h a l f b a k e r yNo, not that kind of baked.
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SP. not fixed due to serendipitous suitability. |
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This is just a question: would the allicin get through the rumen unchanged, or would it even need to? Also, are you suggesting a pate de foie gras style approach, or do you anticipate that the kine would happily consume garlic without being persuaded? |
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// allicin get through the rumen unchanged // |
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Probably. Got to be worth a try. |
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// kine would happily consume garlic // |
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Cows are pretty stupid creatures and will eat just about anything. If the cows won't eat it, goats are an alternative. They can be counted on to munch just about anything. |
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//They can be counted on to munch just about anything.
— 8th of 7, Mar 06 2010 //...he said, slyly considering [nineteenthly] out of the corner of his eye. |
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Goats are probably doable. In terms of the rumen, i think
the volatiles are likely to pass through straight into the
internal environment, but there's another problem. Garlic
kills micro-organisms very efficiently - i've got an agar plate
in the front room right now to demonstrate that, totally
devoid of visible cultures. It even kills eukaryotes, such as
the protozoa in the rumen. I think to put enough garlic in
for it to make the milk taste of anything would also kill
microbes in the rumen, which i would expect to reduce
milk yield. |
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On the other hand, you could try giving it to horses. |
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Ah, but [jurist], i don't lactate. It's not for lack of trying
either! |
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Neither does garlic, [19thly]. |
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Or sheep ... ungulants rather than ruminants. Sheep's milk cheese is widely known to exist. |
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Sheep are ruminants. I don't know if any even-toed ungulates
aren't, other than whales. But it doesn't matter because
cheese can be made from mare's milk, and presumably also
donkey, zebra, tapir and rhino. |
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Right: hippos, peccaries, pigs, camels, llamas, whales and
dolphins. |
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No, i want whale cheese now. Milked by the King in the
coming monarchist utopia where he's a reiki master. |
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Well, if people eat eggs... |
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What do they get to inherit ? |
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Whale cheese probably is possible because cetacean milk has
a similar job to bovine milk, only more so. It has to get a baby
to grow to enormous size very quickly, so it must surely have
loads of fat and protein. I personally would expect it to taste
of krill, so sort of shrimpy i suppose. |
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Japanese cheese would be strictly for export, but it could
maybe have cherry juice in it, as a coagulant perhaps? Or
nigari. |
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Seal milk has the highest fat content of any milk. |
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Protein is also important though, as that's what does the
curdling. |
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Yes, but you're only allowed to do that if you blindfold yourself, then throw the cheese in the air and slice the seal off cleanly with a single stroke of your katana... |
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It can and will be done, [Ian], maybe even this aften. Just need to find a whale. Maybe there's one in the Grand Union Canal. |
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