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July 20th, 2007: Thoughts for the day (3)

Pride; the power of positive thought versus negative thought.

The loss that occurs when one THINKS they dont need assistance from a variable outside source that FITS them. Power----to the the ONE, and to all forum members.
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“No one ever choked to death swallowing his pride”

“Temper gets you into trouble. Pride keeps you there.”

“There comes a time when you have to stand up and shout:
This is me damn it! I look the way I look, think the way I think, feel the way I feel, love the way I love! I am a whole complex package. Take me... or leave me. Accept me - or walk away! Do not try to make me feel like less of a person, just because I don't fit your idea of who I should be and don't try to change me to fit your mold. If I need to change, I alone will make that decision.
When you are strong enough to love yourself 100%, and appropriately weed in the good and filter the bad - you will be amazed at the opportunities that life presents you.”
Copyright © 2000 Stacey Charter (modified)
Stacey2005 Stacey Charter
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Differing viewpoints on the "effects" of too much pride, not enough, and enough:


“A real friend is one who walks in when the rest of the world walks out.”
Walter Winchell
(dont walk out from being your OWN friend--a different twist)

“A proud man is always looking down on things and people; and, of course, as long as you're looking down, you can't see something that's above you.”
C.S. Lewis

“Pride is a personal commitment. It is an attitude which separates excellence from mediocrity.”

“Vanity and pride are different things, though the words are often used synonymously. A person may be proud without being vain. Pride relates more to our opinion of ourselves; vanity, to what we would have others think of us.”
Jane Austen

“Pride comes before a fall”
Proverb

“In general, pride is at the bottom of all great mistakes.”
(sometimes this is true, but not all the time)

“Discipline is based on pride, on meticulous attention to details, and on mutual respect and confidence. Discipline must be a habit so ingrained that it is stronger the base pride and brings the excitement of the goal not the fear of failure.”

Disciplining yourself to do what you know is right and importance, although difficult, is the highroad to pride, self-esteem, and personal satisfaction.”
Margaret Thatcher
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The Power of Positive Thinking
by Remez Sasson

Positive thinking is a mental attitude that admits into the mind thoughts, words and images that are conductive to growth, expansion and success. It is a mental attitude that expects good and favorable results. A positive mind anticipates happiness, joy, health and a successful outcome of every situation and action. Whatever the mind expects, it finds.

Not everyone accepts or believes in positive thinking (Its is possible--the one--forum member--does not). Some consider the subject as just nonsense, and others scoff at people who believe and accept it. Among the people who accept it, not many know how to use it effectively to get results. Yet, it seems that many are becoming attracted to this subject, as evidenced by the many books, lectures and courses about it. This is a subject that is gaining popularity.

It is quite common to hear people say: "Think positive!", to someone who feels down and worried. Most people do not take these words seriously, as they do not know what they really mean, or do not consider them as useful and effective. How many people do you know, who stop to think what the power of positive thinking means?

The following story illustrates how this power works:

Allan applied for a new job, but as his self-esteem was low, and he considered himself as a failure and unworthy of success, he was sure that he was not going to get the job. He had a negative attitude towards himself, and believed that the other applicants were better and more qualified than him. Allan manifested this attitude, due to his negative past experiences with job interviews.

His mind was filled with negative thoughts and fears concerning the job for the whole week before the job interview. He was sure he would be rejected. On the day of the interview he got up late, and to his horror he discovered that the shirt he had planned to wear was dirty, and the other one needed ironing. As it was already too late, he went out wearing a shirt full of wrinkles.

During the interview he was tense, displayed a negative attitude, worried about his shirt, and felt hungry because he did not have enough time to eat breakfast. All this distracted his mind and made it difficult for him to focus on the interview. His overall behavior made a bad impression, and consequently he materialized his fear and did not get the job.

Jim applied for the same job too, but approached the matter in a different way. He was sure that he was going to get the job. During the week preceding the interview he often visualized himself making a good impression and getting the job.

In the evening before the interview he prepared the clothes he was going to wear, and went to sleep a little earlier. On day of the interview he woke up earlier than usual, and had ample time to eat breakfast, and then to arrive to the interview before the scheduled time.

He got the job because he made a good impression. Of course he had also the proper qualifications for the job, but so had Allan.

What do we learn from these two stories? Is there any magic employed here?

