytone yang terjadi diambil.
Perlu dijelaskan disini, bahwa proses pembuatan Media Bactosoytone ini merupakan proses yang terpisah sama sekali dengan proses pembuatan MSG. Media Bactosoytone merupakan suatu media pertumbuhan bakteri, dan dijual di pasar, tidak saja untuk bakteri pembuat MSG, tetapi juga untuk bakteri-bakteri lainnya yang digunakan untuk keperluan pembuatan produk biotek-industri lainnya.

Catatan: nama Bactosoytone merupakan nama dagang, yang dapat diurai sebagai berikut: Bacto adalah nama dagang dari Pabrik pembuatnya (Difco Co); Soy dari asal kata soybean:kedelai, tone, singkatan dari peptone; jadi Bactosoyton artinya pepton kedelai yang dibuat oleh pabrik Difco.

Setelah bakteri tersebut ditumbuhkan pada Media bactosoytone, kemudian dipindahkan ke Media Cair Starter. Media ini sama sekali tidak mengandung bactosoytone. Pada Media Cair Starter ini bakteri berbiak dan tumbuh secara cepat.

Kemudian, bakteri yang telah berbiak ini dimasukkan ke Media Cair Produksi, dimana bakteri ini mulai memproduksi asam glutamat; yang kemudian diubah menjadi MSG. Media Cair Produksi ini juga tidak mengandung bactosoytone.

Perlu dijelaskan disini bahwa bakteri penghasil MSG adalah Brevibacterium lactofermentum atau Corynebacterium glutamicum, adalah bakteri yang hidup dan berkembang pada media air. Jadi bakteri itu termasuk aqueous microorganisms.

Hasil penelitian yang dilakukan oleh Direktorat Jenderal POM di Jakarta menunjukkan bahwa:Bactosoytone tidak terkontaminasi (tidak tercampur) dengan Lemak babi (data Analisis Gas Chromatography); Protein babi (data Analisis HPLC), maupun DNA-babi (data Analisis PCR).MSG tidak terkontaminasi (tidak tercampur) dengan: Lemak babi (data Analisis Gas Chromatography); Protein babi (data Analisis HPLC), maupun DNA babi (data Analisis PCR).
Hasil Analisis yang dilakukan di Jepang (Kyoto University) juga menunjukkan bahwa baik MSG maupun Bactosoytone tidak terkontaminasi oleh enzim babi.

Do u wanna know the process of producing milk?

Milk Processing

Milk fresh from the cow is virtually a sterile product. All post-milking handling must maintain the milk's nutritional value and prevent deterioration caused by numerous physical and biological factors. In addition, equipment on the farm must be maintained to government and industry standards. Most cows are milked twice a day, although some farms milk three or four times per day. The milk is immediately cooled from body temperature to below 40°F (5°C), then stored at the farm under refrigeration until picked up by insulated tanker trucks at least every other day. The milk tanker driver records the amount of milk and notes the temperature and the presence of any off-odors. If the milk is too warm or has an off-odor, it will not be picked up, and the farmer will have to feed it to his animals or dump it. When the milk is pumped into the tanker, a sample is collected for later lab analysis.

When the milk arrives at the milk plant, it is checked to make sure it meets the standards for temperature, total acidity, flavor, odor, tanker cleanliness, and the absence of antibiotics. The butterfat and solids-not-fat content of this raw milk is also analyzed. The amounts of butterfat (BF) and solids-not-fat (SNF) in the milk will vary according to time of year, breed of cow, and feed supply. Butterfat content, solids-not-fat content, and volume are used to determine the amount of money paid the farmer.

Once the load passes these receiving tests, it is then pumped into large refrigerated storage silos (nearly half-million pounds capacity) at the processing plant.

All raw milk must be processed within 72 hours of receipt at the plant. Milk is such a nutritious food that numerous naturally occurring bacteria are always present. The milk is pasteurized, which is a process of heating the raw milk to kill all "pathogenic" bacteria that may be present. A pathogen is a bacteria that could, if allowed to grow and multiply, make humans sick. It should be noted that pasteurization is not sterilization (sterilization eliminates all viable life forms, while pasteurization does not). After pasteurization, some harmless bacteria may survive the heating process. It is these bacteria that will cause milk to "go sour." Keeping milk refrigerated is the best way to slow the growth of these bacteria. Some bacteria do not cause spoilage, but are actually added to milk or cream after pasteurization to make "cultured" products such as cheese, cottage cheese, yogurt, buttermilk, acidophilus milk and sour cream.

