Milk round? Or mega busy vending machineYep, we do over 10,000 litres a week as above. Can get a decent premium over S/ market stuff
Milk round? Or mega busy vending machineYep, we do over 10,000 litres a week as above. Can get a decent premium over S/ market stuff
Robots, nuff said [emoji23]Milk round? Or mega busy vending machine
They can smell the grass and are desperate to get out but no where near dry enough.Where are everybody’s pictures of cows grazing away?
Thanks for that. Over here any farmgate vending machines/sellers are raw milk (I think) I used to pick up the rest of the milk from some of them and to be honest wouldn't be keen on drinking it based on what I saw.
Which is why i asked how practical it would be to pasteurise at farm level.
As for market I think there should be a good demand for pasteurised but non standardised or homogenised milk. It would certainly taste different to supermarket stuff.
I do wonder whether the market has been killed off a little by SOME raw milk sellers marketing, stating that raw is better, the leader of the milk vending machine market here certainly has some views I disagree with. We'll leave that for another thread though.
From a health point of view, the homogenisation breaks the fat globules down to such a small size that when consumed they are absorbed into the bloodstream much easier. As opposed to unhomogenised, where the body digests only what it needs, the rest passes through your digestive system much better.in the paper a couple of weeks ago, there was an article on pasturised, and pasturised homogenised milk, saying, just pasturised milk, did not break down the fat globules, which were 'good' cholesterol, and gave you the cream on top.
As opposed to pas and homognised milk, where the fat globules, are broken down, removed from the milk, and x amount, added back. These broken down fat globules, are now bad cholesterol. So, when raw milk is again under scrutiny, could this be used as a 'marketing plus' tool ? It would give you the cream, on the top, meet uk regs, and added 'good' reasons to buy it. This was from an article I read, whether right or wrong, I don't know, but looked interesting, of course, it could be udder rubish !!!
Nice looking cows! Are the white faces montbeliardes?They can smell the grass and are desperate to get out but no where near dry enough.
you explained that better in a few lines, than the few 1000 word article !From a health point of view, the homogenisation breaks the fat globules down to such a small size that when consumed they are absorbed into the bloodstream much easier. As opposed to unhomogenised, where the body digests only what it needs, the rest passes through your digestive system much better.
Ever wondered why homogeneous milk is white as opposed to having the creamy yellow tinge that we dairy farmers see? Its because the fat globules are so small that they reflect the full spectrum of light. Like @upnortheast has said, homogenizers really do bugger up your milk.
Purely cosmetic. Supermarkets didn`t want cream lines in their trollies cos they think the punters would think the milk was old.But the big question about homogenised milk is why the Dairies decided that that's what the public wanted? (Have you ever heard anyone complain about milk with a cream line?)
I'll tell you the answer later!
The other thing is, a cream line in a plastic bottle is more difficult to 'shake out' so it clings and looks unpleasant.Purely cosmetic. Supermarkets didn`t want cream lines in their trollies cos they think the punters would think the milk was old.
All you have to do - as one of our blunt speaking shop owners says is " Shake the bloody bottle "
easier to extract the cream, and replace with stated amount, blue, green or red top, they can then easier sell the cream.
Monty crosses, quite a mixture with Holstine, Brown Swisses and Swedish Red.Nice looking cows! Are the white faces montbeliardes?
Did you see what Ian Potter wrote about it this month in one of the Dairy magazines.I can,t remember which one.Monty crosses, quite a mixture with Holstine, Brown Swisses and Swedish Red.
Been waiting 6 months for this View attachment 863822