No, it is all natural. When the attitude is positive we entertain pleasant feelings and constructive images, and see in our mind's eye what we really want to happen. This brings brightness to the eyes, more energy and happiness. The whole being broadcasts good will, happiness and success. Even the health is affected in a beneficial way. We walk tall and the voice is more powerful. Our body language shows the way you feel inside.

Positive and negative thinking are both contagious. All of us affect, in one way or another, the people we meet. This happens instinctively and on a subconscious level, through thoughts and feelings transference and through body language. People sense our aura and are affected by our thoughts. Is it any wonder that we want to be around positive persons and shun negative ones? People are more disposed to help us if we are positive. They dislike and avoid anyone broadcasting negativity.

Negative thoughts, words and attitude bring up negative and unhappy moods and actions. When the mind is negative, poisons are released into the blood, which cause more unhappiness and negativity. This is the way to failure, frustration and disappointment.

ROCK on, the ONE, and all the others on the forum today and everyday!

I wish you ALL THE BEST, from the heart, this is all I want.


Chillen
 
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LOL awesome posts man.

“Passion, it lies in all of us, sleeping... waiting... and though unwanted... unbidden... it will stir... open its jaws and howl. It speaks to us... guides us... passion rules us all, and we obey. What other choice do we have? Passion is the source of our finest moments. The joy of love... the clarity of hatred... and the ecstasy of grief. It hurts sometimes more than we can bear. If we could live without passion maybe we'd know some kind of peace... but we would be hollow... Empty rooms shuttered and dank. Without passion we'd be truly dead.”

that is some deep stuff. i loved that man. rock on
 
the post about pride and posative thinking hit hard. its so true. there are days that i sometimes i just feel bad even though nothing is really wrong. its all just mental........gotta stay posative. excellent work chillen. having a posative outlook on your life makes such a huge difference. same thing applies when talking to girls; if you doom yourself from the start, why even try?
 
Thanks PB.

Positve thinking toward, girls.......Geesh.....thats a whole different post and approach...........:yelrotflmao: :)

Im the boss of the house.

When the wife isnt around. LOL

I think most of us feel negative from time to time, but being COGNTIVELY aware of it, is the first step in dealing with it, though accepting it and being aware of it, wont solve it at the same time. Its taking the negative action and having a positive reaction. (which as you know, I am attempting here)
 
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July 20th, thoughts for the day (4)

Seed your charactor:

Henry David Thoreau:
How can we expect a harvest of thought who have not had a seedtime of character?

Ralph Waldo Emerson:
People seem not to see that their opinion of the world is also a confession of character.
 
July 20th, 2007; Thought for the day (5)

Holocaust Museum, Washington, DC:
Thou shalt not be a victim. Thou shalt not be a perpetrator. Above all, thou shalt not be a bystander.

Conscious:

Izaak Walton:
The person that loses their conscience has nothing left worth keeping.

Lady Mary Wortley Montagu:
While conscience is our friend, all is at peace; however once it is offended, farewell to a tranquil mind.


Thomas Paine:
The harder the conflict, the more glorious the triumph. What we obtain too cheap, we esteem too lightly; it is dearness only that gives everything its value. I love the man that can smile in trouble, that can gather strength from distress and grow brave by reflection. 'Tis the business of little minds to shrink; but he whose heart is firm, and whose conscience approves his conduct, will pursue his principles unto death.
 
July 20th, 2007: Thought for the day (6)

David Bohm:
Indeed, to some extent it has always been necessary and proper for man, in his thinking, to divide things up, if we tried to deal with the whole of reality at once, we would be swamped. However when this mode of thought is applied more broadly to man's notion of himself and the whole world in which he lives, (i.e. in his world-view) then man ceases to regard the resultant divisions as merely useful or convenient and begins to see and experience himself and this world as actually constituted of separately existing fragments. What is needed is a relativistic theory, to give up altogether the notion that the world is constituted of basic objects or building blocks. Rather one has to view the world in terms of universal flux of events and processes.

Demosthenes:
Nothing is easier than self-deceit. For what each man wishes, that he also believes to be true.

