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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
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
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
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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
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
Freezing milk bulk tank
Posted on September 14th, 2006 by Leon the Milkman.
Categories: Dairy Farming, Dairy Science, Milk, Raw Milk.
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
Report on UK market for value-added milk.
Posted on August 1st, 2006 by Leon the Milkman.
Categories: Dairy News, International Dairy, Milk.
Hi, Milk Fans
British dairies are increasingly targeting the value-added milk for growth opportunities as they re-align their businesses and move away from commodity products. New product launches and increased investment are factors behind sales to expand by about 30% a year.This new report by Organic Monitor analyses the organic milk, functional milk, and flavoured milk segments. Although organic milk and flavoured milk comprise most revenues, the functional milk market is showing the highest percentage growth. Functional milk sales escalated in 2005 due to the successful launch of Saint Ivel Advance. Marketed as ‘clever milk’, the milk is fortified with omega acids from fish oil.
Organic milk comprises most revenues in the value-added milk market. Sales have been soaring since scientific research found organic milk to have superior nutrient content than non-organic milk. Some retailers have reported sales growth in excess of 50% in 2005 as consumers increasingly buy organic milk because of its health benefits.
Of all the product segments, flavoured milk has the highest retail penetration. Fresh flavoured milk sales are expanding as retailers launch new products under their private labels. Expanding sales channels is also a major driver as manufacturers target the catering & foodservice sector.
High growth rates are attracting new entrants into the value-added milk market. Apart from British dairies, large food companies like Nestlé and Unilever are coming into the market because of the growth potential and low barriers to market entry. The organic milk market is receiving low interest however because of supply-demand imbalances. Supply shortages is causing organic milk to be imported once again after years of oversupply.
This report gives market & competitive information on the value-added milk market. Market sizes, revenue forecasts, and market trends are given for each product segment. Competitive information includes market shares and profiles of leading producers and retailers.
For a complete index of this report click on:
http://www.researchandmarkets.com/product/f24e5c/the_uk_market_for_valueadded_milk Â
Kind regards, Leon the Milkman
Standardizing milk
Posted on July 24th, 2006 by Leon the Milkman.
Categories: Milk, Raw Milk.
Hi, Milk Fans
Why should milk be standardised?
So that the consumer knows what they are buying. At the moment on the drinking milk market we pay the same price for Friesian milk with a 3.3% butterfat and 3% protein score as for Jersey milk with a 4.5% butterfat and 3.8% protein content.
This should not be making sense to the consumer or to the farmer! Should milk be standarized by mixing with other milk or with water?  Will consumers be up for this?
Please feel free to give your opinion on the forum at www.dairy-info.org
Kind Regards,
Leon the Milkman
Milking cows is good for you!
Posted on July 21st, 2006 by Leon the Milkman.
Categories: Dairy Farming, Milk, Raw Milk.
Hi, Cow fans
If you are interested in milking, read this interesting article:
Kind regards,
Leon the Milkman
Pasteurizing cheese milk at home
Posted on July 16th, 2006 by Leon the Milkman.
Categories: Cheese, Dairy Science, Goat Milk, Milk, Raw Milk, Recipes.
Pasteurizing milk at home for cheese making
Hi, Cheese fans
If you want to pasteurize raw milk at home for cheese making it is best to use two form fitting pots like on the photo. Fill the gap between the pots with water and make sure that the inside pot is hanging so that there is also some water under the bottom.
This is much like the set-up you would use to melt chocolate.  Heat the milk to 65°C and keep it there for 5 minutes - then cool it down with cold or ice water in the kitchen sink.
For cheese making the milk should be cooled to 32°C and for drinking it should be cooled to at leat 8°C and then refrigerated to cool it down further.
This method can of course be used for pasteurizing goat milk at home or any other milk for that matter.
Kind regards,
Leon the Milkman
