Leon
Milk Raw?
Hi, Milkfans
Are you using milk raw? Why take the chance?
While it is true that some nutrients are detroyed to some extent during pasteurization it also makes milk much safer to drink. Remember that milk is one of the most nutritionally complete foods – not only for humans, but also for bacteria, fungi, molds, etc 😉
If you are buying raw milk and you want to make it safe without detroying a lot of nutrients, pasteurize at 65 degrees Celsius for 5 minutes.
This is easily done by placing a pot inside of another one and filling the gap in between with water and placing on the stove – -like you would when melting chocolate. The milk comes inside the centre pot with a thermometer. Afterwards cool in the sink – which should be filled with ice water.
Hope that helped,
Leon the Milkman
A gallon of milk an hour?
Hi,
Why is that some idiots ask questions like: “Can you drink a gallon of milk in an hour?”
Come on people are you really that bored?
Well drinking a gallon of water in that time have caused death – same with any liquid. Milk will not be different, I’m sure. It should also supply you with about 2400 calories I think?!
Hhahaa, cannot believe the questions some people ask.
Regards,
The Laughing Milkman
Freezing Point
Hi, Milkfans
The freezing point of milk is used to detect added water. As you should know water freezes at 0° C and because milk has some salts and lactose that are in solution the freezing point of milk is slightly lower than water – to the point of about a half a degree Celsius.
In fact for the test, the freezing point of milk should fall between -0.512° C and -0.550° C. If it is closer to zero water is added and if it lies beyond -0.550° C the milk is either going sour or solids, like whey powder was added.
Kind regards,
Leon the Milkman
Cheese Yield vs. Milk Solids
Hi, Cheesefans
This is a topic not many lay cheesefanatics know about: the influence of milk solids on the yield of cheese.
The higher the Solids – being Fat, Protein( these are the ones important in cheese making) – the higher the yield of cheese out of a certain volume of milk.
Generally cow’s milk gives a higher yield than goat’s milk.
Thus you need more goat’s milk to make a kilo/pound of cheese than you would with cow’s milk.
Kind regards,
Leon the Milkman
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Cheese Yield and Factors Affecting Its Control: Proceedings of the IDF Seminar Held in Cork, Ireland
Milk Diet
Hi,
Well I saw this (dairy diet) being searched for on the internet. Milk is one of the most complete foods out there and because it is so high in water(about 87%) it is an excellent diet food, but I do not recommend any diet where the variety is so limited. No single food can supply all the nutrients a healthy body needs.
So for sure include milk in your healthy diet, but by no means make it the only food you consume!
Kind regards,
Leon the Milkman
Dairy Allergies
Hi, Milkfans
Now there is a hot topic!
I have very funny (I have been told) views on this, for one thing, I do not consider being pricked with some substance, being an accurate test for food allergies, because everything we eat are digested and not deposited directly into the bloodstream!
Another thing – I come from a wheat farming area and my wife not – every time we go to visit my parents, her allergies fire up 😉
I know what you’re thinking!
Well I am not a doctor, and I won’t give too much advise, but I think if you suffer from any allergies it would be worth your while to check out Vitamin B5, C , A and E supplementation. Well of course all vitamins and minerals are important, but I have found these four to be especially helpful with allergies.
For some more objective advise you can check out the allergies sites linked to my other website: www.dairy-info.org
Kind Regards,
Leon the Milkman
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Density vs. Specific Gravity
Hi, Milkfans
Density is measured as mass per volume (g/ml) at a specific temperature.
Specific Gravity is the relationship of the mass of a volume of a substance to the mass of an equal volume of water at the same temperature.
In dairy both the density and the specific gravity are influenced by the fat percentage and the SNF-percentage.
Top of the day to you,
Leon the Milkman
Investigative Control Biology
Hi, Milkfans
Some people have been asking what the above topic is. Well after fishing around or should I say milking my resources 😉 it seems that it has something to do with teaching students to think and to construct their own experiments around that.
Is thinking a new concept? Just joking!
I think dairy people will be more interested in something like investigative microbiology which is also out there.
The purpose of these courses are to give students experience in completing an independent science research project. Students will learn basic concepts before venturing into investigative work. Students will also practice basic lab techniques used to culture and view bacteria. They will research a project in which they design and conduct their own experiment and present their findings.This is an excellent way to pull theory together in an interesting way and helps a lot to solve problems when the students step into a real job someday. It greatly improves the thinking process in solving problems and helps to give the student a more finished and rounded education.
Now do not start mailing me and asking me who presents these courses, you are on the internet – you found me – get the idea!
Kind regards,
Leon the Milkman
Dairy Dictionary
Hi, Dairyfans
Confused with a dairy term you’ve never heard of before? Get your own dairy dictionary by registering here – that will set you right. 🙂
You will use it again and again.
My pleasure,
Leon the Milkman
Wedding Anniversary
Hi,
Yep, my wife and I are celebrating our fourth wedding anniversary today! Thanks, Love.
Like everything in life a relationship needs constant attention, may we have more time with each other this year.
I love you,
Leon
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