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Thread: Current milk quality?

  1. #1
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    Current milk quality?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Gday folks,

    Seems that my holy grail Aussie Farmers have changed their milk variety (ive been over seas) and its gone from 3.4g/100ml to 3.2g of protein. Riverina fresh still has the 3.4 however wasnt producing the same results as it was a couple of weeks back, i take it something has changed feed wise, and given the hot dry temps of late i take it has some influence, whats working for people out there at the moment?

    Im tempted to have a whinge at aussie farmers though as the high protein count was what actually got me on board before i started getting all their fruit and veg and meat.

  2. #2
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    Re: Current milk quality?

    I want to know why some weeks, the milk friths up great, yet, at other times its flat and lifeless.
    Do the factories water it down? Sometimes it certainly seems like it.

  3. #3
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    Re: Current milk quality?

    Agree - I am sure its no longer my coffee hardware or technique giving inconsistent results, but the quality of the milk. I use Pauls full cream (QLDer here), but will try other varieties.

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    Re: Current milk quality?

    From what I know about milk industry, they only can maintain the protein or other nutrient composition in a certain range.
    The quality of cows food shift seasonally, the weather changed all the time.
    Its impossible to ask cow to produce the same milk all year along.

    Only if the milk farmer did not put water into the milk, I will be happy enough.
    Colin

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    Re: Current milk quality?

    Sorry Colin but we have to answer your point about we dairyfarmers putting water in our milk. Not for our Aussie owned company anyway. They strictly police watered down milk taking a vat sample each and every pick up. That is just not on.
    We are tested for water, dirt, bacteria and antibiotics in milk every time a tanker picks our top quality milk up.
    We have already commented about milk quality over the year , feeding cows for qual :)ity milk and testing milk before on C.S. so will not visit there again this time.
    Sufficient to say we have just had superb C.S. Wow lattes with breakfast made with unpastuerised milk that produced superb microfoam. :)

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    Re: Current milk quality?

    I have been monitoring the milk quality debate for some time now and was beginning to think it was all smoke and mirrors. people were just looking for someone to blamewhen they failed the microfoam test but alas at last I have bought some milk that is quite honestly terrible. Flat watery, tasteless, no sweetness or body too it and not one ounce of mouth feel. My wife accused me of using powdered milk, she remembered the taste from when we had been out camping and I wad using the stove top.

    The milk was skim from safe way, and I know its not just because is skim because we have been drinking skim from aldi, safeway and coles for over two years now without a problem until now. So I think the price was has taken its toll, ill pick up some other branded milk to see but maybe its time to move to a more stable brand[move][/move]

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    Re: Current milk quality?

    This topic has been discussed regularly and at length over the years.
    The foaming quality of milk is a seasonal thing, it drops during summer months due to variations in feed quality, having said that improved technique will solve most of your problems summer or winter.
    Do a search, you will find plenty of information on the subject. ;)

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    Re: Current milk quality?

    I should get my wife on here to fill in the production and quality needs of milk as she works in quality for Warrnambool Cheese and Butter. I know for a fact their Sungold Milk comes from only 2-3 farmers (premium) as a milk product consumed, only 20000-40000 is bottled a day for the market place ( two tankers). The rest of their milk is for butter, protein and cheese manufacture. They do a barista/\/cafe milk called o frothy one but you wont find this on your local supermarket shelf ::) Its to help the barista out as it has additional protein added ;)

    Good luck and dont be afraid to put in a customer complaint if you feel the milk quality has dropped off......

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    Re: Current milk quality?

    Quote Originally Posted by 5277766C61180 link=1321394900/7#7 date=1325805908
    Good luck and dont be afraid to put in a customer complaint if you feel the milk quality has dropped off......
    You can complain all you want (its your right) wont do you much good though, as I said in my last post its seasonal, poorer quality feed during the drier months. ;)

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    Re: Current milk quality?

    I have come to the conclusion that when it comes to milk you get what you pay for.

    In my case, I buy the home brand Coles/Woolworths lite milk at $1.00 per litre which I use on cereal, cooking etc and the A2 lite milk exclusively for coffee. Its four times the price but as I see it, no point in having good equipment, good beans and then skimping on the milk, just doesnt make any sense to me.

