Once there was fresh cow’s milk. Which was then pasteurized before being sold. Then came the UHT and sterilized versions. Then the came the reconstituted, homogenized, and powdered types. When they were done exploring the different ways one can process milk, they then went to try and alter milk’s composition. We saw milk with varying fat content in the market, from full cream to low-fat and non-fat/skim milk. After they mastered removing “unwanted” components, manufacturers started adding desirable components. Exhibit A: a snapshot of a fridge at a grocer’s:

This cooler contains probiotic milk, milk with omega-3, lactose free milk, lactose …read more