There are different ways to pasteurize milk. The "batch" method heats the milk to at least 145° and holds it at that temperature for at least 30 minutes.
Since this method may cause a "cooked" flavor, it is not used by some milk plants for fluid milk products.

High Temperature/Short Time (HTST) pasteurization heats the milk to at least 161° for at least 15 seconds. The milk is immediately cooled to below 40° and packaged into plastic jugs or plastic-coated cartons. Most milk plants have at least one HTST processor. This piece of equipment is considered the "heart" of the plant.

Butterfat content accounts for several different types of products. Whole milk, 2%, 1%, Nonfat, and Half & Half are some examples. A machine called a separator separates the cream and skim portions of the milk. A separator is really a large centrifuge that spins about 2,000 rotations per minute. The different types of milk products are then "standardized" by blending the components (skim milk, raw milk, cream) in the correct proportions to yield the desired end-products. Water is never added to lower the butterfat content of fluid milk. Excess cream is used to make ice cream and butter.

Milk is homogenized to prevent the cream portion from rising to the top of the package. The expression "cream rises to the top," is accurate because cream is lighter in weight than milk. The cream portion of un-homogenized milk would form a cream layer at the top of the carton. A "homogenizer" forces the milk under high pressure through a valve that breaks up the butterfat globules to such small sizes they will not "coalesce" (stick together). Homogenization does not affect the nutrition or quality of the product; it is done entirely for aesthetic purposes.

Vitamin quantities may be reduced by the heating process and removal of the butterfat. Therefore, to replace the natural nutrition of nature's perfect food, liquid vitamins are added to fortify most fluid milk products. Many states have milk standards that require the addition of milk solids. These solids represent the natural mineral (i.e. calcium, iron), protein (casein), and sugar (lactose) portion of nonfat dry milk. You will see this shown as an ingredient on those products needing fortification.

Quality Control personnel conduct numerous tests on the raw and pasteurized products to insure optimum quality and nutrition. A sample is analyzed for the presence of microbiological organisms with a standard plate count (SPC) and ropey milk test. The equipment used to analyze butterfat and solids-not-fat is calibrated on a regular basis to insure a consistent, quality product that meets or exceeds government requirements.

All milk products have a sell-by date printed on the package. This is the last day the item should be offered for sale. However, most companies guaranty the quality and freshness of the product for at least 7 days past the date printed on the package. Samples of each product packaged each day are saved to confirm that they maintain their freshness 7 days after the sell-by date.
Once the milk has been separated, standardized, homogenized and pasteurized, it is held below 40°F in insulated storage tanks, then packaged into gallon, half-gallon, quart, pint, and half-pint containers. The packaging machines are maintained under strict sanitation specifications to prevent bacteria from being introduced into the pasteurized product. All equipment that comes into contact with product (raw or pasteurized) is washed daily. Sophisticated automatic Clean-in-Place (CIP) systems guarantee consistent sanitation with a minimum of manual handling, reducing the risk of contamination.

Once packaged, the products are quickly conveyed to a cold storage warehouse. They are stored there for a short time and shipped to the supermarket on refrigerated trailers. Once at the store, the milk is immediately placed into a cold storage room or refrigerated display case.

In adopting microbiological standards to milk, the first concern is product safety, followed by shelf-life. The following bacterial counts are standards for milk as recommended by the U.S. Public Health Service:

Grade A raw milk for pasteurization Not to exceed 100,000 bacteria per milliliter (ml) prior to commingling with other produced milk; and not exceeding 300,000 per ml as commingled milk prior to pasteurization.

Grade A pasteurized milk Not over 20,000 bacteria per ml, and not over 10 coliforms per ml.
The objective of pasteurization is to reduce the total microbial load, or SPC. In addition, pasteurization must destroy all pathogens that may be carried in the milk from the cow, particularly undulant fever, tuberculosis, Q-fever, and other diseases transmittable to humans. This is accomplished by setting the time and temperature of the heat treatment so that certain heat-resistant pathogens, specifically Mycobacterium tuberculosis and Coxiella burnetii (causative agents of Q-fever and tuberculosis, respectively) would be destroyed if present. Milk pasteurization temperatures are sufficient to destroy all yeasts, mold, and many of the spoilage bacteria.

dibaca ya...

