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US run-of-the-mill milk isn’t even what most people would think it is. Typical “non-industrial” way of getting “milk” is to milk a cow into some bucket/pan to
by sologoub 9y ago
US run-of-the-mill milk isn’t even what most people would think it is.
Typical “non-industrial” way of getting “milk” is to milk a cow into some bucket/pan to hold the liquid. It will start separating and cream will float to the top. It gets skimmed and used for other products. What’s below is normal milk.
In US (no clue where else), the milk is separated to get ALL fats out first. The the right amounts of fats are recombined with the liquid left over, often fortified with some vitamins and sold as “milk”. This is where you get the exact, perfectly non-separating, homogeneous product, with predictable fat contents.
EDIT: there is also mechanical homogenization process as noted in comment below that does not use chemicals, but instead mechanically breaks down clumps of fats to make them more dissolvable.
Problem is, once you separate the fats and then mix them back in, they don’t exactly want to stay mixed. For this you use stabilizers and other chemicals.
EU apparently is pretty strict on what these “stabilizers” can be, by specific dairy product. US appears to be in an arms race with itself to make these more intricate. These also can be allergens.
Don’t know how wide-spread this is, but I know over a dozen people that are “lactose-intolerant” in US, but can consume dairy quite safely in EU.
A2 could be hitting on something similar, but for some people even non-homogenized milk from the Holsteins (supposedly containing the evil A1) could be the answer.
- sitharus 9y agoI can't comment on what the US allows, but the normal process of standardising and homogenising doesn't involve any additives. The fats and a liquid known as permeate are separated from the milk via centrifuges and filters. Then the parts are tested and recombined to produce a given level of fat, protein and lactose. After this the milk is homogenised by forcing through a screen which breaks up the fats and then pasteurised. There's no need for additives in this process as milk is naturally an emulsion. One reason for homogenisation is the pasteurisation process causes the fats to clump together and rise. This is exploited when making clotted cream. Personally I buy non-homogenised milk as I prefer the taste, but that's just me,
- sologoub 9y agoGood call, I’ll edit to clarify that. In milk you still get natural separation: https://www.foodbusinessnews.net/articles/10654-stabilizer-options-for-dairy-formulations https://www.foodbusinessnews.net/articles/10654-stabilizer-o... It’s far more pronounced in milk products mixed with something else - chocolate milk, ice cream, etc.
- djrogers 9y agoYour edit does not clarify the fact that you are incorrect - what is sold as 'milk' in the US has no stabilizers or chemicals in it. Those are only present in milk-based products and milk-based drinks.
- deleted 9y ago[deleted]
- sitharus 9y agoThat’s correct for milk-based drinks, they often have a ‘stabiliser’ added to improve the texture - often xanthan or guar gums - to make them feel creamier and keep the additives in suspension. In ice cream other gums are used to trap air in the mix leading to a lighter creamier feeling product that uses less milk. However fresh pasteurised and UHT milks contain no additives.
- deleted 9y ago[deleted]
- DEFCON28 9y agoYou are not correct. Stabilizers and emulsifiers are only used in beverages made from milk (chocolate or strawberry milk) and heavy whipping creams. They are not used in normal dairy products, even homogenized ones. See: https://en.wikipedia.org/wiki/Milk#Creaming_and_homogenization https://en.wikipedia.org/wiki/Milk#Creaming_and_homogenizati...
- sologoub 9y agoUnfortunately, can’t seem to edit any more. That said, I’d still like to see a source that specifically addresses the entire content of what’s sold in a US grocery store. The link simply refers to homogenization via the mechanical process. I don’t see anything in the article stating unequivocally that no chemical is used in the final product. For example, this producer states it outright: https://www.strausfamilycreamery.com/faq/ https://www.strausfamilycreamery.com/faq/ (look under allergens section)
- lostlogin 9y agoIt turns out that people who think they are lactose intolerant often are not. They get discomfort from something in the milk but not necessarily the lactose, hence A2 milk. It will be interesting tot see how it all pans out. http://www.liggins.auckland.ac.nz/en/about/news/news-2017/a2-milk-digested-differently-to-conventional-milk-by-lactose-intolerant-people-study.html http://www.liggins.auckland.ac.nz/en/about/news/news-2017/a2...
- bonesss 9y agoThere are some parallels there to "gluten" sensitivity and fructans. "Gluten" complaints overshadow the amount of celiac disease by a wide margin. https://newatlas.com/fructan-not-gluten-gastrointestinal-sensitivity/52157/ https://newatlas.com/fructan-not-gluten-gastrointestinal-sen...