3 ms·
Honest question: is it any different elsewhere? If so, why exactly and how do you know?
by gabcoh 6y ago
Honest question: is it any different elsewhere? If so, why exactly and how do you know?
- 082349872349872 6y agoSwiss milk is also mass-market for shareholder profits, but the demand curve differs. CH: 3,5% 2,5% fat US: 3,25% 2% 1% 0% fat I think I can taste the extra fat in the "full" and "drink" grades, but maybe it's better cow welfare and not just the fat? (direct from a farmer the fat content is over 4%)
- thebooktocome 6y agoEuropean butter is 82% butterfat; most American brands are 80%. American milk can't be sold in Europe because of how adulterated it is with hormones and antibiotics. Meanwhile, European dairy products intended for export to the states still have to satisfy European dairy standards. I bake a lot and I can taste the difference.