2% milk

Cindy Hamilton wrote:

I will take your word that the article is garbage. Difficult to know unless
your a food scientist. However, in any case, I still want the non
homogenized milk. I want the cream to make my own butter. That is why I
have my own jersey cow. Also I want the beef from her off spring.

One question Cindy, Do you work for the dairy industry?

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
On 2/7/2011 6:01 AM, Kay wrote:

Just add some cream or half and half. No cream? You're out of luck then.
As some suggested, just use the 2% - it ain't gonna make any difference
in baking.

We typically have 2% in our household. I did buy some whole milk the
other day because I wanted to make some oyster stew. Most oyster stew
recipes call for half and half or cream but I don't think my Asian guts
can handle cream so I decided to split the difference. It was great - no
curdling. I'll probably make clam chowder tonight to use up the whole
milk. I think that using whole milk is a good idea for chowders and
stews and puddings and custards but wouldn't give a second thought about
using 2% for baking.
 
On Feb 7, 9:25?pm, Dan Abel wrote:

But how many decades ago was that? Who other than Sheldon uses that
stuff in 2011?

Hard winter wheat is nice for bread.

--Bryan
 
On Feb 8, 4:16?am, Nad R wrote:

It's amazing how people too poor to afford decent milk still keep
dropping brats like animals.
That's choosing to live like an ignorant third worlder.

Whole milk is one of life's joys.

UHT? Did you grow up in another country? That stuff is AWFUL.


I can see saying, "YUK," about pasteurization, but what's wrong with
homogenization?


--Bryan
 
On Wed, 9 Feb 2011 21:57:49 +0000 (UTC), Nad R
wrote:


Homogenization doesn't reduce fat droplet size down to anywhere near
the molecular level, like light years away... you'd need eyesight
several powers beyond that of a high powered electron microscope to
see fat molecules. Homogenized fat droplets aren't as small as the
aerosol mist particles you see exit a can of Pam.
 
Bryan wrote:

The system digest the milk differently. The homogenization of milk makes
the fat molecules so small that they can bypass the digestive system and
the fat molecules go directly into the body, not good. Real milk has large
fat molecules that cannot be absorbed directly into the body, it must go
through the digestive system which is healthier. Fat molecules that are
small and goes directly into the body can cause a higher rate of bad
cholesterol and other health problems.

I remember the good old days where one had to shake the milk in the bottle
for drinking. One could also remove the cream for other purposes like
making butter. I find the higher the processing of the food the worse it is
for you.

Does that answer your question?

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
In article ,
[email protected] says...

There actually is a table there relevant to molecule size and it does
seem to show that the fat in goat's milk has on average a smaller
molecule size than cow's milk. What I see there though seems to
indicate that so far the difference in protein composition is what makes
the real difference--the stuff about fats seems speculative.
 
On Feb 9, 4:57?pm, Nad R wrote:

No, I'm a computer programmer.

I can tell good science from bad science, and Oster is bad science.

Cindy Hamilton
 
snipped
One could also remove the cream so that one's brothers and sisters
didn't get it - first to the bottle got the cream topping.
 
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