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Old 04-13-2020, 12:17 AM   #19 (permalink)
JSH
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Quote:
Originally Posted by serialk11r View Post
A thought: Is making cheese capital intensive? It would help reduce storage cost by a lot I think, if you throw away the whey. Cheese is supposed to be bad for the environment, since you're letting bacteria consume all the sugar in the milk which is a decent portion of the energy, but dumping the milk entirely is worse.
The dairy industry has already tried that. We already have a record 1.4 billion pounds of cheese in cold storage waiting for customers.

https://www.npr.org/2019/01/09/68333...es-record-high

What I don't understand is why we don't ultra pasteurize milk in the US so it can be stored at room temperature for 6 months. It is very common in Europe and Latin America.

https://www.dairydiscoveryzone.com/b...e-aseptic-milk

We also only use milk in coffee and some recipes so if we buy a gallon it will go bad before we finish it. We have started by a 3-pack of 1/2 gallon milk at Costco that keeps for 2 months but still needs to be refrigerated. It cost more per ounce that a gallon of milk but about the same as us buy a gallon and then throwing half of it out because it spoils before we use it.
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