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.

Freezing point and added water

Published May 12, 2006 | By Leon the Milkman

Hi, Dairy Scientists

What is the relationship between the freezing point of milk and the amount of added water?

About 0.2% of added water for every 1000th of a degree Celsius depression under -0.512 degrees Celsius.

Thus -0.513 degrees Celsius will have 0.2% added water and -0.514 degrees Celsius will have 0.4% added water, etc.

Kind regards,

Leon the Milkman

Hortvet vs. Celsius in Cryoscope

Published May 11, 2006 | By Leon the Milkman

Hi, Dairy Scientists

How to convert degrees Celsius to Hortvet and vice versa?

Temp. reading in Celsius = 0.9656 x Temp. reading in Hortvet.

Temp. reading in Hortvet = 1.0356 x Temp. reading in Celsius.

Thus -0.512 Celsius = -0.530 Hortvet

Regards,

Leon the Milkman

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Method of determining remaining milk when taking off cream

Published May 11, 2006 | By Leon the Milkman

Hi, Dairy Farmers/Processors

I get asked a lot how much milk remains after cream is taken off – hope this calculation helps. IfÂ I did it wrong – please let me know 🙂Theoretically:
1000 liters of milk(you start off with)40% fat in resulting cream(assume this is the fat % of your cream) Just substitute your cream’s tested fat % in here.

Problem 1:
What volume of milk remains when I take 3.8% butterfat milk down to 3.3%?(FULL CREAM)

3.8% – 3.3% = 0.5%

0.5% x 1000 liters = 500 parts of Fat removed

500 parts Ã· 40% cream = 12.5 Liters of cream

1000 â€“ 12.5 =Â 987.5 liters milk remaining

Problem 2:
What volume of milk remains when I take 3.8% butterfat milk down to 2%?(LOW FAT)

3.8% – 2% = 1.8

1.8 x 1000 = 1800

1800 Ã· 40 = 45

1000 â€“ 45 = 955 liters of milk remaining

Problem 3:
What volume of milk remains when I skim milk completely?

3.8% – 0% = 3.8%

3.8% x 1000 liters = 3800 parts of Fat removed

3800 parts Ã· 40% cream = 95 liters of cream

1000 â€“ 95 = 905 liters of milk remaining

Kind regards,Leon the Milkman

Dairy Cows satisfy sweet tooth

Published May 9, 2006 | By Leon the Milkman

Hi, Cow Fans

Yes, cows are doing a good thing again. Besides satisfying their own sweet tooth, they are diverting tons of organic material from organic wate dumps.

Check this link out:

http://www.cbc.ca/story/science/national/2006/05/08/chocolate-cows060508.html

Kind regards,

Leon the Milkman

Leon the Milkman’s Birthday

Published May 7, 2006 | By Leon the Milkman

Hi,

Yes, it’s my big day.

Sunday – So no milk deliveries.

Kind regards,

Leon the Milkman

Organic or not?

Published May 7, 2006 | By Leon the Milkman

Hi, Milk Fans

Seems that some guys are trying to pass some milk for organic – and they want us to trust them. You are hurting us all – stop that!

How bad is hydrated lime on your skin?

Published May 6, 2006 | By Leon the Milkman

Hi, Milk Fans

It’s bad, it’s bad, it’s very,very bad.

Hydrated lime or Calcium Hydroxide reacts very fast with moisture and will even react with the moisture in your skin, so cover up hand and eyes.

However, once the reaction between the milk and the lime is completed and the milkpaint is dry, everything is safe again.

Regards,

Leon the Milkman

P.S. Here is a very informative link about lime:

http://oikos.com/library/naturalbuilding/lime.html

Sampling from a milktank

Published May 5, 2006 | By Leon the Milkman

Hi, Milk Scientists

When doing sampling from a milk tank to determine milk composotion, it is important that you sample from either the top or the bottom every time, even if you think that the milk was stirred enough – be consistent.

Also be aware that a round tank will probably only need 5 minutes of stirring, but a long/rectangular tank will need 10 minutes, because the milk do not build up momentum in those tanks.

Regards,

Leon the Milkman

Check this out:

Results of milk samples submitted for microbiological examination in Wisconsin from 1994 to 2001 : An article from: Journal of Dairy Science

Mastitis

Published May 4, 2006 | By Leon the Milkman

Hi, Milk People

Mastitis occurs when harmful bacteria enter the cow’s udder through the teat canal. Usually only one or two quarters are infected(cow has four quarters/parts to her udder).

Mastitis lowers milk production and the cow can become ill and die from it.

Cows get infected by other cows, the environment, like manure, soil and water.

Mastitis can be controlled by cleaning the udder before and after milking, by cleaning the equipment, by feeding the cows well and treating sick cows before things get out of hand.

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Kind regards,

Leon the Milkman

Bovine mastitis

Long Weekend

Published May 3, 2006 | By Leon the Milkman

Hi, Milkfans

As you can see, we had a good and decent long weekend here in South Africa.

Yes, even the milkman. 😉

I’ll soon be up to normal pace again.

Regards,

Leon the Milkman

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