Leon the Milkman’s Blog

Holstein Cows

Posted on October 26th, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi, Fans

Here is a picture of Holstein cows waiting to be milked.

Remember to drink you milk.

Leon the Milkman

0 comments.

My beautiful wife!

Posted on October 22nd, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi, Fans

Well I have to show you my beautiful partner for the night(and every night) as well..

Love you, Elaine xx

1 comment.

Agri-Expo’s 175th Birthday!

Posted on October 22nd, 2006 by Leon the Milkman.
Categories: Dairy News.

0 comments.

Enzymes in milk

Posted on October 18th, 2006 by Leon the Milkman.
Categories: Dairy Science, Milk, Raw Milk.

Hi, Milk Fans

Milk contains a number of enzymes, that include lipase, protease, alkaline phosphatase, acid phosphatase, esterase, xanthine oxidase, lactoperoxidase, catalase, aldolase and lysozyme.

Remember to drink your milk,

Leon the Milkman

0 comments.

Link to Meetse-Tech Labs

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

Hi, Milk Fans

I have just linked to www.meetse.co.za, the home of Meetse-Tech Labs in South Africa.  They are a lab specialising in dairy, water and soil analysis near Benoni, South Africa.  They also import fine Funke Gerber dairy science equipment.

Check them out while you are drinking your milk,

Leon the Milkman

0 comments.

Dairy farmers: The minutes that cost you the most

Posted on October 12th, 2006 by Leon the Milkman.
Categories: Dairy Farming, Milk.

Hi, Dairy Farmers

You could manage your dairy extremely well, but if you do not make sure that a representative sample of your tank milk is taken for payment, then it will all be in vain.

Round tanks should be stirred for at least 5 minutes and long tanks for 10 minutes. Milk should be sampled in a sterile way, from the same place every time - always from the top door or bottom tap.  Get a good procedure that satisfies you and your buyer and make sure that everybody sticks to it.  Always try to be present when a sample is taken.

Have you had your milk today?

Kind regards,

Leon the Milkman

 

0 comments.

Curd Cooking?

Posted on October 11th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy Science, Milk.

Hi, Cheese Fans

The expulsion of whey during the cheese making process is hastened by heating and stirring.  This heating is called “Cooking the Curd” by cheese makers.  This is usually a gradual process that ranges from 33°C(91.4°F) to 80°C(176°F).  If the heating takes place too fast the curd particles become overfirm on the outside - known as “case hardening” - preventing moisture and lactose to be released.  This could give an over-acid cheese.

Remember: Drink milk!

Kind regards,

Leon the Milkman

0 comments.

Whipping Cream

Posted on October 9th, 2006 by Leon the Milkman.
Categories: Dairy Science, Milk.

Hi, Dairy Fans

Cream will whip if the fat content exceeds 30% and if the cream is cold, because the fat has to be in a solid state.  The cream must have been cold for some time to allow complete crystallization of the fat.

Remember: Drink Milk!

Kind regards,

Leon the Milkman

0 comments.

5c to save a herd..

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

Hi, Dairy Farmers

Go ahead and see what the industry is coming to.

Click on http://www.thewest.com.au/default.aspx?MenuID=77&ContentID=8959

Will generic marketing be the answer?  Can people still stand together?

Drink your milk.

Kind regards,

Leon the Milkman

0 comments.

Cheese.za.net link

Posted on October 4th, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi, Cheese Lovers

We have just put up a link to www.cheese.za.net.

Kind regards,

Leon the Milkman

0 comments.