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(Some Guy)   Dairy industry wants to expand the definition of "milk." Apparently they are following the lead of Kraft which was able to label Velveeta "cheese"   (capitalpress.com ) divider line
    More: Asinine, South Dakota, dairy, cheeses, milk, Rapid City  
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1357 clicks; posted to Business » on 14 Nov 2013 at 8:32 AM (3 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



34 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2013-11-14 08:36:17 AM  
Except Kraft isn't able to label Velveeta "cheese" -- the FDA even made them stop calling it "pasteurized process cheese spread" because it doesn't meet the requirements for that nomenclature.
 
2013-11-14 08:38:48 AM  
The flavorless white liquid that is sold in grocery stores today as "milk" is not milk.  If you don't believe me then go to a real dairy and buy a gallon of milk.  You'll be surprised that real milk has flavor.
 
2013-11-14 08:41:08 AM  

Muta: The flavorless white liquid that is sold in grocery stores today as "milk" is not milk.  If you don't believe me then go to a real dairy and buy a gallon of milk.  You'll be surprised that real milk has flavor.


It's the Coliform Bacteria that gives it that real milk taste.
 
2013-11-14 08:47:05 AM  
images1.wikia.nocookie.net
Boom! Hotlinkin like a mo'fo'.
 
2013-11-14 08:47:15 AM  
In before the "malk" pictures!
 
2013-11-14 08:48:04 AM  
Dammit! 'Malk'.
 
2013-11-14 08:54:22 AM  

Muta: The flavorless white liquid that is sold in grocery stores today as "milk" is not milk.  If you don't believe me then go to a real dairy and buy a gallon of milk.  You'll be surprised that real milk has flavor.

As opposed to a fake dairy?

/Crystal milk, so delicious

 
2013-11-14 08:54:45 AM  
farm4.staticflickr.com
 
2013-11-14 09:21:40 AM  
Stupid misleading headline.

Did Subby even read the Farking article?
 
2013-11-14 09:24:04 AM  
EVERY MINIBUCKET OF MILG CONTAINS AT LEAST 4 OZ OF MAMMAL SECRETIONS
 
2013-11-14 10:07:52 AM  
Next they'll be selling it in bags....
 
2013-11-14 10:12:46 AM  

FullMetalPanda: Next they'll be selling it in bags....


But you won't be able to drink it unless you smoke a pipe.
 
2013-11-14 10:47:48 AM  

robv83: Stupid misleading headline.

Did Subby even read the Farking article?


Judging from the headline and the comments, I don't think anyone did.
 
2013-11-14 11:13:01 AM  
The Harvard take on calcium is pretty much "Enjoy some milk if you like it, but eat your greens and beans"
 
2013-11-14 11:36:33 AM  

AntonChigger: Muta: The flavorless white liquid that is sold in grocery stores today as "milk" is not milk.  If you don't believe me then go to a real dairy and buy a gallon of milk.  You'll be surprised that real milk has flavor.

As opposed to a fake dairy?

/Crystal milk, so delicious


As opposed to where the incoming milk is from grass-fed cows and homogenized as-is instead of what people usually buy, which comes from corn-fed cows and where the dairy separates off the cream.

Whole milk costs more than skim because cream is worth more than milk. The more cream you separate out of the milk the cheaper (and less fatty, and therefore less flavorful) the remaining milk is.

None of this has anything to do with TFA, which is talking about raw (unpasteurized) milk. Raw milk is one of the most disgusting substances you can put into your body, and if you have ever been around cows (which happily lay around all day in their own shiat) it should be immediately obvious why. If you want cow-poop bacteria in your milk, drink raw milk. I don't want cow-poop bacteria in my milk. If you want good healthy bacteria in your dairy, eat yogurt. That's why they make the stuff.
 
2013-11-14 11:51:19 AM  
Grilled cheese sammich--velveeta "cheese", grilled with bacon grease.

