this post was submitted on 12 Mar 2024
137 points (96.6% liked)

Canada

7335 readers
399 users here now

What's going on Canada?

Related Communities

🍁 Meta

πŸ—ΊοΈ Provinces / Territories

πŸ™οΈ Cities / Local Communities

Sorted alphabetically by city name.

πŸ’ SportsHockey

Football (NFL): incomplete

Football (CFL): incomplete

Baseball

Basketball

Soccer

πŸ’» Schools / Universities

Sorted by province, then by total full-time enrolment.

πŸ’΅ Finance, Shopping, Sales

πŸ—£οΈ Politics

🍁 Social / Culture

Rules

  1. Keep the original title when submitting an article. You can put your own commentary in the body of the post or in the comment section.

Reminder that the rules for lemmy.ca also apply here. See the sidebar on the homepage: lemmy.ca

founded 4 years ago
MODERATORS
otter@lemmy.ca
mp3@lemmy.ca
137
Changing consumer habits could spell the end of bagged milk (ottawa.ctvnews.ca)
submitted 10 months ago by veeesix@lemmy.ca to c/canada@lemmy.ca
184 comments fedilink hide all child comments
 

"Consumption of milk per capita has gone down every year over the last 30 years," says Sylvain Charlebois, director of the Agri-Food Analytics Lab at Dalhousie University. "Actually, it's gone down by more than 20 per cent since 2015."

While bagged milk is often cited as a unique Canadianism, it's actually not sold west of Ontario. Those who prefer it, however, say it's more cost efficient and some even believe it tastes better.

you are viewing a single comment's thread
view the rest of the comments
[–] nickwitha_k@lemmy.sdf.org 3 points 10 months ago* (last edited 10 months ago) (1 children)

Used to live across the border in Southern BC. Had access to a glass-bottled, "cream-top" (non-homogenized) milk from a local dairy. Fridge life was in-line with regular jugs. Plus, it tasted better and was likely healthier ([EDIT: have not found verification for this at this time] homogenized milk contains fat globules small enough to directly absorb into the bloodstream without digestion, possibly contributing to heart disease).

[–] Randomgal@lemmy.ca 6 points 10 months ago (2 children)

Do you have a source for the fat molecules bit? That is a wild assertion, crazy if true. But I'm pretty sure fat doesn't work like that.

[–] Revan343@lemmy.ca 3 points 10 months ago (1 children)

I was thinking the same thing. Fat isn't water (read:blood) soluble, and I have a hard time imagining any significant amount emulsing into your blood stream

[–] nickwitha_k@lemmy.sdf.org 2 points 10 months ago

Indeed. It is worth noting that fat globules in dairy aren't JUST lipid. They are really a mixture of lipids, glycolipids, proteins, and other stuff. The glycolipids and proteins have polar and non-polar parts and organize into a membrane around the non-polar (hydrophobic) lipid fraction, keeping it from precipitating out of solution. Effectively, milk fat globules come with their own emulsifiers.

[–] nickwitha_k@lemmy.sdf.org 2 points 10 months ago (1 children)

Have been looking for a reputable source on that - busy on work projects. Might be something that has been shown to be bunk at this point. I did, however, find a few recent interesting papers characterizing the physical structural changes that occur with homogenization. IIRC, the average globule size gets reduced to ~1ΞΌm in diameter.

[–] Randomgal@lemmy.ca 2 points 10 months ago (1 children)

Okay so it's false information, that's what you're saying.

[–] nickwitha_k@lemmy.sdf.org 3 points 10 months ago

I would say that it's currently unverified and potentially bunk. Have updated the comment to note this and will do so again if I'm not able to find supporting (non-opinion) academic papers. Thank you for asking for evidence and making me reexamine something that I "know".