Re: fake milk?

Yowie <yowie9644.DIESPAMDIE@[EMAIL PROTECTED]
> wrote:

:If we paid for milk in terms of percentage fat, the beat-up would  make 
:sense. We here in Australia don't. Skim milk costs if anything more than 
:regular milk, because it costs more to process than whole milk. The
beat-up 
:started smelling suspiciously like a paid advertisement for 'A2' brand
milk 
:to me.

In the US -- and I'd suspect in Austria, given the amount of butter you
ex****t -- one of the first things that's done to fluid milk when it
reaches the dairy is to have all of the cream removed.  Much of it is
diverted to butter production, some of it is added back to the defatted
milk, to produce the various grades of milk, ranging from nearly fatless,
to skim, to "whole", to half-and-half, and to various grades of liquid
cream.  This is done because the butter fat is worth more than the fluid
milk; cows are breed to produce an increased pro****tion of fat in their
milks; farmers are paid both on a volume basis, and based on the fat
content.

Unless you're getting it straight from the cow, it's unlikely that any
fluid milk product is processed any more or less than any other.
They're all skimmed, homogonized and pasturized.  The only thing that
varies is how much of the fat that was removed is put back.

David "Mooo!" Scheidt