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Speaker 1: Hello, I'm welcome to Savor. I'm Annyeries and I'm Lauren

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Speaker 1: voc Obam, and today we have a special bonus episode

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Speaker 1: for you about the types of milk and how milk

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Speaker 1: is processed. So much milk science. Oh yeah, it's great. Yeah,

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Speaker 1: there's a surprising or at least to me, surprising amount

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Speaker 1: of scientific research and innovations that have happened because of milk. Yeah.

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Speaker 1: And I'm someone who I grew up in a big

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Speaker 1: milk family. We were two percent milk family, although now

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Speaker 1: they switched to one percent. I found out when I

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Speaker 1: came home for Thanksgiving, and as you know, I tooked

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Speaker 1: with Thanksgiving meal and I was like, well, what is

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Speaker 1: this cramp? This is going to impact some things. Um. Yeah,

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Speaker 1: I loved it as a kid. I drink it with dinner.

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Speaker 1: I drink it all the time. Um, but I'm never

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Speaker 1: at school because I know that this is probably in

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Speaker 1: my head, but I felt like that carton milk wasn't

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Speaker 1: as good like those cardboard Oh definitely in your head. Yeah,

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Speaker 1: maybe maybe it was one percent milk though, that's true.

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Speaker 1: Because we're gonna we're gonna talk about very briefly, Um,

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Speaker 1: the milk that is offered in public schools. But this

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Speaker 1: brings us not to our question, but to a disclaimer. Yes,

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Speaker 1: this episode is sponsored by Horizon Organic, a company that

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Speaker 1: produces and sells milk and other dairy products, plus eggs

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Speaker 1: and snack boxes. And we're not talking today about organic

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Speaker 1: versus conventional products or about dairy farming practices, because those

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Speaker 1: are whole other episodes. What we are talking about is,

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Speaker 1: like we're saying here, the actually completely fascinating world of

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Speaker 1: milk processing. Horizon did approve the subject of this episode,

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Speaker 1: but the content, as always is all us yes for

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Speaker 1: better word, I think for better and hopefully you do too.

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Speaker 1: And this brings us to our question what it's just

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Speaker 1: what um? So? There are a lot of types of milk. There.

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Speaker 1: There's cole milk, there's goat milk, sheep milk, almond milk,

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Speaker 1: rice milk, so I milk, cash, she milk, coconut milk, ongoing,

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Speaker 1: on going, on going, But today we're mostly going to

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Speaker 1: be focusing on types of dairy milk. And like we

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Speaker 1: were alluding to, milk has long been the source of

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Speaker 1: scientific research and was one of the first foods to

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Speaker 1: undergo scientific testing, and a lot of countries around the world.

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Speaker 1: It is the most regulated food there is in the

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Speaker 1: revision of the US Food and Drug Administrations Pasteurized Milk Ordinance.

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Speaker 1: There are five pages of abbreviations and acronyms alone. It

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Speaker 1: is a four dred and forty seven page document. If

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Speaker 1: you're looking for some white reading, Yeah, you may have

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Speaker 1: noticed all kinds of terms on your milk, pasteurized, homogenized, fortified,

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Speaker 1: subcategories of those H H, S T, H S, H, T,

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Speaker 1: A and D. What does it mean? I don't know.

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Speaker 1: Well I do good, and we'll get into that and

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Speaker 1: some history after a quick break for a word from

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Speaker 1: our sponsor, and we're back. Thank you sponsor, Yes, thank you.

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Speaker 1: One thing I want to say before we start doing this.

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Speaker 1: It's so hard for me as a person to not

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Speaker 1: just research everything ever about a topic. And this is

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Speaker 1: a huge one, because you could talk about the history

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Speaker 1: of cows, of domesticating cows and how that led to this,

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Speaker 1: and the history of goats and domesticating goats. I'm saying

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Speaker 1: there's a lot of information out there. Yes, many much

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Speaker 1: more episodes to follow, Yes, many much more. I like

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Speaker 1: that I corrected myself to be less crematile. I like it,

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Speaker 1: but um for the purposes of this where we're sort

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Speaker 1: of talking about process in science, milk has been one

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Speaker 1: of histories that most contested controversial food stuffs for a

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Speaker 1: couple of reasons, but the most important ones being babies

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Speaker 1: and disease, two of my favorite things. I can't get

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Speaker 1: Lauren to stop talking about babies and disease. Okay, So

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Speaker 1: if we go back in history, having babies was a

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Speaker 1: much more dangerous business than it is today, and the

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Speaker 1: mortality rate was much higher or it is still a

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Speaker 1: dangerous business in a lot of places, yes, but both

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Speaker 1: mothers and babies had a worse time of it in

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Speaker 1: the past, right, And this meant that folks were looking

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Speaker 1: for alternatives to giving a baby breast milk from the

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Speaker 1: mother since the trying mortality rate was so high, and

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Speaker 1: there were two primary alternatives, natural and artificial. If you

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Speaker 1: wanted natural, you had to find a wet nurse. Wet

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Speaker 1: nurses got a decent pay for the time, so it

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Speaker 1: was a does hired job. Wet nurse was a woman

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Speaker 1: who had recently had a baby herself and was still

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Speaker 1: producing breast milk and could step in as a breast

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Speaker 1: milk provider. And since breast milk was believed to impart

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Speaker 1: characteristics of the woman to the baby, all kinds of

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Speaker 1: stereotypes and preferences played into who got hired. Were blondes

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Speaker 1: better than brunette's? Goodness knows, you didn't want a redhead.

