3 ms·
Interesting. I wonder if handling of an easily-spoiled food isn't a big enough part of the cost to explain the parity between the whole and skim products.
by spacemanmatt 11y ago
Interesting. I wonder if handling of an easily-spoiled food isn't a big enough part of the cost to explain the parity between the whole and skim products.
- leoc 11y agoI assume (I'm not an expert) that it's fairly easily processed into butter, anhydrous milk fat https://www.fonterra.com/au/en/NZMP+Ingredients/Our+Ingredients/Milk+Fats/AMF https://www.fonterra.com/au/en/NZMP+Ingredients/Our+Ingredie... https://www.globaldairytrade.info/en/product-results/anhydrous-milk-fat/ https://www.globaldairytrade.info/en/product-results/anhydro... and other valuable and relatively non-spoiling products.