Quote:
Originally Posted by DanielDudley
The difference between taking out the fat and cutting the milk is purely nutritional. One can malnourish babies, the other will not. Nestle had a little tussle with this in Africa, years ago.
What is the difference between cutting the fat out of your argument, and watering it down ? At a certain point, you have cut it, but even if you put the fat back, it is still cut. If milk was just fat and water, you could make your argument. It isn't. It's a lot more.
If you can't see that distinction, I can't help you. It is a very real thing, and has nothing to do with what you taste or think. Is it more watery ? Sure. But it isn't watered down, and that is important.
It can be hard to have a discussion with people who don't understand quantifiable distinctions. There is a difference, it just doesn't matter to them. Stringing a bunch of words together and making them mean something doesn't validate the meaning.
It doesn't matter to me if you figure that out or not, but how is this like the rest of your life ?
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I truly doubt you ever lived on a farm or understand the simple example I used.
You ever milk one cow?
Sell one gallon of milk?
A bovine produces water ladened with cream.
After that you can make it what you want.
A person can make it less valuable, by cutting it , but ya can not make more of it .
It is THAT simple.
You can suck enough out to make it 2% , out or add H2O to the same ebb.
It is all ratio.
Know more shell tricks?
As you have been totally brain washed like most of Americans
https://www.quora.com/How-is-2-fat-milk-made
Using a piece of equipment conveniently known as a separator (think centrifuge) a milk processing plant can separate the milk fat (MF) and solids non fat (SNF) from the
water. Milk is on average 3.5% MF, ~9% SNF and the remaining ~
87% is water. The plant operator can then
reduce the fat content to whatever level necessary. In California protein and calcium are added back to the milk so the Total Solids content is close to the same as before removing fat. By re-adding solids to the milk the taste is improved and had a less
watery flavor.