Henry David Thoreau:
Nature will bear the closest inspection. She invites us to lay our eye level with her smallest leaf, and take an insect view of its plain

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I leave you with this last quote. ROCK ON FORUM members (and the ONE TOO)

Kalidasa:
Listen to the Exhortation of the Dawn!
Look to this Day!
For it is Life, the very Life of Life.
In its brief course lie all the
Verities and Realities of your Existence.
The Bliss of Growth,
The Glory of Action,
The Splendor of Beauty;
For Yesterday is but a Dream,
And To-morrow is only a Vision;
But To-day well lived makes
Every Yesterday a Dream of Happiness,
And every Tomorrow a Vision of Hope.
Look well therefore to this Day!
Such is the Salutation of the Dawn!


I hope you had a great day! ROCK ON WITH YOUR BAD SELVES!
 
HEY----------------->YOU<----------------------------------------------

YES----------------->YOU<----------------------------

Why are you staring at this?<-----------------------------------


DID YOU TRAIN TODAY?,,,,,,,,UH? That was WHAT?...............a YES!

well..............>YOU<--------------------------------------------

ROCK THE HELL ON THEN!


HEY.........................>YOU<........................................................

Uh,,,,,yes,...I mean the one staring at this..............>YOU<----------------------------------


Did you keep your DIET like a quiet RIOT?!........................


WHAT?!>.........................I didnt hear YOU........................OH< that

was YES!................

ROCK THE HELL ON WITH THY BAD @SS self!

:)


I was off work today, trained, and rested. :) :) :) :) :)

I just dont want you to take one of these in the event you didnt:
 
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LMAO! THAT POST HAD ME LAUGHING! hahaha awesomeness. and yes my diet was kept like a quiet riot!

ah i forgot. i have a question. i got powdered milk today because its cheaper for the family. do you know if it is any worse on a quality scale when it comes to protien? its fat free and has pretty much the same exact nutrition facts...12carbs...8protein/cup. tastes good as hell too.
 
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GOOD! No FUKITOL pills then..........We must breathe,,,,,,,,,,,,,and step away from these FUKITOL pills......and........................................


,,,,,,,,,,,,,,,,,,,,,,,,,,take the CHILLPILLS!...................LOL


oh.............uh.......Im okay now,,,,,,,,
:)
 
Powdered Milk


With the price of milk soaring through the roof lots of folks are reconsidering powdered milk for it's economy. The dairy price hike hasn't affected dry milk much yet, making it the best dairy bargain currently available. Through an informal investigation I've discovered that fresh milk costs between $3.50 and $4.50 a gallon in most places. Dairy towns still have it available for between $2 and $3 a gallon, but the rest of us are paying considerably more. Fresh milk is a delicious, versatile staple when it can be purchased inexpensively. Until the price drops off to a more moderate cost however, my family will be making do with powdered milk.

Instant nonfat powdered milk is to the urban dweller what the family cow is to the homesteader. True, powdered milk doesn't taste as good as fresh milk from the cow, but it is a darned site more convenient to procure, and much easier to store. Additionally, it is a readily available source of protein and vitamin D. It's also high in calcium which is good to know if you are pregnant, nursing or have osteoporosis in your family history. Since powdered milk has no fat, it's low in calories (about 80 per cup of liquid milk) and completely cholesterol free.

Powdered Milk is available in two common forms: Instant Non-Fat Dry Milk Powder and Regular Non-Fat Dry Milk Powder. Regular dry milk is sometimes referred to as "Non-Instant". It doesn't dissolve as readily as instant milk powder and is a bit more troublesome to locate. Dry whole milk powder is available too. It doesn't last as long as non-fat dry milk because the fat in it can go rancid over time. When it is fresh however, it has a very pleasing flavor. Dry whole milk can be difficult to find. I buy it in small tins in the ethnic section of a large grocery store. It costs a little more than instant non-fat dry milk, but it's good to have on hand, for young children especially. All of the recipes and ideas that follow are made using Instant Nonfat Dry Milk. It is the cheapest and generally the easiest to find. Read the box label to be sure this is the kind you are buying.

Once reconstituted, powdered milk tastes a lot better than it used to. If you haven't tried it in the past few years, it's worth another taste. When mixed correctly and chilled overnight, it has a pleasant, sweet flavor that tastes especially good with homemade cookies. Reconstituted milk doesn't taste the same as fresh whole milk. If you are already used to skim milk though, you won't notice much difference in the flavor of reconstituted milk. In cooking, powdered milk performs flawlessly. It can be substituted for fresh milk in almost any recipe with excellent results. Many budget conscious women cook with powdered milk exclusively. This is smart use of resources because the results are so good.

