Post by: neilep on 17/03/2008 14:45:55
See My Bovine ? She's Veronica !
zoom-cow.thumbnail.jpg (18.11 kB . 291x400 - viewed 21955 times)See my cow run...run cow run !...being delivered next Tuesday !
Veronica is a very klevur Bovine....cos she makes all of these different types of milk !
products.jpg (10.35 kB . 250x217 - viewed 24637 times)Full Cream..*le yummy*......Semi-skimmed....Still *le yummy*..and then skimmed ..*Le white water yuck !!*
Now...I know as ewe do that this is the reason why Veronica has more than one teat....because each one delivers the above different milk......LOL....though...somebody told me this was not true *guffaw chortle....yeah right [::)]..ewe can't fool me !!*....they are silly !!....but....just to humour them I thought I'd ask ewe how the different milks are made......and where does the fat go from the semi-skimmed and skimmed milk ?
Make me proud and confirm that Veronics does it and delivers it on tap !!
THANK EWE !!
Hugs ewe all...shmishes ya too !!
xxxxx
Post by: Bass on 17/03/2008 22:16:49
There's a small knob located beneath the base of the tail- just turn it to your selection and PRESTO!
Post by: neilep on 17/03/2008 22:26:01
psssssttt- Neil
There's a small knob located beneath the base of the tail- just turn it to your selection and PRESTO!
YAYYYYYYYYYYYY !!
see ?.....THANK EWE MR BASS SIR !!........I win £5 !!
Post by: Karen W. on 17/03/2008 22:36:01
Post by: Karen W. on 17/03/2008 22:39:23
Post by: SquarishTriangle on 18/03/2008 09:42:29
The composition of milk also varies with the breed of cow that produces it, so a particular breed may be chosen to produce milk suitable for a particular purpose. For example, the cheese industry tends to go for a higher fat, higher protein type of milk. So in terms of breeding dairy cattle, it used to be all about getting cows that would produce milk with the highest fat content possible, since farmers were paid according to the fat content of their milk. But more recently the trend has been towards a lower fat, higher protein milk.
Friesian cows, such as lovely Veronica, are the masters of milk production in terms of yielding large volumes. And the fat content of their milk is lower than for most other dairy breeds. That makes them, at least here in Australia, the ideal breed to produce large amounts of skim(mer) milk.
...now I've forgotten what the question was. :)
Post by: lyner on 18/03/2008 10:04:55
Now that's what I call recycling.
Post by: neilep on 18/03/2008 13:00:40
When I worked in a creamery in the 60s, they used a centrifugal separator. The cream was sold, the skimmed milk was dried and fed to pigs, the pigs's crap was used as fertiliser on the fields where the cows grazed and the cows' milk was put in a centrifugal separator. Then. . . .*le gulp*
Now that's what I call recycling.
It seems I have lost my £5 !
THANK YOU very very much for your last two posts.
I thoroughly enjoyed reading them.
Clearly they must know the precise fat content and the exact amount to extract/skim off to resolve the correct type of milk. This makes me wonder that there then must be official guidelines as to what consitutes semi-skimmed and skimmed milk and then I wonder also if this is an international standard too.
And you know what ?...you MUST be right about the ' skimming'......hence the name of the milk !!
YAYYYYYYYYYYYYYYYYYY !!!
THANK EWE SOPHIECENTAUR !!
Post by: lyner on 18/03/2008 20:30:31
Post by: neilep on 18/03/2008 20:51:47
I would've thought they'd just skim the creamy/fatty bit off the top of the tank of milk before the milk gets homogenised. The milk fat then goes into making butters, cheeses, butter milk (...ICE CREAM!! :P) and the like. You could always make your own 'skim milk' by diluting it with water just to bring the fat percentage down...but you'd also get a similar decrease in the percentages of protein and sugars (lactose)...and it tastes terrible!
The composition of milk also varies with the breed of cow that produces it, so a particular breed may be chosen to produce milk suitable for a particular purpose. For example, the cheese industry tends to go for a higher fat, higher protein type of milk. So in terms of breeding dairy cattle, it used to be all about getting cows that would produce milk with the highest fat content possible, since farmers were paid according to the fat content of their milk. But more recently the trend has been towards a lower fat, higher protein milk.
Friesian cows, such as lovely Veronica, are the masters of milk production in terms of yielding large volumes. And the fat content of their milk is lower than for most other dairy breeds. That makes them, at least here in Australia, the ideal breed to produce large amounts of skim(mer) milk.
