Tag: Dairy industry

Raw milk from a cow contains approximately 3 to 5 percent butterfat, a much higher concentration than the 0.5 percent found in skim milk. To achieve a lower fat content, dairy processors use a mechanical process called centrifugal separation, which removes the fat without adding any water or chemicals. This guide explains exactly how they make milk have less fat.

According to PETA, a cow's natural lifespan is about 25 years, yet most dairy cows are slaughtered at just 5 or 6 years old. This raises a critical question for conscious consumers: can milk be cruelty free, or is animal exploitation an unavoidable aspect of the dairy industry?

As of late 2023, while many states allow some form of access to raw milk, a handful maintain outright prohibitions on its sale or distribution for human consumption. The regulatory landscape is highly variable, with some states allowing retail sales while others permit only on-farm purchases or herdshare arrangements. Understanding these specific regulations is critical for consumers and producers alike, as the legality of raw milk is not consistent across the United States.

Lactobacillus delbrueckii, first isolated in 1905, is primarily used as a starter culture for fermenting dairy products, most famously for making yogurt. This lactic acid bacterium is valued for its ability to produce lactic acid, which creates the characteristic tang and texture of many fermented foods, and for its documented probiotic potential that can benefit gut health.

According to a 2018 Gallup poll, 3% of Americans identify as vegan, up from 2% in 2012, indicating a growing shift from vegetarianism to a stricter plant-based lifestyle. For many, the transition from vegetarianism to veganism is driven by a deeper examination of the ethical implications of animal agriculture, extending beyond just avoiding meat to rejecting all forms of animal exploitation.

While consumed for millennia in nomadic cultures, camel milk accounts for only 0.2% of the global milk supply. The reasons why people do not drink camel milk as a common dairy staple are surprisingly complex, encompassing economic realities, cultural unfamiliarity, and logistical challenges.

According to the CDC, from 1998 to 2018, there were 202 outbreaks linked to drinking raw milk, resulting in 2,645 illnesses and 228 hospitalizations. Concerns over these outbreaks and the presence of dangerous bacteria are the primary reason why they are trying to ban raw milk sales in many jurisdictions.

Yes, like virtually all commercially available dairy products, Nandini milk is processed to ensure it is safe for consumption and has an extended shelf life. This processing includes heat treatments like pasteurization or ultra-high temperature (UHT) methods, alongside other techniques like homogenization and standardization, depending on the product variant.

According to several dairy standards, unadulterated cow milk should contain a Solids-Not-Fat (SNF) content of at least 8.5%. This essential component, comprising everything in milk except water and butterfat, is a crucial indicator of milk quality, nutritional value, and processing suitability.

Originally, almost all cows produced milk containing only the A2 beta-casein protein. Today, producing A2 milk requires a multi-step process involving identifying, selectively breeding, and segregating a herd of cows to ensure the milk is free of the A1 beta-casein protein.