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Bovine mammary gland secretion variability
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laservet
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laservet
Joined: 12 Jun 2003
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Posted Sat Sep 14, 2013, 7:32am
Subject: Bovine mammary gland secretion variability
 

Has been driving me crazy. One carton of whole milk will foam beautifully, the next (same brand, same store) all the bubbles immediately coalesce into large bubbles and the foam collapses. I've tried organic milk, pasteurized, ultrapasteurized, different brands, different stores, different expiration date and it's still a crap shoot and I have at least as many cartons that won't foam as those that do foam well. Does anyone know what causes this variability? I don't think it is a difference in fat content because that is held in too narrow a range to make such a dramatic difference. Could it be the variation in pus cells? In my state to be grade A milk it has to have no more than 5 million pus cells per teaspoon (1 million per ml), milk from an uninfected cow (bacterial culture negative) can have as little as 20,000 per ml.

Anyone have any idea what causes this variability? I've finally given up and mix my own whole milk, skim in the pitcher with a shot of half and half, foams well 100% of the time.

 
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laservet
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laservet
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Posted Sat Sep 14, 2013, 7:33am
Subject: Re: Bovine mammary gland secretion variability
 

Mods -- should this be in a different forum?

 
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Markarian
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Posted Sat Sep 14, 2013, 10:58am
Subject: Re: Bovine mammary gland secretion variability
 

Ugh, just what I needed to read before my morning session >.<
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CoffeeRoastersClub
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Posted Sat Sep 14, 2013, 11:19am
Subject: Re: Bovine mammary gland secretion variability
 

I'll take a gander and say that even though a milk states it has a certain level of fat content it will actually vary a bit between production batches.

Here is an additional observation:  Why does whipping cream cost less than heavy cream when they both list the same fat content?  (at least with brand names).

Marketing ploy if I were to make an assumption.

Len

 
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laservet
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laservet
Joined: 12 Jun 2003
Posts: 241
Location: Williamsburg
Expertise: I love coffee

Espresso: La Marzocco GS/3
Grinder: Versalab M3, Mazzer Mini
Vac Pot: Zojirushi
Drip: Bunn SmartWave APS, Bodum...
Posted Sun Jun 15, 2014, 9:14am
Subject: Re: Bovine mammary gland secretion variability
 

Update. The collapsing foam issue has nothing to do with fat content. Rather than using whole milk I've been using skim + half and half and have varied the fat content from none to pure half and half, no collapsing foam problem EXCEPT with two different containers of half and half since I last posted about it. That is a much lower percentage of problem containers than I was experiencing with whole milk, not sure why since I've not had the problem with a single container of skim.

Something is likely affecting surface tension in the "bad" containers of milk. I'm running out of ideas. One I haven't tried yet is to see if food safe lube has an effect. I'll touch a tiny amount in the bottom of my milk pitcher and see if I can replicate the problem. If so, then maybe the first few batches that run through newly lubed machinery may pick up a little lube and have a different surface tension.

Any other ideas? So far I've ruled out brand, happens with all brands available in my area; fat content; expiration date; organic vs regular; pasteurized vs ultrapasteurized. Haven't tried raw milk, not particularly interested in getting sick.

 
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CraigA
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Posted Sun Jun 15, 2014, 9:24am
Subject: Re: Bovine mammary gland secretion variability
 

laservet Said:

Mods -- should this be in a different forum?

Posted September 14, 2013 link

Mod note: Thread moved from Espresso: Espresso Machines to Espresso: Questions & Answers.

 
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