Drinking powdered milk is another kettle of fish. Some folks find the flavor objectionable even after chilling it because they are accustomed to fresh whole milk. You cannot fool anyone into thinking that reconstituted dry milk is the same as fresh milk when used as a beverage. There are things you can do to make powdered milk taste better. Mixing it with fresh whole milk for body and flavor is a good alternative.

To get good tasting powdered milk make sure you start with fresh dry milk. If your box of dry milk is a year old, then buy a new one and use the old one for cooking exclusively. Mix up the milk following the package directions. If your box doesn't have directions then you can use the ones below.

Large 4-pound boxes of powdered milk are available in most markets. A box this size will make 20 quarts or 5 gallons of liquid milk. At an average cost of $8 to $9 per box, this is the equivalent of less than $2 per gallon, making it fully half the price of fresh milk at this time.

Reconstituting Powdered Milk

To equal this amount of liquid milk
Use this much
Fresh Water
And this much Instant Non-Fat Dry Milk Powder

1/4 cup
1/4 cup
1-1/2 tablespoons

1/3 cup
1/3 cup
2 tablespoons plus 1 teaspoon

1/2 cup
1/2 cup
3 tablespoons

1 cup
1 cup
1/3 cup

1 quart
3-3/4 cup
1-1/3 cups

2 quarts
7-2/3 cups
2 -2/3 cups

1 gallon
15-1/2 cups
5-1/3 cups




The table above will help you work out the amount of powdered milk you will need to prepare a specific measurement of liquid milk. Here are some tips to help the milk turn out as fresh tasting as possible:

Fill your pitcher or container with half the amount of water you will be using. Measure in the appropriate amount of dry milk powder. Stir to dissolve. Fill the pitcher with the balance of the water called for above. Stir again and chill.

Use cool water when possible. The powder tends to dissolve more readily in cool water.

Stir the milk a lot, to dissolve the milk powder. Then let the milk sit for a little while and stir again. The protein in the milk powder blends most easily if it gets a chance to stand after mixing.

Powdered milk may be used immediately after mixing if desired. For the best flavor chill the milk for at least 4 hours or overnight.

Store the milk in a refrigerator if you have one. If you don't, then wrap the milk in a wet towel. As the water evaporates, the milk will cool. If you have a root cellar or basement, you may want to keep the milk there, or even outside in the fall and winter.

If you store the milk outside be sure that it is protected from critters who may be thirsty. A box with a large rock on top is sufficient to keep out most animals.

If you do not have refrigeration, then only prepare enough milk to last the day. I prepare it the night before, so it has a chance to blend and chill overnight. About 2 quarts will be enough to last a family of 4 for most of the day. If you continually find you have some left over, then prepare less the next day. If you find yourself running out, then prepare more.

Some people add a drop or two of vanilla to their milk to improve the flavor. Other people add a spoonful or two of sugar for the same purpose. I don't use either of these ideas, because we are accustomed to reconstituted milk, and prefer it plain.

Pitchers and wide-mouthed jars are the easiest to use for mixing and storing reconstituted milk. I used to try to use appl- juice jars, but they are difficult to keep clean and awkward to pour the milk powder into. If you must use a narrow mouthed jar to mix your milk, then use a funnel. A chop stick or spoon handle is handy for poking down though the funnel tip when things get clogged up.

Products to Make with Powdered Milk




Sweet Vanilla Milk: Run a little hot water into a 2-quart pitcher. Add 1/4-cup each powdered coffee creamer and sugar. Stir well to dissolve. Add 1/2-teaspoon vanilla. Fill the pitcher half full with cold tap water. Add 2-2/3 cups of instant nonfat dry milk powder. Stir well. Fill the pitcher the rest of the way full. Stir again. Chill and serve. This milk is more palatable to some folks than straight reconstituted milk. The powdered coffee creamer gives the milk a rich fullness, while the sugar and vanilla make it taste sweet and almost dessert-like. If you must switch to powdered milk, and are having trouble with the flavor, this recipe can make the transition easier. For a gallon of milk use: 1/2-cup each powdered coffee cream & sugar and 1-teaspoon of vanilla flavoring. Add a dash of salt too if desired. Be sure to dissolve the creamer and sugar in hot tap water first. They do not dissolve readily in cold water.

