Leon
Freezing milk bulk tank
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
Sept. 2006 Cheese Course
Hi, Cheese Fans
New Cheese Makers ala Leon the Milkman.
Of course they all said “Cheese!”
🙂
Cheese Course
Hi, Guys
I’m presenting a cheese course again for the next two days and I hope to post a pic tomorrow on the blog and the rest of the pics will go to http://www.dairy-info.org/
Kind regards,
Leon the Milkman
Wensleydale Cheese Blog
Hi, Cheese Fans
Check out the new blog at:
http://www.wensleydaleblog.co.uk/
This blog will keep you up to date with all the happenings at the Wensleydale Creamery – and they are busy 😉
Enjoy,
Leon the Milkman
Solving QC problems with outsourcing
Hi, Guys
When solving a dairy QC problem be sure that you can trace everything from its origin and be sure what info you can give away to an outside source.
On the other hand be sure that you can give enough info for the person to help you – I get loads of requests for help, where I am not allowed to enter the premises or may not see the recipe or changes or whatever!  How can you help someone like that!
Hope this helps somebody, somewhere 😉
Kind regards,
Leon the Milkman
Boeren Kaas vs. Gouda
Hi, Cheese Fans
It seems that the main difference between the above mentioned cheeses are that in the heating/cooking phase the Boeren Kaas is heated to to about 50-55°C where the Gouda is only heated to about 38°C.
Kind regards,
Leon the Milkman
Easiest Cheese to Make?
Hi, Cheese Fans
I would have to say from easy to more difficult the order would have to be something like this:
- Cottage Cheese
- Feta
- Mozzarella
- Gouda
- Cheddar
That is for the 5 cheeses mentioned anyway 🙂
Kind regards,
Leon the Milkman
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Cheese Girl Link!
Hi, Guys
I just got a link from Cheese Girl and I repaid the favour – you can check out her fantastically informative blog at http://cheesaholics.blogs.com/
Thanks, Cheese Girl,
Kind regards,Â
Leon the Milkman
Where did that yoghurt taste come from?
Hi, Yoghurt Fans
When you have a funny taste in your yoghurt it is not always funny 😉
If the factory manufactures an unflavoured yoghurt and then add flavours, the first question should be if the taste is present in the unflavoured yoghurt as well. If it is, then it cannot have come from the flavour or fruit that was added, right?
So now it must come from anything that is added before that point, like the milk itself, the stabilisers, the sugar/sweeteners or base.  Get to every ingredient, and make sure it is from the same batch.  For example, get milk from the same farmer on the same day, etc.
Some of the yoghurt can be used to innoculate autoclaved/UHT/longlife milk and if the same taste is perceived after the milk is set, then the taste is microbial, right?  I say this because if the 3% or so yoghurt with the funny taste was mixed into milk and no taste was evident and after incubation the taste is there, then it must be microbial, I think.
Hope you found this of value.
Kind regards,
Leon the Milkman
Factors affecting Somatic Cell Counts (SCC)
Hi, Dairy Farmers
Read this great new article on my www.dairy-info.org site.
Have you had your milk today?
Kind regards,
Leon the Milkman
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