Cerita di bawah ini mengingatkan kita untuk semakin dan mencintai lebih dalam kepada Tuhan.

Diambil dari cerita nyata..

Ada seorang bocah kelas 4 SD di suatu daerah di Milaor Camarine Sur, Filipina, yang setiap hari mengambil rute melintasi daerah tanah yang berbatuan dan menyeberangi jalan raya yang berbahaya dimana banyak kendaraan yang melaju kencang dan tidak beraturan.

Setiap kali berhasil menyebrangi jalan raya tersebut, bocah ini mampir sebentar ke Gereja tiap pagi hanya untuk menyapa Tuhan, sahabatnya.
Tindakannya ini selama ini diamati oleh seorang Pendeta yang merasa terharu menjumpai sikap bocah yang lugu dan beriman tersebut.

"Bagaimana kabarmu, Andy? Apakah kamu akan ke Sekolah?"

"Ya, Bapa Pendeta!" balas Andy dengan senyumnya yang menyentuh hati Pendeta tersebut.

Dia begitu memperhatikan keselamatan Andy sehingga suatu hari dia berkata kepada bocah tersebut, "Jangan menyebrang jalan raya sendirian, setiap kali pulang sekolah, kamu boleh mampir ke Gereja dan saya akan memastikan kamu pulang ke rumah dengan selamat."

"Terima kasih, Bapa Pendeta."

"Kenapa kamu tidak pulang sekarang? Apakah kamu tinggal di Gereja setelah pulang sekolah?"

"Aku hanya ingin menyapa kepada Tuhan.. sahabatku."

Dan Pendeta tersebut meninggalkan Andy untuk melewatkan waktunya di depan altar berbicara sendiri, tetapi pastur tersebut bersembunyi di balik altar untuk mendengarkan apa yang dibicarakan Andy kepada Bapa di Surga.

"Engkau tahu Tuhan, ujian matematikaku hari ini sangat buruk, tetapi aku tidak mencontek walaupun temanku melakukannya. Aku makan satu kue dan minum airku. Ayahku mengalami musim paceklik dan yang bisa kumakan hanya kue ini.
Terima kasih buat kue ini, Tuhan! Tadi aku melihat anak kucing malang yang kelaparan dan aku memberikan kueku yang terakhir buatnya.. lucunya, aku jadi tidak begitu lapar.

Lihat ini selopku yang terakhir. Aku mungkin harus berjalan tanpa sepatu minggu depan.Engkau tahu sepatu ini akan rusak, tapi tidak apa-apa..
paling
tidak aku tetap dapatpergi ke sekolah. Orang-orang berbicara bahwa kami akan mengalami musim panen yang susah bulan ini, bahkan beberapa dari temanku sudah berhenti sekolah, tolong Bantu mereka supaya bisa bersekolah lagi.
Tolong Tuhan.

Oh, ya..Engkau tahu kalau Ibu memukulku lagi. Ini memang menyakitkan, tapi aku tahu sakit ini akan hilang, paling tidak aku masih punya seorang Ibu.
Tuhan, Engkau mau lihat lukaku??? Aku tahu Engkau dapat menyembuhkannya, disini..disini.aku rasa Engkau tahu yang ini kan....??? Tolong jangan marahi ibuku, ya..?? dia hanya sedang lelah dan kuatir akan kebutuhan makan dan biaya sekolahku..itulah mengapa dia memukul aku.

Oh, Tuhan..aku rasa, aku sedang jatuh cinta saat ini. Ada seorang gadis yang sangat cantik dikelasku, namanya Anita. menurut Engkau, apakah dia akan menyukaiku??? Bagaimanapun juga paling tidak aku tahu Engkau tetap menyukaiku karena aku tidak usah menjadi siapapun hanya untuk menyenangkanMu. Engkau adalah sahabatku.

Hei.ulang tahunMu tinggal dua hari lagi, apakah Engkau gembira??? Tunggu saja sampai Engkau lihat, aku punya hadiah untukMu. Tapi ini kejutan bagiMu.
Aku berharap Engkau menyukainya. Oooops..aku harus pergi sekarang."

Kemudian Andy segera berdiri dan memanggil Pendeta .

"Bapa Pendeta..Bapa Pendeta..aku sudah selesai bicara dengan sahabatku, anda bisa menemaniku menyebrang jalan sekarang!"

Kegiatan tersebut berlangsung setiaphari, Andy tidak pernah absen sekalipun.

