Announcement

Collapse
No announcement yet.

Composition of dairy products

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Composition of dairy products

    I did a quick google search and couldn't find an answer, so I'm hoping someone here can help me. Why are grocery store dairy products, that contain fat, made with skim milk and cream? Why not just use a higher fat milk to start with? I assume it has something to do with quality control, but that's just my thought.

  • #2
    improves texture and creaminess/feel of the product
    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
    When I let go of what I am, I become what I might be.

    Comment


    • #3
      What do you mean by "higher fat milk"? Once the milk comes out of the cow, it naturally separates into cream and skim milk, unless it is homogenized, which would mean adding an extra, unnecessary, processing step in producing the product.

      Comment


      • #4
        The US dairy industry has kind of a long and weird supply chain. Because nonfat products dominate the market I think they skim everything by default then manufacture butter, cream, and cheese for us reckless fools later.

        So... I end up buying a lot of imported dairy.
        Generic ghost-white butter and bricks of flavorless mozzarella just seem like a waste.
        37//6'3"/185

        My peculiar nutrition glossary and shopping list

        Comment


        • #5
          Originally posted by CaliforniaPoppy View Post
          What do you mean by "higher fat milk"? Once the milk comes out of the cow, it naturally separates into cream and skim milk, unless it is homogenized, which would mean adding an extra, unnecessary, processing step in producing the product.
          It is this protein agglutinin, which is the stuff that makes cows milk separate into thick cream on top that makes cows milk very allergic for a lot of people. Goat milk has no agglutinin which is why it can be digested in 20 minutes vs 8 hours for cows milk. This is also why you never really see goat milk 'cream' like you do for cow milk.

          Just though I'd mention it since I've started drinking raw goat milk.

          Comment


          • #6
            Originally posted by Nstocks View Post
            It is this protein agglutinin, which is the stuff that makes cows milk separate into thick cream on top that makes cows milk very allergic for a lot of people. Goat milk has no agglutinin which is why it can be digested in 20 minutes vs 8 hours for cows milk. This is also why you never really see goat milk 'cream' like you do for cow milk.

            Just though I'd mention it since I've started drinking raw goat milk.
            I absolutely love raw goats milk, and I bet that is probably why, thanks!

            Comment


            • #7
              For a product to be sold as "whole milk", it must have a minimum butterfat content of 3.25%. Some breeds produce milk that is less than that, some more. If too low the butterfat would have to be raised to bring it up to the minimum. But if it is higher it would be lowered and the surplus butterfat is sold to manufacturers. They would skim it to facilitate this process.

              Comment


              • #8
                "I hate skim milk. It's just water lying about being milk." --Ron Swanson
                --Trish (Bork)
                TROPICAL TRADITIONS REFERRAL # 7625207
                http://pregnantdiabetic.blogspot.com
                FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                Comment

                Working...
                X