Hi, Milkfans

The pH of milk should ideally be between 6.60 and 6.75.

When milk pH goes into the 6.5’s it is considered to be turning sour and above 6.80 there is reason to suspect mastitis(udder infection) or alkaline soaps – usually because of insufficient rinsing of tanks after cleaning.

Regards,

Leon the Milkman

Hi, Milk Scientists

Need to know how much milk to mix with another to get a certain butterfat %?

Use the Pearson Square or the “milk butterfat square”.  Subtract diagonally and convert to the positive if not. Mix the parts as calculated and you will get the center value ( the one you wanted ).

In this example 2/3 of the final volume of the 4% milk must be added to 1/3 of the 1% milk to get 3% milk. So if you wanted 1000 L of 3% milk, then you would need 666 L of 4% milk and add that to 333 L of 1% milk.

This also works well for juices with different concentrations (Brix).

Kind regards,

Leon the Milkman

Hi, Dairy Scientists

You start off with 3.8% butterfat and you skim off to 2% – what is the volume of milk remaining?

Let us say you started off with 1000 liters of milk and your resulting cream has a butterfat of 40%

3.8% – 2% = 1.8% difference per part

1.8% x 1000 liters = 1800 parts of fat to be removed

1800 ÷ 40% = 45 liters of cream

1000 liters – 45 liters = 955 liters of milk remaining.

Don’t ask me why or how – this is the way to do it – agreed?

Semi-convinced,

Leon the Milkman