Healthiest milk in South Africa

Geoff.D said:
Yes the homogenization process plus even light pasteurisation messes up the souring process. It makes it much more difficult to nigh on impossible to make your own yoghurt, cream cheese and other cheese at home.
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Homogenisation does not affect the souring process. It breaks up almost all of the fat globules, so that the milk won't seperate into cream. It doesn't affect the chemical makeup of milk.

Pasteurisation has a bunch of effects on proteins and minerals. That in turn can affect the souring process which solidifies the curd for cheese making.
 
Pox said:
Homogenisation does not affect the souring process. It breaks up almost all of the fat globules, so that the milk won't seperate into cream. It doesn't affect the chemical makeup of milk.

Pasteurisation has a bunch of effects on proteins and minerals. That in turn can affect the souring process which solidifies the curd for cheese making.
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You keep saying yes and no at the same time.....
 
It is not only about the chemical makeup. It is about the whole process. You have to look at the complete process when determining what affects the souring process, not just the chemistry.
 
mister said:
The shop where I buy my raw milk has a customer who only buys the old raw milk. It sours beautifully and does not go "off/manky" like pasteurized milk.
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Excuse my ignorance here but why does this person want old milk and how does the word "beautifully" and sour milk fit together? I really am asking genuinely as I know next to nothing about dairy and the processing of it. I just like eating/drinking it, lol... What does one do with off milk? Make cheese etc?
 
Dairyfarmer said:
Regular raw milk is around 4% fat. Butter is made from cream which is removed from milk. That is why you get skimmed and 1% milk.

Raw milk is the best as long as the source is TB free. Every 2 years (if you do not add to your herd from an outside source) we have test every single cow on the farm for TB and get a certificate from the State vet. We also have to vaccinate against Brucellosis (CA) and every load of milk that leaves the farm is tested. I drink about 2L of raw milk every day.

So the best milk is raw (if you can get it) with nothing added or removed.

Store branded milk (PnP, Spar,...) come from one of the big producers (Clover, Parm,...).

We are not allowed to use hormones or else we lose our quota and get blacklisted. Other than TB and Brucellosis every load of milk is tested for various injectables like Beta-lactams, Tetracyclines and Sulfonamides (antibiotics), Somatic Cells, butterfat, protein, added water and bacteria. We also get paid according to various levels of each of these. We also have certain levels that we need to maintain. You get paid extra or penalised if the levels are not within ranges. If BTW a good quality milk sells for around R4.30/L at the farm gate. After the companies have fiddled with it, you pay R12/L?

If antibiotics (Beta-lactams, Tetracyclines and Sulfonamides) are present in your milk your load is rejected and dumped at your expense. A tanker may also have milk from another farm and you are responsible for the loss of that milk too. A very expensive mistake and a black mark against your quota.
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Thanks for the insghtful post. I just wanted to ask is it also legislated to test for Chloramphenicol in South African milk?

If I wanted to find out what the legislated legal requirements for South African milk containing antibiotics do you know where I could find it (which document)
 
Related:

What kind of bees make milk?

Wait for it

Wait for it

Wait for it

BOO BEES!
 
ISP cash cow said:
Thanks for the insghtful post. I just wanted to ask is it also legislated to test for Chloramphenicol in South African milk?
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Can't say that I have seen any products that I use that contain Chloramphenicol. The antibiotics I mostly use are tetracycline, neomycin, cefuroxime sodium, procaine benzylpenicillin and dihydrostreptomycin. Tetracycline is the most used antibiotic. All the intermammary ones are the one we are most careful about because they come into direct contact with the milk. Cephalonium is one we only use when drying off cows as they will not lactate for 60 days or more. It clears the system by day 49 + 8 milkings.
ISP cash cow said:
If I wanted to find out what the legislated legal requirements for South African milk containing antibiotics do you know where I could find it (which document)
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The best would be to contact a company like Clover or Parmalat. They have guidelines that they work to both legally and within their company controls. We work with our veterinarians on what medications to give, what dosage and what the withdrawal periods are for both milk and meat. We also need to be aware of what can be given to an animal depending on the stage of lactation or dry period. We, obviously, have to adhere to the standards the milk companies set.
 
Chinmaya said:
A2 Milk from the Humped cow is the best which you can only find in few countries like Australia and India. A1 milk is the root cause of all lifestyle diseases that people have no clue of
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There are local dairy products made from local (usually Guernsey cow) milk with A2 proteins.
 
Pox said:
Homogenisation and pasteurisation are two seperate and different things.
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What they do is remove all the cream (fat) from the milk. They then pasteurise both. Then they add the cream back into the milk at the desired %. they then homogenise it to stop the cream separating.

At home I collect 5L bucket from the bottom of the bulk tank that is stirring. After an hour standing in the fridge it has about 0.5L-0.75L of cream on the top. When using our milk, you have to shake the container before pouring or else you get just cream. After a week in the fridge unpasteurised milk still doesn't have a smell (signs it is turning sour). I am extremely fussy about the milk I drink. Any hint of it not being fresh and the dog gets extra milk with his food. Ours doesn't last longer than a day in the fridge because it gets drunk so quickly.
 
Any hint of it not being fresh and the dog gets extra milk with his food. Ours doesn't last longer than a day in the fridge because it gets drunk so quickly.
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Yes that was/is and always will be the best way to get milk, delivered fresh each day matched to your consumption.

Modern society and town living have made that impossible, however. The penalties of living in a city.

You don't make your own cheese etc?

And besides, if you want to reduce fat content in your diet, all you have to do is pour off the cream first before consuming it. No need for homogenising it. Sure you will not know exactly what the fat content is but who the h cares? A balanced diet does not mean knowing down to the mmole how much fat you are consuming. Just more junk science BS as a result of our modern living style.
 
Pox said:
Homogenisation does not affect the souring process. It breaks up almost all of the fat globules, so that the milk won't seperate into cream. It doesn't affect the chemical makeup of milk.

Pasteurisation has a bunch of effects on proteins and minerals. That in turn can affect the souring process which solidifies the curd for cheese making.
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How does homogenisation affect the bacteria in the milk?
 
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