The processing of MILK and unsaturation

penis

I'm on a road trip now, and leaving my beloved raw milk source and discovering what's out there, and forced to read the label. As I found some milk gave me gas and a filmy mouth, you have to wonder what goes in there.

So obviously the milk fat is skimmed off to the legal minimum but what I didn't know is that it is also watered down to the legal minimum. The amount of milk solids is carefully controlled too. From my raw milk provider:

Claravale Farm milk goes from the cow, to the bottle, to you. Other milk may be pasteurized (cooked), homogenized (processed so the cream won’t rise to the top), adulterated with synthetic vitamins and other additives, and standardized. Standardization is the process used by all major producers where milk is separated into its constituent solids and fat, partially dehydrated, and then mixed back together to form a product which just conforms to minimum legal limits for milk.

My home state California has different and superior standards for milk.

The moment I crossed into Nevada, I got some milk at a convenience store like an alcoholic in withdrawal and walked out with a big grin on my face, to be utterly disappointed, and depressed at having got scammed, when it tasted like water. Despite claiming 150cal/serving

Well, the other thing I can look at is the nutrition label, and I noticed, iirc (in saturated fat/total fat, grams per serving) Kirkland Signature organic A2 milk to have 6/8, Staters bros market 5/8, Anderson's Dairy 4.5/8, Mountain Dairy 5/8. What's happening here? I swear regular milk used to say 7/8. And Peat said that the rumen destroys most of the unsaturation. Here's what I found.... https://www.youtube.com/watch?v=LwXtKUCMG-g
They are deliberately feeding cows seed oils straight to increase the unsaturated fat content.

So they've found a way to really adulterate milk.

My second time buying milk in NV, I tilted the jug to read the label, and it started leaking from the cap. I grabbed another jug and there was a plastic spike on the bottom, which stabbed me deep enough in the fingerpad to draw blood. Since the price of organic, grassfed milk cost 4x, and I'm doing milkvestigation at this point, I made my boyfriend take the third jug, and fortunately it doesn't taste like water. But the other things are suspect....

But yeah milk is not just plain beautiful delicious milk anymore, what a pain in the ass

LucH

@penis said in The processing of MILK and unsaturation:

So they've found a way to really adulterate milk. (...)
But yeah milk is not just plain beautiful delicious milk anymore, what a pain in the ass

Excerpt from a more complete answer:

If you see 3.5 g fat for full-fat milk, it’s probably an aldultered one.
An organic label doesn’t protect us if the milk is UHT treated.
Try to avoid the deconstruction/reconstruction process.
Search for the term VAT (vat-pasteurized = slow-heated) in USA and check the fat type when mentioned.
The difference between Pasteurization and UHT is not just a matter of degrees; it is a fundamental change in the molecular shape of the milk: protein integrity, enzymatic activity and CLT / stearic acid fat types.
A cow fed with corn and soy during the winter time (6 months) suffers more from systemic inflammation. A ruminant needs fiber to optimize pH and avoid a compromised stomach barrier (LPS problem)
In short: the cow’s rumen is a master-filter that turns polyunsaturated fats into saturated ones, but it needs the “scratch factor” of grass to keep its stomach lining intact. Six months of corn and soy essentially trades a healthy, diverse lipid profile (like CLA) for a more inflammatory one.

More details in this post:
English corner: Homogenized milk Vs pasteurized milk.
How to choose the right milk in a warehouse
https://mirzoune-ciboulette.forumactif.org/t2179-english-corner-homogenized-milk-vs-pasteurized-milk#30671

pittybitty

Actual milk has between 3.5% and 4.0% fat, depending on cow breed. But in America it seems even milk sold as "whole" milk, isn't actually whole. I checked the "whole" milk sold at Walmart and it only has 3%. For comparison in German supermarkets whole milk will always be either 3.5% or 3.8%.

All that removed fat is used to make cream or butter. It's just another way of trying to increase the profit margin of the product.

LucH

@pittybitty said in The processing of MILK and unsaturation:

For comparison in German supermarkets whole milk will always be either 3.5% or 3.8%.

If no other solution, see if it's pasteurized or UHT. No UHT at all (fake protein).