Modified Atmosphere Packaging(MAP)
Hi, Dairy Processors
Here is some new technology for liquid dairy processors to extend shelf life:
Kind regards,
The Milkman
Dairy farm tours
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
Robotic Milking
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
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
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
Â
Method of determining remaining milk when taking off cream
Hi, Dairy Farmers/Processors
I get asked a lot how much milk remains after cream is taken off – hope this calculation helps. If 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 ÷ 40% cream = 12.5 Liters of cream
1000 – 12.5 = 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 ÷ 40 = 45
1000 – 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 ÷ 40% cream = 95 liters of cream
1000 – 95 = 905 liters of milk remaining
Kind regards,Leon the Milkman
Dairy Cows satisfy sweet tooth
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
Leon the Milkman’s Birthday
Hi,
Yes, it’s my big day.
Sunday – So no milk deliveries.
Kind regards,
Leon the Milkman
Organic or not?
Hi, Milk Fans
Seems that some guys are trying to pass some milk for organic – and they want us to trust them. You are hurting us all – stop that!
Read more:
http://www.madison.com/tct/business/index.php?ntid=82973&ntpid=0
Kind regards,
Leon the Milkman
How bad is hydrated lime on your skin?
Hi, Milk Fans
It’s bad, it’s bad, it’s very,very bad.
Hydrated lime or Calcium Hydroxide reacts very fast with moisture and will even react with the moisture in your skin, so cover up hand and eyes.
However, once the reaction between the milk and the lime is completed and the milkpaint is dry, everything is safe again.
Regards,
Leon the Milkman
P.S. Here is a very informative link about lime:
http://oikos.com/library/naturalbuilding/lime.html
Follow me on 