Pendeta Agaton berbagi cerita ini kepada jemaat di Gerejanya setiap hari Minggu karena dia belum pernah melihat suatu iman dan kepercayaan yang murni kepada Tuhan.. suatu pandangan positif dalam situasi yang negatif.

Pada hari Natal, Pendeta Agaton jatuh sakit sehingga tidak bisa memimpin gereja dan dirawat di rumah sakit. Gereja tersebut diserahkan kepada 4 wanita tua yang tidak pernah tersenyum dan selalu menyalahkan segala sesuatu yang orang lain perbuat. Mereka juga mengutuki orang yang menyinggung mereka.

Ketika mereka sedang berdoa, Andypun tiba di Gereja tersebut usai menghadiri pesta Natal di sekolahnya, dan menyapa "Halo Tuhan..Aku.."

"Kurang ajar kamu, bocah!!!tidakkah kamu lihat kalau kami sedang berdoa???!!! Keluar, kamu!!!!!"

Andy begitu terkejut,"Dimana Bapa Pendeta Agaton..??Seharusnya dia membantuku menyeberangi jalan raya. dia selalu menyuruhku untuk mampir lewat pintu belakang Gereja. Tidak hanya itu, aku juga harus menyapa Tuhan Yesus, karena hari ini hari ulang tahunNya, akupun punya hadiah untukNya.."

Ketika Andy mau mengambil hadiah tersebut dari dalam bajunya, seorang dari keempat wanita itu menarik kerahnya dan mendorongnya keluar Gereja.

"Keluar kamu, bocah!..kamu akan mendapatkannya!!!"

Andy tidak punya pilihan lain kecuali sendirian menyebrangi jalan raya yang berbahaya tersebut di depan Gereja. Lalu dia menyeberang, tiba-tiba sebuah bus datang melaju dengan kencang - disitu ada tikungan yang tidak terlihat pandangan. Andy melindungi hadiah tersebut didalam saku bajunya, sehingga dia tidak melihat datangnya bus tersebut. Waktunya hanya sedikit untuk menghindar.dan Andypun tewas seketika. Orang-orang disekitarnya berlarian dan mengelilingi tubuh bocah malang tersebut yang sudah tidak bernyawa lagi.

Tiba-tiba, entah muncul darimana ada seorang pria berjubah putih dengan wajah yang halus dan lembut, namun dengan penuh airmata dating dan memeluk bocah malang tersebut. Dia menangis.

Orang-orang penasaran dengan dirinya dan bertanya,"Maaf tuan..apakah anda keluarga dari bocah yang malang ini? Apakah anda mengenalnya?"

Tetapi pria tersebut dengan hati yang berduka karena penderitaan yang begitu dalam berkata,"Dia adalah sahabatku." Hanya itulah yang dikatakan.

Dia mengambil bungkusan hadiah dari dalam saku baju bocah malang tersebut dan menaruhnya didadanya. Dia lalu berdiri dan membawa pergi tubuh bocah tersebut, kemudian keduanya menghilang. Orang-orang yang ada disekitar tersebut semakin penasaran dan takjub..

Di malam Natal, Pendeta Agaton menerima berita yang sangat mengejutkan.

Diapun berkunjung ke rumah Andy untuk memastikan pria misterius berjubah putih tersebut. Pendeta itu bertemu dengan kedua orang tua Andy.

"Bagaimana anda mengetahui putra anda telah meninggal?"

"Seorang pria berjubah putih yang membawanya kemari." Ucap ibu Andy terisak.

"Apa katanya?"

Ayah Andy berkata,"Dia tidak mengucapkan sepatah katapun. Dia sangat berduka. Kami tidak mengenalnya namun dia terlihat sangat kesepian atas meninggalnya Andy, sepertinya Dia begitu mengenal Andy dengan baik. Tapi ada suatu kedamaian yang sulit untuk dijelaskan mengenai dirinya. Dia menyerahkan anak kami dan tersenyum lembut. Dia menyibakkan rambut Andy dari wajahnya dan memberikan kecupan dikeningnya, kemudian Dia membisikkan sesuatu.

"Apa yang dikatakan?"