...now I've forgotten what the question was. :)
How could I ignore this awesome post too from Mr SquarishTriangle !
THANK YOU indeed for this awesome and very informative post.
Post by: neilep on 18/03/2008 21:04:13
Yes there are standards; I was sometimes allowed to test the milk to find the fat (cream) content. Mostly I was a delivery driver - all over Cornwall. Got my first ticket for speeding in an A35 van!!!
[;)] [;)]Apart from going over a cliff...how on earth can you break the speed limit in one of these ? [;D] [;D]
Image1.jpg (17.26 kB . 300x188 - viewed 21537 times)LOL...was the speed limit 15mph ?
Post by: lyner on 19/03/2008 11:09:35
I can't remember mine being that shiny tho'.
Post by: neilep on 19/03/2008 11:24:59
To be fair, there was a 40mph limit on those vans (a "40" sticker on the back). I was doing all of 55 when the police car clocked me.
I can't remember mine being that shiny tho'.
55 mph ?....I am impressed...the thing must have been rattling !!...What a wonderful thing to drive !
Dare I ask if you can recall what the penalty was in ' those days ' ?
Post by: that mad man on 19/03/2008 16:21:31
In those day it was full cream milk, unpasteurised and put next to an open fire to warm it......yuck!
Too late for me but I'm glad Maggie stopped that practice.
The only time I have milk now is in tea and that's semi skimmed and very little.
Post by: lyner on 19/03/2008 22:04:06
Quote
Dare I ask if you can recall what the penalty was in ' those days ' ?I think it was £15 and 'an endorsement' on my licence!
Post by: neilep on 20/03/2008 00:12:24
I have to admit that I don't like the taste of milk and rarely drink it as when I was young and at school I was forced to drink 1/3pt every day.
In those day it was full cream milk, unpasteurised and put next to an open fire to warm it......yuck!
Too late for me but I'm glad Maggie stopped that practice.
The only time I have milk now is in tea and that's semi skimmed and very little.
I remember Maggie being slated for taking away the milk..seems, she did you a favour TMM.
I have to say, I've recently been enjoying black tea.....you should try it...it's quite refreshing !
Post by: neilep on 20/03/2008 00:13:48
QuoteDare I ask if you can recall what the penalty was in ' those days ' ?I think it was £15 and 'an endorsement' on my licence!
I reckon that £15 was quite a lot in those times....it certainly seems a lot more than the £60 (I think !)...we get fined today !!
...and you've been a good boy ever since ?
Post by: lyner on 20/03/2008 10:01:27
Post by: sciencefreak24 on 28/06/2020 09:35:33
Skim Milk is made by removing the cream and the fat content, and, by watering down the ‘product.’ The object of “science” is to reduce the calories and the thickness of the product.
First, they harness cows into factory farms and then they shove their equipment up inside of them artificially inseminating them; it’s painful and intrusive. Their udders are so unnaturally swollen and milk laden for the millions of humans who somehow believe that they ‘need’ cow udder mucous?
They believe this because they were fed lies and corruption that “Milk does a body good!” When the calcium found in the mammary gland fluid of a bovine (cow), is not a fit for human calcium needs, nor, is the artificial chemicals, antibiotics and the pus generated from the pasteurization and homogenization processed which change the “fluid” into a sterilized white fluid that most people are used to consuming.
To make SKIMMED MILK, they remove the ‘cream’ that which supports life for the infant cow and they thin the “milk” with water making it contain less fat. Fat is what FEEDS YOUR BRAIN, the types of fat that are found in coconut flesh, avocados, nuts and seeds, real pumpkins, and many other foods that grow on the Earth and sustain you.
I genuinely hope this helps you~
Post by: alancalverd on 28/06/2020 11:00:23
Post by: Bored chemist on 28/06/2020 11:03:43
Skim Milk is made by removing the cream and the fat content, and, by watering down the ‘product.’If you start your tirade with an obvious lie, you will not get the effect you hope for.
Post by: Bored chemist on 28/06/2020 11:10:00
the calcium found in the mammary gland fluid of a bovine (cow), is not a fit for human calcium needsYou need to provide some evidence with that- good luck explaining how a calcium ion "knows" that it arrived in my gut as milk, not meat and therefore has to act differently.
Fat is what FEEDS YOUR BRAIN,No it isn't. The sole source of energy for the brain is glucose.
