Leon the Milkman

Anything dairy-related

Standardizing 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

Sarel Moore visits Elsenburg

Hi, Milk Fans

Sarel Moore of the South African Milk Recording Scheme visited today and gave the thumbs up for Elsenburg Dairy Lab to do analysis for them in the Western Cape!

The tests to be done are fat, protein, lactose, urea and somatical cell count.

Thanks, Sarel

Leon the Milkman

Mark van der Walt visits Elsenburg

Hi, Milk Fans

Yes, it’s true! Mark of Rhine Ruhr South Africa visited us today and calibrated the CombiFoss for Urea.   No we didn’t piddle in a can!

Thanks, Mark

Kind regards,

Leon the Milkman

Pasteurizing cheese milk at home

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

Raw Milk Sharp Cheddar White Wax Wheel

About Me

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

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