Goat Milk
We had a great cheese course!
Grow a Goatee!
www.nwfdailynews.com/article/5254
Drink your goat milk!
Cheerio,
Leon the Milkman
Jeanne, the Cheese Underground Lady
Hi, Cheese Fans
I just exchanged links with a wonderful lady who is discovering Wisconsin dairy artisans, one cheese at a time.  If you want to read well written and researched articles on this topic, please click on the following link:
http://cheeseunderground.blogspot.com/
Kind regards,
Leon the Milkman
British Goat Society to make debut at the Dairy Event
Hi, Goat milk fans
There is a big demand for goat milk products across the world, read more here:
http://www.stackyard.com/news/2006/07/dairy/04_british_goat_society.html
Kind regards,
Leon the Milkman
Pasteurizing cheese milk at home
Hi, Cheese fans
If you want to pasteurize raw milk at home for cheese making it is best to use two form fitting pots like on the photo. Fill the gap between the pots with water and make sure that the inside pot is hanging so that there is also some water under the bottom.
This is much like the set-up you would use to melt chocolate.  Heat the milk to 65°C and keep it there for 5 minutes – then cool it down with cold or ice water in the kitchen sink.
For cheese making the milk should be cooled to 32°C and for drinking it should be cooled to at leat 8°C and then refrigerated to cool it down further.
This method can of course be used for pasteurizing goat milk at home or any other milk for that matter.
Kind regards,
Leon the Milkman
Cheese at www.CurdNerds.com
Hi, Cheese Fans
Just got a link today from www.CurdNerds.com
Check out their great site right now.
Till next time,
Leon the Milkman
Balanced Milk
Hi, Milk Fans
You know why I always say milk is balanced?
Well if you look at the composition of cow and goat milk, you will see that the fat, protein and lactose(carbohydrate) is more balanced than in almost any other food. This helps regulate blood sugar and gives you all-round nourishment throughout the day.
Kind regards,
Leon the Milkman
Comparing cow, goat and soy milk
The best way to approach this subject is with an open mind and also to compare the different products point for point, e.g. the fat percentage and composition between all the milks, and doing the same for every component.
Another important consideration in this case is the fact that we are using milk as removed in the natural soy milk method that has been used for centuries. This was done to give a true indication of the soy, because different manufacturers adapt the soy to their own standards; adding less or more sugar, fat and other additives.
Read the rest of the article at http://www.dairy-info.org/
Kind regards,
Leon the Milkman   
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Goat Milk Composition
Hi,
Milk composition differ hugely from one individual animal and one species to the next. However I have found goat milk in our region to have lower solids than cow milk.
Usually in the range of 3.5% Fat, 3% Protein and 4.5% Lactose.
I think some of the beneficial differences between cow milk and goat milk can be attributed to different proteins and fatty acids in the goat milk.
Like the medium chain triglycerides in goat milk that do not follow the same metabolic pathways as other fats in the diet, but are absorbed more easily.
Till later,
Leon the MilkmanÂ
Freezing point of goat’s milk
Hi,
The freezing point of goat milk as determined by the method: Determination of the Freezing Point of Milk – Modified Hortvet Method, shall not be higher than -0.517 degrees Celsius ( that means closer to zero ).
Freezing point is used to determine if water was added to the milk. For cow milk this cut-off value is -0.512 degrees Celsius.
Talk later,
Leon the Milkman
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