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    Re: Current milk quality?

    Quote Originally Posted by 4C455B1E1F2F0 link=1321394900/9#9 date=1325809232
    I have come to the conclusion that when it comes to milk you get what you pay for.

    In my case, I buy the home brand Coles/Woolworths lite milk at $1.00 per litre which I use on cereal, cooking etc and the A2 lite milk exclusively for coffee.* Its four times the price but as I see it, no point in having good equipment, good beans and then skimping on the milk, just doesnt make any sense to me.

    Not always get what you pay for. I know that WCB have contracts with Woolworths and that their Sungold milk is the same as the woolworths badged milks in my district ;)

    And my mate is the Quality Manager at a major Fonterra site, with which beautifully butterfly premium butter (Aldi spread) is Fonterras........ If your in the know, you can get the same quality products off the same line at a cheaper price. ;)

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    Re: Current milk quality?

    Quote Originally Posted by 496C6D777A030 link=1321394900/10#10 date=1325809873
    in my district
    That may be the key point.

    Quote Originally Posted by 496C6D777A030 link=1321394900/10#10 date=1325809873
    And my mate is the Quality Manager at a major Fonterra site, with which beautifully butterfly premium butter (Aldi spread) is Fonterras........ If your in the know, you can get the same quality products off the same line at a cheaper price.
    Yeah but I dont find that butter produces a quality microfoam :D

    Seriously though, if anyone knows of a low cost milk that is exactly the same as a premium milk please let me know, Ill put the savings towards more beans.

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    Re: Current milk quality?

    Milk & cream consistency and characteristics do vary with the seasons. Its to do with the cattle and what theyre being fed on. We used to have a cake shop and whipped many many litres of cream every day, every week, and would definately notice a difference in the cream consistency from the container and then in its whipping. We spoke to Dairy Farmers & Bulla about it and the same applies to milk. A different technique might work for texturing, I dont know.

    With regard to milk differences between brands, hubby works for a dairy producer and the same milk that is branded for Dairy Farmers is the Woolworths milk, they only change the bottle. Can only speak for these brands, but would assume it happens for the others too. Also, I have noticed that Coles & Aldi Lite milk have a strange taste that Woolworths Lite Milk doesnt, not sure if this is to do with permeate??

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    Re: Current milk quality?

    Just to throw another angle (spanner) in the mix.. I highly recommend Raw milk. Unfortunately in Aus it can only be sold for cosmetic purposes for reasons I wont go into here. Although food standards Aus is in the process of developing standards for general consumption which is good to hear.. Milk just like grandad had when he was a boy* ;)

    I find it excellent for milky coffee of any type..* ;D

    The flavor is unmatched in supermarket milk. Although it is expensive when compared to woollies stuff..

    Can usually be bought at your local Hippy store

  15. #15
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    Re: Current milk quality?

    You could just buy a cow.
    No need to heat the milk then if you like it warm on your Weet-Bix.

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    Re: Current milk quality?

    As an interesting addition to this discussion for the first time ever Ive had problems with my milk frothing up properly. What makes it really interesting is that I had 2 containers of whole milk from 2 different companies and each frothed up as usual with perfect microfoam. Now for the interesting part. To make space in the fridge I combined the two cartons into one. As soon as I did this suddenly what appeared to be perfect microfoam in the pitcher would almost instantly upon turning off the steam turn into big bubbles and collapse down into just milk with no froth of any kind. Thinking there was some kind of separation in the carton happening I tried shaking the milk prior to pouring it. No change, the same thing happened. Per the ingredients list the only thing in the cartons besides milk is vitamin D. Neither were anywhere near their expiration dates.

    Not that I expected it to be the case but just to insure that neither my technique, the machine, or some sudden change in the water feeding the machine was the culprit I bought another carton of milk and frothed it up. It frothed perfectly with no problems.

    So what could be the cause of the sudden inability of the milk to retain/sustain the air bubbles in the froth? Appearance wise the only thing unusual about the blended milk was a slight ring of fat at the top of the milk. Not very much, but enough for it to be easily noticeable. The only time I see this ring is in milk that isnt homogenized. Seeing as both cartons of the blended milk was homogenized and showed no signs of the ring prior to blend a working assumption would be that the two effects are somehow related. The only possible explanation that comes to mind is the 2 milks were homogenized with the fat molecules from the 2 cartons being slightly different in size, leading to a slightly different density/viscosity of the two milks. Why this would result in the inability of the blended milk to hold the air bubbles in the froth I have no idea though.