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Speaker 1: That's not me saying that. That that's them saying yeah,

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Speaker 1: you really her head? Okay? The Romans avoided the talkative

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Speaker 1: and temperamental types, and in Greece you wanted to find

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Speaker 1: a Greek wet nurse if at all possible. Artificial feeding,

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Speaker 1: on the other hand, is replacing human milk with animal milk.

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Speaker 1: Because of the amount of milk cows produced and the

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Speaker 1: relative ease of obtaining their milk as compared to say,

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Speaker 1: a sheep or a goat, cow milk became the milk

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Speaker 1: of choice. And not to keep harping on this point,

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Speaker 1: but milk really has been the source of a lot

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Speaker 1: of science. In the eighteenth century, folks noticed that milk

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Speaker 1: may aids were strangely immune to smallpox, or not so strangely,

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Speaker 1: because they figured out that thanks to milk maids near

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Speaker 1: constant exposure to cows and thus cow pox, it helps

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Speaker 1: them become immune to smallpox, and this gave Edward Jenner

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Speaker 1: the idea for a vaccine. That's pretty cool. There you go,

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Speaker 1: Thanks milk, Thanks milk. During the eighteenth and nineteenth century,

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Speaker 1: people turned away from natural feeding and latched onto artificial feeding.

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Speaker 1: This was bad. Children died at a terrifying rate in

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Speaker 1: big cities. Manhattan was a particular dangerous spot for children

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Speaker 1: due to the proximity of dairies to breweries, and this

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Speaker 1: introduced leftover beer stuffs into milk. Almost fifty of children

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Speaker 1: in Manhattan died in the eighteen forties. Unrefrigerated milk spoils

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Speaker 1: within forty eight hours, by the way, and at this time, remember,

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Speaker 1: ice was the only way to keep things cool, and

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Speaker 1: ice still had to be harvested from natural frozen bodies

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Speaker 1: of water. Um Research was underway towards creating machines that

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Speaker 1: could freeze water into ice by the eighteen forties, but

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Speaker 1: there would not be commercial ice makers until about the

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Speaker 1: eighteen seventies. There wouldn't be commercial refrigerators until the nineteen oots,

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Speaker 1: and consumers didn't start getting fridges in their homes until

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Speaker 1: the nineteen teens at the earliest. And of course, as

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Speaker 1: this technology was new, it was very expensive at the start,

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Speaker 1: so your average Joe couldn't afford refrigerated dairy products for

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Speaker 1: a good while, even after they were on the market.

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Speaker 1: But back to the mid eighteen hundreds, entrepreneurs were exploring

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Speaker 1: other methods of preserving milk. Gale Borden, yes that Boorden

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Speaker 1: developed condensed milk in the US in the eighteen fifties.

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Speaker 1: And one en Rine nest Lee was one of the

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Speaker 1: early developers of a powdered milk baby formula in the

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Speaker 1: eighteen sixties, And yes that nestleie um. But neither of

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Speaker 1: these give you the experience of fresh milk. And fresh

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Speaker 1: milk at the time kept killing people. This was a concern,

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Speaker 1: and folks started put together there that bacteria in milk

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Speaker 1: might have something to do with it. The wis pasteur

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Speaker 1: and his germ theory was at the forefront of this

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Speaker 1: whole thing, and he got right down to the solution heat.

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Speaker 1: In eighteen sixty four, he developed pasteurization as a way

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Speaker 1: to make wine last longer. So I guess wine was

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Speaker 1: a concern, well he was. He was called in by

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Speaker 1: a wine manufacturer to figure out what was making this

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Speaker 1: This beet root liquor or wine go sour. It was

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Speaker 1: turning into vinegar. No good um, and Pasteur observed a

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Speaker 1: microbe that would lead to his germ theory first as

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Speaker 1: it related to fermentation. Before this, the theory of spontaneous

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Speaker 1: generation was most common for why things would spoil, you know,

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Speaker 1: like like maggots just spontaneously show up in in rotting meat, poo.

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Speaker 1: Spontaneous maggots is something I don't want. No nobody wants it.

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Speaker 1: I'm honestly went way more comfortable with germs. That's definitely

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Speaker 1: a spell and like d n D or something spontaneous maggot. Oh,

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Speaker 1: I don't, okay, I'm uncomfortable. I'm gonna I'm going to

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Speaker 1: talk about Napoleon the Third now. He he hired Pasteur

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Speaker 1: to look into France's wine woes as well, and Pasteur

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Speaker 1: developed um a a process for the time and temperature

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Speaker 1: needed to kill microbes with heat in the absence of air,

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Speaker 1: and he patented this process as pasteurization. Now, if you

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Speaker 1: seel most beings off from air and gradually heat them up,

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Speaker 1: they're not gonna last very long. But bacteria are killed

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Speaker 1: by the pasteurization process, specifically because because proteins and fats

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Speaker 1: are heat sensitive. Okay. A bacterium is a single celled organism.

