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Factors affecting Somatic Cell Counts (SCC) |
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Written by Leon
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Sunday, 27 August 2006 |
- Mastitis
Mastitis is the most important factor affecting the SCC of an individual cow. General agreement values: less than 100,000 cells/ml for uninfected cows and greater than 300,000 for cows infected with significant pathogens - Teat or udder injury
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Last Updated ( Sunday, 27 August 2006 )
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Factors affecting the ability of milk to foam or froth |
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Written by Leon
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Wednesday, 09 August 2006 |
When coffee milk does not want to froth, these might be the reasons: - Proteins in milk
The protein in milk, especially the whey-proteins, is largely responsible for the foaming capacity in milk. These proteins form a film on the surface of the air bubbles in the foam. Heating milk above 60°C causes the proteins to be denatured and it is more efficient in coating and stabilizing the air bubbles. UHT milk froths better than pasteurized milk, more proteins are denatured. Changes in season and what cows eat can negatively affect proteins in milk, and thus negatively effect foaming. - Homogenization
Homogenization improves the process of steam frothing |
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Last Updated ( Wednesday, 09 August 2006 )
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Written by Leon
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Thursday, 06 July 2006 |
The value of cheese as a food has not been fully appreciated.
A point in favor of cheese as an economical food is that it does
not require cooking before being served. It may, however, be
grated and served in a variety of ways with cooked foods.
Considering its high nourishing qualities cheese is a more
economical food than meats of any kind. This is especially true
in times of meat shortage when prices soar. Consequently, a
wider use of cheese will not only relieve meat shortages, but
will effect a considerable saving for the consumer. Larger
quantities of this valuable food should be produced and used. It
can be made on most farms at comparatively low cost.
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