A Very Rich Gallon of Milk: Measure 3-1/2 quarts (14 cups) of water into a gallon size pitcher. Add 5-cups of dry milk powder and a 12-ounce can of undiluted evaporated whole milk. Mix all together. Chill and serve. This makes about a gallon. It is richer than plain reconstituted milk. If you must use powdered milk, but prefer a richer product, this is the recipe for you. Children will sometimes tolerate it better than straight reconstituted milk, especially if they are already used to fresh 1% or 2%.

To Mix with Whole Milk: Powdered milk is easily mixed half-and-half with whole milk. When combined and well chilled, it's nearly impossible to tell the difference between fresh milk and mixed milk. To do this, use an extra, clean milk jug and two 2-quart sized pitchers. First reconstitute 2 quarts of milk in each of the pitchers, using the chart above. Then, using a funnel, pour half of the whole milk into the clean empty milk jug. Using the same funnel, pour the reconstituted milk from one pitcher into each jug, making a gallon of mixed milk in each jug. Both empty pitchers then have to be washed, but they are pretty easy to keep clean. I used to try to reconstitute the powdered milk in the milk jug, with the whole milk, but it never worked as well as I'd hoped. Now I find it much easier to reconstitute the powdered milk in the pitcher first, and then pour the liquid milk into the jug with the whole milk. Like regular powdered milk, mixed milk tastes best if well chilled.

Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.

Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.

Easy Evaporated Milk: To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.

Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.

Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. Whenice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.

Molasses Milk: High in iron, with a caramel-toffee flavor this hot beverage is quite delicious. Heat 3/4-cup of reconstituted milk in a cup in the microwave. Stir in a spoonful of molasses. Serve hot. My kids love this stuff.

Chocolate Milk: Fill a cup with reconstituted milk. Squeeze in a couple spoonfuls of homemade Chocolate Syrup. Stir to combine. Serve to thirsty children who object to plain reconstituted powdered milk. Cold chocolate milk can be heated in the microwave for hot chocolate. This is also great in lunch boxes. If you want to be really nice to the kids then make up a whole gallon of reconstituted chocolate milk at a time. They will brag to their friends and your reputation will become legendary.

Homemade Yogurt: Reconstitute a quart of milk in a very clean container like a wide mouthed canning jar. Add another 1/2-cup of milk powder for body. Whisk in 1/4-cup of commercial yogurt with active cultures. Read the label to be sure the yogurt has active cultures. Stash the milk in a warm spot, between 80° and 110°. Allow it to sit undisturbed for 6 to 8 hours. It should be thick and creamy, like commercially available yogurt. Chill your yogurt and use anywhere you would regular yogurt. It makes a great substitute for sour cream. Or mix it half and half with prepared mayonnaise for your own homemade low-fat mayo.

Yogurt Cheese: Line a colander with a clean, damp piece of cloth. Pour prepared yogurt into the cloth. Allow the yogurt to drain overnight. In the morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream.

Curds & Whey: In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding. Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.

Ricotta or Cottage Cheese: The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little evaporated milk or yogurt to "cream" it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.
 
How Is Powdered Milk Made?
The Milk Drying Process (Read text for details.)
--------------------------------------------------------------------------------






An Interview With Mark Silvas, the National Sales and Marketing Manager for the Humboldt Creamery where we get our powdered milk.


