Milk: the whys of its forms in prepared drinks?

[gsyh]

Okay, though I personally prefer homogenized milk, I can see why skim milk is so popular, in canned coffee, in chocolate milk (though I'm like :( over the fact that 99% of chocolate milk is skim milk, rarely 2% chocolate milk, and homogenized chocolate milk is a unicorn)...some of my relatives always drink skim milk because they are concerned about

Comments

[sh4des_of_grey]

I would probably agree with the trying to cut fat content comments. However, I personally find skim milk to be poopy, probably due to the fact I grew up drinking whole milk. Which was WONDERFUL. I can drink 2% now, even though its not the same, but none of my roommates will drink whole, and I can't justify an entire gallon for myself.

[stacyinthecity]

I think you may be confusing the word "homogenized" for "whole." Skim milk can be homogenized. 1% can be homogenized. Homogenization is the process whereby the fat globules in the milk are made to be a uniform small size that can be suspended evenly in the milk. Cream will not rise to the top the way it does in milk that has not been homogenized. And yes, there may be trace amounts of cream in skim milk, though the amount would be negligible

re: homo and whole difference

[gsyh]

What? I thought they were the same thing, just that, in Canada, we can it homo milk, while the Americans call it whole milk (in that, I thought it was like that, because I do remember reading an American and Canadian difference joke about how Canada doesn't giggle at the phrase, "homo milk").

Re: homo and whole difference

[lunesse]

Nope. No way. I drink 2%, non homogenized milk. The cream rises, and overall, it is better for you than homogenized, where the fat is more readily absorbed into the body due to the very very small size of the globules.

Heh! Homo milk!

Re: homo and whole difference

[stacyinthecity]

Interesting. Well, it may be called that in Canada, but it is still technically incorrect! Though at least I understand why you called it that.

So I guess homogenized milk and whole milk mean be the same thing in casual Canadian conversation, but whole milk can also be non homogenized; and skim, 1% and 2% can also be homogenized.

[lunarophelia]

Where is this skim chocolate milk? I can only ever find whole or every once in a blue moon 2% chocolate milk!

In my experience prepared milk drinks are made with whole and occasionally 2%.

Regional difference maybe?

I envy your regional difference!

[hohaiyee]

I live in Toronto, Ontario, Canada

Re: I envy your regional difference!

[lunarophelia]

Anchorage, Alaska and Houston, Texas. I love chocolate milk! There is a brand in Houston, Promised Land, that is SO DELICIOUS! I'm going to be in Houston tomorrow and my first stop will definitely be a grocery store.

Re: I envy your regional difference!

[hohaiyee]

...and the skim or fat or 2% was the same at both extremes?

I read that the K-Marts that are all over HK, originated in Texas...have you been in one and what kind of milk do they have, skim or fat or 2%?(the brand probably being completely different because it's hard to transport milk far!).

Do the milk in Alaska have added Vitamin D? In Canada, at leas, Sealtest milk, which is the brand that's in everystore in the three bags within a large bag format, have added Vitamin D, due to the fact that Canada get so little like a majority of the year...or rather, it's too cold for people to tan.

[myskat]

why not organic half and half it is ultra homogenized and lasts forever in the fridge.

[myskat]

oops I meant ultra pasteurized

[myskat]

snort, wrong post to respond to! I meant the one above you!!

[burntbuffalo]

In the milk process, they skim all milk of the cream and fat and stuff, then add cream back in for 1%, 2% and whole milk so they can regulate content better. So that's why skim milk + milk fat would be an ingredient, because in an industrial setting it would be cheaper to buy skim milk and milk fat rather than having them mixed together ahead of time.