Monthly Archives: July 2006
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
Hands-on dairy science for students
Hi, Milk fansÂ
Brutus stood patiently as yet another student pulled on a glove up to her shoulder. The steer has gotten used to people sticking their hands through the fistula, or tube, in his side, reaching into his stomach and squeezing a handful of his lunch.
The steer is doing his part to help attract students into animal and dairy sciences at the University of Georgia.
Read the rest here:
http://www.thebladeplus.com/news/2006/0717/News/020.html
Kind Regards,
Leon the Milkman
Dr. Conradie visits Elsenburg
Hi, Milk Fans
Parmalat’s National Milk Producers Quality Manager for South Africa visited me today to photograph my new equipment – the CombiFoss Milk Analyser 😉
Send some business my way please, sir!
Kind regards,
Leon the Milkman
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Yoghurt Sweetness
Hi, Yoghurt Fans
You might notice that when you eat some full fat and low fat yoghurt from the same company that the low fat stuff is usually much sweeter than the full fat version.
The reason is that the full fat version tends to cover your taste buds in lovely butterfat, dulling them to the sugar’s sweetness and that most companies do not compensate for this by lowering the sugar content of their low fat products.
So the low fat yoghurt could have even less calories 😉
Check it out – it’s true.
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Kind regards,
Leon the Milkman
Feta vs. Danish Feta
Hi, Cheese Fans
The main difference between the above two cheese are that the danish feta has more moisture, thus it is not as sour. Danish Feta usually is made through the modern process of Ultra Filtration, where the whey proteins are retained in the cheese with the casein, giving softer, creamier cheese and much higher yields. Good for you and good for the manufacturer. 😉
Kind regards,
Leon the Milkman
South African Dairy News
Hi, South African Dairy Fans
Here is some home-grown news bits:
Humansdorp dairy sells stake to BEE firms
Read it here:Â http://www.theherald.co.za/herald/biz/02_10072006.htm
Namibia: SA Dairy Traders Fight Tariff Raise
Some importers and distributors of South African dairy products are up in arms over plans by the government to introduce a tariff increase on imported UHT milk.
Read the rest here: http://allafrica.com/stories/200607101001.html
Kind regards,
Leon the Milkman
Cheese at www.CurdNerds.com
Hi, Cheese Fans
Just got a link today from www.CurdNerds.com
Check out their great site right now.
Till next time,
Leon the Milkman
Should Dairy Free Consumers be Concerned?
Hi, Milk Fans
According to a recently released study out of UCLA, women may lower their risk for type-2 diabetes by increasing their intake of low fat dairy products. Should those who shun or limit dairy consumption be concerned?
Read the rest here:
http://www.webwire.com/ViewPressRel.asp?aId=16323
Kind regards,
Leon the Milkman
New Trends in Ice Cream
Hi, Ice Cream Fans
Check out all the newest ice cream dessert trends here:
http://msnbc.msn.com/id/13748818/
Kind regards,
Leon the Milkman
Cheese making
Hi, Cheese fans
Check out the cheese making article posted today on the www.dairy-info.org homepage.
See ya,
Leon the Milkman