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Speaker 1: It's it's cell wall contains all of its working bits.

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Speaker 1: Some of those working bits are enzymes, which tend to

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Speaker 1: be these these three dimensional curly structures made up of proteins.

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Speaker 1: When you heat proteins up, they d nature. That is,

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Speaker 1: they change shape and therefore cannot work the same way

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Speaker 1: that they used to. So you get a bacterium warm enough,

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Speaker 1: and its bodily processes stop. Furthermore, the facts and proteins

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Speaker 1: in its cell wall will weaken, and the heat will

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Speaker 1: increase the pressure against the cell wall, and it will

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Speaker 1: eventually burst guts out dead bacteria. Don't feel too bad

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Speaker 1: for it. It might have caused tuberculosis or aboutali is

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Speaker 1: m oh. Of course, all of that nitty gritty of

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Speaker 1: how the single celled organisms worked wasn't you know, knowledge

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Speaker 1: Back then. They just knew that it did work. They

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Speaker 1: didn't know why, but they knew that it did. Europe

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Speaker 1: got on the pasteurization train soon after all of Europe

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Speaker 1: for beer and vinegar after the Franco Prussian War of

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Speaker 1: seventy Pastor, who had been kind of kind of Stingy

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Speaker 1: with his patent for a while, was really quick to

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Speaker 1: share the process with French and French allied brewers like

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Speaker 1: Copenhagen's Carlsberg Brewery. Pastor was looking specifically to make better

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Speaker 1: beer than Germany was famous for. I love it. He

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Speaker 1: called revenge beer. Revenge beer. Yeah, oh that's so great. Oh,

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Speaker 1: I love a good revenge food item thing. But it

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Speaker 1: was a German scientist, one friendz von sulks Let, who

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Speaker 1: suggested introducing the process of pasteurization to milk in He

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Speaker 1: had been studying milk for a while, analyzing its components,

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Speaker 1: comparing human and cow milk and okay, let's hop over

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Speaker 1: to New York City. Yes, In New York In, the

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Speaker 1: average infant mortality rate was two d forty deaths per

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Speaker 1: one thousand births. Many of the deaths were believed to

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Speaker 1: be from tainted milk supplies, typhoid, scarlet fever, diphtheria, and tuberculosis.

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Speaker 1: This was also the age of industrialization, and as we've

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Speaker 1: discussed in previous episodes, regulation was lagging behind the increased processing, shipping,

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Speaker 1: and handling that food was being subjected to, and some

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Speaker 1: producers were less than scrupulous um in Philadelphia in one

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Speaker 1: from July to August, of the milk inspected was condemned

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Speaker 1: due to adulteration with additives or with water. But another

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Speaker 1: German guy, Abraham Jacoby, who had immigrated to New York

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Speaker 1: in the eighteen fifties, took up the cause of milk

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Speaker 1: pasteurization in the late eighteen hundreds, and a friend of

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Speaker 1: his opened the self named Nathan Strausse Pasteurized Milk Laboratory

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Speaker 1: in eight It offered low cost pasteurized milk to less

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Speaker 1: than wealthy folks, but the process was not perfect yet.

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Speaker 1: Researchers were trying to figure out the best temperature and

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Speaker 1: time to pasteurized milk too. I mean, you know, wine

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Speaker 1: was figured out, but to pasteurized milk to maintain the

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Speaker 1: flavor and the solubility of the proteins that it contains.

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Speaker 1: Uh Plus, pasteurized milk can be contaminated after the fact,

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Speaker 1: like the whole bottling process has to be clean, sellers

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Speaker 1: and consumers have to keep it at safe temperatures. There

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Speaker 1: was some controversy because of all this about the flavor

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Speaker 1: and relative safety of pasteurized milk versus raw milk. But

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Speaker 1: there was also just like so much tuberculosis, so much tuberculosis,

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Speaker 1: and as we talked about in our episode on expiration dates,

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Speaker 1: Chicago passed the first law requiring milk to be pasteurized

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Speaker 1: in the United States, possibly at the behest of al capone.

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Speaker 1: Don't say you never did anything nice for you. I've

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Speaker 1: never said that. This was night and their specific mandate

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Speaker 1: called for milk from farms that had not been certified

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Speaker 1: tuberculosis free be pasteurized. Then, spurred on by the New

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Speaker 1: York typhoid epidemic, other cities passed full on mandatory pasteurization laws.

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Speaker 1: New York City's infant mortality rate dropped by two thirds

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Speaker 1: in just seven years. The precursor to the f d A,

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Speaker 1: the United States Public Health Service enacted the Standard Milk Ordinance.

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Speaker 1: It was for voluntary adoption by states and urged nationwide pasteurization.