    Anybody have any ideas?


    Java "The very puzzled" phile

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    Senior Member GrahamK's Avatar
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    Re: Current milk quality?

    Quote Originally Posted by 507B6C7B6A7273767F1A0 link=1321394900/15#15 date=1331869170
    Anybody have any ideas?
    You may have already thought of this, but maybe there was something dodgy about the container you combined them in?

    If you just poured one into the others container, then I have no theories.* :)

    GrahamK

  18. #18
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    Re: Current milk quality?

    Quote Originally Posted by 083D2E272E22044F0 link=1321394900/16#16 date=1331877436
    If you just poured one into the others container, then I have no theories.
    Yup, I simply poured one into the other. :)

    The only other possibility I can think of is that the two companies used two different variations of vitamin D. Either that or theres some additive thats not listed on the label.


    Java "Weird, very weird!" phile

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    Re: Current milk quality?

    And this national award for Warrnambool Cheese and Butter summed up my earlier post on frothy milk:

    http://www.standard.net.au/news/local/news/general/cream-of-the-frothy-drops/2490330.aspx

  20. #20
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    Re: Current milk quality?

    Quote Originally Posted by 7451504A473E0 link=1321394900/18#18 date=1331879453
    ...Warrnambool Cheese and Butter...
    Nice ;D

    “There is a coffee machine in the factory and we are constantly testing all our milk for its frothing capabilities.”

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    Re: Current milk quality?

    Quote Originally Posted by 68787A697E621B0 link=1321394900/19#19 date=1331937069
    Quote Originally Posted by 7451504A473E0 link=1321394900/18#18 date=1331879453
    ...Warrnambool Cheese and Butter...
    Nice* ;D

    “There is a coffee machine in the factory and we are constantly testing all our milk for its frothing capabilities.”

    I know the NUT behind the machine who does the testing ;) Ill get the details of the machine they use ;)

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    Re: Current milk quality?

    Okay the machine for QC testing of the milk is a Boema Caffe unit.

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    Re: Current milk quality?

    Hi all, I am personally a big fan of the A2 milk, in full cream vsriety. I find that it stays much fresher and is superb for texturing.

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    Re: Current milk quality?

    Quote Originally Posted by 464445404E52594E474258432B0 link=1321394900/13#13 date=1325828480
    Just to throw another angle (spanner) in the mix.. I highly recommend Raw milk. Milk just like grandad had when he was a boy* ;)

    I find it excellent for milky coffee of any type..* ;D
    Unfortunately for me, I grew up milking a cow (sore hands) and then being force fed ultra skimmed raw milk by my mother whether I liked it or not. The experience ruined raw milk for me (and lukewarm milk too) and I wouldnt touch raw milk again unless the punishment was losing a kidney. I actually really appreciate homogenisation, for what its worth. I think skim milk is the work of the devil and quite possibly my mother is Satan.... ;D Give me supermarket milk anyday.

    Back on topic - I use 7-11 milk (cant be arsed lugging 2ltr bottles more than 50m) and find it really good.

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    Re: Current milk quality?

    What is milk? Im not lactose intolerant, I just dont use milk in coffee. With all the talk in the news about permiates, has anybody reconstituted their own from powdered? I am the cook in the family and regularly make porridge using Aldi powdered milk. It gets rave reviews for creamyness. If this is moron speak, sorry.

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    Re: Current milk quality?

    Anyone can make their own protein enriched milk by adding skim milk powder to regular milk. Thats how dairy companies get their natural tub set yoghurts to go thick. If you make yoghurt out of ordinary milk its runny. Read the label on the side.... ;)

  27. #27
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    Re: Current milk quality?

    The foaming quality of milk in SA has been rubbish over the past few months, however Ive found its improved dramatically over the past couple of weeks, seems to happen during the warmer months every year, Im convinced its feed related. :)

  28. #28
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    Re: Current milk quality?

