Milk
All my milk-related posts
Milk Raw?
Hi, Milkfans
Are you using milk raw? Why take the chance?
While it is true that some nutrients are detroyed to some extent during pasteurization it also makes milk much safer to drink. Remember that milk is one of the most nutritionally complete foods – not only for humans, but also for bacteria, fungi, molds, etc 😉
If you are buying raw milk and you want to make it safe without detroying a lot of nutrients, pasteurize at 65 degrees Celsius for 5 minutes.
This is easily done by placing a pot inside of another one and filling the gap in between with water and placing on the stove – -like you would when melting chocolate. The milk comes inside the centre pot with a thermometer. Afterwards cool in the sink – which should be filled with ice water.
Hope that helped,
Leon the Milkman
Freezing Point
Hi, Milkfans
The freezing point of milk is used to detect added water. As you should know water freezes at 0° C and because milk has some salts and lactose that are in solution the freezing point of milk is slightly lower than water – to the point of about a half a degree Celsius.
In fact for the test, the freezing point of milk should fall between -0.512° C and -0.550° C. If it is closer to zero water is added and if it lies beyond -0.550° C the milk is either going sour or solids, like whey powder was added.
Kind regards,
Leon the Milkman
Cheese Yield vs. Milk Solids
Hi, Cheesefans
This is a topic not many lay cheesefanatics know about: the influence of milk solids on the yield of cheese.
The higher the Solids – being Fat, Protein( these are the ones important in cheese making) – the higher the yield of cheese out of a certain volume of milk.
Generally cow’s milk gives a higher yield than goat’s milk.
Thus you need more goat’s milk to make a kilo/pound of cheese than you would with cow’s milk.
Kind regards,
Leon the Milkman
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Cheese Yield and Factors Affecting Its Control: Proceedings of the IDF Seminar Held in Cork, Ireland
Milk Diet
Hi,
Well I saw this (dairy diet) being searched for on the internet. Milk is one of the most complete foods out there and because it is so high in water(about 87%) it is an excellent diet food, but I do not recommend any diet where the variety is so limited. No single food can supply all the nutrients a healthy body needs.
So for sure include milk in your healthy diet, but by no means make it the only food you consume!
Kind regards,
Leon the Milkman
Density vs. Specific Gravity
Hi, Milkfans
Density is measured as mass per volume (g/ml) at a specific temperature.
Specific Gravity is the relationship of the mass of a volume of a substance to the mass of an equal volume of water at the same temperature.
In dairy both the density and the specific gravity are influenced by the fat percentage and the SNF-percentage.
Top of the day to you,
Leon the Milkman
Dairy Diet 2
Hi,
I think that a lot of the good effects of a diet incorporating dairy is that full cream dairy products are already balanced with the macronutrients, being Fats, Protein and Carbohydrates. This enables the body to get a more even formation of energy, because the fats and proteins slow the digestion and this gives an even rise of blood sugar. Products like milk and yoghurt are also high in moisture – thus it fills you up without a lot of calories/kilojoules.
High-carbohydrate foods tend to cause a fast blood sugar increase and a fast drop – that’s why when you eat cookies or sweets you want more and more and…
By the way a litre of full cream milk has 620 calories; compare that to the 3000 calories that an average man needs for weight maintanance.
Regards,
Leon the Milkman
Dairy Diet
Hi,
The weekend is here, my political party won locally, and I’m giving a talk on diet and the role dairy plays in it tomorrow. I even see some research going round about the calcium and protein in dairy preserving muscle while burning off bodyfat. Will keep you updated with some more on this.
Wish me good luck with my talk – don’t want to break a leg though. 😉
Have a great weekend!
Leon
Cow Breeds : Solids Content
Hi, Milkfans
Here’s some quick dairy-info on breeds and their milksolids ratios to volume. In South Africa the main breeds are : Jersey – Guernsey – Ayrshire – Friesen. They display a decrease in milksolids and a corresponding increase in volume of production from left to right.
There may be some overlap in figures between individual cows and herds, but the above is generally accepted to be the case.
Goodday to you,
Leon the Milkman
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