Leon the Milkman

Leon the Milkman has a B.Sc majoring in Food Science And Chemistry. Having had stints in most food industries, his love for dairy won and he has been working in the dairy industry in the Western Cape Province of South Africa since 1997. He is a Research Tech. and presents regular Cheese and Yoghurt Making Courses.

Angola has huge dairy potential

Published June 7, 2006 | By Leon the Milkman

Angola has a livestock potential favouring the development of dairy projects throughout the country, said Monday in Luanda veterinary physician, Kussonga JordÃ£o.

Read more by clicking the following link:

http://allafrica.com/stories/200606060176.html

Kind regards,

Leon the Milkman

Yoghurt Stabiliser

Published June 1, 2006 | By Leon the Milkman

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

Compost barn is a perfect fit for this dairy operation

Published May 31, 2006 | By Leon the Milkman

Milk production has increased and foot problems have decreased since the cows on Clover Glen Farm moved into their new compost barn.

Â Kind Regards,

Leon the Milkman

High Coliforms in raw milk?

Published May 25, 2006 | By Leon the Milkman

Hi, Dairy Farmers

Do you have high coliform bacteria counts on raw milk?

The reasons could be infection, even something likeÂ dust from construction taking place on your premises.

Another reason – your bulk tank could be taking too long to cool the milk after milking. Top farmers shoot for all the milk to be chilled to under 4Â°C in half an hour, but most will go for 2 hours. If it takes longer than this, you are looking for trouble.

Do not however set the bulk tank to such low temperatures that the first milk into the tank freezes – this will pop fat globules that can contribute to oiling off (lower butterfat analyses – less money to you) or rancidity, because lipase will be released.

Kind regards,

Leon the Milkman

Control Samples for milk analyses

Published May 22, 2006 | By Leon the Milkman

Hi, Dairy Scientists

When using control samples on your automated milk composition tester or otherwise, make sure that the samples you use as controls are close in composition to the samples you are going to analyse.

Using skim milk samples to check a machine that you are going to do full cream milk tests on, is not the best of ideas.

Rather see of you can calibrate different channels to test skim and full cream on.

Kind regards,

Leon the Milkman

Ice Cream Pie Recipes From Dairy Keen

Published May 21, 2006 | By Leon the Milkman

Hi, Dairy Fans

Try this:10 Ice Cream Cones â€“ Sugar, or Cake Ice Cream cones
2 Tablespoons Sugar
4 Tablespoons melted Butter10 Ice Cream Cones â€“ Sugar, or Cake Ice Cream cones2 Tablespoons Sugar4 Tablespoons melted ButterPreheat oven to 325 degrees. Place ice cream cones in food processor and process to fine crumbs. (You should have about 1 cup). With food processor running add sugar, then add melted butter. Continue to process until the crumbs are moistened. Press crumb mixture evenly against bottom and sides of a 9-inch pie plate. Compact the crumbs with a flat bottom measuring cup. Bake crust until crisp, 8 to 10 minutes. Let cool completely before filling.

10 Ice Cream Cones â€“ Sugar, or Cake Ice Cream cones2 Tablespoons Sugar4 Tablespoons melted ButterPreheat oven to 325 degrees. Place ice cream cones in food processor and process to fine crumbs. (You should have about 1 cup). With food processor running add sugar, then add melted butter. Continue to process until the crumbs are moistened. Press crumb mixture evenly against bottom and sides of a 9-inch pie plate. Compact the crumbs with a flat bottom measuring cup. Bake crust until crisp, 8 to 10 minutes. Let cool completely before filling.There is lots more at:

http://kutv.com/food/local_story_139122407.html

Kind regards,

Leon the Milkman

$Ben & Jerry\'s Homemade Ice Cream & Dessert Book$

Can I freeze raw milk?

Published May 19, 2006 | By Leon the Milkman

Hi, Milk Fans

Yes, raw milk can be frozen, but make sure that you do so as soon as possible after the milk is cooled down after the milking.

If the milk is held for a few days before being frozen, psychrotrophic (Cold-loving/tolerant)Â bacteria will start to grow and might even deteriorate the milk while it is frozen.

Kind regards,

Leon the Milkman

Modified Atmosphere Packaging(MAP)

Published May 16, 2006 | By Leon the Milkman

Hi, Dairy Processors

Here is some new technology for liquid dairy processors to extend shelf life:

http://www.ecolean.com/

Kind regards,

The Milkman

Dairy farm tours

Published May 16, 2006 | By Leon the Milkman

Hi, Dairy farmers

If you already have a neat and smooth running setup on your farm, and maybe a farm stall where you sell your own products, or have neighbors selling products, then you should read the following article:

http://www.wisconsinagconnection.com/story-state.cfm?Id=583&yr=2006

It is an excellent way to create an extra revenue stream.

Kind regards,

Leon the Milkman

P.S. If this interests you, here’s some more resources:

Recipe for success.(tourism breathes new life into a vintage fruit farm) : An article from:Â Farm Journal