[SCA-AE] Choc. Milk truth -- WAS: Tragedy is relative

[Tim Button]

Greetings from Tigranes,

What is called whole milk by the dairy industy and  in the stores contains 
4% milkfat, and then goes to 2%, 1% and "nonfat" (skim) milk.  I grew up on 
a dairy farm, drinking raw milk drawn directly from the  bulk tank (and 
before that, the milk cans).  My older sister still sometimes shakes the 
milk jug from the habit that dates back to the unhomogonized milk we had. 
In a two quart jar, there would be an inch or two of separated cream on the 
top.  No company would market a product with that high of cream content.

Milk after the "sell by" date is sent back to the creameries for 
reprocessing.  Some is used in making of cheese, sour cream, etc., some is 
used to make chocolate milk.  This practice is economically necessary, 
because the alternatives are much less profitable (including discarding the 
product).

Again I emphasize that the product is not spoiled or yucky.  I just 
personally find amusement in the irony.  I concede that I don't know for a 
fact that Fisher processed their chocolate milk that way, but from an 
economic viewpoint it is likely that they did.

I contend that what made the Pennsic milk so popular was the combination of 
Fisher's recipe and that it was ***Pennsic Chocolate Milk (tm)***.  It was 
part of the experience, and the nostalgia and anticipation all mixed in. 
Just like how I can never get chinese food that tastes just like that at 
"Delights of Cathay."
I'd be interested in how many people have brought the chocolate milk home to 
be tasted by non-scadian friends only to get a reaction like "It's good, but 
not as good as you're always going on about."  That's the reaction I had 
too, but then I've never been a fan of the product.

Tigranes


----- Original Message ----- 
From: "georg" <thegeorg at stny.rr.com>
To: <discussion at aethelmearc.org>
Sent: Thursday, May 22, 2008 8:32 AM
Subject: Re: [SCA-AE] Choc. Milk truth -- WAS: Tragedy is relative


> I think this may be true for Dairylea or some of the larger companies-
> but I would posit that what makes the Pennsic milk so good was that it
> was using whole milk (not 2% like you normally find in the grocery
> stores) and was not using the "recycled" milk.
>
> -george
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