Leon the Milkman’s Blog

Disadvantage Milk Paint

Posted on April 27th, 2006 by Leon the Milkman.
Categories: Milk Paint.

Hi, Milkfans

The only disadvantage I can think of is that the milk paint is a denatured protein stain and therefore will not be removed by normal solvents and even water-based solvents.

So no stripping - but you can paint it over. Not a problem when you paint the kids’ building blocks, because you won’t want to change their colour too often

Kind regards,

Leon the Milkman

0 comments.

Grazing Dairies Are Making More Money

Posted on April 27th, 2006 by Leon the Milkman.
Categories: Dairy Farming.

Hi, Dairy Farmers

When it comes to household income, farming background and technology use, dairy farmers who use managed grazing aren’t all that different from farmers who operate more traditional dairy enterprises. In fact, they tend to be more profitable. That’s according to a new report from the UW-Madison Center for Integrated Agricultural Systems and Program on Agricultural Technology Studies. The groups compared production systems, technology, labor, performance and satisfaction with quality of life on grazing dairy farms and more conventional dairy farms.

Read the rest of the article here:

http://www.wisconsinagconnection.com/story-state.cfm?Id=498&yr=2006

Regards,

Leon the Milkman

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Milk pH

Posted on April 26th, 2006 by Leon the Milkman.
Categories: Dairy Science.

Hi, Milkfans

The pH of milk should ideally be between 6.60 and 6.75.

When milk pH goes into the 6.5’s it is considered to be turning sour and above 6.80 there is reason to suspect mastitis(udder infection) or alkaline soaps - usually because of insufficient rinsing of tanks after cleaning.

Regards,

Leon the Milkman

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How to use Pearson’s Square

Posted on April 25th, 2006 by Leon the Milkman.
Categories: Dairy Science.

Pearson Square

Hi, Milk Scientists

Need to know how much milk to mix with another to get a certain butterfat %?

Use the Pearson Square or the “milk butterfat square”.  Subtract diagonally and convert to the positive if not. Mix the parts as calculated and you will get the center value ( the one you wanted ).

In this example 2/3 of the final volume of the 4% milk must be added to 1/3 of the 1% milk to get 3% milk. So if you wanted 1000 L of 3% milk, then you would need 666 L of 4% milk and add that to 333 L of 1% milk.

This also works well for juices with different concentrations (Brix).

Kind regards,

Leon the Milkman

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Remaining milk - calculation

Posted on April 24th, 2006 by Leon the Milkman.
Categories: Dairy Science.

Hi, Dairy Scientists

You start off with 3.8% butterfat and you skim off to 2% - what is the volume of milk remaining?

Let us say you started off with 1000 liters of milk and your resulting cream has a butterfat of 40%

3.8% - 2% = 1.8% difference per part

1.8% x 1000 liters = 1800 parts of fat to be removed

1800 ÷ 40% = 45 liters of cream

1000 liters - 45 liters = 955 liters of milk remaining.

Don’t ask me why or how - this is the way to do it - agreed?

Semi-convinced,

Leon the Milkman

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Buffalo milk for China

Posted on April 23rd, 2006 by Leon the Milkman.
Categories: International Dairy.

Hi, Guys

It seems that as much as Japan do not want to drink their milk, China does.

They want cheese and they have their eyes set on Buffalo milk to be the supply - read more:

http://news.xinhuanet.com/english/2006-04/22/content_4459931.htm

Also check this link out if you want more on China: A world of possibilities for agri-business in China. : An article from: State News

Kind regards,

Leon the Milkman

0 comments.

Cow Abduction

Posted on April 21st, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi, Cow Lovers

I’ve seen some weird stuff, but this takes the cow:

http://www.cowabduction.com/

If only it wasn’t true. 

Regards,

Leon the Milkman

0 comments.

Wired Cow

Posted on April 19th, 2006 by Leon the Milkman.
Categories: Art.

Wired Cow

Hi, Cow People

Here is some South African Cow Wire Art I bought on the side of the road. Yes, we have everything right here in Africa.

Kind Regards,

Leon the Milkman

0 comments.

Goat Milk Composition

Posted on April 19th, 2006 by Leon the Milkman.
Categories: Goat Milk.

Hi,

Milk composition differ hugely from one individual animal and one species to the next. However I have found goat milk in our region to have lower solids than cow milk.

Usually in the range of 3.5% Fat, 3% Protein and 4.5% Lactose.

I think some of the beneficial differences between cow milk and goat milk can be attributed to different proteins and fatty acids in the goat milk.

Like the medium chain triglycerides in goat milk that do not follow the same metabolic pathways as other fats in the diet, but are absorbed more easily.

Till later,

Leon the Milkman 

0 comments.

Gouda - Sweetmilk Cheese?

Posted on April 19th, 2006 by Leon the Milkman.
Categories: Cheese.

Hi, Cheese Fans

Gouda cheese is a sweetmilk cheese. What does that mean?

Well, during the cheese making process some of the whey is removed and substituted with water. This removes lactose and thus in effect some of the acid forming capacity of the whey, because the lactose is converted to acid by the bacteria that you add.

Therefore you end up with “sweeter milk” and therefore sweeter cheese.

Sweet isn’t it!

Leon the Milkman

0 comments.

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