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Speaker 1: Before that, milkmen delivered milk in pockets. It would be

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Speaker 1: sold that way by vendors to like you might get

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Speaker 1: a cup of milk drawn from a bucket at a

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Speaker 1: restaurant or from a street cart. Times have changed also

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Speaker 1: for the Harry Potter fact of the episode. One of

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Speaker 1: those reasons that seventeen However, many high number publishers turned

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Speaker 1: down those books was that there was a milkman in

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Speaker 1: the beginning, and the publishers were like, this is so dada,

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Speaker 1: no one will understand milkman. No, And then now they're

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Speaker 1: like milkman home anyway. Still, there was refining to be

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Speaker 1: done of food and water borne illnesses that were actually

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Speaker 1: traced back to their origin were milk based. Michigan became

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Speaker 1: the first state to require by law that all milks

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Speaker 1: sold within the state be pasteurized. In these days, there

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Speaker 1: are lots of different types of pasteurizations that a producer

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Speaker 1: might choose to use on their milk. Smaller producers might

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Speaker 1: use batch, that processing in which a whole tank worth

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Speaker 1: of milk is heated to a D forty five fahrenheit

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Speaker 1: or sixty two point eight celsius for thirty minutes, then

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Speaker 1: cooled and packaged. And I want to put in here

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Speaker 1: that usually when I'm translating things from from fahrenheit to celsius,

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Speaker 1: I don't bother or vice versa, or any kind of numbers.

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Speaker 1: I don't bother using decimal points. But I wanted to

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Speaker 1: maintain them here because in my personal experience, the milk

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Speaker 1: industry is so precise but I felt like I would

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Speaker 1: be personally betraying it if I left off those decimals

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Speaker 1: are rounded up or down. Yeah, No, from our from

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Speaker 1: our experience going to Atlanta Fresh the yogurt company, Yeah,

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Speaker 1: that was the most serious shoot I've ever been on.

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Speaker 1: They were like, seriously, don't touch anything, you'll get a

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Speaker 1: shut down. Yeah. Yeah. And there were so many um

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Speaker 1: like signs and gauges and recording devices for all the temperatures. Yeah,

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Speaker 1: it was pretty impressive. If if you want to see

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Speaker 1: some of that, there is a video that exists on

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Speaker 1: line yeah about how Yogurt's made our time, and it's

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Speaker 1: very meta. It is oh man huh anyway, yes, uh okay.

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Speaker 1: So small producers probably use that processing. Large producers use

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Speaker 1: something called continuous processing, in which technologically it's so fascinating.

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Speaker 1: So so milk moves through this system of plates that

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Speaker 1: are heated to a higher temperature for a shorter amount

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Speaker 1: of time, like way higher and way shorter. And there's

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Speaker 1: two types which you may have seen on labels U

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Speaker 1: H T s T, which stands for high temperature short

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Speaker 1: time and h H s T, which stands for higher

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Speaker 1: heat shorter time. HT s T holds milk at a

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Speaker 1: D sixty one fahrenheit or seventy one point seven celsius

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Speaker 1: for only fifteen seconds. H h s T holds milk

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Speaker 1: at at least one fahrenheit or eight point three celsius

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Speaker 1: for up to one second. That's amazing. Yeah. Ultra pasteurized

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Speaker 1: milk can cream, meanwhile, can use a process that can

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Speaker 1: keep them fresh even longer. It's sapped to two d

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Speaker 1: eighty degrees fahrenheit, that's one thirties seven point eight celsius

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Speaker 1: for two whole seconds. All that can happen in two seconds.

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Speaker 1: You really want to kill the bugs, that's the way

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Speaker 1: to do it. Canned milk is sterilized at two forty

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Speaker 1: fahrenheit or one fifteen point six celsius for twenty minutes.

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Speaker 1: And those boxes of like shelf stable milk that you

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Speaker 1: might have seen in stores just sitting out at room

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Speaker 1: temperature UM, those are processed with what's called u h

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Speaker 1: T or ultra high pasteurization that's above two seventy five

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Speaker 1: fahrenheit or celsius for up to fifteen seconds, up to

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Speaker 1: fifteen seconds wild Verry and there are still debates about

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Speaker 1: raw versus pasteurized milk, and some states have chosen to

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Speaker 1: allow raw milk to be sold at farms or farmers markets,

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Speaker 1: or even at retail stores. Research into this debate could

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Speaker 1: also be a whole other episode, but in brief, science

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Speaker 1: so far says that if you're if you're concerned about

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Speaker 1: the content of helpful lactic acid bacteria which pasteurization would kill,

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Speaker 1: off sciences that even raw milk has fewer of these

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Speaker 1: bacteria than it used to due to regulations about cooling,

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Speaker 1: not about heating and pasteurization. Okay, um, that's one concern.

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Speaker 1: Another concern is that pasteurization might alter some helpful enzymes

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Speaker 1: in milk, and research shows that vat and continuous pasteurization

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Speaker 1: at any rate do not significantly alter helpful enzymes and milk.

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Speaker 1: They can destroy some nutrients though, up to milks vitamin

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Speaker 1: C and a lesser amount of other stuff like vitamin

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Speaker 1: B twelve, but this brings us to milk fortification. So

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Speaker 1: while all of this hubbub over pasteurization was happening, other

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Speaker 1: medical sciences were advancing as well. What starting in the

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Speaker 1: late nineteen teens, research into rickets, which is a weakening

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Speaker 1: of bones and children, which was unfortunately really common at

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Speaker 1: the time. This research found that what would come to

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Speaker 1: be called vitamin D could help prevent the disease. My

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Speaker 1: two milk fortified with vitamin D was on the market

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Speaker 1: with explicit approval by the American Medical Association, and y'all,

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Speaker 1: Americans were drinking a lot of milk around this time.

