Comparing cow, goat and soy milk

Posted on June 8th, 2006 by Leon the Milkman.
Categories: Dairy News, Milk, Goat Milk.

The best way to approach this subject is with an open mind and also to compare the different products point for point, e.g. the fat percentage and composition between all the milks, and doing the same for every component.

Another important consideration in this case is the fact that we are using milk as removed in the natural soy milk method that has been used for centuries.  This was done to give a true indication of the soy, because different manufacturers adapt the soy to their own standards; adding less or more sugar, fat and other additives.

Read the rest of the article at http://www.dairy-info.org/

Kind regards,

Leon the Milkman   New Soy Cookbook : Tempting Recipes for Soybeans, Soy Milk, Tofu, Tempeh, Miso and Soy Sauce 

 

 

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Multilingual Cheese

Posted on June 7th, 2006 by Leon the Milkman.
Categories: Cheese.

 

Hi, Cheese fans

Ever wonder what your favourite snack is called round the world? Check it out:

NAME   

 LANGUAGE   
Fromage   

Formaggio  

Cheese  

Kaas  

Kase  

Queso  

Quijo  

Cais  

Ost  

Juusto  

Ssyr  

Sir  

Sajt  

Syr  

Peyniri  

Panir  

 French   

Italian  

English  

Dutch  

German  

Spanish  

Portuguese  

Irish  

Scandinavian  

Finnish  

Russian  

Polish  

Hungarian  

Yugoslavian  

Turkish  

Hindi  

 

Kind regards,

Leon the Milkman

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Angola has huge dairy potential

Posted on June 7th, 2006 by Leon the Milkman.
Categories: International Dairy.

Angola has a livestock potential favouring the development of dairy projects throughout the country, said Monday in Luanda veterinary physician, Kussonga Jordão.

Read more by clicking the following link:

http://allafrica.com/stories/200606060176.html

Kind regards,

Leon the Milkman

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Yoghurt Stabiliser

Posted on June 1st, 2006 by Leon the Milkman.
Categories: Yoghurt.

Hi, Yoghurt Fans

It should be no secret that commercial yoghurt has stabilisers added. What is that? Stabilisers range from starch based, to gums to gelatin(not in Kosher products). Anybody that has ever made yoghurt will know that because of the acidity of the product some free moisture will form whenever we scoop some out or break the set structure in some way.

Because commercial yoghurt has to be transported as well it is thus essential that some stabiliser be added. Some are just for thickening the product and others have functional properties as well, like giving a creamy mouthfeel.

When using stabilisers in yoghurt we must determine the stabiliser to be acid tolerant(yoghurt pH about 4-4.5) and enzyme tolerant. Best to ask the manufacturer if you are planning to make you own stabiliser mix or wanting to try something new.

Kind Regards,

Leon the Milkman

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