Full Fat Milk

[Brian Reay]

I heard something interesting yesterday.

Apparently in Australia (I think it was Australia) sales of Full Fat
milk were suffering. They changed the labeling from 3% Fat to 97% Fat
Free and sales recovered.

I've not had FF Milk in years, so much so, I don't like the taste, but
I was rather shocked at this.

[Ophelia]

"Brian Reay" wrote in message news:qtstmp$1lmt$***@gioia.aioe.org...

I heard something interesting yesterday.

Apparently in Australia (I think it was Australia) sales of Full Fat
milk were suffering. They changed the labeling from 3% Fat to 97% Fat
Free and sales recovered.

I've not had FF Milk in years, so much so, I don't like the taste, but
I was rather shocked at this.

===

We don't use much milk, but we always use FF milk.

[Malcolm Loades]

Post by Brian Reay
I heard something interesting yesterday.
Apparently in Australia (I think it was Australia) sales of Full Fat
milk were suffering. They changed the labeling from 3% Fat to 97% Fat
Free and sales recovered.
I've not had FF Milk in years, so much so, I don't like the taste, but
I was rather shocked at this.

3% wouldn't qualify as being full fat milk in the UK. 3.6% fat is
needed to be full fat milk.

I drink nothing else but also have my 5 fruit and veg a day, never ever
buy ready made meals or mass produced processed food, a bag of sugar
lasts weeks and salt is not automatically sprinkled over things before
tasting. etc. My GP admits to having a similar diet and like me can't
stand olive oil spreads and the like, butter within reason is no problem :-)

Malcolm

[graham]

Post by Brian Reay
I heard something interesting yesterday.
Apparently in Australia (I think it was Australia) sales of Full Fat
milk were suffering. They changed the labeling from 3% Fat to 97% Fat
Free and sales recovered.
I've not had FF Milk in years, so much so,  I don't like the taste, but
I was rather shocked at this.

3% wouldn't qualify as being full fat milk in the UK.  3.6% fat is
needed to be full fat milk.
Malcolm

That looks like an artificial, bureaucratic definition. Full fat milk
from a Jersey cow would be richer than from a Friesian.

[Richard Tobin]

Post by graham

Post by Malcolm Loades
3% wouldn't qualify as being full fat milk in the UK. 3.6% fat is
needed to be full fat milk.

That looks like an artificial, bureaucratic definition. Full fat milk
from a Jersey cow would be richer than from a Friesian.

It's a minimum. (And it's 3.5%)

-- Richard

[Brian Reay]

Post by Malcolm Loades

Post by Brian Reay
I heard something interesting yesterday.
Apparently in Australia (I think it was Australia) sales of Full Fat
milk were suffering. They changed the labeling from 3% Fat to 97% Fat
Free and sales recovered.
I've not had FF Milk in years, so much so, I don't like the taste, but
I was rather shocked at this.

3% wouldn't qualify as being full fat milk in the UK. 3.6% fat is
needed to be full fat milk.

Ok- I suspect the impact would be the same if they said 96% fat free.

Post by Malcolm Loades
I drink nothing else but also have my 5 fruit and veg a day, never ever
buy ready made meals or mass produced processed food, a bag of sugar
lasts weeks and salt is not automatically sprinkled over things before
tasting. etc. My GP admits to having a similar diet and like me can't
stand olive oil spreads and the like, butter within reason is no problem :-)
Malcolm

Much the same here, although we do like olive oil and spreads based on it.

I do drink skimmed milk, have done for probably 30 years.

I’ve never been a fan of butter, in fact I hated it as a child.


As a youngster, I recall two types of milk. Fresh, which came in the
traditional bottle with a foil cap, and had a layer of cream at the top.
Purero which came in a taller bottle, almost like a beer bottle, with a
crimped metal cap you had to lever of. At the time both tasted normal, I
suspect I was used to them. I noticed that French milk (not sure which
one, their labelling defeats me) tastes like Purero. Of course, it now
tastes foul, having drunk other milk for 40+ years.

I suspect both Purero and the French stuff was/has been heat treated
differently- I seem to recall Purero kept longer. When I was a child,
having a fridge was considered a luxury.

[graham]

Post by Brian Reay
I’ve never been a fan of butter, in fact I hated it as a child.

I took some what we called "farm butter" back to uni with me and when my
townie friends tasted it, they thought it was "off". Of course they'd
never tasted cultured butter.

Post by Brian Reay
As a youngster, I recall two types of milk. Fresh, which came in the
traditional bottle with a foil cap, and had a layer of cream at the top.

My late F-I-L almost certainly invented and manufactured the machines
that capped those bottles.
When the milkman delivered the milk, we had to get it in before the
birds pecked through the tops to get at the cream.

