SC - Feastocrats Challenge - mundane Heralds

[LrdRas@aol.com]

Hi,
    I got an ice cream maker and read you could not do honey ice cream as it did
not freeze well.  But I have been told that an American traveler in New Zealand
fell in love with the honey ice cream there and did nothing but eat honey ice
cream at every tour stop.  Is it true?  Any recipes?

Thanks,
Helen

David & Sue Carter wrote:

> Glenda wrote
>
> > In the media lately (our very athletically-oriented Olympic city of
> Sydney)
> > they've been saying that Colostrum is being used by athletes to give them
> > that extra (legal) boost. I believe they get it in powdered form. Might be
> > worth looking around gyms etc. for it.
> >
> > Glenda.
>
> The CSIRO (Australia's government scientific reaearch organisation) were
> working on the unique properties of colostrum when I was a QA Manager for a
> National Dairy Foods company some 10 years ago.  We participated in some of
> the projects.  The sports supplement is just one of the commercial by
> products of this research.  I would be surprised if it was widely available
> yet.  I'd like to think its our secret weapon.
>
> Apart from feeding to calves it used to be considered a nuisence to the
> commercial dairy farmer, because traces of Colostrum in their milk was a
> menace to processing and attracted hefty financial penalty if detected.  It
> is now a valuable item worth separating properly.
>
> Extra info re milk fat: we used to pay on both %milkfat and %protein on a
> 10day average composition.  Some herds had low volume/ hi fat and some were
> hi vol/ lo fat.  Protein was more ameanable to feed quality than fat was.
> The highest %fat we had from one specialised herd was 8%, and the raw milk
> was undrinkable (unless you liked cream)
> The milk after it was processed was down to 3.6%fat  for whole milk, and
> 2%fat for low fat, less for special varieties, but the lower fat products
> always had milk solids in the form of skimmilk powder added to give
> mouthfeel.  The most common method of seperating fat is to centifuge the
> milk, controlling the speed of rotation controls the %fat of the cream. The
> norm is 35%fat as this doesn't start turning to butter so easily. Our excess
> cream was turned into THE best ice cream in the universe - Golden North
> Honey ice cream (there was once a war for ownership of me because I worked
> at the plant that made this stuff.  Helen of Troy WAS just a pretty face,
> real wars are fought for FOOD)
>
> Esla
> (Now in wine corks, not in ice cream)
> mka Sue Carter
>
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