The process of making powdered milk is an interesting operation. Milk comes from dairy farms scattered across the countryside. Each morning, large tank trucks stop at each dairy farm and collect the milk that has accumulated over the past day. Then it is transported to the creamery.
Once it gets here to the creamery, it’s run through a filter and put into a holding tank. As it waits it’s turn to go through the first stage of processing, it’s run through a battery of tests to insure it meets quality standards.
Milk first passes into the evaporator where about a third of it’s water is removed. The evaporator consists of 3 colandrais, together being about 4 feet in diameter and 6 stories tall. The evaporator has a partial vacuum put on it, lowering the boiling point to about 135 degrees F. This is important for two reasons. First, it makes it possible for the water in the milk to be evaporated at a low enough temperature that it won’t damage the milk. And second, it reduces costs a substantial amount. Fresh, raw milk contains about 12% solids if you include the butterfat. During the evaporation process, water in the milk is removed until the solids increase to 50%.
During the evaporation process the milk is pasteurized. The pasteurization process reduces the bacteria content without heating the milk to the point that it is damaged. If you tried to heat the milk at home in a pan hot enough to accomplish this, you’d scorch the milk. In a creamery, the milk is ran through small tubes where it’s heated up to the desired temperature of 175 degrees F for just 20 seconds then it is immediately force-cooled to prevent the milk from getting damaged.
Separating the Milk: From evaporator the milk runs through the separator which removes the cream or butterfat. The butterfat is placed in a separate storage tank to be used later. The skim milk now moves to the tanks where standardizing takes place.
Standardizing the Milk: After the milk has been separated, it is then standardized which means the different components of the milk are mixed automatically until we have a consistent product. Every batch must be exactly the same. For example, in our whole milk operation, the milk must contain 8.8% solids and 3.4% butterfat which comes to 12.2% total solids. Depending on the seasons of the year and other environmental conditions, these levels fluctuate in raw milk directly from the dairies. If the solids are below 8.8%, we condense until the desired milk solid percentage is reached. Then we add 3.4% butterfat. When the customer purchases a gallon of whole milk, it’s constituents will be exactly like every other jug of whole milk we produce. If we are making 2% or 1% milk, then only this amount of butterfat is added to the milk before packaging. During the standardization process, even some of the vitamins in the milk are checked to insure they meet our standards. This way the customer is assured of a wholesome, healthy product that never changes.
The remaining evaporated, condensed milk is turned into powdered milk. Depending on our customer’s needs, we standardize this milk with butterfat levels ranging from less than 1% all the way up to 30% fat. Most of the milk powder we make, however is either non-fat milk or whole milk powder which contains 0% to 28.5% butterfat after it’s been reconstituted. It is impossible to see the difference between these two powders with the naked eye. But there is a huge difference in the taste. After the condensed milk has been standardized, it’s next stop is the drying tower.
Turning The Condensed Milk Into Milk Powder: Two types of drying are the spray nozzle and the newer atomization system. There are still many spray dryers in operation today. These dryer towers or dryers are 22 foot diameter cans that rise 12 stories into the air. In the top of the column are four spray nozzles that spray a fine mist of condensed milk into 400 degree F. swirling air. As the milk droplets fall, the swirling air quickly removes the water out of the droplets of milk until all that’s left is a small particle of milk powder not much larger than a speck of dust. As it falls, the air cools to about 250 degrees F until it settles into the funnel shaped hopper in the bottom of the tower where it’s removed. The operators can carefully control the moisture level of the finished product by controlling the swirling air in the tower.
Here at Humboldt we use the newer two stage compact dryer. Instead of using nozzles spraying the milk like you find in the spray tower, atomizing wheel turning at an extremely high speed atomizes the milk. This finely atomizes the milk into much finer droplets than you can get from a spray nozzle. Although our compact dryer has about the same diameter as a spray drying tower at about 20 feet, it’s only 3 stories high, 1/4 as high as a spray tower. This dryer is called a NIRO ‘Compact’ Drying system because even though it’s 3 stories high, it’s still compact compared to a spray drying tower. Because the droplets in a atomizing wheel are so much smaller, they dry much more quickly in a compact dryer. In a compact dryer the dry milk falls on a ‘fluidizing bed.’ To the lay person this term can be misleading as there’s no water, or any other liquid involved. It’s called a fluidizing bed because it’s constantly shaking or vibrating and the milk powder laying on it is in a constant ‘fluid’ motion or stirring. At this point any additives the customer wants are added to the agitating milk powder. Common additives are vitamins, minerals, lecithin or lactose as well as other compounds. The continual stirring action of the fluid bed finely mixes these additives into the milk powder. At this stage, we have regular, dehydrated milk powder.
Turning Regular Powdered Milk Into Instant Powered Milk: It’s also in the drying tower where regular milk is turned into instant milk. This can be done ‘on the fly.’ First, not more than 0.2% lecithin is sprayed on the finer, dry milk particles that have been sifted out of the rest of the milk. The lecithin makes the powdered milk dissolve better. It’s then moved back to the top of the drying tower and fed into the top of the tower near the spot where the atomizer is breaking up the condensed milk into microscopic droplets. As the dry and wet particles are mixed together, the wet particles stick to the dry particles and at the same time form air pockets. This larger particle dries as it falls down through the swirling air. This process gives you a much lighter product that is much more easily penetrated by water. Nutritionally, there’s very little difference between instant and regular powdered milk. It’s virtually the same product except the instant milk powder is less dense and mixes more easily in water. Although Lecithin is a very healthy food, there hasn’t been enough added to the instant milk to show any differences in the nutritional data tables between the two. Concerning flavor, you shouldn’t be able to tell the difference between them, either.
The last step in the process is to package it and send it to the customer. We send powdered milk to Walton Feed in plastic lined 50 lb bags. Then they repackage it for long term storage.

