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Unique Home Furniture, Home Decorating and Home Decoration Store
Filled Milk: The dairy industry in the U.S. was alarmed over the threat that the "filled" and "imitation" milks posed to the fluid, fresh milk market. These new products made significant inroads in the milk market in 1967 and in some states, such as Arizona, took over as much as 5% of the fluid milk sales. Filled milk was made from skim milk or skim milk solids reconstituted with vegetable fat rather than milk fat. The imitation milks on the U.S. market had sodium caseinate as a base, together with vegetable fat and a particular flavoring agent. The ingredient costs permitted these products to be retailed at eight to ten cents per gallon cheaper than fresh milk.
Filled milk could not be sold legally in a number of states, but these barriers were not likely to persist. In the end, economics and taste preference would determine the level of market power of new foods. The dairy industry would have to recognize that filled milk was a market outlet for its basic product and that the U.S. diet was substituting vegetable fats for animal fats. Attempts to prevent the marketing of the new milk products would only be harmful to the industry in the long run.
Research and development of new foods ' being pushed and several types of imiti meats made from spun soy protein were being: test marketed. These foods would undoubtedly challenge the red meat market.
All cheese starts as milk, but the milk may be sweet whole milk, a combination of sweet and sour milk, or a mixture of whole and skim milk. The first step in making cheese is to separate the whey (the liquid portion of the milk) from the curd (the solid particles). When milk is slightly sour, this may be done by placing the milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used.
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