The great Australian milk scandal

Last week there was a bit of a milk commotion in the Australian press.  Did you know that up to 16 % of milk (which only has one ingredient listed on the label: milk) is actually a substance known as permeate?  I wonder if they do the same thing where you live?

Now I understand why conventional industrial milk tastes so different to organic milk.  Hmm, though that’s making the assumption the organic milk doesn’t contain permeate and since they don’t legally have to include it on the label, who knows?

So what is this permeate stuff?  Waste product from the cheese industry that they used to pour down the drain but now the law says that’s bad for the environment.  It’s apparently a greenish shade.  So those smart people in the milk industry said let’s turn a waste product into a resource and add it back into our milk.  It’ll make the milk more consistent, they said. Hmmm, me thinks this fancy named thing called “permeate” is really just that old-fashioned good thing called “whey”.

There’s nothing wrong with whey as food.  I have some in the fridge right now from a batch of ricotta I made.  It’s good healthy stuff.  But I do so object to them changing its name and secretly adding it to milk.  See milk is milk, the whole stuff, not the half stuff that is whey.  I don’t worry about the whey, I worry about the legal deception.

Why don’t they get their marketing people on to it?  I’m sure it wouldn’t be too hard to convince people that whey is a good thing to partake of.  Then they wouldn’t have to  lie.

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7 Responses to The great Australian milk scandal

  1. Cassandra says:

    Couldn’t agree more with you….. have never looked back from our decision to buy milk from a small local producer who sources their milk from dairies in the area. Now it’s such a hit, the shops run out of it regularly! But it’s sad that more often now we have to play detective and can’t trust what is included in our food.

  2. Debra Kolkka says:

    Why can’t they just leave milk alone. We grew up on milk straight from a dairy. No pasteurisation, no homogenising, just milk. We could spoon the cream off the top. I’m still alive.

  3. Caitlin says:

    I’m actually trying to find out about permeate in organic milk at the moment. I imagine it’s addressed in the certification code.

  4. Pingback: We would just like to tell you that we do not use permeate | Tales from a Well-Stocked Larder

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