Re: Raw Milk concern (Brix)

[Guest guest]

--- Larry, I didn't think of measuring Brix of milk. I suppose you'd

be measuring lactose, mostly, with the refractometer. As the bacteria

ferment milk sugars the brix would decrease, I'd guess. I haven't

measured milk Brix but I will next time the cow freshens and I have a

refractometer. I want to measure the Brix of plants to determine

their optimum health, however that's done. I wanted the milk

reading so I'd know which instrument I'd need. There are basicly

meters for hi sugar solutions and those for low sugar concentrations,

I think. Thanks. Dennis

In , " Larry " <vita_stim@z...> wrote:

> Hi Dennis

> In my opinion I look into range of 16-20 Brix This I find is

well accepted in my system

> Do you measure Milk and other produce ran into some oranges from

Ca. that was 18 brix real good

> Sincerely Larry Strite

> Message: 22

> Date: Wed, 02 Apr 2003 04:57:07 -0000

> From: " dkemnitz2000 " <dkemnitz2000@y...>

> Subject: Re: Raw concern

>

> ---Larry what do you consider an acceptable Brix range for raw

milk?

> Dennis

>

> In , " Larry " <vita_stim@z...>

wrote:

> > Hi Joe

> > Thanks for your concern. Yes I do believe there is some milk that

> is better than others .

> > To voice my opinion on whether are not Milk is fit to drink I

> simple use a devise called refactormeter (brix) to decide, this

> little machine HAND HELD cost roughly $90.00 and it can be used

for

> a lot more than just measuring milk.

> >

>

>

>

>

>