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Speaker 1: We were getting like ten percent of our daily calories

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Speaker 1: from milk. So bolstered by the vitamin D thing, and

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Speaker 1: with further research into other vitamins, there was this push

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Speaker 1: to add vitamin A to milk in the nineteen forties.

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Speaker 1: This vitamin is necessary for lots of functions, from like

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Speaker 1: eyesight to reproduction. Moving forward in history, as low fat

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Speaker 1: and skim milks gained popularity in the sixties and seventies,

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Speaker 1: researchers realized that vitamin A content was reduced in those

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Speaker 1: reduced fat products, so eventually the FDA started enforcing the

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Speaker 1: addition of vitamin A to replace any that was lost

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Speaker 1: during the removal of it's a it's an optional process

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Speaker 1: to add it into whole milk, though fortification with vitamin

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Speaker 1: D is always optional because fat content doesn't particularly fuss

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Speaker 1: with the amount of vitamin D present. Because milk doesn't

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Speaker 1: contain a whole lot of it naturally, but most processors

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Speaker 1: do add it, and the government, although it doesn't technically

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Speaker 1: enforce this, sort of unofficially tipped the scales by requiring

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Speaker 1: all of the dairy products that it contracts to be

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Speaker 1: vitamin D fortified, knowing full well that it's really difficult

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Speaker 1: for producers to run two separate tracks for fortified and

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Speaker 1: unfortified milk. Uh see yeah. Um Also, and I love

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Speaker 1: this note. The f d A upp to the minimum

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Speaker 1: optional addition of vitamin D in after after signs showed

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Speaker 1: that all of us netheads aren't getting enough sunlight anymore.

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Speaker 1: So are requirements for vitamin D are going up? For like,

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Speaker 1: supplemental vitamin D are going up? That's so interesting. Yeah,

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Speaker 1: we spend too much time indoors. All of the science

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Speaker 1: really is just huge and fascinating. Um. Like, you have

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Speaker 1: to make sure that you can deliver a specific dose

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Speaker 1: as it were. Um, you know, too little and you're

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Speaker 1: cheating your consumer. Too much of either A or D

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Speaker 1: is a health risk. The potency of either can degrade

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Speaker 1: with time unless the milk is stored properly. In regards

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Speaker 1: to exposure to light and heat and cold and air,

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Speaker 1: vitamin concentrates can be either oil based or water dispersable.

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Speaker 1: Each of those must be added during different times in

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Speaker 1: the processing, possibly with the multifiers to ensure that every

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Speaker 1: container of the final product, whether it's skimmer hole, has

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Speaker 1: a reliable amount of vitamins. But hey, speaking of fats

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Speaker 1: and milk, we've got some more history and science for you.

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Speaker 1: But first we've got one more quick break for a

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Speaker 1: word from our sponsor, and we're back. Thank you, sponsor, Yes,

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Speaker 1: thank you. Okay. So meanwhile, meanwhile, with the backdrop of

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Speaker 1: all these other innovations and milk processing, producers were looking

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Speaker 1: to solve another problem in raw milk. Fats will float

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Speaker 1: to the top and back in the days before pasteurization

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Speaker 1: and bottled milk, like if you if you dipped out

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Speaker 1: a ladle of milk and it wasn't well mixed immediately beforehand,

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Speaker 1: you might get a lot of cream or none. So

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Speaker 1: as early as nineteen nineteen, a producer in Connecticut, the

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Speaker 1: Torrington Creamery, started making and selling homogenized milk. Homogenized what

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Speaker 1: is it you tell me? Please? Homogenized means that um okay, Well,

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Speaker 1: if you've listened to any of our former episodes, about

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Speaker 1: yogurt or cheeses, or eggnog or other dairy. You'll have

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Speaker 1: heard me say that milk is an emulsion, a mix

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Speaker 1: of two things that don't usually mix, in this case

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Speaker 1: oils and water. And that's not entirely true. What, Lauren,

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Speaker 1: have you been misleading us? Oh? The a trail goodness

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Speaker 1: In raw milk, the globules of fat and fat soluble

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Speaker 1: stuff tend to be fairly large, large enough that they

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Speaker 1: will float in the watery base of milk. Homogenization breaks

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Speaker 1: them down into more even smaller globules that will spread

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Speaker 1: themselves evenly throughout that watery base. The process was patented

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Speaker 1: by Frenchman August Gawlan. In you you use a pressure

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Speaker 1: pump to force the milk through a narrow tube at

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Speaker 1: high velocity. Modern machines usually do this twice in rapid

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Speaker 1: succession to break the smaller globules apart from one another.

