Leon the Milkman’s Blog

They’re talking about me!

Posted on November 4th, 2006 by Leon the Milkman.
Categories: Dairy News, Milk.

Hi, Cheese Fans

Here is an interview where I get mentioned, because I kind of introduced these two lovely people

Hope you guys like the pic, hehe

You can find Nadia at http://www.cheesaholics.blogs.com/ and Chuck and Cindy can be found at www.zimmcomm.biz and www.agwired.com.

Leon the Milkman

Click on the PLAY button below:

Makes you want to drink milk, hey!

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Soft Feta

Posted on November 1st, 2006 by Leon the Milkman.
Categories: Dairy News, Cheese, Milk.

Leon the Milkman

Hey - drink milk!

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Acidifying feta brine

Posted on November 1st, 2006 by Leon the Milkman.
Categories: Cheese, Milk, Dairy Science.

Hi, Cheese fans

Most of the Feta brine recipes I have seen use citric acid to acidify the brine, but you can use any other household acid   , well like vinegar.

The first time I used the vinegar I thought that it would give a taste to the feta, but it did not - maybe you are more sensitive to the taste.

Also remember to test the acidity of the brine - if it is too alkaline your feta will dissolve in time.  I use methyl red indicator to test the acidity.  If it turns pink it is acid enough and if it turns yellow, you need more acid.

Drink your milk and eat your cheese

Leon the Milkman

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Holstein Cows

Posted on October 26th, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi, Fans

Here is a picture of Holstein cows waiting to be milked.

Remember to drink you milk.

Leon the Milkman

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My beautiful wife!

Posted on October 22nd, 2006 by Leon the Milkman.
Categories: Dairy News.

Hi, Fans

Well I have to show you my beautiful partner for the night(and every night) as well..

Love you, Elaine xx

1 comment.

Agri-Expo’s 175th Birthday!

Posted on October 22nd, 2006 by Leon the Milkman.
Categories: Dairy News.

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Enzymes in milk

Posted on October 18th, 2006 by Leon the Milkman.
Categories: Milk, Raw Milk, Dairy Science.

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

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Link to Meetse-Tech Labs

Posted on October 12th, 2006 by Leon the Milkman.
Categories: Dairy News, Milk, Dairy Science.

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

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Dairy farmers: The minutes that cost you the most

Posted on October 12th, 2006 by Leon the Milkman.
Categories: Milk, Dairy Farming.

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, Milk, Dairy Science.

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

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