Guest guest Posted July 7, 2008 Report Share Posted July 7, 2008 What does it mean if the whey has bubbles and doesnt have a clean break? I would think that would be a contamination issue like yeast? Or can it be from the milk itself? Can a very light mastitis cause a whey issue? How important is it to use a sterilized jar for making clabber whey? How does the weather effect the clabber? any help would be much appreciated. Just trying to troubleshoot here. I will be doing an experiment or two to see if I can isolate the problem. I will be milking straight into a sterilized filter into a sterilized pint jar and then lidding it and then another pint from my normal milk flow (which is also into a sterilized filter but gets poured a couple times including through another sterlilized filter). Any other ideas? I will be sending samples in again for specific pathogen testing but dont expect to see the problem there. Milk is holding for a couple of weeks or more before turning so I dont think it is a coloform issue in general. Thanks in advance Aliza Quote Link to comment Share on other sites More sharing options...
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