Cows ride the carousel
Hi Cow fans
Cows are allowed to have fun as well 😉
Check this out:
http://www.countryworldnews.com/Editorial/CTX/2006/ct0720dairy.html
Kind regards,
Leon the Milkman
Milking cows is good for you!
Hi, Cow fans
If you are interested in milking, read this interesting article:
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:  ÂÂ
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
Hands-on dairy science for students
Hi, Milk fansÂÂ
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
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
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Yoghurt Sweetness
Hi, Yoghurt Fans
You might notice that when you eat some full fat and low fat yoghurt from the same company that the low fat stuff is usually much sweeter than the full fat version.
The reason is that the full fat version tends to cover your taste buds in lovely butterfat, dulling them to the sugar’s sweetness and that most companies do not compensate for this by lowering the sugar content of their low fat products.
So the low fat yoghurt could have even less calories 😉
Check it out – it’s true.
ÂÂ
Kind regards,
Leon the Milkman
Feta vs. Danish Feta
Hi, Cheese Fans
The main difference between the above two cheese are that the danish feta has more moisture, thus it is not as sour. Danish Feta usually is made through the modern process of Ultra Filtration, where the whey proteins are retained in the cheese with the casein, giving softer, creamier cheese and much higher yields. Good for you and good for the manufacturer. 😉
Kind regards,
Leon the Milkman
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