Filtered, homogenised, standardised, raw, full fat, low fat - what is milk? Sheila Dillon teases out this seemingly simple question with Professor Peter Atkins, author of Liquid Materialities: A History of Milk, Science and the Law, who charts the changing stuff that we call milk.
Today's milk reflects today's interests, charted by Mintel in their most recent intelligence report on milk and cream, particularly the success of filtered milk Cravendale (Arla), and the 1% pioneered by Robert Wiseman Dairies, and widely copied since. Sheila visits the Arla Dairy in Stourton, Leeds, to find out about the many processes today's milk goes through to suit our current tastes.
The success of the 1% milk has been driven by the FSA campaign to reduce saturated fats. But as Professor Ian Givens Director of the University of Reading's Centre for Dairy Research explains, the evidence connecting milk consumption with cardiovascular disease shows a slight reduction in higher milk drinkers from lower