Quote:
Originally Posted by serialk11r
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.