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Dairy Diet for women!
Posted on June 23rd, 2006 by Leon the Milkman.
Categories: Milk, Recipes, Dairy Diet.
Hi, Milk Fans
Check out the great site at www.2424milk.com
Kind Regards,
Leon the Milkman
Nitrogen in milk
Posted on June 21st, 2006 by Leon the Milkman.
Categories: Milk, Dairy Science.
Hi, Dairy Scientists
The nitrogen in milk is divided into the protein in casein and whey protein. There is also a small percentage of NPN(non-protein nitrogen), which is in itself divided into Urea and non-Urea nitrogen.
Till next time,
Leon the Milkman
Check this link as well: Sources of variation in milk urea nitrogen in Ohio dairy herds : An article from: Journal of Dairy Science
Balanced Milk
Posted on June 17th, 2006 by Leon the Milkman.
Categories: Milk, Raw Milk, Goat Milk, Dairy Diet.
Hi, Milk Fans
You know why I always say milk is balanced?
Well if you look at the composition of cow and goat milk, you will see that the fat, protein and lactose(carbohydrate) is more balanced than in almost any other food. This helps regulate blood sugar and gives you all-round nourishment throughout the day.
Kind regards,
Leon the Milkman
Comparing cow, goat and soy milk
Posted on June 8th, 2006 by Leon the Milkman.
Categories: Dairy News, Milk, Goat Milk.
The best way to approach this subject is with an open mind and also to compare the different products point for point, e.g. the fat percentage and composition between all the milks, and doing the same for every component.
Another important consideration in this case is the fact that we are using milk as removed in the natural soy milk method that has been used for centuries. This was done to give a true indication of the soy, because different manufacturers adapt the soy to their own standards; adding less or more sugar, fat and other additives.
Read the rest of the article at http://www.dairy-info.org/
Kind regards,
Leon the Milkman 
Method of determining remaining milk when taking off cream
Posted on May 11th, 2006 by Leon the Milkman.
Categories: Milk, Dairy Science.
Hi, Dairy Farmers/Processors
I get asked a lot how much milk remains after cream is taken off - hope this calculation helps. If I did it wrong - please let me know 
Theoretically:
1000 liters of milk(you start off with)40% fat in resulting cream(assume this is the fat % of your cream) Just substitute your cream’s tested fat % in here.
Problem 1:
What volume of milk remains when I take 3.8% butterfat milk down to 3.3%?(FULL CREAM)
3.8% - 3.3% = 0.5%
0.5% x 1000 liters = 500 parts of Fat removed
500 parts ÷ 40% cream = 12.5 Liters of cream
1000 – 12.5 = 987.5 liters milk remaining
Problem 2:
What volume of milk remains when I take 3.8% butterfat milk down to 2%?(LOW FAT)
3.8% - 2% = 1.8
1.8 x 1000 = 1800
1800 ÷ 40 = 45
1000 – 45 = 955 liters of milk remaining
Problem 3:
What volume of milk remains when I skim milk completely?
3.8% - 0% = 3.8%
3.8% x 1000 liters = 3800 parts of Fat removed
3800 parts ÷ 40% cream = 95 liters of cream
1000 – 95 = 905 liters of milk remaining
Kind regards,Leon the Milkman
Raw Milk Calories
Posted on April 9th, 2006 by Leon the Milkman.
Categories: Milk, Raw Milk.
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.
Regards,
Leon the Milkman
Human Milk Composition
Posted on April 7th, 2006 by Leon the Milkman.
Categories: Milk.
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
Density vs. Specific Gravity of Milk
Posted on April 1st, 2006 by Leon the Milkman.
Categories: Dairy News, Milk, Dairy Science.
By determining the specific gravity (SG) of milk the following information can be obtained.
• An indication of adulteration of milk with added water.
• If the fat percentage is available the solids-non-fat (or total solids content) of the milk can be calculated.
- Definition
Specific gravity is the relationship of the mass of a specific volume of a substance to the mass of an equal volume of water at the same temperature.
Density is measured as mass per volume (g/ml) at a specific temperature.
The specific gravity of milk at 20 °C is ± 1.030 and is determined by the relative proportions of fat (SG = 0.93), water (SG = 1.0) and solids-non-fat (SG = 1.614).
Kind regards,
Leon the Milkman
Milk Raw?
Posted on March 18th, 2006 by Leon the Milkman.
Categories: Milk, Raw Milk.
Hi, Milkfans
Are you using milk raw? Why take the chance?
While it is true that some nutrients are detroyed to some extent during pasteurization it also makes milk much safer to drink. Remember that milk is one of the most nutritionally complete foods - not only for humans, but also for bacteria, fungi, molds, etc
If you are buying raw milk and you want to make it safe without detroying a lot of nutrients, pasteurize at 65 degrees Celsius for 5 minutes.
This is easily done by placing a pot inside of another one and filling the gap in between with water and placing on the stove - -like you would when melting chocolate. The milk comes inside the centre pot with a thermometer. Afterwards cool in the sink - which should be filled with ice water.
Hope that helped,
Leon the Milkman
Freezing Point
Posted on March 16th, 2006 by Leon the Milkman.
Categories: Milk, Dairy Science.
Hi, Milkfans
The freezing point of milk is used to detect added water. As you should know water freezes at 0° C and because milk has some salts and lactose that are in solution the freezing point of milk is slightly lower than water - to the point of about a half a degree Celsius.
In fact for the test, the freezing point of milk should fall between -0.512° C and -0.550° C. If it is closer to zero water is added and if it lies beyond -0.550° C the milk is either going sour or solids, like whey powder was added.
Kind regards,
Leon the Milkman