Who invented 1% milk?
Anthony M. Falcone
When I was a kid, I don't remember seeing 1% milk and 2% milk in the
supermarket. It was only skim, whole, half-and-half, and heavy cream.
Does anyone know when and how the 1% and 2% milk proliferated so
much?
Thanks.
-Anthonym...@yahoo.com
Opinicus
> When I was a kid, I don't remember seeing 1% milk and 2% milk in the
> supermarket. It was only skim, whole, half-and-half, and heavy cream.
> Does anyone know when and how the 1% and 2% milk proliferated so
> much?
"Advertising makes it happen."
--
Bob
Kanyak's Doghouse
http://kanyak.com
TMOliver
> Anthony M. Falcone wrote:
>> When I was a kid, I don't remember seeing 1% milk and 2%
>> milk in the supermarket. It was only skim, whole,
>> half-and-half, and heavy cream.
>> Does anyone know when and how the 1% and 2% milk
>> proliferated so much?
> Don't know about the "when" but as for the how:
>
> "Advertising makes it happen."
>
No, no, it's those slenderized hybrid new model lowfat dairy
cows....
If you've ever had to milk the sort of cows we call "corrientes"
around here, a "breed" descended from crossing longhorns with
leftovers and letting'em run wild in the "brushado" (brushy
country long on chapparal, prickly pear, mesquite and the like),
you'll swear you're squeezin' skim...
TMO
Derek Lyons
>When I was a kid, I don't remember seeing 1% milk and 2% milk in the
>supermarket. It was only skim, whole, half-and-half, and heavy cream.
> Does anyone know when and how the 1% and 2% milk proliferated so
>much?
2% milk started beoming popular with the health craze in the US during
the 1980's, 1% is a child of the 90's. (The health craze is an
interesting reversal of the normal American trend of 'more is better',
instead 'if less is good, way less is even better'.)
Dairy companies love these milks because they can not only sell them
at a premium, they can sell the extra fat they seperate as well.
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Eleanor Kennedy
(Derek Lyons) wrote:
> 2% milk started beoming popular with the health craze in the US during
> the 1980's, 1% is a child of the 90's. (The health craze is an
> interesting reversal of the normal American trend of 'more is better',
> instead 'if less is good, way less is even better'.)
>
> Dairy companies love these milks because they can not only sell them
> at a premium, they can sell the extra fat they seperate as well.
IIRC it was a "compromise". Everyone got hysterical about cholesterol
being bad for you. (This was also the era of pasteurized egg substitute.
On a related note, why isn't an "egg white only omelet" just an
unsweetened merengue? But I digress.) But going straight from whole milk
to skim was a bit of a shock for most people, so some clever Johnny came
up with "2%" as a halfway point. It sounds virtuous without being so
strict. And, as you say, if 2% is good for you, 1% must be even better!
Personally, I believe that if God had meant us not to eat fat we wouldn't
need fat-soluble vitamins for complete health. Give me whole milk and
real eggs every time!
-- Eleanor
--
Eleanor Kennedy
Mark Zanger
ice cream or cheese had already made it desireable to sell 1% milk by 1990.
That's how it more usually works. On example in food history is the
marketing of hamburger, which got a real boost after the systemization of
slaughter by Swift and Armor began to produce a surplus of fatty steer
bellies from feedlot cattle. This stuff wasn't much use until it was ground
up with the lean cuts of low-grade range-fed cattle, tasty but very tough
stuff that was also hard to sell by itself.
Hamburger made everyone happy for almost 100 years.
--
-Mark H. Zanger
author, The American History Cookbook, The American Ethnic Cookbook for
Students
www.ethnicook.com
www.historycook.com
everyone happy for almost 100 years.
"Derek Lyons" <derek...@yahoo.com> wrote in message
news:3e8c9227...@supernews.seanet.com...
Thierry Gerbault
news:6aa5498e.03032...@posting.google.com:
A sadist invented both 1% and 2% milk. GACK!
--
Regards, Thierry...
Reply to Thierry...@att.net
- War doesn't determine who's right, but who's left.
Thierry Gerbault
news:emkenned-310...@10.0.1.3:
AMEN!
--
Regards, Thierry...
Reply to Thierry...@att.net
- Skier: Someone who pays an arm and a leg to break them.
loki
> Dear Readers,
>
> When I was a kid, I don't remember seeing 1% milk and 2% milk in the
> supermarket. It was only skim, whole, half-and-half, and heavy cream.
> Does anyone know when and how the 1% and 2% milk proliferated so
> much?
I don't know and I don't remember seeing 1% milk until the 1990's but I was
maybe 13 the first time I encountered 2% milk and that would have been 1967.
A pediatician told my mother that us kids didn't need whole milk and that 2%
was better so that's what we got after that.
I hate that pediatrician.
Loki
Derek Lyons
>It would not surprise me to learn that the demand for the skimmed cream for
>ice cream or cheese had already made it desireable to sell 1% milk by 1990.
>That's how it more usually works. On example in food history is the
>marketing of hamburger, which got a real boost after the systemization of
>slaughter by Swift and Armor began to produce a surplus of fatty steer
>bellies from feedlot cattle. This stuff wasn't much use until it was ground
>up with the lean cuts of low-grade range-fed cattle, tasty but very tough
>stuff that was also hard to sell by itself.
That's a point I was discussing with my wife the other day. When I
was a child (in the 70's) 'hamburger' was a cheap second rate product,
not a staple. One normally bought ground round, ground chuck, ground
sirloin etc... The rise of beef prices in the mid 70's, coupled with
the changes in the slaughtering process shifted hamburger to status of
staple while the ground cuts virtually disappeared. It's instructive
to compare the various 'standard' cookbooks across that era.
D.