Leon the Milkman’s Blog

Cheese Yield vs. Milk Solids

Posted on March 13th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy Science, Milk.

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

 

 

Cheese Yield and Factors Affecting Its Control: Proceedings of the IDF Seminar Held in Cork, Ireland

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Milk Diet

Posted on March 13th, 2006 by Leon the Milkman.
Categories: Dairy Diet, Milk.

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

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Dairy Allergies

Posted on March 13th, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi, Milkfans

Now there is a hot topic!

I have very funny (I have been told) views on this, for one thing, I do not consider being pricked with some substance, being an accurate test for food allergies, because everything we eat are digested and not deposited directly into the bloodstream!

Another thing - I come from a wheat farming area and my wife not - every time we go to visit my parents, her allergies fire up
I know what you’re thinking!

Well I am not a doctor, and I won’t give too much advise, but I think if you suffer from any allergies it would be worth your while to check out Vitamin B5, C , A and E supplementation. Well of course all vitamins and minerals are important, but I have found these four to be especially helpful with allergies.

For some more objective advise you can check out the allergies sites linked to my other website: www.dairy-info.org

Kind Regards,
Leon the Milkman

 

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Density vs. Specific Gravity

Posted on March 12th, 2006 by Leon the Milkman.
Categories: Dairy Science, Milk.

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

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Investigative Control Biology

Posted on March 10th, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi, Milkfans

Some people have been asking what the above topic is. Well after fishing around or should I say milking my resources it seems that it has something to do with teaching students to think and to construct their own experiments around that.
Is thinking a new concept? Just joking!
I think dairy people will be more interested in something like investigative microbiology which is also out there.
The purpose of these courses are to give students experience in completing an independent science research project. Students will learn basic concepts before venturing into investigative work. Students will also practice basic lab techniques used to culture and view bacteria. They will research a project in which they design and conduct their own experiment and present their findings.This is an excellent way to pull theory together in an interesting way and helps a lot to solve problems when the students step into a real job someday. It greatly improves the thinking process in solving problems and helps to give the student a more finished and rounded education.

Now do not start mailing me and asking me who presents these courses, you are on the internet - you found me - get the idea!

Kind regards,
Leon the Milkman

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Dairy Dictionary

Posted on March 9th, 2006 by Leon the Milkman.
Categories: Free Dairy Dictionary.

Hi, Dairyfans

Confused with a dairy term you’ve never heard of before? Get your own dairy dictionary by registering here - that will set you right.
You will use it again and again.

My pleasure,
Leon the Milkman

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Wedding Anniversary

Posted on March 9th, 2006 by Leon the Milkman.
Categories: Milkman.

Hi,

Yep, my wife and I are celebrating our fourth wedding anniversary today! Thanks, Love.
Like everything in life a relationship needs constant attention, may we have more time with each other this year.

I love you,
Leon

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Bronopol

Posted on March 8th, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi, Milkpeople

Someone asked me what the milk preservative bronopol (we use in lab to preserve samples) was and I could not believe the hard time I had finding that out.
Well here’s the real name - get ready for it: 2-bromo-2-nitropropan-1,3-diol
So now you know!

Till next time,
Leon the Milkman

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Ekomilk

Posted on March 7th, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi,

I had an Ekomilk Milk Analyser in the lab today to calibrate. It was one of the older models and had 2 testing channels; for cow and sheep milk .
I think for most dairies in South Africa it would be more practical to have a processed cow’s milk channel and a raw cow’s milk channel, except if you have sheep, haha.
If you are not familiar with this little piece of equipment, it tests milk with ultrasound technology instead of the Infra-Red technology I am used to. I think it does a pretty stand-up job for the price and it very robust, so that anybody can work with it in most conditions.. Thumbs up!

Kind regards,
Leon the Milkman

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Yeast in cheese.

Posted on March 7th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy Science.

Hi, Cheesefans

If you made cheese and you end up with a spongy curd that smells like beer brewing, bread or pineapple when you press on it and smell close by at the same time, then it is a pretty sure thing that you have yeast in that curd. To confirm you will have to have a yeast-and-mold test done at a microbiology lab. This takes a full 5 days.

You’ll have to make processed cheese

Kind regards,
Leon the Milkman

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