Skimmed Milk

[Andrew]

Have you never read the label and wondered why 'full fat' milk is almost always 4% fat, and the label says something like 'standardised whole milk' ?.

[Chris Hogg]

Make that two tall thin bottles...

[Pancho]

I don't like fat in milk, it makes it taste stale, off. Using up my ration of fat on something that I don't like the taste of pisses me off. I guess I will be avoiding milk for a while. I have tried substitutes and don't like them, even long life. I will just go without.

I much prefer my allowance of fat goes on eggs, curry, sausages, bacon.

[Tim Streater]

Hum, is that still happening. I remember that used to happen, but as I've not seen purple for a long time I assumed they'd standardised on orange.

[Dave Plowman (News)]

I'd guess people are panic buying it because it stays fresh longer. I've been paying extra for filtered for the same reason.

[T i m]

<snip>

Or else you will get cheese. ;-)

Cheers, T i m

[NY]

Going off at a tangent, what is the correct pronunciation of Friesian? I've always heard it pronounced FREE-zhun but I've been listening to a talking book (the A Horseman Riding By trilogy, by R F Delderfield) in which the narrator always pronounces it FRIZZ-i-un.

Also, where did the "e" in Friesian come from, given that the breed originated in the Frisian islands? Is it an Anglicisation to make it clear that the Germanic-languages pronunciation has long "i"?

[NY]

I can't say I've looked in that much detail at the nutrition label; I simply decided some time ago that I needed to lose a bit of weight and to cut down on fat, so I tried skimmed and semi-skimmed on my breakfast cereal. Skimmed was a step too far (for me) but semi-skimmed was tolerable, and indeed I now prefer it to full-fat.

I wouldn't know what the fat content of milk straight from the cow is, to compare it with the 4% that you mention. As for "standardised", I presume you mean that the fat content of milk varies from one farm to another and needs to be standardised. I'd assumed ("never assume") that all "normal" milk - without a breed being specified, and therefore almost always from Holstein/Friesian cows - had the same fat content (to a good approximation). I know that some specialised milk such as from Jersey cows has a higher fat content.

Is 4% lower or higher than the average for milk from "normal" cows - ie not a specified breed such as Jersey.

[Bev]

Yep - that the correct one

He probably doesn't even know its a cow never mind how to pronounce it :)

Pass!

[NY]

That thought had occurred to me ;-)

I'm from a city, but my parents bought a holiday cottage in the Yorkshire Dales in the mid 70s so I learned a little bit more about farming and rural matters than most middle-class city-suburban people might know.

The one that always grates with me is the North Yorkshire town of Masham. I learned at an early age that it's pronounced MASS-um, not MASH-um, but my wife who did an agricultural course after leaving school always pronounces the sheep breed of that name as MAZZ-um.

[michael adams]

How much do you imagine they'll be charging for this one ?

<quote>

Semi-skimmed milk, straight from the cow

Scientists in New Zealand have found cows that can produce skimmed milk naturally. If researchers can locate the genes behind it, the discovery could revolutionise the dairy industry

<quote>

michael adams

...

[The Natural Philosopher]

unless you are a yank

they shorten every syllable and then create words with more in them

[Pancho]

Cool, when I have mastered skimming milk, I can enrich some uranium for my own reactor project and then maybe an a-bomb or two.

[ARW]

5 days since I last had proper contact with her.

We had a chat across the garden fence tonight.

[Brian Reay]

?Raw? milk ( from the cow) is generally about 4% - it varies according to breed even individual cows. Some breeds are nearer 5%, if memory serves the famous Jersey is one.

Raw Goat milk is also about 4% - generally bit higher in fat content that cows? milk but the fat is different in composition so, generally lower in the less good things present in cow?s milk. One reason goat cheese etc is considered a healthier option.

(No doubt the usual idiot will chip in.)

As for Raw milk from the farm, I?m not had that in about 25 years. Even then I?d been drinking skimmed milk for a number of years and, even though when I?d had raw milk before I loved it, I really struggled. Purely a matter of taste and getting used to it. I can?t drink French milk- even their skimmed stuff. It reminds me of ?Purero? a milk we used to get when I was a youngster. It used to taste ok but I assume I was used to it. I?ve not noticed problems with the taste of milk in other countries, just France. I assume they use a different process.

I?ve previously drunk goats milk and enjoyed it but the last time I tried it, also about 25 years back, I didn?t like it. I assume it was due to the fat content.

[Tim Lamb]

There is something called the *milk adulteration test* which was introduced to stop profiteering by naughty dairy farmers adding tap water to what their cows produced:-)

All a very long while ago, my father stopped producing milk around 1975, but basically the freezing point of milk should be around -0.53deg. C Anything nearer to zero is an indication of fraud.

[T i m]

I feel very lucky that I don't have the sophisticated palette of others and / or that I can / am willing to adapt to new tastes and textures.

Eg, the Oat / Soya 'milk' we now only buy is long life so doesn't even need to be kept in the fridge or frozen. This means we can keep a reasonable stock without worrying about running out and 'having' to go to the shops to get some.

We have the oat milk in tea and coffee and of course it's fine for making porridge with. ;-)

Soya is fine on cereal, especially when you consider (as I now do) how 'weird' the desire to drink milk is after we have weaned is etc (and especially that of another species)?

I think ones willingness to adjust to these things is a function of a desire ... and that desire is a function of consideration of any 'costs' (on balance and especially any negative consequences to us, animals or the environment).

Like we are now doing with the likes of Palm Oil and plastics etc. We might even think twice about eating pangolin. ;-(

Cheers, T i m

p.s. Some cultures treat pangolin meat as a delicacy and remedies and potions made from their scale as giving healing properties, when in fact they are actually know to cause digestion issues, as milk does in those humans who haven't *evolved* to become tolerant to it (after weaning)? Having to become tolerant to the consumption of something doesn't sound like it was 'meant to be' to me, just as having to 'get used' to smoking (without being sick or coughing your guts up) does to me.

[The Natural Philosopher]

Years ago I tried that. I hated it. It tasted of newsprint. Then I saw the goat eating the Daily Mail

[Bev]

There's always one...to be fair, when said quickly they can sound very alike.

Sticking in Yorkshire, how do you pronounce 'Harewood' as a village and as the estate?

[Bob Eager]

Worse round here. There are two villages called Goodnestone - one near Faversham, the other south-east of Canterbury.

The first is pronounced GOOD-NESS-TONE.

The second is pronounced GUN-STON.