    Feed plays a big part and there are other components as well.
    Farmers get paid for their milk on a numnber of criteria. Butterfat and Protein content are probably the 2 big ones. If a farmer has had a couple of tankers with lower counts than they would like, they will possibly adjust the feed and/or other things to increase.

    There are a number of variables though. The manufacturers try hard to flatten out the quality year round so consumers dont get big variances in their milk, but it certainly happens.

    Never hurts to give the manufacturer of the milk you are buying your feedback.

    Brett.

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    Re: Current milk quality?

    I am struggling to get micro foam on my Unico Splendour using Pauls full cream, Perfection or A2. I can get cap foam but not micro foam throughout the milk. NO lite milks thanks.

    I have looked at the videos and tried to improve my style, but do I need to check out some other milks?

    Any suggestions for Sydney milk would be appreciated.

  30. #30
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    Re: Current milk quality?

    I use Pauls Smarter White usually without problems. Occasionally you might see changes in quality or taste which may be due to changes in weather or feed.

    Have you ever been able to achieve microfoam. It may be technique such as introducing too much air.

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    Re: Current milk quality?

    Hi Flynn - not really great micro foam as I have seen others produce. I have tried several options ie different tips, different wand positions and different heights above and below the milk level. I have owned a manual machine for more than 4 years and this one for the last 2.

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    Re: Current milk quality?

    Quote Originally Posted by 5B687E631A0 link=1321394900/30#30 date=1340171331
    Hi Flynn - not really great micro foam as I have seen others produce.* I have tried several options ie different tips, different wand positions and different heights above and below the milk level.* I have owned a manual machine for more than 4 years and this one for the last 2.

    Hi Flynn again just realised what I am doing wrong I am not putting my wand into the milk I am keeping it on the surface. Stupid I should have read Kosmos post more closely. Amazing that you can go on like this for 4 bloody years!!!!!!!!!!!!!!!! >:(

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    From Cow to Cup: Part I

    From sourcing the highest quality green beans available to training our expert baristas in the art of making exceptional coffee, Di Bella Coffee has proven time and time again that from Crop to Cup…We Know Coffee. We take the time to understand and perfect each stage of the coffee lifecycle to ensure that we deliver the ultimate coffee experience time and time again.

    Though we aim to deliver consistently great quality coffee to our customers, there are factors that can contribute to the overall flavour profile of a blend. One of these factors has been a topic of hot debate for those in the industry in recent times, and is a one that we at Di Bella Coffee would like to shed some light on. Just as customers prefer certain Di Bella Coffee specialty blends, they also prefer different types of milk with their coffee. With full cream to low-fat, no-fat and lactose free options to choose from, we’ve created a simple walkthrough guide to the different varieties of milk (Part I) and how they could affect the taste of your coffee (Part II).

    Pasteurisation of milk was a revolutionary process that was introduced to kill disease-causing organisms and improve the microbial stability of the milk. Though this process involves gentle heating and cooling procedures, it doesn’t interfere at all with the taste or nutritional content of the milk. Ultra High Temperature (UHT) milk is pasteurised, but as its name suggests, at a higher temperature. Contrary to popular belief, there are no preservatives in UHT or longlife milk. Rather, the higher processing temperature completely destroys all live bacteria in the milk, making it sterile before it is sealed inside clean packaging to prevent contamination.

    Though nearly all milk varieties used in cafés around Australia are pasteurised, some of the most popular types of milk aren’t homogenised. Homogenisation is a processing phase that works to eliminate the tendency of milk fat to separate from the milk itself and form a cream line on the surface. Many skim varieties of milk are non-homogenised, as are some varieties of organic full cream milk. Though homogenisation has no nutritional differences than raw milk, there are many advantages of the process including the uniform distribution of fat, full-bodied flavour, a smoother more consistent texture, a more pleasant, white colour and improved ease of digestion. In terms of crafting exceptional coffee, homogenisation of the milk improves pouring capability due to its more consistent texture.

    If you’re interested in seeing how your preferred milk changes the taste of your favourite Di Bella Coffee blend, stay tuned for Part II of From Cow to Cup for more information, or experiment with different varieties of milk to decide for yourself which is best. If you’re unsure, simply wander down to your local supplier of Di Bella Coffee and have our expert baristas deliver the ultimate coffee experience with every milk variety.



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