Frankster
Never trust a doctor who's plants have died.
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I used a bit of milk a little while back because of the humidity and concern over some mildew, was wondering if any of the organic farmers out there have used milk in the past and was wondering about the results they might have, or might not have realized.
If I was going to do some in the root zone, I think fat free would be the best, because milk fat does go rancid, however fat free milk shouldn't have this issue, and the added protein, sugars, extracellular enzymes, mainly proteases and psychrotrophic bacteria such as
Micrococcus is rich in guanine and cytosine
taphyloccoci, Lactobacilli, Pseudomonas, and coliforms. Pseudomonas species are the most common and typically have the most impact on quality. At temperatures of 2 - 4C, bacterial growth in milk is mainly due to strains of Pseudomonas flourescens.
Enzymes are biological catalysts that accelerate the rates of biochemical reactions. Bacterial enzymes are most significant to milk spoilage and cheese ripening but it is important to distinguish between the enzyme and the bacterial source. For example, many psychrotrophic bacteria produce heat stable enzymes which remain active in milk and cheese even after the bacteria are killed by pasteurization.
Milk also is rich in calcium, magnesium, phosphorus, it's fairly nutrient rich also.
Isn't promoting aerobic bacteria a good thing for root zones?
If I was going to do some in the root zone, I think fat free would be the best, because milk fat does go rancid, however fat free milk shouldn't have this issue, and the added protein, sugars, extracellular enzymes, mainly proteases and psychrotrophic bacteria such as
Micrococcus is rich in guanine and cytosine
taphyloccoci, Lactobacilli, Pseudomonas, and coliforms. Pseudomonas species are the most common and typically have the most impact on quality. At temperatures of 2 - 4C, bacterial growth in milk is mainly due to strains of Pseudomonas flourescens.
Enzymes are biological catalysts that accelerate the rates of biochemical reactions. Bacterial enzymes are most significant to milk spoilage and cheese ripening but it is important to distinguish between the enzyme and the bacterial source. For example, many psychrotrophic bacteria produce heat stable enzymes which remain active in milk and cheese even after the bacteria are killed by pasteurization.
Milk also is rich in calcium, magnesium, phosphorus, it's fairly nutrient rich also.
Isn't promoting aerobic bacteria a good thing for root zones?