Anything dairy-related

Leon the Milkman

Leon the Milkman has a B.Sc majoring in Food Science And Chemistry. Having had stints in most food industries, his love for dairy won and he has been working in the dairy industry in the Western Cape Province of South Africa since 1997. He is a Research Tech. and presents regular Cheese and Yoghurt Making Courses.

Dairy farmers: The minutes that cost you the most

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


Curd Cooking?

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

Whipping Cream

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

Milk and Your Skin

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:

Get that tub full of milk.

Kind regards,

Leon the Milkman

Modern buttermilk?

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

Freezing milk bulk tank

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

About Me

Welcome to my Blog!
I'm Leon the Milkman,  dairy specialist and  professional cheese experimenter.

Contact Me

Email me at

or call during office hours 

(GMT +2) on +27(0)84 952 4685

I do SKYPE consultations

Follow Me

 Subscribe to this blog
Follow me on Twitter
 Connect on Facebook


© 2010 by Leon the Milkman.

You're welcome to link to this site or use a single image and brief description to link back to any post. Republishing posts in their entirety is prohibited without permission.