Anything dairy-related

Leon

Leon the Milkman has a B.Sc majoring in Food Science And Chemistry. Having had stints in most food industries, his love for dairy won and he has been working in the dairy industry in the Western Cape Province of South Africa since 1997. He is a Research Tech. and presents regular Cheese and Yoghurt Making Courses.

Standardizing milk

Hi, Milk Fans

Why should milk be standardised?

So that the consumer knows what they are buying.  At the moment on the drinking milk market we pay the same price for Friesian milk with a 3.3% butterfat and 3% protein score as for Jersey milk with a 4.5% butterfat and 3.8% protein content.

This should not be making sense to the consumer or to the farmer! Should milk be standarized by mixing with other milk or with water?   Will consumers be up for this?

Please feel free to give your opinion on the forum at www.dairy-info.org

Kind Regards,

Leon the Milkman

Sarel Moore visits Elsenburg

Hi, Milk Fans

Sarel Moore of the South African Milk Recording Scheme visited today and gave the thumbs up for Elsenburg Dairy Lab to do analysis for them in the Western Cape!

The tests to be done are fat, protein, lactose, urea and somatical cell count.

Thanks, Sarel

Leon the Milkman

Mark van der Walt visits Elsenburg

Hi, Milk Fans

Yes, it’s true! Mark of Rhine Ruhr South Africa visited us today and calibrated the CombiFoss for Urea.   No we didn’t piddle in a can!

Thanks, Mark

Kind regards,

Leon the Milkman

Cheese in China

Hi, Cheese fans

Chinese dairy companies have been urged to take advantage of abundant domestic resources of buffalo and sheep milk to grab a share of the country’s burgeoning cheese market.

This could be a big opportunity for the right company! Check out the scope for growth here:   

http://www.chinadaily.com.cn/bizchina/2006-07/16/content_641753.htm

Kind regards,

Leon the Milkman

Pasteurizing cheese milk at home

Hi, Cheese fans

If you want to pasteurize raw milk at home for cheese making it is best to use two form fitting pots like on the photo.  Fill the gap between the pots with water and make sure that the inside pot is hanging so that there is also some water under the bottom.

This is much like the set-up you would use to melt chocolate.   Heat the milk to 65°C and keep it there for 5 minutes – then cool it down with cold or ice water in the kitchen sink.

For cheese making the milk should be cooled to 32°C and for drinking it should be cooled to at leat 8°C and then refrigerated to cool it down further.

This method can of course be used for pasteurizing goat milk at home or any other milk for that matter.

Kind regards,

Leon the Milkman

Raw Milk Sharp Cheddar White Wax Wheel

Hands-on dairy science for students

Hi, Milk fans 

Brutus stood patiently as yet another student pulled on a glove up to her shoulder. The steer has gotten used to people sticking their hands through the fistula, or tube, in his side, reaching into his stomach and squeezing a handful of his lunch.

The steer is doing his part to help attract students into animal and dairy sciences at the University of Georgia.

Read the rest here:

http://www.thebladeplus.com/news/2006/0717/News/020.html

Kind Regards,

Leon the Milkman

Storey\'s Guide to Raising Dairy Goats: Breeds, Care, Dairying

Dr. Conradie visits Elsenburg

Hi, Milk Fans

Parmalat’s National Milk Producers Quality Manager for South Africa visited me today to photograph my new equipment – the CombiFoss Milk Analyser 😉

Send some business my way please, sir!

Kind regards,

Leon the Milkman

 

About Me

Welcome to my Blog!
I'm Leon the Milkman,  dairy specialist and  professional cheese experimenter.

Contact Me

Email me at leon@leonthemilkman.com

or call during office hours 

(GMT +2) on +27(0)84 952 4685

I do SKYPE consultations

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© 2010 by Leon the Milkman.

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