Leon the Milkman
Agri-Expo’s 175th Birthday!
I was one of a select group of guests 
invited to celebrate the 175th Birthday of the Cape of Good Hope Agricultural Society at the Cape Town International Conference Centrum.
Happy Birthday!
Leon the Milkman
Enzymes in milk
Hi, Milk Fans
Milk contains a number of enzymes, that include lipase, protease, alkaline phosphatase, acid phosphatase, esterase, xanthine oxidase, lactoperoxidase, catalase, aldolase and lysozyme.
Remember to drink your milk,
Leon the Milkman
Link to Meetse-Tech Labs
Hi, Milk Fans
I have just linked to www.meetse.co.za, the home of Meetse-Tech Labs in South Africa. They are a lab specialising in dairy, water and soil analysis near Benoni, South Africa. They also import fine Funke Gerber dairy science equipment.
Check them out while you are drinking your milk,
Leon the Milkman
Dairy farmers: The minutes that cost you the most
Hi, Dairy Farmers
You could manage your dairy extremely well, but if you do not make sure that a representative sample of your tank milk is taken for payment, then it will all be in vain.
Round tanks should be stirred for at least 5 minutes and long tanks for 10 minutes. Milk should be sampled in a sterile way, from the same place every time – always from the top door or bottom tap. Get a good procedure that satisfies you and your buyer and make sure that everybody sticks to it. Always try to be present when a sample is taken.
Have you had your milk today?
Kind regards,
Leon the Milkman
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Curd Cooking?
Hi, Cheese Fans
The expulsion of whey during the cheese making process is hastened by heating and stirring. This heating is called “Cooking the Curd” by cheese makers. This is usually a gradual process that ranges from 33°C(91.4°F) to 80°C(176°F). If the heating takes place too fast the curd particles become overfirm on the outside – known as “case hardening” – preventing moisture and lactose to be released. This could give an over-acid cheese.
Remember: Drink milk!
Kind regards,
Leon the Milkman
Whipping Cream
Hi, Dairy Fans
Cream will whip if the fat content exceeds 30% and if the cream is cold, because the fat has to be in a solid state. The cream must have been cold for some time to allow complete crystallization of the fat.
Remember: Drink Milk!
Kind regards,
Leon the Milkman
5c to save a herd..
Hi, Dairy Farmers
Go ahead and see what the industry is coming to.
Click on http://www.thewest.com.au/default.aspx?MenuID=77&ContentID=8959
Will generic marketing be the answer? Can people still stand together?
Drink your milk.
Kind regards,
Leon the Milkman
Cheese.za.net link
Milk and Your Skin
Hi, Milk Fans
“From the ancient Egyptians to modern day skincare gurus, every smart girl knows that milk is for more than drinking. According to studies, your skin responds well to the healing properties of milk, both internally and externally, which is why it is not only great to drink but also great for your skin.”
Read the rest at:
http://www.pr.com/press-release/18641
Get that tub full of milk.
Kind regards,
Leon the Milkman
Modern buttermilk?
Hi, Milk Fans
Traditionally buttermilk is the milk that is released once butter has been churned from cream. It has the composition of skim milk basically and about the same nutritional value. These days buttermilk is mostly made from adding some lactic acid bacteria to skim milk. This is done, because buttermilk does not have the stability that is required to repasteurise it, so that it can stand in the shops for some time.
Traditional buttermilk can thus be sweet or acidified by lactic acid bacteria and is much thinner in consistency than the “buttermilk” we buy in the shops today. Â
With the modern way the consumer gets a product of better physical quality and that has the same nutritional value as traditional buttermilk.
Thought you would like to know 😉
Leon the Milkman
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