Of the 30 million pounds of powdered milk we make each year, between 1/2 and 2/3rds of it is sold overseas. Many third world countries have neither a strong dairy base or transportation or processing capabilities to meet their population’s needs for liquid milk. In addition to this, many of the homes in these countries have no refrigerators like you and I have. Powdered milk is the perfect alternative for them. Much of our whole, powdered milk with the added fat that doesn’t go to the confectionery business here in the United States, goes to these third world countries. Because of the fat content in whole powdered milk, it’s shelf life is limited. It’s life span is only 6 to 9 months in 75 degree F temperatures. After this the fats start going rancid. This is why Walton Feed, which sells products for long term storage doesn’t pack whole powdered milk. While on the other hand, our non-fat powdered milk will store for two years under the same conditions, packed in plastic lined, paper bags stored in temperatures between 70 and 90 degrees F. A company like Walton Feed that puts non-fat powdered milk in air-tight containers then uses oxygen absorbers to remove the oxygen extends the storage life two or three times. And it will keep even longer if it’s stored in a cool place at 60 degrees F or less.
The Humboldt Creamery has stringent quality and control both internally and externally. We have our own rigid inspection and control programs. Externally, we are also frequently inspected by the USDA, the state of California, FDA and also the Interstate Milk Shippers (IMS) as we are an international sales company with our milk being consumed all over the world. You can rest assured that the products you get from us meet the very highest standards of quality and cleanliness. We are proud of our national and international reputation in the market place. Bringing you the best products obtainable brings us here at Humboldt Creamery a strong feeling of satisfaction and accomplishment.
 
MILK!!!! OMG you talked about milk. ui have started 3 threads since I have been here and not one person would even comment on milk.

HERO!!!!


FF
 
and you know what a simpleton I can be Chillen.

You know i am training. i also have a 10 yr, 13 yr, and 15 yr old kids. What would be optimum for my family? 2%, non fat, Vitamin D?

I don;t reckon we will be mising our milk from powder at this time. maybe when the kids are gone, but Carolyn is not into having another task.
 
and you know what a simpleton I can be Chillen.

You know i am training. i also have a 10 yr, 13 yr, and 15 yr old kids. What would be optimum for my family? 2%, non fat, Vitamin D?

I don;t reckon we will be mising our milk from powder at this time. maybe when the kids are gone, but Carolyn is not into having another task.

For 8 oz of milk you're looking at the following in terms of fat and calories .......

- Whole Milk - 150 Calories - 8g Fat
- 2% Milk - 120 Calories - 4.5g Fat
- 1% Milk - 100 Calories - 2.5g Fat
- Skim Milk - 80 Calories - 0g Fat​


....I would think skim or low-fat would the best choice for you and your kids.
 
OMGZ chillen, your my milk man from now on....that sounds so wrong. LOLercoaster!!!!

oh lord you had me laughing. why do they tell you how to make sour milk though?! who likes that?!
i think im going to try making that yogurt though. sounds good. and yes i got the equivalent of 22quarts of milk in the powder for 8.49 at BJ's. good deal. i love the taste (of the milk :p) too. i am switching i think forever. powdered milk will come in handy when i am in college having to pay for my own foodz!!!

i think this is what your trying to say by giving me 2 huge posts on 1 ez question
mori_milkman_op_537x600.jpg
LOL

NICE POSTS, MILKMAN!
cheers.....with our glasses of milk that is!!!
 
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i also have a 10 yr, 13 yr, and 15 yr old kids.
do the 13 or 15 year olds happen to be female, single, and beautiful? :p

What would be optimum for my family?
i would be optimum for your daughter

LOL jk FF "just hackin on ya"!!!!!
 
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