fresh locally produced whole raw milk

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Bitte_Kein_Lexus
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Re: fresh locally produced whole raw milk

Post by Bitte_Kein_Lexus »

There are no stupid questions, only stupid people... ;-)
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StroppyChops
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Re: fresh locally produced whole raw milk

Post by StroppyChops »

Actually not a bad question...
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StroppyChops
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Re: fresh locally produced whole raw milk

Post by StroppyChops »

There's a strong market for real fresh cream in Bodge, btw.
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Bitte_Kein_Lexus
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Re: fresh locally produced whole raw milk

Post by Bitte_Kein_Lexus »

Stroppy, did you not notice the wink?

What's your production capacity in terms of weekly liters. Is this a large-scale enterprise or would you only have a few liters to sell per week or something.
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frank lee bent
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Re: fresh locally produced whole raw milk

Post by frank lee bent »

between 100 and 200 liters per day.
not huge but a bit.
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StroppyChops
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Re: fresh locally produced whole raw milk

Post by StroppyChops »

Bitte_Kein_Lexus wrote:Stroppy, did you not notice the wink?
I did - I was not so much disagreeing with you as pondering the question. I wonder if the cultures that create the cheese would consume any other organic agents...
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Advocatus Diaboli
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Re: fresh locally produced whole raw milk

Post by Advocatus Diaboli »

Fresh milk in Cambodia ? No thank you. Cambodia doesn't have a good reputation when it comes hygiene, standards or food control. In these temperatures fresh milk goes bad within 30 minutes and a salmonella poisoning is live threatening.
Another problem is that Cambodians do not drink milk - fresh milk (even refrigerated) goes bad within 1, max 1.5 days so turnover will be slow and the food poisoning rate consequently high.
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frank lee bent
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Re: fresh locally produced whole raw milk

Post by frank lee bent »

there are certainly phages mr SC that eat other bacteria, whether that can be construed as keeping pathogens in check.
in a sterile or live culture media it is certain that some bacteria will outcompete others thus reducing the food source for potential pathogens quite quickly. if the initial inoculation is free of pathogens there is no problem.

the acid environment created is quite hostile to spoilage organisms.

perhaps i neglected to mention the ceo is a PhD vet science guy from unsw armidale.

this is anything but a village venture in terms of sanitation.

cold chain and haccp are taken into account.

Salmonella can be typhoid and common in Cambodia ad AD rightly observes.
I think the greater danger is listeria though.

It is amply demonstrated that temps at or below 3 degrees C retard spoilage for 4 to 5 days dependent on starting bacterial load.

Anyway any milk in the distro chain will be turned into yoghurt or ice cream at about 30 hours from milking time.

many cambodians do in fact drink flavored milk and yoghurt drinks. dairy in asia is experiencing explosive growth
Last edited by frank lee bent on Sun Jun 21, 2015 6:19 pm, edited 1 time in total.
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StroppyChops
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Re: fresh locally produced whole raw milk

Post by StroppyChops »

frank lee bent wrote:many cambodians do in fact drink flavored milk and yoghurt drinks. dairy in asia is experiencing explosive growth
Try buying drinking yoghurt in PP before or during a public holiday - ot mien. It's like a golden rule - public holiday = go and buy all the milk products before everyone else does.
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Re: fresh locally produced whole raw milk

Post by Advocatus Diaboli »

frank lee bent wrote:between 100 and 200 liters per day.
not huge but a bit.
Yeah, that's not much. Costs and effort to keep highly perishable goods free of bacteria and harmfull substances are enormous. You have to keep the cows healthy, you must make sure the milk containers are absolutely sterile, you have to cool down the milk to 2 degrees in no time (lactobacilli double every 10 to 20 minutes at these temperatures), you also will experience problems with Cambodian employees that literally give a shit on food safety and your instructions, and so on.
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