What is an antibiotic rapid test?
When there is a chance of antibiotic residues passing into milk it is important to be able to test for it quickly, since milk is a highly perishable product, so action is needed quickly. Milk can also...
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Twitter Weekly Updates for 2010-11-09
RT @mikefilsaime is having a Webinar Event this week. Make sure to make it. I'll be on! http://nowview.me/kLA2 # Powered by Twitter Tools.
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Back! :-)
Well, after losing my blog through some mistakes of mine and others, I am back blogging away to stay. Thanks for waiting Thanks to Renier for putting the blog back up! We’ll talk soon. Leon the Milkman
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Alizarol SMS :-)
Client: Hi, Leon. This is an alizarol test Leon: Super acid, do pH Client: 6.7 pH. What does exactly mean acid? old? Leon: Impossible, that yellow is acid milk, I sent you youtube link for...
View ArticleHow much mozzarella used in pizza shop?
Apparently – according to my sources – an average pizza shop uses about 500kg of mozzarella per week? Can anybody verify this? Thanks, Leon the Milkman
View ArticleGouda wash water
Hi, Cheese Makers Have you ever considered testing your normal rinse/wash water quality for gouda and other cheeses that get “washed”? If not, maybe consider testing for more than the usual coliforms...
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Goodbye Tony :-(
Today I went to the funeral service of Antonio James Morrone. It was a sad day for the South African food and laboratory industry. As opposed to myself I have never heard this man say anything bad...
View ArticlePlace to stay for cheese makers
Hi, Cheese Enthusiast If you are ever in South Africa in the Southern Cape, close to Riversdale or Stil Bay (Stilbaai) then pop over to stay at A Farm Story Guest House to experience real farm living....
View ArticleFaceBook group
Please join us at our facebook group: http://www.facebook.com/#!/groups/cheesemaking/ Regards, Leon the Milkman
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Successful cheese course! South Africa
Hi, Cheese fans I just want to thank everybody that joined me on our latest cheese course in Stellenbosch. It was a wonderful experience to have fun with such a diversity of people with a unified...
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Stellenbosch University Oct/Nov 2013 Cheese course
Cheese Course, Stellenbosch, South Africa
View ArticleCheesemaking.co.za on Slow Food Cape Town!
Hi, Cheese making fans Check us out on: http://slowfoodcapetown.co.za/suppliers/cheese/rennet-suppliers/ or on www.cheesemaking.co.za All my best and eat your cheese, Leon
View ArticleFirst Cheese Making Course for 2014
Hi, Cheese Fans Happpy New Year to All! We are presenting our first cheese making course at the University of Stellenbosch on 23,24 January 2014. Please contact Elaine@alivingway.com for more info and...
View ArticleThanks for the mention, Tandy!
Check out: http://tandysinclair.com/cheese-making-course/
View ArticleNext cheese making course – June 2014
Hi, Cheese fans Our next cheese making course is coming up in Stellenbosch on 26,27 June 2014. Please mail Elaine for info at elaine@alivingway.com. See you there, Leon the Milkman
View ArticleHow much mozzarella used in pizza shop?
Apparently – according to my sources – an average pizza shop uses about 500kg of mozzarella per week? Can anybody verify this? Thanks, Leon the Milkman
View ArticleCheese making courses – South Africa
Hi, Cheese fans Join us for our next cheese making course in Stellenbosch on 11,12 Sept 2014 Contact elaine@alivingway.com or 084 626 4931 https://www.youtube.com/watch?v=bM8Gafg_TKI Drink your milk,...
View ArticleWe had a great cheese course!
Post by Department of Food Science, Stellenbosch University.
View ArticleCheese Making Courses – South Africa – Intro
We present cheese making courses on invite in : The Eastern Cape The Free State Gauteng KwaZulu-Natal Limpopo Mpumalanga The Northern Cape North West The Western Cape We love Stellenbosch, Cape Town,...
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