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Speaker 1: But back to the early nine especially after bottled milk

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Speaker 1: hit the scene, restaurants and perhaps more importantly, physicians were

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Speaker 1: super on board with this more reliable milk, especially when

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Speaker 1: the process was made much easier by one G. Malcolm Trout,

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Speaker 1: realizing in the homogenization is a lot easier if you

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Speaker 1: pasteurize the milk first. So really, these these two innovations

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Speaker 1: went hand in hand. Since people wanted this homogenized product,

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Speaker 1: and since pasteurization made the product safer and easier to homogenize,

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Speaker 1: it was like, well, let's just do this to everything.

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Speaker 1: A match made in milky milky heaven and speaking of heaven,

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Speaker 1: kind of yeah, the heavens, perhaps, yes. One of my

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Speaker 1: favorite milk facts that I stumbled on doing this research

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Speaker 1: is in Greek mythology, the milky way was formed when

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Speaker 1: Harra spilled breast milk while feeding hercules, and these drops

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Speaker 1: of milk are the stars. I also have a really

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Speaker 1: embarrassing memory side uh, based on a milky way. I

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Speaker 1: guess this is not that embarrassing, but for some reason,

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Speaker 1: I'm very embarrassed about it. When we were in kindergarten,

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Speaker 1: my kindergarten teacher asked the whole class, like, what do

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Speaker 1: you think is the name of our galaxy? I'll give

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Speaker 1: you a hint. It is also the name of a

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Speaker 1: candy bar. And I'd say half the class got it,

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Speaker 1: and I guessed butterfinger, And I don't know what I

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Speaker 1: was thinking. Why would our galaxy bee? I don't know,

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Speaker 1: but I like the way that I mean, I like

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Speaker 1: that thought process. I think I just liked butter fingers.

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Speaker 1: I don't think there's anything other than that. But there

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Speaker 1: is butter milk. Crispy, crunchy, crispity, crunchy, delicious, delicious. They

401
00:25:32,160 --> 00:25:37,480
Speaker 1: are Bart Simpson liked them right there. You know I've

402
00:25:37,600 --> 00:25:42,359
Speaker 1: taken as a little off track here. Um, what about

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Speaker 1: types of milk, oh like like like in terms of

404
00:25:46,119 --> 00:25:50,480
Speaker 1: fat content um, skim milk, whole milk, et cetera. Yeah,

405
00:25:50,800 --> 00:25:54,440
Speaker 1: this is achieved with a process called standardization, in which

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00:25:54,560 --> 00:25:57,680
Speaker 1: fat is separated from milk with a centrifuge um either

407
00:25:57,760 --> 00:26:01,200
Speaker 1: until the milk reaches the desired fat content or until

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00:26:01,240 --> 00:26:03,720
Speaker 1: the cream is totally taken out, and then it's added

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Speaker 1: back in until that correct balance is achieved. And there

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Speaker 1: is some I think pretty interesting history behind skim milk

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Speaker 1: in particular. So skim milk is fat free milk or

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Speaker 1: zero percent milk fat by weight, which is what those

413
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Speaker 1: percentages mean before folks were really concerned with losing weight

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Speaker 1: or keeping it like low fat diet right right, the

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00:26:28,720 --> 00:26:31,920
Speaker 1: whole sugar versus fat thing, which we've talked about. See

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Speaker 1: our sugar episode. More on that. Nobody was drinking skim milk.

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00:26:35,160 --> 00:26:38,160
Speaker 1: It was a byproduct of butter making and was tossed

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Speaker 1: a lot of times into rivers in Wisconsin, forty pounds

419
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Speaker 1: of skim milk into the river. Sometimes these rivers flooded.

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00:26:47,640 --> 00:26:54,880
Speaker 1: It's stank, both literally and figuratively. So skim milk's profile

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00:26:54,960 --> 00:26:57,359
Speaker 1: got a boost in the nineteen thirties when scientists figured

422
00:26:57,359 --> 00:26:59,919
Speaker 1: out how to extract casin, which is a bye product

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00:27:00,000 --> 00:27:01,840
Speaker 1: of skim milk, and it could be used in all

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Speaker 1: kinds of things, even in fashion and especially in wartime things.

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00:27:07,080 --> 00:27:11,360
Speaker 1: Skim milk empowdered form and and casein. We're both very

426
00:27:11,359 --> 00:27:15,960
Speaker 1: important invaluable during World War Two. And this whole thing

427
00:27:15,960 --> 00:27:18,760
Speaker 1: of taking an agricultural byproduct and turning it into an

428
00:27:18,760 --> 00:27:21,760
Speaker 1: industrial resource had a name thanks to a chemist at

429
00:27:21,800 --> 00:27:27,240
Speaker 1: dal Chemical working there in the nineteen thirties, kimmerge Camrager.

430
00:27:27,720 --> 00:27:34,120
Speaker 1: It sounds like a very you know, synergy synergy yes, um.

431
00:27:34,200 --> 00:27:37,760
Speaker 1: I read a very interesting description of it as kind

432
00:27:37,760 --> 00:27:42,160
Speaker 1: of like this tension between us moving from being agricultural

433
00:27:42,560 --> 00:27:49,520
Speaker 1: based too modernized industrial society. Anyway, Um, like we talked

434
00:27:49,520 --> 00:27:52,399
Speaker 1: about in our Sugar episodes. The sugar industry, along with

435
00:27:52,400 --> 00:27:54,399
Speaker 1: a lot of other things, did an excellent job of

436
00:27:54,480 --> 00:27:59,159
Speaker 1: demonizing fat. As part of that, skim milk became became

437
00:27:59,200 --> 00:28:03,520
Speaker 1: seen as a health food. The Department of Agriculture recommended

438
00:28:03,560 --> 00:28:07,480
Speaker 1: Americans switched to skim milk three cops a day. By

439
00:28:10,000 --> 00:28:13,040
Speaker 1: low fat milk sales surpassed whole milk for the first time.

