Leon the Milkman’s Blog

Grow a Goatee!

Posted on May 14th, 2007 by Leon the Milkman.
Categories: Dairy News, Goat Milk, Milk, Milkman, Raw Milk.

www.nwfdailynews.com/article/5254

Drink your goat milk!

Cheerio,

Leon the Milkman

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.

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

4 comments.

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

0 comments.

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:

http://www.newsday.com/news/local/wire/connecticut/ny-bc-ct-fea–freshmilk0720jul20,0,5696000.story?coll=ny-region-apconnecticut

Kind regards,

Leon the Milkman

0 comments.

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

0 comments.

Balanced Milk

Posted on June 17th, 2006 by Leon the Milkman.
Categories: Dairy Diet, Goat Milk, Milk, Raw Milk.

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

0 comments.

High Coliforms in raw milk?

Posted on May 25th, 2006 by Leon the Milkman.
Categories: Raw Milk.

Hi, Dairy Farmers

Do you have high coliform bacteria counts on raw milk?

The reasons could be infection, even something like dust from construction taking place on your premises.

Another reason - your bulk tank could be taking too long to cool the milk after milking. Top farmers shoot for all the milk to be chilled to under 4°C in half an hour, but most will go for 2 hours. If it takes longer than this, you are looking for trouble.

Do not however set the bulk tank to such low temperatures that the first milk into the tank freezes - this will pop fat globules that can contribute to oiling off (lower butterfat analyses - less money to you) or rancidity, because lipase will be released.

Kind regards,

Leon the Milkman

0 comments.

Can I freeze raw milk?

Posted on May 19th, 2006 by Leon the Milkman.
Categories: Raw Milk.

Hi, Milk Fans

Yes, raw milk can be frozen, but make sure that you do so as soon as possible after the milk is cooled down after the milking.

If the milk is held for a few days before being frozen, psychrotrophic (Cold-loving/tolerant) bacteria will start to grow and might even deteriorate the milk while it is frozen.

Kind regards,

Leon the Milkman

0 comments.

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

0 comments.

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