NOM
 
2013-11-14 12:01:34 PM  

pdieten: Whole milk costs more than skim because cream is worth more than milk. The more cream you separate out of the milk the cheaper (and less fatty, and therefore less flavorful) the remaining milk is.


interestingly, back in the day (sometime around the depression), milk producers used to try to skimp on the costs of milk by mixing in coconut milk so that less of the cream was needed to give the illusion of whole milk.

when the people found out, there was all sorts of government outrage, scientists all over where saying children were not getting their nutrients and would fail to grow, and people were terrified of this monstrous coconut milk.  the real battle, however, was between the guys with the cows and the guys selling the milk.  the rest was all fluff to manufacture political interest.

and now, coconut milk is considered a healthy alternative.  wacky world when you let the desire for profit motivate your sciences.  which, the reason labeling is requested in this case is clear, the big milk industry people don't want to lose customers to the small milk industry people.  no one gives two shiats about the health of the consumer.
 
2013-11-14 12:11:06 PM  
I don't understand. Everyone loves rats, why won't they drink the rat's milk?
 
2013-11-14 12:36:10 PM  
It's almost like subby doesn't like the free market.
 
2013-11-14 12:47:04 PM  

pute kisses like a man: pdieten: Whole milk costs more than skim because cream is worth more than milk. The more cream you separate out of the milk the cheaper (and less fatty, and therefore less flavorful) the remaining milk is.

interestingly, back in the day (sometime around the depression), milk producers used to try to skimp on the costs of milk by mixing in coconut milk so that less of the cream was needed to give the illusion of whole milk.

when the people found out, there was all sorts of government outrage, scientists all over where saying children were not getting their nutrients and would fail to grow, and people were terrified of this monstrous coconut milk.  the real battle, however, was between the guys with the cows and the guys selling the milk.  the rest was all fluff to manufacture political interest.

and now, coconut milk is considered a healthy alternative.  wacky world when you let the desire for profit motivate your sciences.  which, the reason labeling is requested in this case is clear, the big milk industry people don't want to lose customers to the small milk industry people.  no one gives two shiats about the health of the consumer.


Dude, I don't know whether scientists were able to recognize any health benefits to coconut milk 80 years ago. I have no opinion as to whether it has any at all. But I am pretty well certain that some legislators do recognize the wide distribution of raw milk as a public health nuisance, and also that a lot of people are too damn stupid (or willfully ignorant, which is a whole different problem) to realize they're drinking cow shiat. I don't think a cheap sticker on the bottle is too much to ask. You buy a pack of Avery labels at the store and print them out. If that's enough to bust someone's budget then there's something seriously wrong.

Those extra bacteria you get in your raw milk? That's poison. It's bad for you.

The reason that milk just doesn't seem to be the same as it used to is because of what the animals eat nowadays, not pasteurization.
 
2013-11-14 01:31:17 PM  

pdieten: The reason that milk just doesn't seem to be the same as it used to is because of what the animals eat nowadays, not pasteurization.


Don't most large commercial operations use flash pasteurization?  And doesn't flash pasteurization alter the flavor more than slow pasteurization, which is used at smaller boutique dairys?
 
2013-11-14 01:31:19 PM  

pdieten: None of this has anything to do with TFA, which is talking about raw (unpasteurized) milk. Raw milk is one of the most disgusting substances you can put into your body, and if you have ever been around cows (which happily lay around all day in their own shiat) it should be immediately obvious why. If you want cow-poop bacteria in your milk, drink raw milk. I don't want cow-poop bacteria in my milk. If you want good healthy bacteria in your dairy, eat yogurt. That's why they make the stuff.


I don't need raw milk to be readily available, but it would nice if it weren't  so goddamn illegal.  I like to make cheese and the end product just isn't the same with pasteurized.
 
2013-11-14 01:53:12 PM  

Dinjiin: pdieten: The reason that milk just doesn't seem to be the same as it used to is because of what the animals eat nowadays, not pasteurization.

Don't most large commercial operations use flash pasteurization?  And doesn't flash pasteurization alter the flavor more than slow pasteurization, which is used at smaller boutique dairys?


All the milk I've ever seen for sale in the US is flash-pasteurized, which is the slow version. 162 degrees for 15 seconds followed by immediate cooldown. When I was a kid we had a SafGard 2-gallon home pasteurizer that did exactly this, and the only difference at large dairies is the size of the machine. You can still buy a SafGard, by the way.