440
00:28:13,480 --> 00:28:16,800
Speaker 1: Public schools moved to non fat and low fat milk options,

441
00:28:18,359 --> 00:28:22,960
Speaker 1: and in the nineteen fifties, skim milk became very feminized.

442
00:28:23,080 --> 00:28:25,920
Speaker 1: We go back a bit um. I found a lot

443
00:28:25,960 --> 00:28:29,760
Speaker 1: of ads that were sort of along lines of lose

444
00:28:29,800 --> 00:28:34,320
Speaker 1: weight and win y'all men back, ladies drink skin milk.

445
00:28:35,720 --> 00:28:38,280
Speaker 1: There's also a very sexy bikini model involved, which I

446
00:28:38,280 --> 00:28:41,160
Speaker 1: was confused about because it was still targeted towards women.

447
00:28:41,200 --> 00:28:42,840
Speaker 1: I guess it was supposed to be like, this is

448
00:28:42,880 --> 00:28:45,840
Speaker 1: your ideal, yeah, but it said like you can win

449
00:28:45,920 --> 00:28:49,960
Speaker 1: her or something. It didn't make sense to me anyway.

450
00:28:50,080 --> 00:28:52,000
Speaker 1: As you can imagine, there are a lot of mixed

451
00:28:52,000 --> 00:28:54,600
Speaker 1: opinions and studies out there about whether or not skim

452
00:28:54,640 --> 00:28:56,360
Speaker 1: milk is better for you or even good for you.

453
00:28:56,480 --> 00:29:00,400
Speaker 1: Or will help you keep your weight under control. Bodies

454
00:29:00,400 --> 00:29:04,719
Speaker 1: are complicated. They are. Um, there's low fat which is

455
00:29:04,760 --> 00:29:09,080
Speaker 1: one percent, reduced fat two percent, and whole milk three

456
00:29:09,120 --> 00:29:12,440
Speaker 1: point five milk fat, so three point to five to

457
00:29:12,680 --> 00:29:15,760
Speaker 1: three point five. It can vary a little bit in there, Okay.

458
00:29:16,160 --> 00:29:19,200
Speaker 1: The whole here means that it is, compared to the

459
00:29:19,280 --> 00:29:24,240
Speaker 1: other types, relatively unadulterated, and it has taken a pretty

460
00:29:24,280 --> 00:29:29,160
Speaker 1: big hit due to the whole low fat thing. Sales

461
00:29:29,280 --> 00:29:32,360
Speaker 1: dropped below fourteen billion pounds, which is a decrease of

462
00:29:32,480 --> 00:29:36,640
Speaker 1: sixty one percent since nineteen while sales of two percent

463
00:29:36,720 --> 00:29:40,760
Speaker 1: have doubled and one percent have tripled. I also wanted

464
00:29:40,760 --> 00:29:44,680
Speaker 1: to throw in a note here about butter milk. Yeah, um,

465
00:29:44,840 --> 00:29:47,520
Speaker 1: we talked about it briefly in our butter episode. But

466
00:29:47,640 --> 00:29:51,440
Speaker 1: the butter milk you see in grocery stores, Um, buttermilk

467
00:29:51,560 --> 00:29:54,320
Speaker 1: used to actually be butter milk, the liquid leftover from

468
00:29:54,400 --> 00:29:58,040
Speaker 1: churning butter. But now it's homogenized, pasteurized milk that has

469
00:29:58,080 --> 00:30:01,080
Speaker 1: some culture added added and after the fact. Here's a

470
00:30:01,120 --> 00:30:04,440
Speaker 1: really funny, sometimes flash sad legally thing where you can't

471
00:30:04,640 --> 00:30:09,680
Speaker 1: call real buttermilk buttermilk anymore because buttermilk has taken on this,

472
00:30:10,280 --> 00:30:13,680
Speaker 1: this new identity, this mechanized sort of name Snooperson. It's

473
00:30:13,720 --> 00:30:17,960
Speaker 1: remade itself. Man, my dad he used to threaten us

474
00:30:18,000 --> 00:30:21,280
Speaker 1: with buttermilk. He I don't know why, but as kids,

475
00:30:21,360 --> 00:30:23,880
Speaker 1: me and my brothers all assumed it was very gross.

476
00:30:23,880 --> 00:30:27,200
Speaker 1: We never tried it. We just were like, oh, you're

477
00:30:27,240 --> 00:30:30,440
Speaker 1: like butter and milk in one word. No, never disgusting,

478
00:30:30,600 --> 00:30:35,120
Speaker 1: butter and finger in one word. Perfect. I'm a complicated

479
00:30:35,400 --> 00:30:39,000
Speaker 1: human being, laurens, as are we all? Yes? But he

480
00:30:39,440 --> 00:30:43,160
Speaker 1: so he loved it, and buttermilk is one of his

481
00:30:43,200 --> 00:30:45,080
Speaker 1: favorite things. But pie was one of his favorite things.

