Guest guest Posted May 9, 1999 Report Share Posted May 9, 1999 How much sour hey is it recomended to give the cows, in order to get nonsour milk? My understanding is that the milk will get a slite sour taist if the cows eat too much sour hey, isn't it? In the school where I study there are cows on an Antroposofic farm just by, and sometimes the milk wich I bye from the farm taists sou, could that be the reson? Thankfull fore awnser. Y.S Bhn. Silvia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 1999 Report Share Posted May 16, 1999 I've been waiting to hear the answer to this. Anybody know? I know if the cows get into wild onions, the milk tastes oniony. COM: (Bhaktin) Silvia Tahvanainen SKS (Almvik - S) wrote: > [Text 2302743 from COM] > > How much sour hey is it recomended to give the cows, > in order to get nonsour milk? > My understanding is that the milk will get a slite sour taist if the > cows eat > too much sour hey, isn't it? > In the school where I study there are cows on > an Antroposofic farm just by, and sometimes the milk wich I bye from > the farm taists sou, could that be the reson? > Thankfull fore awnser. > Y.S Bhn. Silvia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 1999 Report Share Posted May 16, 1999 COM: (Bhaktin) Silvia Tahvanainen SKS (Almvik - S) wrote: > > > [Text 2302743 from COM] > > How much sour hey is it recomended to give the cows, in order to get nonsour milk? My understanding is that the milk will get a slite sour taist if the cows eat too much sour hey, isn't it? In the school where I study there are cows on an Antroposofic farm just by, and sometimes the milk wich I bye from the farm taists sou, could that be the reson? Comment: Dear Bhaktin Silvia: Please accept my humble obeisances, all glories to Srila Prabhupada. There is no relationship between the cow drinking whey and the milk tasting sour. When the whey is consumed by the cow it enters into her stomach which has a sour nature. She is a walking fermentation plant, green plant material is being broken down by the activity of bacteria present in her stomach. Then her circulatory/mammalary system removes the needed nutrients to nourish her body and the produce of her womb along with all who consume her milk. However, it may have an effect on her own behavior, just as when she is feed solely on silage without the access to grass in its natural state (pasture) or in its dried state (hay). She will be drunk. Sour tasting milk comes from milk being improperly stored or put into containers that are improperly cleaned. Either milk must be heated immediately on coming from the cow then used or chilled then heated before consumption. Prolonged storage (more than 5 hours) at room temperature will lead to sour milk. Ys, Rohita dasa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 1999 Report Share Posted May 17, 1999 "WWW: Rohita (Dasa) ACBSP (New Talavan MS - USA)" wrote: > [Text 2322865 from COM] > > COM: (Bhaktin) Silvia Tahvanainen SKS (Almvik - S) wrote: > > > > > [Text 2302743 from COM] > > > > How much sour hey is it recomended to give the cows, in order to get nonsour > milk? My understanding is that the milk will get a slite sour taist if the > cows eat too much sour hey, isn't it? In the school where I study there are > cows on an Antroposofic farm just by, and sometimes the milk wich I bye from > the farm taists sou, could that be the reson? > Rohita responded: > ...Sour tasting milk comes from milk being improperly stored or put into > containers that are improperly cleaned. Either milk must be heated immediately > on coming from the cow then used or chilled then heated before consumption. > Prolonged storage (more than 5 hours) at room temperature will lead to sour > milk. > Ys, > Rohita dasa Hare Krsna dasi comment: Another thing to remember is that since this is an international conference it is possible that Silvia prabhu is using the word "sour" in a different sense that we understand it in North America and the UK. To us, "sour" has a narrow meaning, something that tastes like lemon or plain yoghurt. For example, we would not say that onion-flavored milk is "sour," but we might say that it is "pungent." But, in another country, they might use the word "sour" just to mean "bad tasting." If that is the case, that the milk does not taste good, then the problem could be that the cow has mastitis. Do you use a screened strip-cup before you milk the cow, so that you can detect any long-fatty "threads" which would indicate mastitis or other disease? Especially late in the lactation, the cow might get mastitis. This would cause bad flavor. Especially if it is early in the lactation, the cow needs to be treated for that by increasing the regularity of the milking schedule and being careful to wash the udder before milking and clean the teats again immediately after milking. We used to use iodine teat dip after milking to prevent mastitis -- what do cowherds use now? your servant, Hare Krsna dasi Quote Link to comment Share on other sites More sharing options...
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