Ultra-high temp pasteurization (300 degrees for 2 seconds) is used if milk needs to keep for months, and it will kill nutrients and taste different. I've never seen milk with a shelf life measured in months anywhere I've been in the US. But I haven't been everywhere, and I live in Wisconsin where we have plenty of fresh milk. The stuff seems to be popular in Europe though. I don't think I'd want it.
 
2013-11-14 02:00:11 PM  

FullMetalPanda: Next they'll be selling it in bags....


Funbags?
 
2013-11-14 02:05:21 PM  
Raw milk advocates are the Jenny McCarthy of the food industry
 
2013-11-14 03:35:32 PM  

pdieten: All the milk I've ever seen for sale in the US is flash-pasteurized, which is the slow version.


Thanks for the info.  I looked over at Wiki and what is referred to as UHT is what I thought they did here in the States, with HTST for the boutiques.  Appears that the States, both big and small, still mostly use HTST.
 
2013-11-14 04:30:35 PM  

IrateShadow: pdieten: None of this has anything to do with TFA, which is talking about raw (unpasteurized) milk. Raw milk is one of the most disgusting substances you can put into your body, and if you have ever been around cows (which happily lay around all day in their own shiat) it should be immediately obvious why. If you want cow-poop bacteria in your milk, drink raw milk. I don't want cow-poop bacteria in my milk. If you want good healthy bacteria in your dairy, eat yogurt. That's why they make the stuff.

I don't need raw milk to be readily available, but it would nice if it weren't  so goddamn illegal.  I like to make cheese and the end product just isn't the same with pasteurized.


The word you're looking for is homogenization, and no I would still take that over poison milk http://en.wikipedia.org/wiki/Milk_sickness
 
2013-11-14 05:39:00 PM  

Eddie Adams from Torrance: Funbags?


relaxitsjustme: Jenny McCarthy


I know what I have to do. BRB...

www.fcatalog.com

img.portwallpaper.com

impulsemagazine.net

www.fcatalog.com

i2.listal.com

My work here is done...
 
2013-11-14 11:26:38 PM  
Unlike the vaccination people, you can't make a 'crowd immunity'-like argument about raw milk.  Clogging the healthcare system with their raw milk food poisonings?  Sorry, healthcare is already farked forever with or without the white runs.  If someone wants raw milk let them have it and they can deal with any consequences themselves.  If it's cool with the farmer let them suck it straight out of the cow.  That would be best probably.
 
2013-11-14 11:38:28 PM  
Mmmmmmmmm...

Foodstuff.
 
2013-11-15 05:35:15 AM  
They can already put in artificial flavorings like carageenan and get away with calling it "whole milk." It's shameful.
 
2013-11-15 07:33:33 AM  

pdieten: Dinjiin: pdieten: The reason that milk just doesn't seem to be the same as it used to is because of what the animals eat nowadays, not pasteurization.

Don't most large commercial operations use flash pasteurization?  And doesn't flash pasteurization alter the flavor more than slow pasteurization, which is used at smaller boutique dairys?

All the milk I've ever seen for sale in the US is flash-pasteurized, which is the slow version. 162 degrees for 15 seconds followed by immediate cooldown. When I was a kid we had a SafGard 2-gallon home pasteurizer that did exactly this, and the only difference at large dairies is the size of the machine. You can still buy a SafGard, by the way.

Ultra-high temp pasteurization (300 degrees for 2 seconds) is used if milk needs to keep for months, and it will kill nutrients and taste different. I've never seen milk with a shelf life measured in months anywhere I've been in the US. But I haven't been everywhere, and I live in Wisconsin where we have plenty of fresh milk. The stuff seems to be popular in Europe though. I don't think I'd want it.


Unfortunately it seems to be getting harder to find (liquid) dairy that isn't ultra-pasturized. Which sucks if you're trying to make cheese.
 
2013-11-15 05:10:51 PM  

TheHopeDiamond: They can already put in artificial flavorings like carageenan and get away with calling it "whole milk." It's shameful.


Carageenan is a texture modifier, not a flavoring.
 
2013-11-15 08:42:04 PM  

mcmnky: I don't understand. Everyone loves rats, why won't they drink the rat's milk?


Because Fat Tony promised dog or higher
 
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