Minor Species Production Learners receive training  about the Industrialization of meat from the mobile in classroom at  the  Technologists in Agroindustrial,  Livestock and Touristic Complex,  SENA in Apartado, Antioquia.

Picture take by: Aidy Luz Argumedo.

Picture take by: Cleris Janeth Serpa.

Apprentices   performing  cleanup activities  and  material  separation.

Picture take by: Johan Vallejo.

Ingredients for the elaboracion sausage.

Lean beef.

Pork..

Pork backfat.

Condiments.

Nitral salt.

Sausage Colorant.

Common salt.

Flour.

Pepper.

liquid smoke.

Red paprika.

Green onion.

Garlic salt.

Cumin.

Polyphosphate.

Ice.

 

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

 Picture take by: Johan Vallejo.

Process meat mixture in machine.

                                                   Picture take by: Aidy Luz Argumedo.

Apprentices  mixing  raw materials.

          Picture take by: Aidy Luz Argumedo.

Picture take by: Johan Vallejo.

 Picture take by: Aidy Luz Argumedo.

                       Picture take by: Aidy Luz Argumedo.

Process meat mixture previously cleaned and grounded. According to criteria of food handling.

Picture take by: Cleris Janeth Serpa.

Picture take by: Johan Vallejo.

Picture take by: Johan Vallejo.

Mix meat ready for chorizo ​​sausages.

Picture take by: Cleris Janeth Serpa.

Filling machine to stuff sausages.

Picture take by: Aidy Luz Argumedo.

Apprentices Making sausages portioning for packaging. 

 

Picture take by: Aidy Luz Argumedo.

Picture take by: Cleris Janeth Serpa.

Picture take by: Aidy Luz Argumedo.

Picture take by: Aidy Luz Argumedo.

Finished product.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Picture take by: Cleris Janeth Serpa.

Preparation of cheese.

Picture take by: Cleris Janeth Serpa.

The cheese is a blend of protein, fat and other milk components. This mixture is separated from the liquid (clotting).

There are many types of cheese. Usually identified the following:

1. Fresh . ---- No acids ----Curd.                
                                             ----Peasant.

                    ---- Acids    ----  Double cream.

                                ---- Pear.

                                ---- Mozarella.

                                           ----  Quesillo.

2. Matured.     -------- Cammenbert.

                             -------- blue.

                             -------- Rockenford.

       1. Standardization of milk.

A level  of artisanal cheeses are made from raw milk, but in industrial processing milk is subjected to a heat treatment at relatively low temperatures. 

         Picture take  by: Cleris Janeth Serpa.

   Picture take  by: Cleris Janeth Serpa.

2.    Putting bacteria in to the  milk (Inoculation). 

Before cheese was produced from raw milk that was acidified spontaneously. This should  not be done for health reasons. Lactic cultures should be added to milk to cause acidification sanitized. The finished product must have a certain acidity that influences their preservation and their characteristics such as consistency and flavor.

 Picture take  by: Cleris Janeth Serpa.

 Picture take  by: Cleris Janeth Serpa.

  Picture take  by: Cleris Janeth Serpa.

3.  Coagulation of milk

It is the process  by which proteins become insoluble and solidify transforming milk into a semisolid,  gelatinous substance.

Rennet  is an enzyme that coagulates the milk. Enzymes of animal and microbial. The authentic rennet is extracted from the stomachs of calves dried infants. This enzyme is also known as renin or ferment lab.

Picture take  by: Cleris Janeth Serpa.

 4.       Cutting the curd

With the main goal of allowing greater draining the curd is cut into pieces of different   sizes  as desired to develop a hard cheese, semi-hard or soft.

The court differs depending on the type of cheese to make, if you want a soft cheese pieces should be 1.5 to 2.0 cm., 1.0 cm for semi-hard cheeses. and 0.5 cm for hard cheeses.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

 5.  Draining.

Removal of serum, this is obtained as a result of coagulation of the milk.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

 Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

6.      Molding and Pressing.

It is performed to give the cheese as desired. One fabric must be used between the curd and the mold to prevent   sticking to the walls and clogging the holes through  which the  serum  will drain during  pressing.  Stainless steel , wood or plastic  molds are used.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

7.    Salty Serum.

The Serum is removed and placed directly on the salt grains of curd in the coagulation bath. Stir for a few minutes and then proceed with the draining. Usually done for fresh cheeses.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.

8. Aging.

It is a period that may last from a few days to several months or even one year or more, in which the cheeses remain stored under certain conditions of temperature and humidity according to the type of cheese, in order to allow the development of products from fat metabolism, proteins and sugars by the action of microbial enzymes, natural or added and which give the characteristic cheese flavor and aroma.

 Picture take  by: Cleris Janeth Serpa.

Picture take  by: Cleris Janeth Serpa.