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Massey Talk Discuss Massey related topics, Q&A, mechanical problems, etc.
Massey Discussion Forums :: Massey Talk :: UK Paint Style View modes: 
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Posted: 5/17/2012 4:24:15 AM
   

RE:UK Paint Style

johnfarnworth wrote: Joe,

Sorry to say but that cream you have looks a bit insipid - it must be out of one of those wretched Holsteins!! and not a supreme Jersey.

To continue on the MASSEY FOOD line it would be good for you to have a MASSEY cream separator at a show and spin down 10 gallons of real Jersey milk to get that luscious cream.  Check first that the Jerseys have been fed on silage or whatever produced with MASSEY equipment then you would have a real MASSEY BRAND leader

Actually we have suffered a slight set back with our Jersey DOUBLE cream supplies.  The supermarket we regularly go to is now only stocking thick Jersey cream which is a sort of half way house beteween single and double cream.  So we went over to another on Anglesey (incidentally where Kate Middleton shops) and re-established a source of DOUBLE Jersey cream.

Life will throw up its little problems!!!

John
If I remember correctly, double cream is  heated for a certain number of hours. Memory isn't as good as it use to be, maybe wrong on the heating.
Steve



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User avatar
Posted: 5/17/2012 5:16:55 AM
   

RE:UK Paint Style

Steve,

I'm not sure of my facts on this but I think that double cream comes simply from an extended spinning period. 

But maybe clotted cream comes from a heat treatment period to get rid of even more water.

Any dairy technologists out there?

John


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User avatar
Posted: 5/17/2012 8:52:12 AM
   

RE:UK Paint Style

Gary, Joe and Steve,

I am very pleased I brought this subject to the fore, you all have time between now and August to get this perfected, your first attempts look to be a good start Joe and I look forward to the final taste in Baraboo, I am sure your sampling at Massey Days will go down real well too.

What an exhibit for a National Show in the State of Wisconsin, a full dairy demonstration from milking the cow to separating the cream with M-H equipment would surely be something no show has ever done before either in the USA or here in UK.

Hope Mike is reading this and taking serious note of my suggestion.

Malcolm.


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User avatar
Posted: 5/17/2012 1:03:16 PM
   

RE:UK Paint Style

I've been doing a bit of research as it's come to be a cold night outside in the shed.

Our cream classifications in the UK are as follows:

- Clotted cream 55% fat (heat treated to prepare)
- Extra thick double cream 48% fat (heat treated and quickly cooled)
- Double cream 48% fat
- Whipping cream 35% fat
- Single cream 18% fat
- Half cream 12% fat

Double cream is made by having a longer centriguging time.

Jersey cream is thicker than Holstein cream because of the larger fat globules - DELICIOUS and can be produced by MASSEY equipment from field to table with a cow inbetween!!!!!  A wonder that Masseys never  got into cattle breeding!

John


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