Cheese making

Posted on July 6th, 2006 by Leon the Milkman.
Categories: Cheese, Recipes.

Hi, Cheese fans

Check out the cheese making article posted today on the www.dairy-info.org homepage.

See ya,

Leon the Milkman

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Calibrating Cryoscope

Posted on July 6th, 2006 by Leon the Milkman.
Categories: Dairy Science.

Hi, Dairy Scientists

Had a question on how to calibrate a cryoscope.  For you who do not know this is a apparatus that freezes milk to determine the freezing point.  This tells us if water was added.  No water may be added to milk legally.

Usually standards that freeze at -0.408°C and -0.600°C is used, because milk freezes between -0.512°C and -0.550°C.   The calibration standards thus lie on each side of milk’s freezing points.   Distilled water can also be used as higher standard in place of the -0.408°C standard.  This tip will save your lab money!

Kind regards,

Leon the Milkman

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