ITALIAN FOOD ITALIAN FOOD Some italian food usually

ITALIAN FOOD Some italian food usually are shipping to other places in the world:

• Oil- vegetables by oil preserve – from Toscana and Lazio and Puglia

• Cheese Scamorza – some snack like Taralli- tomato reserving by oil from

To ship to some were food, need to preserve micro organisms’action, There a lot

FREEZING Consist to cooling quickly, to preserve at – 20 grades STERILIZATION Using calorie

PASTEURIZATION This method serve to kills every anaerobic , it need to heating till

VACUUM To take away air ADD Sugar-salt-vinegar-alcool-oil

To preserve food from micro organisms , use anti-fungal to kill bacteria and molde

To look at methods to preserve all foods, it is easy to know that

CONCENTRATION: Is evaporation: temperature 100 grades more. Tomato paste PRESERVE BY SALT: Brine, preserve

PRESERVE BY SUGAR: sugar or sucrose make unable microorganisms. PRESERVE BY OIL: Olives oil

PRESERVE BY VINEGAR: Vinegar is acid, acidophil will be dawn. Microorganisms do not live

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ITALIAN FOOD

ITALIAN FOOD Some italian food usually are shipping to other places in the world: • Mozzarella- Tomato-sauce from CAMPANIA-Naples • Cheese Grana Padano- Parmigiano Emilia Romagna from.

• Oil- vegetables by oil preserve – from Toscana and Lazio and Puglia • Vines and pasta from every places of Italy

• Cheese Scamorza – some snack like Taralli- tomato reserving by oil from Puglia • Pesto sauce from Liguria

To ship to some were food, need to preserve micro organisms’action, There a lot of kind , we know freezing , pasteurization , sterilization, vacuum, add preservatives. Food closed into box or glasses.

FREEZING Consist to cooling quickly, to preserve at – 20 grades STERILIZATION Using calorie by combinatory of calorie or to put vivo vapo

PASTEURIZATION This method serve to kills every anaerobic , it need to heating till precise temperature, usually it is possible use autoclave

VACUUM To take away air ADD Sugar-salt-vinegar-alcool-oil

ADD SOME PRESERVATIVES

To preserve food from micro organisms , use anti-fungal to kill bacteria and molde CONSERVANTS SYMBOL SUBSTANCE/CATEGORY WHICH THEY NEED E 200 -203 Sorbic acid Cheese, wine, dry fruit, sauce of fruit, glasse E 210 -213 Benzoic acid Vegetables with vinegar, Jam, candies, Fish, sauce E 220 -228 Dioxide Potato’s products, wine E 235 Natamycin Cheese’s treatment E 249 -252 Nitrites e nitrates Bacon, h 5 am, herring

To look at methods to preserve all foods, it is easy to know that modern conservation lerns from traditional ways conservation, we use some old preserve today. PRESERVE FOOD- OLD TIME DRYING: Is older system, consist to remove water from food. It is possible to use calorie of san or dryers. Fruit, vegetables, tomato, peppers, olives, pork.

CONCENTRATION: Is evaporation: temperature 100 grades more. Tomato paste PRESERVE BY SALT: Brine, preserve using salt, take off water, blocks microorganisms.

PRESERVE BY SUGAR: sugar or sucrose make unable microorganisms. PRESERVE BY OIL: Olives oil take off air.

PRESERVE BY VINEGAR: Vinegar is acid, acidophil will be dawn. Microorganisms do not live anymore. PRESERVE BY ETHILIC : All kinds of fruits.

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