Post by: alancalverd on 28/06/2020 15:04:32
It's a bit like cornflakes. Having extracted sugar, alcohol, paint and culinary starch from maize, you are left with a biologically accessible brown sludge which will of course rot and stink if you do nothing with it, so you dry it and add just enough vitamins and minerals that you can legally sell it as food - much better than paying council taxes to put it in landfill.
I could go on about Marmite/Vegemite and brewers' sludge, but they are actually delicious.
The final insult to consumers has been posh coffee shops. Whole milk doesn't form a stable foam, but if you take 10p worth of coffee and half a pint of milk waste, you can sell a cup of hot air for £3.50.
Post by: chris on 28/06/2020 15:36:31
Quote from: sciencefreak24 on Today at 09:35:33
Fat is what FEEDS YOUR BRAIN,
No it isn't. The sole source of energy for the brain is glucose.
Broadly true - glucose is the chief energy source - except that the brain can also use ketone bodies, which are produced by lipolysis during starvation and can replace glucose as an energy source for the nervous system (and muscles including the heart).
Post by: Bored chemist on 28/06/2020 15:42:24
I'm fairly sure that lipolysis generates glycerol and fatty acids.Quote from: sciencefreak24 on Today at 09:35:33
Fat is what FEEDS YOUR BRAIN,
No it isn't. The sole source of energy for the brain is glucose.
Broadly true - glucose is the chief energy source - except that the brain can also use ketone bodies, which are produced by lipolysis during starvation and can replace glucose as an energy source for the nervous system (and muscles including the heart).
They aren't ketone bodies.
Post by: Janus on 28/06/2020 15:58:38
Give the lad some credit for commercial insight, BC. Skimmed milk has been made for centuries by centrifuging off all the good stuff to make cream, cheese, butter, supplementary animal feed and casein glue, then either chucking away the waste or selling it as somehow "healthier" than real milk. True, however, nobody would use expensive industrially-clean water to dilute a free raw material.While a centrifuge or "cream separator" will speed up the process, just letting the milk sit for some time works just as well. Afterwards you can just "skim" the cream off the top. This is what we used to do with the milk from our single milk cow.
I grew up drinking the skim milk left behind.
Post by: Slickscientist on 08/11/2020 00:45:38
Here are the stabdards for milk on gov.uk.
Milk marketing standards
The EU publishes marketing standards for drinkable milk, and also publishes legal definitions for the terms ‘whole milk’, ‘semi-skimmed milk’ and ‘skimmed milk’.
Milk is defined by the EU as the produce of the milking of one or more farmed animals. Drinking milk is a product intended for delivery or sale, without further processing for consumers, either directly or through intermediaries such as restaurants or hospitals. Drinking milk can be:
.Raw - not heated above 40°C or treated for the same effect
.Whole - heat treated with the fat content of at least 3.5 per cent
.Semi-skimmed - heat treated with fat content of between 1.5 per cent and 1.8 per cent
.Skimmed - heat treated with fat content of 0.5 per cent maximum
Milk content and modifications
The fat content of milk is defined as the ratio - by mass - of parts of milk fat per hundred parts of milk. Protein content is the ratio by mass of parts of protein per hundred parts of milk. To avoid confusion, you should inform your customers of your milk’s exact nature and composition.
You can modify milk in the following ways:
.Changing the fat content by adding or removing cream, or by mixing with whole, semi-skimmed or skimmed milk
.Enriching with milk proteins, mineral salts or vitamins
.Reducing the lactose content by converting it to glucose and galactose
Post by: Petrochemicals on 08/11/2020 08:37:25
To make SKIMMED MILK, they remove the ‘cream’ that which supports life for the infant cow and they thin the “milk” with water making it contain less fat. Fat is what FEEDS YOUR BRAIN, the types of fat that are found in coconut flesh, avocados, nuts and seeds, real pumpkins, and many other foods that grow on the Earth and sustain you.Marbled meat contains alot of fat too, unfortunately like you say the factory farm system is not good, stocked with animals for fast growth or production, we should bring back old breeds of livestock that carry more fat grow slower and taste better. Eating tasty animals should be favoured.
Post by: Colin2B on 08/11/2020 09:27:06
To make SKIMMED MILK, they remove the ‘cream’ that which supports life for the infant cow and they thin the “milk” with water making it contain less fat.This is incorrect. You cannot add water to milk and still call it milk under UK regulations.
The other bit about fat and brain is also wrong.
Post by: Slickscientist on 08/11/2020 21:53:52
https://www.gov.uk/guidance/dairy-farming-and-schemes