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.

Modified Atmosphere Packaging(MAP)

Published May 16, 2006 | By Leon

Hi, Dairy Processors

Here is some new technology for liquid dairy processors to extend shelf life:

http://www.ecolean.com/

Kind regards,

The Milkman

Dairy farm tours

Published May 16, 2006 | By Leon

Hi, Dairy farmers

If you already have a neat and smooth running setup on your farm, and maybe a farm stall where you sell your own products, or have neighbors selling products, then you should read the following article:

http://www.wisconsinagconnection.com/story-state.cfm?Id=583&yr=2006

It is an excellent way to create an extra revenue stream.

Kind regards,

Leon the Milkman

P.S. If this interests you, here’s some more resources:

Recipe for success.(tourism breathes new life into a vintage fruit farm) : An article from:Â Farm Journal

Â Ag-Tourism Has Well-Established Roots Locally.(San Diego has many places to admire agriculture)(Brief Article) : An article from: San Diego Business Journal

Robotic Milking

Published May 14, 2006 | By Leon

Hi, Dairy Farmers

Herd of this udderly ingenious milker? 😉

If you wanted to know more about robotic milking here is an interesting article:

http://www.grandforks.com/mld/grandforks/business/14569525.htm

Kind regards,

Leon the Milkman

Freezing point and added water

Published May 12, 2006 | By Leon

Hi, Dairy Scientists

What is the relationship between the freezing point of milk and the amount of added water?

About 0.2% of added water for every 1000th of a degree Celsius depression under -0.512 degrees Celsius.

Thus -0.513 degrees Celsius will have 0.2% added water and -0.514 degrees Celsius will have 0.4% added water, etc.

Kind regards,

Leon the Milkman

Hortvet vs. Celsius in Cryoscope

Published May 11, 2006 | By Leon

Hi, Dairy Scientists

How to convert degrees Celsius to Hortvet and vice versa?

Temp. reading in Celsius = 0.9656 x Temp. reading in Hortvet.

Temp. reading in Hortvet = 1.0356 x Temp. reading in Celsius.

Thus -0.512 Celsius = -0.530 Hortvet

Regards,

Leon the Milkman

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Method of determining remaining milk when taking off cream

Published May 11, 2006 | By Leon

Hi, Dairy Farmers/Processors

I get asked a lot how much milk remains after cream is taken off – hope this calculation helps. IfÂ I did it wrong – please let me know 🙂Theoretically:
1000 liters of milk(you start off with)40% fat in resulting cream(assume this is the fat % of your cream) Just substitute your cream’s tested fat % in here.

Problem 1:
What volume of milk remains when I take 3.8% butterfat milk down to 3.3%?(FULL CREAM)

3.8% – 3.3% = 0.5%

0.5% x 1000 liters = 500 parts of Fat removed

500 parts Ã· 40% cream = 12.5 Liters of cream

1000 â€“ 12.5 =Â 987.5 liters milk remaining

Problem 2:
What volume of milk remains when I take 3.8% butterfat milk down to 2%?(LOW FAT)

3.8% – 2% = 1.8

1.8 x 1000 = 1800

1800 Ã· 40 = 45

1000 â€“ 45 = 955 liters of milk remaining

Problem 3:
What volume of milk remains when I skim milk completely?

3.8% – 0% = 3.8%

3.8% x 1000 liters = 3800 parts of Fat removed

3800 parts Ã· 40% cream = 95 liters of cream

1000 â€“ 95 = 905 liters of milk remaining

Kind regards,Leon the Milkman

Dairy Cows satisfy sweet tooth

Published May 9, 2006 | By Leon

Hi, Cow Fans

Yes, cows are doing a good thing again. Besides satisfying their own sweet tooth, they are diverting tons of organic material from organic wate dumps.

Check this link out:

http://www.cbc.ca/story/science/national/2006/05/08/chocolate-cows060508.html

Kind regards,

Leon the Milkman