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  • From: "Austin, Roger" <rda AT rti.org>
  • To: InterNetWorkers <internetworkers AT franklin.oit.unc.edu>
  • Subject: Re: Piedmont Farm Tour
  • Date: Mon, 23 Apr 2001 08:20:22 -0400


As someone who has actually milked a cow (not lately,) I find this
discussion refreshing. These days most people do not associate a live
cow with milk or other dairy products. Roger (in RTP)

"Diane M. Kurilecz" wrote:
>
> Diana wrote:
> > Are you sure their milk is homogenized?
>
> You're right, it doesn't say on the label. I suspect that homogenized milk
> is the default these days. The big difference is that non-homogenized milk
> has a layer of cream which rises to the top of the bottle. (I remember when
> we had milk delivery back in the 1960's and early 1970's (Dellwood in
> Yonkers, NY), the cream would freeze and push the top off the bottle.)[1]
> You're supposed to shake the bottle to mix the cream and milk. It is
> tempting to skim some of the cream off the top, but you'll end up with skim
> milk when you're done. So, I usually take just a small hit of the cream
> from time to time. It seems to me that the non-homogenized tastes creamier,
> perhaps due to the fat globules not being beaten into submission during the
> homogenization process.




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