[Brian Reay]

Post by graham

Post by Brian Reay
I’ve never been a fan of butter, in fact I hated it as a child.

I took some what we called "farm butter" back to uni with me and when my
townie friends tasted it, they thought it was "off". Of course they'd
never tasted cultured butter.

I'm sure my dislike of butter is entirely due to initial familiarity, or
lack or it*. My father had health problems and my mother,
understandably, avoided certain things. At the time- the 1960s- butter
was considered 'bad news' for those with stomach problems and margarine
was recommended. Butter was served sometimes, typically when we had
visitors etc.

Likewise, the range of cheeses we had were limited and I, initially
didn't like cheese. Later, when I experienced other cheeses, I became
almost a cheese addict! Now I eat most cheeses.

*One reason we tried to ensure our children experienced a wide range of
foods. There are a few things they don't like but, in general, they eat
most things.

Post by graham

Post by Brian Reay
As a youngster, I recall two types of milk.  Fresh, which came in the
traditional bottle with a foil cap, and had a layer of cream at the top.

My late F-I-L almost certainly invented and manufactured the machines
that capped those bottles.
When the milkman delivered the milk, we had to get it in before the
birds pecked through the tops to get at the cream.

Interesting. I had no idea the 'crimped top' was that recent. I've not
see one on milk for years.

[graham]

Post by Brian Reay

Post by graham

Post by Brian Reay
I’ve never been a fan of butter, in fact I hated it as a child.

I took some what we called "farm butter" back to uni with me and when
my townie friends tasted it, they thought it was "off". Of course
they'd never tasted cultured butter.

I'm sure my dislike of butter is entirely due to initial familiarity, or
lack or it*. My father had health problems and my mother,
understandably, avoided certain things. At the time- the 1960s- butter
was considered 'bad news' for those with stomach problems and margarine
was recommended. Butter was served sometimes, typically when we had
visitors etc.
Likewise, the range of cheeses we had were limited and I, initially
didn't like cheese. Later, when I experienced other cheeses, I became
almost a cheese addict! Now I eat most cheeses.

I hated cheese as a child but it's hardly surprising. Mr Finbow had a
huge wheel of cheddar on the counter and of course it was mature. I
remember a bite of it would instantly dry out one's mouth. That's what I
seek now:-)
In my teens, I went on a field study course to Malham Tarn. All that
fell walking made me ravenously hungry and I ate the cheese sandwiches
provided for lunch and there was always a wedge of Wensleydale on the
table at dinner. That's when I developed a taste for cheese. I still
can't cope with blue though.

[Richard Tobin]

Post by graham
I took some what we called "farm butter" back to uni with me and when my
townie friends tasted it, they thought it was "off". Of course they'd
never tasted cultured butter.

They sell Lurpak even in towns.

-- Richard

[graham]

Post by Richard Tobin

Post by graham
I took some what we called "farm butter" back to uni with me and when my
townie friends tasted it, they thought it was "off". Of course they'd
never tasted cultured butter.

They sell Lurpak even in towns.
-- Richard

I was at uni in the mid 60s!!!

[Richard Tobin]

Post by graham

Post by Richard Tobin

Post by graham
I took some what we called "farm butter" back to uni with me and when my
townie friends tasted it, they thought it was "off". Of course they'd
never tasted cultured butter.

They sell Lurpak even in towns.

I was at uni in the mid 60s!!!

In that case I stand corrected.

-- Richard

[Brian Reay]

Post by graham

Post by Richard Tobin

Post by graham
I took some what we called "farm butter" back to uni with me and when my
townie friends tasted it, they thought it was "off". Of course they'd
never tasted cultured butter.

They sell Lurpak even in towns.
-- Richard

I was at uni in the mid 60s!!!

I’m sure Lurpak was available in the 60s, even on Tyneside ;-)

I remember the wrapping, silver with blue lines forming a cross. It was the
butter my mother occasionally bought for special occasions. I used to hate
it.

[Ophelia]

Post by Brian Reay
I heard something interesting yesterday.
Apparently in Australia (I think it was Australia) sales of Full Fat
milk were suffering. They changed the labeling from 3% Fat to 97% Fat
Free and sales recovered.
I've not had FF Milk in years, so much so, I don't like the taste, but
I was rather shocked at this.

3% wouldn't qualify as being full fat milk in the UK. 3.6% fat is
needed to be full fat milk.

I drink nothing else but also have my 5 fruit and veg a day, never ever
buy ready made meals or mass produced processed food, a bag of sugar
lasts weeks and salt is not automatically sprinkled over things before
tasting. etc. My GP admits to having a similar diet and like me can't
stand olive oil spreads and the like, butter within reason is no problem :-)

Malcolm

==

I cook everything from scratch too but that is because I enjoy doing
so:)