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From the Fridge (3/6)

This is also part of this series: Jimmy's Food Factory (6)

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Subjects: Agriculture, Food Supply, Health Issues, Nutrition, Science, Technology

Grade Level: JrH-Adult
Producer: BBC
Closed Captioned: No

Running Time: 30 mins
Country of Origin: Great Britain
Study Guide: No

Copyright Date: 2009
Available in French: No

Jimmy opens the fridge door to see what is done to make even nature’s simplest foods safe for us to eat. Beginning with milk, he finds out why it no longer comes with a cream top any more. Every day in the UK 36 million litres are produced, but before it arrives on the supermarket shelf it is pasteurised and homogenised. In his quest to find out what that involves, back in his barn Jimmy attempts to replicate the modern dairy process using a DIY production line set involving using a high pressure washer, a tin bath, a fire extinguisher, a car jack, fence posts, a stepladder and a collection of buckets.

He also uses clever chemistry to make his own version of reduced fat spread to find out what they do to vegetable oil to make it spreadable. Next, Jimmy follows the egg’s journey from hen to supermarket and is surprised to see some of the imperfect wrinkly eggs that never make it onto the supermarket shelves. He then visits a cheese factory, where he helps make Red Leicester cheese and learns that this is one place where they actually put bacteria into the food.

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