482
00:30:45,120 --> 00:30:48,600
Speaker 1: But like kids, we hated it, and he would threaten

483
00:30:48,680 --> 00:30:51,120
Speaker 1: us with it. He would be like, any now you

484
00:30:51,240 --> 00:30:54,120
Speaker 1: behave or I'm gonna make you drink some buttermilk tonight,

485
00:30:54,520 --> 00:30:58,120
Speaker 1: and I would feel fear in my heart. But now

486
00:30:58,120 --> 00:30:59,680
Speaker 1: I've tried it, I'm like, God, this is great. I

487
00:30:59,720 --> 00:31:02,680
Speaker 1: love it. I remember my grandfather drinking it and me

488
00:31:02,800 --> 00:31:05,400
Speaker 1: like it seemed it looked like viscous in the glass,

489
00:31:05,440 --> 00:31:07,880
Speaker 1: and so I wasn't down with that. But um, but

490
00:31:07,880 --> 00:31:10,520
Speaker 1: I don't think I actually I don't think I actually

491
00:31:10,520 --> 00:31:12,160
Speaker 1: tried it or if I did, it was too sour

492
00:31:12,240 --> 00:31:15,080
Speaker 1: for me at the time. Now I love it, especially

493
00:31:15,160 --> 00:31:19,040
Speaker 1: especially the real stuff. Yeah, my dad used to put

494
00:31:19,080 --> 00:31:21,720
Speaker 1: cornbread in his I think that grows me out. Oh man,

495
00:31:21,800 --> 00:31:23,960
Speaker 1: that sounds even that sounds even better. It sounds like

496
00:31:24,000 --> 00:31:27,880
Speaker 1: a delicious milkshake. That is such a Southern thing. I suspect. Oh,

497
00:31:27,920 --> 00:31:35,520
Speaker 1: I very strongly suspect. And on that note, this about

498
00:31:35,560 --> 00:31:40,040
Speaker 1: brings us to the end of our exploration into milk processing. Yeah.

499
00:31:40,240 --> 00:31:44,320
Speaker 1: I maintain um from our trip to a to a

500
00:31:44,400 --> 00:31:47,400
Speaker 1: dairy processing plant one time during a road trip that

501
00:31:47,680 --> 00:31:50,880
Speaker 1: this is like, I am so into this. I think

502
00:31:50,920 --> 00:31:53,320
Speaker 1: that if I had to stop being a podcaster for

503
00:31:53,320 --> 00:31:55,440
Speaker 1: some reason, I would try to go into dairy science.

504
00:31:56,760 --> 00:31:59,400
Speaker 1: I'm kind of serious, Like, I like, I really love it.

505
00:32:00,120 --> 00:32:02,520
Speaker 1: I would very much love for you to go into

506
00:32:02,560 --> 00:32:07,840
Speaker 1: that if if the option ever arises. Um, it's fascinating,

507
00:32:08,160 --> 00:32:10,960
Speaker 1: it's really cool. We we tend to geek out about

508
00:32:11,400 --> 00:32:15,480
Speaker 1: like those little industrial so specific right right, the very

509
00:32:15,520 --> 00:32:17,479
Speaker 1: specific parts that were just made for this one thing

510
00:32:17,480 --> 00:32:19,960
Speaker 1: and they do them so well, and oh and and

511
00:32:20,000 --> 00:32:21,680
Speaker 1: all of the and just I mean any time that

512
00:32:21,720 --> 00:32:23,520
Speaker 1: I get to talk about bacteria poop. Of course, you

513
00:32:23,560 --> 00:32:28,120
Speaker 1: all know that I'm excited, so yes, yes, and hopefully

514
00:32:28,480 --> 00:32:31,320
Speaker 1: you are excited along with us, are at the very

515
00:32:31,400 --> 00:32:40,880
Speaker 1: least semi intrigued, at least tolerant. Yes, therefore it but

516
00:32:41,080 --> 00:32:46,440
Speaker 1: so many episode topics branching off from this one. If

517
00:32:46,520 --> 00:32:50,800
Speaker 1: you have any suggestions for future episodes, milk related or otherwise,

518
00:32:51,120 --> 00:32:53,760
Speaker 1: we would love to hear them. Our email is hello

519
00:32:53,880 --> 00:32:57,040
Speaker 1: at saborpod dot com. We're also on social media. You

520
00:32:57,040 --> 00:33:00,960
Speaker 1: can find us on Twitter, Facebook, and Instagram at savor pod.

521
00:33:01,040 --> 00:33:03,160
Speaker 1: We do hope to hear from you. Thank you as

522
00:33:03,160 --> 00:33:05,920
Speaker 1: always to our super producer Dylan Fagin. Thank you to

523
00:33:05,960 --> 00:33:07,720
Speaker 1: you for listening, and we hope that lots more good

524
00:33:07,720 --> 00:33:09,560
Speaker 1: things are coming your way