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.

New CombiFoss

Hi, Milk People

This week I got my new Combifoss system. It will test for milk solids, added water and SCC.

Will tell you later if I could figure it out.

Kind regards,

Leon the Milkman

Namibia Dairy Visit

Hi, Milkfans

Had a visit from my good friend, Pieter Engelbrecht, yesterday.

He is Quality Control Manager at Namibia Dairies these days, but still as down to earth as always. Missing you here in South Africa, Pieter. We need more people like you in this world!


Milk Route

Here is a recording of some early birds on my milk route 😉

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The Singing Life of Birds : The Art and Science of Listening to Birdsong

Milk Paint

Hi, Milkfans

Yes, you read that right!

You can paint you house with milk. Or your furniture for that matter. Milk Paint was used quite a lot in history. It is in vogue again as a child friendly paint – it can be chewed off the building blocks without poisoning the child.

It consists mainly of skim milk, alkaline, end some color. The alkaline, like sodium hydroxide denatures the milk protein and fixes it, while being neutralized in the process  – well you can read more, as well as get contact details for suppliers at

Kind Regards,

Leon the Milkman

Raw Milk Calories

Hi, Milkfans

Raw milk does not have less or more calories than the pasteurized version of the same milk. Full cream milk having about 620 calories per Liter, raw or pasteurized.

Although some of the nutrients are destroyed ( small percentage ) during pasteurization, pasteurized milk is still safer than raw milk. Although I have drunk my fair share of raw milk, I see the results of analysis on that milk and therefore feel comfortable drinking that specific farm milk.


Leon the Milkman

Define Psychrotrophic bacteria

Hi, Milkfans

These bacteria occur naturally in cold places like the Arctic.

They are important in frozen and refrigerated food where they can cause spoilage – even with the cold chain being maintained.

Examples are mould like Penicillium and bacteria like Pseudomonas, Bacillus and Clostridium.

They are an increasing problem in the dairy industry where the cold chain is maintained for longer periods on raw milk, than ever before in history.


Leon the Milkman


What Are Bacteria? DVD

Human Milk Composition

Hi, Guys

Yes, I do get a lot of questions like this 😉

Well, at the moment I am testing human milk for a project by a local hospital and I must say that I have never seen such a variance in composition compared to the cow and goat’s milk that we test as well.

I think this has a lot to do with cows being much more set in a routine and eating the same diet every day – haha, sorry to you women out there for making these comparisons, but we really get asked these things a lot.

The average composition of macronutrients in human milk is about 1% Protein, 4% Fat and 7% Lactose. If you take different milks you’ll see that the nutrients present are much the same and in most the ratios are also the same between nutrients, but the concentrations differ the most.

Sheep’s milk for example is much more nutritious than cow’s milk and contains about twice the calories.

Kind regards,

Leon the Milkman

Laugh and Learn About Breastfeeding

Judging Dairy


Hi, Milkfans

I was a judge at the National Dairy Championships held by Agri-Expo in the Bellville Civic Centre, near Cape Town today.  Thanks, Agri-Expo, it was fun as usual.

May the best products win!

Kind regards,

Leon the Milkman

P.S. check out this following link if you judge dairy as well.

Judging dairy products

Pseudomonas in Cottage Cheese

Hi, Cheesefans

Got a enquiry recently about why Pseudomonas bacteria love cottage cheese so much.

Well, I think it depends a lot on the flavour. 😉

Seriously Pseudomonas are widely distributed and aerobic.  They tend not to use much carbohydrate ( lactose removed from cottage cheese ) and grow well in protein-rich foods (like cottage cheese) producing slime, pigments and some bad odours. They also prefer a high water activity ( high moisture content) and thus cottage cheese is pretty much ideal. Many are also psychrotrophic ( cold-loving ).

Although optimum temperatures are from 15 degrees Celsius to temperate – thus allowing the temperatures to go so high would speed up their growth exponentially.

Goodday to ya,

Leon the Milkman

Cottage Cheese Cookbook: 101 Recipes with Cottage Cheese

Automated Milk Analysis and Calibration

Hi, Milkfans

 When doing any automated milk analysis you must remember that the apparatus is calibrated against a certain referance. It is not wise to test cow’s milk on an apparatus that has been calibrated with goat’s milk or vice versa. This has to do with the different sizes of the fat globules, etc.

This is also the reason that ( I think) that goat’s milk digest easier than cow’s milk. It has nothing to do with goat’s milk not having any lactose – that’s nonsense.

 All for today,

Leon the Milkman


About Me

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

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

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© 2010 by Leon the Milkman.

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