"Dia berkata kepada putraku.." Ujar sang Ayah. "Terima kasih buat kadonya.
Aku akan berjumpa denganmu. Engkau akan bersamaku." Dan sang ayah melanjutkan, "Anda tahu kemudian semuanya itu terasa begitu indah.. aku menangis tapi tidak tahu mengapa bisa demikian. Yang aku tahu.aku menangis karena bahagia..aku tidak dapat menjelaskannya Bapa Pendeta, tetapi ketika dia meninggalkan kami, ada suatu kedamaian yang memenuhi hati kami, aku merasakan kasihnya yang begitu dalam di hatiku.. Aku tidak dapat melukiskan sukacita dalam hatiku. aku tahu, putraku sudah berada di Surga sekarang.
Tapi tolong Bapa Pendeta .. Siapakah pria ini yang selalu bicara dengan putraku setiap hari di Gerejamu? Anda seharusnya mengetahui karena anda selalu di sana setiap hari, kecuali pada saat putraku meninggal.

Pendeta Agaton tiba-tiba merasa air matanya menetes dipipinya, dengan lutut gemetar dia berbisik,"Dia tidak berbicara kepada siapa-siapa... kecuali dengan Tuhan."

hari yg menyebalkan...

gw bete bgt hari ini...
coz seharian gw cuma selesai nghapal 2 bab mata kuliah manajemen pemasaran yang nyebelin...
gw juga belum belajar mata kuliah teknologi fermentasi... padahal khan ujiannya hari senin besok...
dah gitu temen kosan gw bikin gw sebel lagi...
o ya kemarin gw ga nulis di blog...
padahal kemaren gw udah kembali ngajar lagi lo...
ya, gw selama ini juga ikut organisasi kps di kampus gw...
kps itu komisi pelayanan siswa...
di situ kami secara sukarela jadi pengajar di sma atau smp...
gw ngajar di smp...
gw seneng banget ngajar lagi...soalnya gw udah kangen bgt sama anak2nya...
gw suka seneng bisa bagiin Firman Tuhan... o ya, gw ngajarnya pelajaran agama Kristen Protestan.
gw ngerasa kemaren itu kayaknya gw bener2 dibimbing bgt sama Tuhan untuk ngungkapin setiap kata2 pengajarannya...
gw ngerasa deket bgt sama Tuhan...
dan itu jelas bikin gw seneng bgt... soalnya selama beberapa minggu kemaren gw ngerasa gw makin jauh dari Tuhan...gila, itu ga enak bgt...
selama gw jauh dari Tuhan, jarang saat teduh, jarang doa pribadi, gw ngerasa hidup gw ga bergairah... ogah2an gitu... bener2 ga ada semangat...
gw ga mau lagi nyia2in anugrah yang udah Tuhan kasih ke gw ini...yaitu untuk bisa jadi anak Dia dan bisa deket sama Dia...
uhhhh...dah dulu ya... gw mau belajar lagi...

ujian gw hari ini...

uhhh...gila, akhirnya ujian gw hari ini selesai juga...
gw ngerasa lega bgt walaupun minggu depan gw masih ujian seminggu...
soalnya tadi tuh ujiannya yang paling susah...
tadi gw ujian mata kuliah Prinsip Teknik Pangan...
Itu tuh salah satu mata kuliah paling susah...lebih susah dari mt. fisika waktu gw tingkat 1...lebih susah dari mt. kimia fisik gw waktu tingkat 2... gilaaaa......
mana tadi tuh ada soal yang gw ngeblank hbs...
soal tentang aliran panas secara konveksi... gw tuh bingung menerapkan rumus ke soalnya... coz soalnya tuh ribet banget... padahal gw seharian kemaren dari jam 6 pagi sampe tadi jam 1 pagi dinihari belajar itu mata kuliah...
gara-gara itu gw ga belajar mata kuliah yang diujikan 1 lagi tadi, yaitu Manajemen Sumber Daya Manusia. Itu tuh mata kuliah minor gw... kalo di ipb, tempat gw kuliah, kita selain ngambil mata2 kuliah mayor dari jurusan kita juga boleh ngambil mata2 kuliah minor dari jurusan lain, nah gw ngambil mata kuliah minor dari jurusan manajemen...
tapi gw harap sih nilainya masih mencukupi untuk dapet huruf mutu A. Karena di soal2 yang lain fortunately gw masih lancar ngjawabnx... ya... gw cuma tinggal bisa berdoa skrg...may Jesus God give me a victory 4 this case... Amen...

ujian hari ini

uhhh...akhirnya ujian gw hari ini selesai juga...
gila...ribet banget ujiannya....
pas tadi ujian gw selesai, serasa semua ujian dah selesai padahal minggu depan gw masih ujian