Leon the Milkman’s Blog

Milk and Your Skin

Posted on September 27th, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi, Milk Fans

“From the ancient Egyptians to modern day skincare gurus, every smart girl knows that milk is for more than drinking. According to studies, your skin responds well to the healing properties of milk, both internally and externally, which is why it is not only great to drink but also great for your skin.”

Read the rest at:

http://www.pr.com/press-release/18641

Get that tub full of milk.

Kind regards,

Leon the Milkman

0 comments.

Modern buttermilk?

Posted on September 27th, 2006 by Leon the Milkman.
Categories: Dairy Science.

Hi, Milk Fans

Traditionally buttermilk is the milk that is released once butter has been churned from cream.  It has the composition of skim milk basically and about the same nutritional value.  These days buttermilk is mostly made from adding some lactic acid bacteria to skim milk.  This is done, because buttermilk does not have the stability that is required to repasteurise it, so that it can stand in the shops for some time.

Traditional buttermilk can thus be sweet or acidified by lactic acid bacteria and is much thinner in consistency than the “buttermilk” we buy in the shops today.  

With the modern way the consumer gets a product of better physical quality and that has the same nutritional value as traditional buttermilk.

Thought you would like to know

Leon the Milkman

0 comments.

Jeanne, the Cheese Underground Lady

Posted on September 22nd, 2006 by Leon the Milkman.
Categories: Cheese, International Dairy, Goat Milk.

Hi, Cheese Fans

I just exchanged links with a wonderful lady who is discovering Wisconsin dairy artisans, one cheese at a time.   If you want to read well written and researched articles on this topic, please click on the following link:

http://cheeseunderground.blogspot.com/

Kind regards,

Leon the Milkman

0 comments.

How to evaluate cheese like a pro!

Posted on September 16th, 2006 by Leon the Milkman.
Categories: Cheese.

Hi, Cheese Fans

Pop over to http://www.dairy-info.org/ to read this cheesy article…

Kind Regards,

Leon the Milkman

0 comments.

Freezing milk bulk tank

Posted on September 14th, 2006 by Leon the Milkman.
Categories: Milk, Dairy Farming, Raw Milk, Dairy Science.

Hi, Milk Fans

If your bulk tank is freezing it’s set too cold and you stand a chance of developing rancidity in the milk.  This is because the formed ice crystals puncture the fat globules, releasing lipase.  Be sure to not switch the tank on too early - some people like to do this to give the tank a “running start”, before the milk is pumped in.

When the milk freezes, it also concentrates the milk solids, making the milk sweet and increasing the viscosity.

Kind regards,

Leon the Milkman

4 comments.

Sept. 2006 Cheese Course

Posted on September 12th, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese.

L to R: Raki, Dino, Anja, Linda, Iris, Dick, Nel, Delene and Charles

Hi, Cheese Fans

New Cheese Makers ala Leon the Milkman.

Of course they all said “Cheese!”

:-)

0 comments.

Cheese Course

Posted on September 11th, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese.

Hi, Guys

I’m presenting a cheese course again for the next two days and I hope to post a pic tomorrow on the blog and the rest of the pics will go to http://www.dairy-info.org/

Kind regards,

Leon the Milkman

0 comments.

Wensleydale Cheese Blog

Posted on September 6th, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese, International Dairy.

Hi, Cheese Fans

Check out the new blog at:

http://www.wensleydaleblog.co.uk/

This blog will keep you up to date with all the happenings at the Wensleydale Creamery - and they are busy

Enjoy,

Leon the Milkman

0 comments.

Solving QC problems with outsourcing

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

Hi, Guys

When solving a dairy QC problem be sure that you can trace everything from its origin and be sure what info you can give away to an outside source.

On the other hand be sure that you can give enough info for the person to help you - I get loads of requests for help, where I am not allowed to enter the premises or may not see the recipe or changes or whatever!   How can you help someone like that!

Hope this helps somebody, somewhere

Kind regards,

Leon the Milkman

0 comments.

Boeren Kaas vs. Gouda

Posted on September 6th, 2006 by Leon the Milkman.
Categories: Cheese, International Dairy.

Hi, Cheese Fans

It seems that the main difference between the above mentioned cheeses are that in the heating/cooking phase the Boeren Kaas is heated to to about 50-55°C where the Gouda is only heated to about 38°C.

Kind regards,

Leon the Milkman

0 comments.

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