Why Are Americans Drinking Less Cow’s Milk? Its Appeal Has Curdled

Via Andrew Unangst/Getty Images


A look at the decline in American milk consumption…

When’s the last time you had a glass of cow’s milk?

Americans are drinking a lot less milk than they used to. According to the U. S. Department of Agriculture, the average person drinks 18 gallons a year. Back in the 1970s it was more like 30 gallons a year. We once hoisted a glass with dinner, soaked our breakfast cereal or dipped into the occasional milkshake. This habitual milk drinking was no accident.

It started in the 1800s, when Americans moved from farms to cities. “First, you had to have the rise of milk trains that would bring milk from the countryside. That milk was refrigerated with ice,” says Melanie DuPuis, a professor at Pace University and author of Nature’s Perfect Food: How Milk Became America’s Drink.

Before that, she says, milk was not a reliable source of nutrition for city dwellers. Nor was it all that safe. In the 1850s there was a major scandal in New York after thousands of babies died from drinking swill milk — the stuff that came from sickly cows, animals fed from the waste of city grain-alcohol distilleries.

Read on at The Salt.

The Return of the Milkman

Via Eater
Via Eater

The Meadowbrook Farms Dairy milk truck has arrived, and the insulated box — emblazoned with red script and an image of a Holstein cow — sits on Mahoney’s porch awaiting the milk delivery. Sunbeams reflect off the box and the heavy wire bottle carrier the milk man holds, creating a glare across the porch. The milk man takes the empty glass bottles away and replaces them with full versions, processed and bottled 20 miles away in Clarksville, NY.

It’s just another day in Modern America.

Read on at Eater.

The History of Europeans Drinking Cow’s Milk

Photo by Flickr User cyclonebill, via Munchies
Photo by Flickr User cyclonebill, via Munchies

If you’re a lactose-intolerant European, a new study may help you narrow some of your ancestral roots without paying a cent to Ancestry.com. Contrary to long-held scientific belief that Anatolian farmers introduced milk tolerance to Europe around 6500 BC, a new study in the journal Nature found that Russian herders actually brought milk tolerance to Europe just 4,000 years ago. (And here we were giving flack to Russian cheese.)

“Everyone assumed it came to Europe with the first farmers,” said Dr. Bastien Llamas, one of the co-authors of the study.

Read the rest on Munchies.

This Chip Will Stop You From Crying Over Spoiled Milk

foodnews 7.21.2015 milk

A group of engineers at the University of California, Berkeley and Taiwan’s National Chiao Tung University have invented a way for your milk to tell you — via wireless — if it has gone bad.

Never let it be said that science isn’t serious about solving your everyday problems.

The group in question was studying how to use a 3D printer to print electrical and wireless components. In their quest, the engineers decided that the coolest test case of 3D printing electronics would be to print a circuit and a wireless sensor, and that the best test of the wireless sensor would involve spoiled milk.

See how the chip works with Grist.

Could Goat’s Milk Compete with Cow’s Milk in the U.S.?

via Modern Farmer
via Modern Farmer

A boom in sales of goat milk has some wondering if goat milk —fantastically popular in most of the world, but not so in the U.S.—could one day compete with cow milk in American supermarkets.

Goat milk still trails distantly behind cow milk in the American marketplace and mindset. It just isn’t that easy to swap out one of the most basic essentials in the American kitchen (just ask those who eat gluten-free, or drink tea rather than coffee). But goat milk has had a renaissance in the past decade or so, pushed by a variety of disparate factors, according to the AP. Could it eventually compete with cow milk?

Read the rest on Modern Farmer.

Inside the Indiana Megadairy Making Coca-Cola’s New Milk

Foodnews 1.6.15 cocacola milk2

Coca-Cola got a lot of attention in November when it announced that it was going into the milk business. Not just any milk, mind you: nutritious, reformulated supermilk.

It also invited ridicule. “It’s like they got Frankenstein to lactate,” scoffed Stephen Colbert on his show. “If this product doesn’t work out, they can always re-introduce Milk Classic.”

In fact, the idea for New Milk didn’t come from Coca-Cola at all. It emerged from a huge, high-tech dairy farm in Indiana.


To read the full story please visit The Salt.

Big Blizzards Mean Spilled Milk


The plight of dairy farmers in upstate New York may sound a little petty when we keep in mind that this year’s early winter storm has already killed 13 people, but what happens to the dairy farmers has a huge effect on the region. New York, you might be surprised to learn, is the fourth-largest dairy producer in the country, after California, Wisconsin, and Idaho. And New York dairy farmers can’t get their milk to market, reports AgNews.

Read the rest on Modern Farmer.

Slaughter-Free Milk Is Great For Cows, But Not the Environment

If you don’t eat beef because you feel sorry for those cows in Chick-fil-A ads, then you probably shouldn’t drink milk either. The typical male calf born to a dairy cow becomes veal. The typical female is milked for five years—a quarter of her natural lifetime—then sent to the abattoir to become pet food or low-grade hamburger meat. Elsie the Cow, Borden Dairy Company’s famous cartoon logo, is smiling only because she doesn’t realize that she’s about to get euthanized with a cattle gun.


To read the full article please visit Mother Jones. 

Did You Know? Weird Facts About Milk

The old Russian custom of dumping a live frog in a bucket of milk to keep the milk fresh just might make sense.

Frog skins, a handful of recent scientific studies show, are lush sources of antibacterial peptides, including some with the ability to battle such microbial hard cases as methicillin-resistant Staphylococcus aureus (MRSA), bane of hospitals and nursing homes. In other words, it just might be that the paddling Russian frog was the next best thing to pasteurization.

Provided, that is, that you think pasteurization is a good thing.


To read the full article please visit The Plate.