Leon
Balanced Milk
Hi, Milk Fans
You know why I always say milk is balanced?
Well if you look at the composition of cow and goat milk, you will see that the fat, protein and lactose(carbohydrate) is more balanced than in almost any other food. This helps regulate blood sugar and gives you all-round nourishment throughout the day.
Kind regards,
Leon the Milkman
UK Holstein prices
Hi, Dairy Farmers
Check out these recent cow prices:
http://www.fwi.co.uk/Articles/2006/06/14/95240/Holstein+herd+rides+the+dairy+boom.html
Kind regards,
Leon the Milkman
How do you divide calories through the day?
Hi, Dairy Dieters
Most diets tell you to cut calories towards the end of the day. I think this is valid and I understand the reasoning that it helps you not to go to bed with a full stomach. What I have found though is that people that do this are eating too many calories anyway and need to cut back further.
When your calories are low enough you can eat the same amount of calories at every meal. I find that people that cut back at the end of the day, usually are very hungry the next day and this will cut into their reserves too much.
Also keep moderate amounts of fats, protein and carbohydrate in your diet and in all meals as the fat and protein slows down digestion. This means less up and downs in your blood sugar. As long as you are eating less calories than your body needs to maintain weight, you will lose, no matter what you eat.Â
Kind regards,
Leon the Milkman
Dairy Farmers beware!
Hi, Dairy Farmers
Another warning!
Does not matter where in the world you are, this is sure to come your way eventually.
Read more here: http://www.signonsandiego.com/news/state/20060609-2213-ca-dairypollution.html
Dairy regards,
Leon the Milkman
Milkman – thing of the past?
Hi, Milk Fans
Well maybe not. Milkmaidens on the rise however -Â now who minds that? 😉
Read it all here:
http://www.madison.com/tct/features/index.php?ntid=86861&ntpid=0
Kind regards,
Leon the Milkman
Gielie comes to visit Elsenburg
Hi, South African Dairy Farmers
Gielie de Kock came to visit the lab today to bring some milk samples for the new Milkoscan and to give his support to the lab. Gielie was a major force in motivating the purchase of the new machine at Elsenburg. We thank him for that and hope that the Western Cape Dairy Farmers will soon follow when Milk Recording will commence at Elsenburg.
Kind regards and a good weekend,
Leon the Milkman
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Comparing cow, goat and soy milk
The best way to approach this subject is with an open mind and also to compare the different products point for point, e.g. the fat percentage and composition between all the milks, and doing the same for every component.
Another important consideration in this case is the fact that we are using milk as removed in the natural soy milk method that has been used for centuries. This was done to give a true indication of the soy, because different manufacturers adapt the soy to their own standards; adding less or more sugar, fat and other additives.
Read the rest of the article at http://www.dairy-info.org/
Kind regards,
Leon the Milkman   
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Multilingual Cheese
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Hi, Cheese fans
Ever wonder what your favourite snack is called round the world? Check it out:
| NAME Â Â | LANGUAGE Â Â |
| Fromage   Formaggio  Cheese  Kaas  Kase  Queso  Quijo  Cais  Ost  Juusto  Ssyr  Sir  Sajt  Syr  Peyniri  Panir  | French   Italian  English  Dutch  German  Spanish  Portuguese  Irish  Scandinavian  Finnish  Russian  Polish  Hungarian  Yugoslavian  Turkish  Hindi  |
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Kind regards,
Leon the Milkman
Angola has huge dairy potential
Angola has a livestock potential favouring the development of dairy projects throughout the country, said Monday in Luanda veterinary physician, Kussonga Jordão.
Read more by clicking the following link:
http://allafrica.com/stories/200606060176.html
Kind regards,
Leon the Milkman
Yoghurt Stabiliser
Hi, Yoghurt Fans
It should be no secret that commercial yoghurt has stabilisers added. What is that? Stabilisers range from starch based, to gums to gelatin(not in Kosher products). Anybody that has ever made yoghurt will know that because of the acidity of the product some free moisture will form whenever we scoop some out or break the set structure in some way.
Because commercial yoghurt has to be transported as well it is thus essential that some stabiliser be added. Some are just for thickening the product and others have functional properties as well, like giving a creamy mouthfeel.
When using stabilisers in yoghurt we must determine the stabiliser to be acid tolerant(yoghurt pH about 4-4.5) and enzyme tolerant. Best to ask the manufacturer if you are planning to make you own stabiliser mix or wanting to try something new.
Kind Regards,
Leon the Milkman
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