On food and cooking the science and lore of the kitchen ( PDFDrive ) 30

powered farm machinery meant that cattle could be bred and raised for milk production alone, not for a compromise between milk and hauling, so milk production boomed, and more than ever was drunk fresh With the invention of machines for milking, cream separation, and churning, dairying gradually moved out the hands of milkmaids and off the farms, which increasingly supplied milk to factories for mass production of cream, butter, and cheese From the end of the 19th century, chemical and biological innovations have helped make dairy products at once more hygienic, more predictable, and more uniform The great French chemist Louis Pasteur inspired two fundamental changes in dairy practice: pasteurization, the pathogen-killing heat treatment that bears his name; and the use of standard, purified microbial cultures to make cheeses and other fermented foods Most traditional cattle breeds have been abandoned in favor of high-yielding black-and-white Friesian (Holstein) cows, which now account for 90% of all American dairy cattle and 85% of British The cows are farmed in ever larger herds and fed an optimized diet that seldom includes fresh pasturage, so most modern milk lacks the color, flavor, and seasonal variation of preindustrial milk Dairy Products Today Today dairying is split into several big businesses with nothing of the dairymaid left about them Butter and cheese, once prized, delicate concentrates of milk’s goodness, have become inexpensive, massproduced, uninspiring commodities piling up in government warehouses Manufacturers now remove much of what makes milk, cheese, ice cream, and butter distinctive and pleasurable: they remove milk fat, which suddenly became undesirable when medical scientists found that saturated milk fat tends to raise blood cholesterol levels and can ... milk lacks the color, flavor, and seasonal variation of preindustrial milk Dairy Products Today Today dairying is split into several big businesses with nothing of the dairymaid left about them Butter and cheese,...in favor of high-yielding black -and- white Friesian (Holstein) cows, which now account for 90% of all American dairy cattle and 85% of British The cows are farmed in ever larger herds and fed an optimized diet that seldom... Butter and cheese, once prized, delicate concentrates of milk’s goodness, have become inexpensive, massproduced, uninspiring commodities piling up in government warehouses Manufacturers now remove much of what