Leon the Milkman

Anything dairy-related

Dairy farm tours

Hi, Dairy farmers

If you already have a neat and smooth running setup on your farm, and maybe a farm stall where you sell your own products, or have neighbors selling products, then you should read the following article:

http://www.wisconsinagconnection.com/story-state.cfm?Id=583&yr=2006

It is an excellent way to create an extra revenue stream.

Kind regards,

Leon the Milkman

P.S. If this interests you, here’s some more resources:

The Green Holiday Guide Spain and Portugal 2002/3: Cottages and Campsites on Organic Farms Environment-Friendly Guesthouses and B&Bs (Green Holiday Guides) Recipe for success.(tourism breathes new life into a vintage fruit farm) : An article from: Farm Journal

 Ag-Tourism Has Well-Established Roots Locally.(San Diego has many places to admire agriculture)(Brief Article) : An article from: San Diego Business Journal

Freezing point and added water

Hi, Dairy Scientists

What is the relationship between the freezing point of milk and the amount of added water?

About 0.2% of added water for every 1000th of a degree Celsius depression under -0.512 degrees Celsius.

Thus -0.513 degrees Celsius will have 0.2% added water and -0.514 degrees Celsius will have 0.4% added water, etc.

Kind regards,

Leon the Milkman

Hortvet vs. Celsius in Cryoscope

Hi, Dairy Scientists

How to convert degrees Celsius to Hortvet and vice versa?

Temp. reading in Celsius = 0.9656 x Temp. reading in Hortvet.

Temp. reading in Hortvet = 1.0356 x Temp. reading in Celsius.

Thus -0.512 Celsius = -0.530 Hortvet

Regards,

Leon the Milkman

 

Method of determining remaining milk when taking off cream

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

Dairy Cattle Science (4th Edition) Dairy Chemistry and Biochemistry

How bad is hydrated lime on your skin?

Hi, Milk Fans

It’s bad, it’s bad, it’s very,very bad.

Hydrated lime or Calcium Hydroxide reacts very fast with moisture and will even react with the moisture in your skin, so cover up hand and eyes.

However, once the reaction between the milk and the lime is completed and the milkpaint is dry, everything is safe again.

Regards,

Leon the Milkman

P.S. Here is a very informative link about lime:

http://oikos.com/library/naturalbuilding/lime.html

Paint Your House With Powdered Milk, and Hundreds More Offbeat Uses for Brand-Name Products

About Me

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

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