Three biggest enemies for milk

By Karamagi Akiiki Ednah

It is important to have clean milk especially because this affects the quality of resulting cheese. The three biggest enemies for milk are bacteria, yeast and moulds… said Dr Lortal Sylvie of the Marseilles Industrial and Agricultural Bio-Technology Institute of the French Agricultural Science Institute

Water we use can contaminate milk. The same applies to the soil, ground and anything else we touch. Contamination mode can be as much as 10 billion bacteria per liter.

Air also contaminates milk, and dust as well.

When handling milk, it is important for us to take particular care with our hands, skin, armpits, feet, hair, saliva, ears, all being basic sources of bacteria.

To keep clean, fold up your shirt/blouse so as to avoid germs getting into the milk.

Also, avoid feeding the animals while milking them. This is because of the germ contents in the food, as well as the dust raised by the moving cow. If a cow has matitis, separate its milk from the rest.

A bacteria is so small that it cannot be seen with a naked eye and yet the damage it causes to milk can be vast. It is important to note that whereas some bacteris develop slowly, others do so much faster, all depepnding on the type of bacteria.
To protect milk from bacteria after milking, use it immediately. Process it is need be, depepnding on what you want to use it for, keep it in a clean container and cover it so as to protect it from dust.
Always wash all milk and milk product containers with alot of hot water and a brush.

GOOD MILK MAKES GOOD CHEESE

Information derived from Seminars on Cheese-making & Cheese-aging held and organised by CoRFiLaC, Ragusa, April 30 – May 11, 2007

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5 responses to this post.

  1. Thanks Ednah,agood lesson i guess.Cattle farmers in my village have all been using the trick of feeding while milking to tame the animal for easier milking.

    Now that it may lead to poor hygiene,how else could they be tamed so as they dont kick the farmer milking them?

    I cant imagine the 10 billion bacteria ive been consuming and also for purposes of an alternative easy way of milking to the community.

    Reply

  2. Hallo Maria, I will forward your question to Dr. Lortal Sylvie and as soon as she gets back to me on your question, i will respond to you

    Reply

  3. Hallo maria, finally i get your response but not from Dr Lortal Sylvie but from Mr. Mons Laurent, a well known cheese ageing specialist from France.

    I must admit that i didnt put the question before him but he mentioned the answer during his presentation on Cheese Ageing.

    A little about Mr. Monts, Laurent Mons is the proprietor of this family business and is regarded as the Meilleur Ouvrier de France, which directly translates to “Best Worker in France” but probably more closely means the best in his trade. To read more about him, visit http://www.bargingeurope.com/Travels/Cheese.html, and http://bigcheesestories.blogspot.com/2006/04/making-mons.html

    This is what he had to say … First go with the calf and let it suckle the mother. Meanwhile, you need to show the cow love by for instance singing for it a nice and soothing song, pat it and tickle it in a loving way. That way the cow will willing ly give you its milk.

    He said that you have to time the calf, after it has drank some milk as you show the cow love, sprinkle salt on the calfs back and quickly but carefully and lovingly remove it and take it to the mother and indicate where the salt is sothat it starts licking it. Meanwhile, quickly start milking the cow and place the milk in a wooden bucket.

    This process should be repeated for every cow. He emphasized that if you are harsh to the cow or its calf, it will not give you its milk. And also that dont forget to tie the hind legs so as to prevent it from tipping over the bucket of milk.

    Reply

  4. Hallo maria, finally i get your response but not from Dr Lortal Sylvie but from Mr. Mons Laurent, a well known cheese ageing specialist from France.

    I must admit that i didnt put the question before him but he mentioned the answer during his presentation on Cheese Ageing.

    A little about Mr. Monts, Laurent Mons is the proprietor of this family business and is regarded as the Meilleur Ouvrier de France, which directly translates to “Best Worker in France” but probably more closely means the best in his trade. To read more about him, visit http://www.bargingeurope.com/Travels/Cheese.html. Guess you can google his name and find more articles and experience from people that have closely interacted with him.

    This is what he had to say … First go with the calf and let it suckle the mother. Meanwhile, you need to show the cow love by for instance singing for it a nice and soothing song, pat it and tickle it in a loving way. That way the cow will willing ly give you its milk.

    He said that you have to time the calf, after it has drank some milk as you show the cow love, sprinkle salt on the calfs back and quickly but carefully and lovingly remove it and take it to the mother and indicate where the salt is sothat it starts licking it. Meanwhile, quickly start milking the cow and place the milk in a wooden bucket.

    This process should be repeated for every cow. He emphasized that if you are harsh to the cow or its calf, it will not give you its milk. And also that dont forget to tie the hind legs so as to prevent it from tipping over the bucket of milk.

    Reply

  5. Hallo Maria … got some more ideas from Dr Giuseppe Licitra. He says that you can give the cow water instead of giving it food sothat you draw away its attention from your activity.

    Please try all and let me know the results

    Good luck

    Reply

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