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  • #31
    Listeria outbreak serious, AMA warn

    A LISTERIA outbreak linked to a Victorian cheese factory has claimed a third life.

    A 68-year-old NSW man died from the infection last month, a Victorian health department spokesman confirmed on Sunday.

    A Tasmanian man, 44, and a Victorian man, 88, have also died of the illness.

    A total of 26 cases, including the three fatal cases and one miscarriage, have now been linked to the Jindi cheese factory in Gippsland.
    Listeria outbreak claims a third life | News.com.au

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    • #32
      Unfortunate, but you've better chance of winning the lottery than dying from Listeriosis if you're otherwise well. BTW deli meats, pre-washed salads and pre-made sandwiches are a much better source of Listeria than Australian cheese or milk

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      • #33
        Raw milk, being unpasteurised. The interesting thing is that to pasteurise milk it must be held at a set temp for a set amount of time. 63c = 30min, 75 = 12min and so on so the hotter the shorter it needs to be held at a specific temp for. How hot do you take milk to when you stretch it for your coffee? it may actually be long and hot enough to complete the pasteurising process.

        There is no doubt the milk solids change state after pasteurising, as well as their potential flavours from nursing all those sugars and fats that are in raw milk.

        I have raw milk, but drink only espresso. so in short i have no idea, but would love to here from an expert.

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        • #34
          And if those affected cheeses were made from raw milk (which they weren't), 'raw' would have got the blame and the farmer probably gaol time.

          I used to buy Cleopatras all the time (@$9 for 2L), but typically it was consumed even before I got home it is so delicious. I'm not sure I could bring myself to wreck it with coffee.

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          • #35
            So a couple of weeks back, I tried some raw milk and so I bought a bottle today. I can't describe how nice it is compared to the Woolies watered down $2 crap! This was my first time trying it as I was born too late to experience it earlier. It was so creamy and rich.
            Can't wait to see how it steams.. (don't worry, i'll only make a piccolo)

            Mike

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            • #36
              I think that more people get sick from eating raw egg than from raw milk. Therefore to be safe, eggs should only be sold hard boiled.

              Barry

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              • #37
                Originally posted by Barry_Duncan View Post
                I think that more people get sick from eating raw egg than from raw milk.
                So true. By a factor of several hundred to one.

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                • #38
                  Originally posted by Barry_Duncan View Post
                  I think that more people get sick from eating raw egg than from raw milk. Therefore to be safe, eggs should only be sold hard boiled.

                  Barry
                  soft boiled at least so you can still use them in cakes.

                  Pretty sad to hear about the pricing of milk though. How we are lead under the rule of coles and woolies ridiculous over pricing of everything. I realise free market etc etc. But ive seen Woolies balance sheets (for a study we had to do) and its pretty disgusting. Im sure coles are in the same boat.

                  Raw milk sounds interesting though. Should check it out

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                  • #39
                    Getting back to the coffee milk frothing side again, I have a pizza fest here in my wood fired oven, on Australia Day with some very old school friends from 45 years ago. We finish off the session with home roasted cappucinos and they love it all. One of the guests has a dairy farm and hopefully will bring some fresh raw milk straight out of the cow and into the refrigerated bulk 1200l vat, which incidently is emptied everyday. I am anxious to try it as I am not happy with the fat reduced milk, ie they claim 2%, but more than likely nearer 1%. I obviously need to try it myself before making 20 or so for the guests but can't see why it wouldn't be great.
                    Any other suggestions??

                    Neill

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                    • #40
                      Well the results are in. It doesn't work!
                      Well, not in my case anyway, as my friend said, six hours earlier, the milk was grass in the paddock, so you can't get it much fresher, he got it just before the milk truck came and when I frothed it, there was very little sign of it wanting to froth, even took it up to almost 80C and it looked like you just shook the milk in a bottle, very few bubble.
                      So out with the processed "full cream milk " cartons, only claiming 2% and whollah, no problems. On speaking with the dairy farmer, he has numerous awards for his pastures that his herd feed upon, and he claims that the milk needs to be homogenised to perform as I want.
                      An interesting exercise but I guess that I just need to continue using the processed milk.


                      Neill

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                      • #41
                        I too have tried steaming unhomogenized milk and it just refused to behave. It is certainly true that milk with a higher fat content is easier to work with (full cream vs. skim) so I would agree that the key element seems to be homogenization which ensures the fat is evenly distributed throughout the milk. One experiment that could be performed is to take some skim milk, add an appropriate quantity of cream to it to give the same amount of milk fat as full cream, give it a quick shake and see how it textures- whether it behaves like skim milk, full cream milk, or something different entirely.

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                        • #42
                          I wonder, has anyone used goats milk for their latte?

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                          • #43
                            I grew up on a farm drinking milk as nature intended, it tasted so much better that the stuff we buy now, the cows were TB tested and it didn't hurt us kids one bit. A while back I visited my uncles dairy farm and scoffed half a litre of ice cold milk straight out of the chilling vat. It was amazing. I've not had the opportunity to try this in coffee though.
                            I did try some un-homogenised guernsey milk from Maleney Dairys recently, tasted really great in the coffee just wouldn't texture well at all, giant foamy bubbles.

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                            • #44
                              A guy is keeping a few head of fresian in our farm that he hand milks everyday for sale at local market. He wants to teach me so I am the emergency milker. I haven't bit yet as the fresian milk is a bit hard. That said they aren't grain fed which makes a big difference to cream quantity and character. Clover fed guernsey cattle seems the best option - but strain the milk first and don't bring it up over 50 degrees. I stop at forty. You can top with the cream you strained later. Its tempting to do the milking myself as I process my own coffee from rogue cattui in my area of Nimbin (picked about 40 kg of DGB this year)). I could literally pick my own coffee and milk my own cow one day, and in a couple of days time have a fresh cuppa of my own making entirely.

                              I reckon the supermarket goat milk would go okay, though haven't tried it as yet - put goats milk with a strong natural, I'd say, and you will double hairs on your chest. Might be better cold in cold brewed coffee, as can be done with coconut milk.

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                              • #45
                                I have friends who have 20 or so cows they do provide the local Tweed Heads health food shops with "bath milk" at around 5-6$ for 2L, they also make small amounts of the nicest butter and thick cream. I don't know if they produce enough to supply a coffee shop on top of their health food shops but I can give you their details if you pm me.** if you have Facebook check out pure bath milk, Carool.**
                                I grew up drinking raw milk on a dairy farm when we moved from the farm to town I couldn't stomach the half water half milk like substance that is provided for consumption. Don't tell anyone but I still like to shake the milk bottle he he, old habits die hard and that cream on top is to die for. I need to stop thinking about it, making me want to buy a farm.

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